Nothing used to beat my mother’s baking when I was growing up. Every weekend was an oven exploration adventure for me, and my siblings. We were so excited whenever the weekend approached because we knew we’d definitely learn something new. Given the experiences, I too ended up being a great baker. And I passed on the same skills to my kids. My grandkids haven’t taken up the skills well but I am still hopeful. Away from hoping, well, I have grown up loving cupcakes and muffins but I never really got to explore much on the flavors. So when I came across this pumpkin muffins recipe I couldn’t hold back my curious self from trying it out. The results were heavenly, and I couldn’t resist the savory taste, and have it as one of my best snacks.
These ultra-soft, and flavorful pumpkin muffins are the perfect way to start your day. With just the right balance of flavors, these muffins are sure to be a crowd-pleaser! Especially when you are hosting guys, and you don’t know what to offer them as a dessert or breakfast option. I can confidently say, with this recipe, these are the best pumpkin muffins I have ever tasted. Join me, and together let’s make some simple, and yet tasty pumpkin muffins of your own.
Easy Pumpkin Muffins Recipe
Hey guys! It’s Margaret Anne here from the Natural Chow blog. I’m back with another delicious healthy recipe to kick off the holiday season. Today I’m sharing with you one of my favorite recipes of all time — pumpkin muffins! I bet you are as excited about this as I am! Here we go.
There are two types of people out there: those who love pumpkins and those who hate them. I’ve always been pumpkin’s #1 fan, but one of my brothers can’t stand the taste of it. They feel it is yuck-ish to even bring it close to one’s mouth. All it took was one bite of these muffins to convert him! You folks who hate pumpkins, I promise you’ll be great pumpkins fans by the time we are done with this post.
Cooking Pumpkins
How to make the best Pumpkin Puree the easy way.
Making pumpkin puree has never been this easy guys. I am certain that this will be a fun activity and one you’ll be super grateful to come across.
For those of us who love DIY stuff, this is a great one. And to start off you need to know which type of pumpkin to use to come up with the best puree. Not any pumpkin can produce the great taste of puree but a small-sized pumpkin. Do not let the size of the pumpkin deceive you and end up getting the Halloween-sized kind of pumpkins. You’ll pinch yourself for having a tasteless puree. That’s a tip I’ll give you for free.
The small-sized pumpkins are the best for purees because of their sugary nature. Preparing the puree takes a few minutes. The first task is cutting the pumpkin into half which might require a little more energy than usual. But it ain’t a sweaty experience so don’t fret.
The second step is to have all the seeds from the pumpkin removed and all the stringy membranes in it. This is done using a spoon. Once finished, lay the pumpkin pieces (with the outer cover facing up) on a lined tray for baking in a preheated oven of 425 degrees. Bake the pumpkins for 35 minutes or so.
When they have cooled, remove the outer cover of the pumpkins. Then finally cut the pumpkins into small chunks and use a food processor or blender to make the puree. Easy peasy. Right!
You can prepare this for a whole week’s use and store it in the refrigerator for use while making your pancakes or oats for breakfast. And not forgetting your muffins for that evening snack.
Why Pumpkin Muffins
I can’t stress enough how amazing these muffins are. They are literally the best muffins I’ve ever eaten in my life—and I’ve eaten a lot of muffins! Being a baker’s kid meant never missing on any baked product. They’re unbelievably soft with the perfect balance of spice, sweetness, and pumpkin flavor. Nothing is more than the other. You can literally tell the skill that is put in the process.
All it took was making these muffins once to fall in love with them forever. Did I mention they’re ah-mazing? Ain’t they the literal definition of love at first sight? Because you just love them by a single glance. You can see that in their raw state: with no frosting, no glaze, no drizzle, and no dusting of powdered sugar, they are super tantalizing.
They are not only soft but also easily melt in your mouth once consumed. The softness of the muffins can stay for a couple of days. Thus one can make more than a day’s muffins for their family to enjoy for long. It sure is a handy recipe, and snack, especially for busy families.
What You Need For The Pumpkin Muffins Recipe
Coming up with the pumpkin muffins requires nothing out of the blue. The ingredients needed while baking any other time are pretty much what you’ll need for this recipe as well. They are readily available, and you need not rob a bank trying to access them.
