Pumpkin muffins, made from scratch, are the perfect treat for fall and all through the holidays. Nothing beats the scent of pumpkin spice coming from your kitchen. This version of pumpkin muffins is a classic you’ll want to make all year long – a little spice and everything nice!

Pumpkin muffins on a wire cooling rack.

How do you make pumpkin muffins?

Using the muffin method, of course!

  1. Sift together the dry ingredients in one bowl.
  2. Mix together the wet ingredients in another bowl.
  3. Then combine the two!

The most important detail when making muffins is to not over-mix the batter. Over-mixing produces a muffin that will be dense and tough. Lightly mixing the dry ingredients into the wet ingredients creates a muffin with a slightly coarse, yet tender, crumb.

Pumpkin muffin ingredients in a clear bowl.

What is pumpkin spice?

This is what gives these muffins their warm flavor. The ground spices are a combination of cinnamon, ginger, allspice, nutmeg, and cloves. You can find this spice blend in grocery stores in the spice aisle, usually labeled pumpkin pie spice, but it’s also fun to make your own.

How do you make pumpkin spice?

  • In a small bowl, combine:
  • 1 Tablespoon ground cinnamon
  • 2 teaspoons ground ginger
  • ½ teaspoon ground allspice
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves

This is just a general guideline, so feel free to add more or less of any of the spices listed!

How do you make perfect size muffins?

The easiest way to fill a muffin pan is with an ice cream or cookie scoop. A 1-1.5 ounce scoop (or disher, as they are sometimes called) that holds 3-4 tablespoons will work perfectly. If you do not have one of these in your kitchen, a ¼ cup measuring cup and a spatula will work well too!

Pumpkin muffin batter in a muffin tin.

What’s the difference between pure pumpkin and pumpkin pie filling in a can?

Pure pumpkin is just that, pure pumpkin puree. (Technically, it’s a puree of winter squashes such as butternut and acorn, but the term pumpkin seems to tickle people’s fancy).

But pumpkin pie filling is completely different. This is a convenience food, meaning it is pumpkin puree that’s been sweetened with sweetened condensed milk and flavored with cinnamon, ginger, cloves, allspice, and/or nutmeg, depending on the manufacturer.

For this recipe, we want the pure pumpkin puree.

A stack of pumpkin muffins on a cooling rack.

Can I add chocolate chips? Or any other mix in?

Yes, of course! This recipe makes a great base for adding anything from chocolate chips to nuts to dried fruit. Add up to 1 ½ cups of any mix in or mix in combination of your choice!

Or, just add a light dusting of powdered sugar!

A pumpkin muffin with a bite taken on a cooling rack.

Pumpkin muffins stacked on a cooling rack.

Pumpkin Muffins

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!
5 from 1 vote
Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 24 muffins
Course Bread, Dessert
Cuisine American
Calories 203


  • 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)


  • 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.


  1. 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.
  2.  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.
  3. 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.
  4. Storage: Store Pumpkin Muffins at room temperature for 2 to 3 days.
  5. 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.


Serving: 1muffinCalories: 203kcalCarbohydrates: 26gProtein: 2gFat: 10gSaturated Fat: 1gCholesterol: 27mgSodium: 163mgPotassium: 60mgFiber: 1gSugar: 17gVitamin A: 2981IUVitamin C: 1mgCalcium: 32mgIron: 1mg
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Meggan Hill

I’m the Executive Chef and head of the Culinary Hill Test Kitchen. Every recipe is developed, tested, and approved just for you.

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