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Just-like-Mom-made homemade Pumpkin Muffins are a delightful fall baking recipe that’s destined to become a tradition in your family, too. Learn how to make Pumpkin Muffins from scratch, then discover how to turn this easy breakfast recipe into dessert!
You could say that baking is in my DNA. My Mom is one incredibly talented baker, and I’m honored to share the secrets to make her beloved tried-and-true Pumpkin Muffin recipe with you today.
Moist, tender, and serving up a big dose of fall flavor, I make this homemade muffin recipe at least once per week each and every autumn. That’s what Mom always did, and you know what they say, “Mom knows best!”
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pumpkin pie spice: Purchase this pre-mixed, or to make homemade pumpkin pie spice, in a small bowl, whisk together 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves. Transfer to a small airtight container and store in a dark place for up to 6 months.
- Pumpkin purée: Good ol’ unadorned roasted pumpkin purée is what you’re after, no pumpkin pie filling. Buy a 16-ounce can in the baking aisle, or if you’re feeling ambitious, make your own Fresh Pumpkin Purée.
Step-by-step instructions
- Preheat oven to 350 degrees. Line 24 cups with silicone or paper liners and coat with nonstick cooking spray. In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
- In a large bowl with a whisk together eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined.
- Using a large cookie scoop or ¼ cup measuring cup, fill the muffin cups nearly to the top with batter.
- Bake until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached, rotating the muffin tin halfway through baking time, about 25 minutes.
Recipe tips and variations
- Yield: This homemade muffin recipe makes 24 regular-sized muffins, ideal for a bake sale, a fall weekend brunch with eggs and bacon, or tucked inside a basket as a food gift, or even as a just-sweet-enough dessert.
- Storage: Store Pumpkin Muffins at room temperature for 2 to 3 days.
- Freezer: After baking, let the Pumpkin Muffins cool completely. Wrap the muffins in 2 layers of plastic, then freeze for up to 3 months. Thaw at room temperature for 12 to 24 hours.
Recipe FAQs
It’s tough to tell without baking alongside you (but wouldn’t that be fun?!). But two common muffin baking mistakes might be the culprit. Did…
1. You overmixed the batter? Stop stirring when the muffin mixture is just combined; a few lumps are okay!
2. You add too much flour? To measure flour accurately, spoon the flour out of the bag and directly into the measuring cup. Make a high mound on the top of the cup, then level off the measuring cup using the back of a knife.
Add frosting, of course! I’m partial to Cream Cheese Frosting. Buttercream Frosting or Powdered Sugar Icing would also be delicious.
Also, if you’re in the mood for more pumpkin dessert recipes, don’t miss my Mini Pumpkin Pies, Pumpkin Cheesecake, and Pumpkin Bars with Cream Cheese Frosting.
Lemon Poppy Seed Muffins
Homemade Lemon Poppy Seed Muffins can play triple duty as a brunch menu addition, snack recipe, or spring dessert idea. Tangy yet sweet, this easy muffin recipe is one of my most popular muffin recipes…
View Recipe
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Pumpkin Muffins
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice (see note 1)
- ¼ teaspoon Salt
- 4 eggs
- 2 cups granulated sugar
- 1 cup canola oil
- 16 ounces pumpkin purée (not pumpkin pie filling, see note 2)
Instructions
- Preheat oven to 350 degrees. Line 24 cups with paper or silicone liners and coat with nonstick cooking spray.
- In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, pumpkin spice, and salt. Set aside.
- In a large bowl with a whisk together eggs, sugar, oil, and pumpkin. Add the flour mixture in two batches, mixing after each addition until uniformly combined.
- Using a large cookie scoop or ¼ cup measuring cup, fill the muffin cups nearly to the top with batter.
- Bake until a toothpick inserted in the middle of a muffin comes out clean with a few crumbs attached, rotating the muffin tin halfway through baking time, about 25 minutes.
Recipe Video
Notes
- Pumpkin pie spice: Purchase this pre-mixed, or to make homemade pumpkin pie spice, in a small bowl, whisk together 3 tablespoons cinnamon, 2 teaspoons ground ginger, 2 teaspoons ground nutmeg, 1 ½ teaspoons ground allspice, and 1 ½ teaspoons ground cloves. Transfer to a small airtight container and store in a dark place for up to 6 months.
- Pumpkin purée: Good ol’ unadorned roasted pumpkin purée is what you’re after, no pumpkin pie filling. Buy a 16-ounce can in the baking aisle, or if you’re feeling ambitious, make your own Fresh Pumpkin Purée.
- Yield: This homemade muffin recipe makes 24 regular-sized muffins, ideal for a bake sale, a fall weekend brunch with eggs and bacon, or tucked inside a basket as a food gift, or even as a just-sweet-enough dessert.
- Storage: Store Pumpkin Muffins at room temperature for 2 to 3 days.
- Freezer: After baking, let the Pumpkin Muffins cool completely. Wrap the muffins in 2 layers of plastic, then freeze for up to 3 months. Thaw at room temperature for 12 to 24 hours.
Nutrition
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Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
This recipe is a keeper. My family loved these muffins!