These spices include:
- whole milk
- baking powder
- eggs, cooking oil
- all-purpose flour
- salt
- granulated sugar
- brown sugar
- vanilla
- ginger
- nutmeg allspice
- cinnamon
- and importantly pumpkin puree.
For the spices, you don’t have to strictly use the ones I have mentioned. You can use your favorite ones. Also, milk is not a major requirement, especially for lactose-intolerant folks. You can substitute the milk with water.
The good thing is that for most of the supplies you can use them severally in your baking. They last more than one time’s use and are readily available in your local store.
I’m stocking up on pumpkin puree this fall just so I can have these beautiful, soft, tender muffins every week!
How To Make Pumpkin Muffins
Now that you’ve got your supplies, and all that is needed for your recipe, we can start the baking process. The steps are pretty simple and easy to follow.
- First, preheat the oven to 375F and add your paper liners to a muffin tin. Or if you don’t want to use paper liners, grease the tin with oil.
- Remember the wet and dry ingredients are whisked separately at first. So for the second step, combine flour, baking powder, baking soda, salt, and spices of your choice in a medium/large bowl then whisk together and set aside.
- Now on to the wet ingredients. Add oil, granulated sugar, brown sugar, eggs, vanilla, and milk to a small/medium bowl then whisk to combine. Add the pumpkin puree, and whisk once more until smooth.
- Pour the wet ingredient into the dry ones in the larger bowl, and mix until just combined.
- Once the mixture is consistent enough, use the ice cream scoop to fill the muffin papers with the butter.
- Place the already filled muffin tin in the preheated oven, and let them cook for about 2-24 minutes. You can also know they are ready if a toothpick inserted right in the center of a muffin comes out clean.
- Once ready leave them to settle and cool for around five minutes then they’ll be ready to be devoured.
You can imagine having the muffins with some hot glass of milk. Oh my! It’s literally a heaven on earth experience.
These really are the BEST pumpkin muffins ever! I hope you guys love them as much as my family did. I made a double batch, and my family of 10 demolished them in less than 30 minutes. And everyone wanted a third and fourth taste of them.
Not only are they sinfully delicious, but these pumpkin muffins pinned from Lovely Little Kitchen are also super easy to make, and clean-up is a breeze! They follow the procedure highlighted above only with a few changes here and there. And they also did a good job on their recipe.
The Best Pumpkin Muffins {Ever}
Ingredients
- 1 3/4 cups all purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 2 large eggs
- 1 15 oz can pure pumpkin puree
- 1/2 cup coconut oil melted
- 1 tablespoon whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Set aside.
- In a medium bowl, combine the flour, sugar, brown sugar, baking soda, baking powder, salt, and spices. Whisk to combine and set aside.
- In a small bowl, combine the eggs, pumpkin puree, coconut oil, milk, and vanilla extract. Whisk to combine. Pour the wet mixture into the dry ingredients and fold to combine. The batter will be thick.
- Using an ice cream scoop, scoop the batter into the prepared muffin pan.
- Bake for 22-24 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool for at least 5 minutes before removing the muffins from the pan. Serve.
Notes
Nutrition
More Pumpkin Recipes
You can certainly use pumpkins for other great recipes. Such as pumpkin bread, pumpkin spiced latte, and so on.
If you liked this pumpkin muffins recipe, you might want to check these recipes we have for Pumpkin Donuts, Pumpkin Dump Cake, and my absolute favorite – Pumpkin Chocolate Chip Cookies.
In Conclusion
Were you one of those who hated pumpkins earlier, and now you are super impressed with how good they can turn out? Promised you you’d be converted by the time we are done! Now, look at you here savoring all the taste!
This was such an exciting journey. I couldn’t wish I’d done it any other way. I love baking, and I love sharing my art with people. This is an amazing recipe, and once you try it, you always stick to it. And your grandkids will be so thankful for a new dessert, snack, and take-to-school extra meal. You can also attest that this is such an easy way to make muffins that brings the family together as it can be a family activity. We would really be thrilled to know how the experience is for you in our comments section.
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These really are the best pumpkin muffins ever! There are so many claims of things like this all over Pinterest, but I will be making my second (double) batch of these tonight! I made a bunch as mini muffins last time (an excuse to eat four muffins at once). This is my new go-to pumpkin muffin recipe, and I intend to keep making it even once pumpkin season has passed.
