Classic Pumpkin Muffins

Soft, moist, and exploding with fall flavor, these classic pumpkin muffins hit all the right notes. Made with simple pantry ingredients and incredibly easy to whip up, this is the pumpkin muffin recipe is ready in less than an hour.

Fit Foodie Finds has a pretty solid collection of pumpkin recipes including a whole grain pumpkin muffins recipe and a healthy pumpkin loaf.

What we didn’t have in our recipe collection, was a pumpkin muffin recipe made with all of the basics — sugar, flour, oil, and pumpkin puree. That’s when I set out to develop a classic pumpkin muffins recipe that could be your go-to fall muffin year after year.

Let me tell you, I NAILED it. Even my 1 year old Gus calls these his favorite muffins.

For the dry ingredients, we’ve got all-purpose flour, light brown sugar, pumpkin pie spice, and a touch of ground cinnamon and salt.

On the wet side, you’ll need eggs, maple syrup, pumpkin puree, almond milk, vanilla extract, and olive oil.

Optional but highly recommended: toss in some semi-sweet chocolate chips to take it to the next level.

• Flavor Boost: Swap out chocolate chips for chopped nuts if you’re feeling nutty.
• Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free all-purpose flour.
• Vegan: Use flax eggs and a plant-based milk.
• Oil: feel free to use coconut oil or melted butter instead.

You can store these gems in an airtight container at room temperature for up to 3 days, but they’re so good, they probably won’t last that long.

Transfer cooled pumpkin muffins into an airtight container or gallon-size plastic bag. Remove as much air as possible and freeze for up to 3 months.

Serving Suggestions

Serve these pumpkin muffins warm with a dab of butter or a drizzle of peanut butter. They pair exceptionally well with a hot cup of coffee or a tall glass of cold milk. For the adults, a pumpkin spice dalgona coffee or chai tea latte would make a fabulous companion.