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.
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.
Can I use homemade pumpkin puree?
Absolutely, as long as it’s well-drained.
What’s the best milk substitute?
Feel free to use any milk you prefer; the recipe is forgiving.
Is the olive oil necessary?
It adds moistness but can be substituted with coconut oil or melted butter.
Can I turn these muffins into a loaf?
Simply transfer the batter into a greased loaf pan and bake for 45-60 minutes.
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.
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.
Preheat the oven to 350ºF and line a standard muffin tin with muffin liners.
Combine all of the dry ingredients in a medium bowl and set aside.
Whisk together all of the wet ingredients in a large bowl.
Gently fold the dry ingredients into the wet, making sure not to overmix.
Transfer the batter into the muffin tin, filling each muffin about ¾ of the way full.
Bake at 350ºF for 18-22 minutes or until a toothpick comes out clean.
Let cool for 5 minutes before removing from the muffin tin to further cool on a wire rack.
- Flavors: feel free to make these with or without add-ins. Swap the chocolate chips for chopped nuts.
- Make your own pumpkin pie spice using our recipe.
- Swap the all-purpose flour 1:1 for gluten-free all-purpose flour.
- The nutrition information does not include chocolate chips.
- Make pumpkin bread instead: simply pour the batter into a greased loaf pan. Bake at 350ºF for 45 minutes to 1 hour.
Calories: 197kcal Carbohydrates: 34g Protein: 3g Fat: 5g Fiber: 1g Sugar: 18g
Lee is the founder of Fit Foodie Finds and based in Minneapolis, MN. She started this website in 2010 as a way to share her love for real food and wellness. The internet has changed so much since then and so has Fit Foodie Finds. Today we’re a female-run recipe website publishing hundreds of tried and true recipes developed and tested by our team.