Thanks for the awesome recipe!
We are so happy to get such a good report from you Abby! We hope we will see you here again!
Can i sub the sugar for applesauce and what is the nutritional value of the muffins
We have not ever made that substitution but our best guess is that you should be able to do that. Great idea!
That’s great but I cant find the whole baking recipe, time and temperature?
375 degrees Bake for 22-24 minutes or until a toothpick comes out clean. Hope that helps!
What you would recommend for temp and time for mini muffins?
I would say the same temp but cut down on the time. I have no idea what size your mini muffins are so I would just watch them
These are simply tasty! Eat them whenever. I typically stick to a recipe I’ve used for several years but wanted to try one with less oil and sugar. Love the use of coconut oil, cloves and nutmeg. Just the right amount! Thank you!!
Can you use something other than coconut oil? Ive never baked with it before, so just curious if I can sub it for something else I may have in my pantry or fridge?
Vegetable or Canola oil will be fine. Enjoy!
If you’ve never baked with coconut oil before-you need to!!! Coconut oil was made for baking as it withstands high temps. Plus, it’s not GMO. 95% all canola, soy and vegetable oil is genetically modified, unless you are buying organic. Even then, vegetable oil is not healthy at all, coconut oil has many benefits. I beg you to try it sometime. I spread it on my toast instead of butter, then add jam-delish. You won’t want to go back to veg oil. Stock up when it’s on sale and opt for organic, unrefined, virgin coconut oil. That’s all we buy as I use it on my skin too and some swear by adding it to coffee! I use it for sore throats, to put on skin irritation and more.
Just made these muffins for the first time. Super yummy. Love the added flavor from the coconut oil. I used the organic coconut oil from Trader Joe’s. I also added three handfuls of the bagged Walnuts that Costco sells. I just crushed them in my hands first and threw them in. I love nuts in baked goods… Testing a warm muffin as I write this. These muffins are delish!! Sooo good people…Thank you for sharing this muffin recipe. I will be making these forever!
Reagan, we are so glad to hear that you liked them. Thanks so much for taking the time to let us know!
Oh man! I’m not a fan of overly nutmeggy/clovey baked goods, but this was a perfect balance! The coconut oil is wonderful and seriously, I just love these.
Like Abby above, I totally agree with the title. I used a gluten free baking mix (one sold at Costco) and since my husband is allergic to coconut I used light olive oil instead. Worked great! They were so moist my kids at first thought they weren’t done, but they really were just that light and fluffy. Will be saving to make again!
So glad you liked these Candy!
Ha anyone tried these with less sugar? I want my 2 year old to be able to eat them too. I was thinking of maybe doing 1/2 cup brown sugar, 1/2 cup cane sugar then mash up a ripe banana? I’m worried it will be too wet with the pumpkin puree. Any thoughts? Either that or I’ll just omit the other 1/2 cup of sugar altogether, otherwise each muffin would have 1oz of sugar which is quite high.
I made these muffins previously following the recipe exactly and they were yummy! But I wanted to cut down on the sugar a bit so this time I used 1/2 cane sugar + 1/2 cup brown sugar + 1/2 cup unsweetened applesauce and the results are just about the same!
That sounds like an amazing idea Kelsey! I’m definitely going to give that a try next time a whip up a batch. Thanks for the tip!
I didn’t have any brown sugar so I made it with just a little less than 1 cup of white sugar and they were lovely. My kids gobbled them up!
I didn’t have enough coconut oil, so I used vegetable oil. These muffins were very moist and delicious. I, too, wonder if I could reduce the amount of sugar, though. They weren’t too sweet, but the sugar content is almost as high as the flour content!
We are so glad you liked them! If you try it with less sugar, we would love to hear your results. You might try substituting agave for some of the sugar as well.
Hello! does the one tbsp milk really make a difference? i would like to omit it :/
I made it without the milk (and no substitute) and they taste exactly the same!
Aren’t they yummy?
I have made these a couple of times and I only use 1/2 cup of brown sugar and 1/2 cup of white sugar. They are still plenty sweet with that amount. They probably could be reduced slightly more but I haven’t tried that yet. My family loves these and gobbles them up!
So glad your family likes them Jess!
These have been my go-to pumpkin muffin recipe since last fall. They are just as good as the ones at Panera (which are a family favorite!)
We are so glad that you like them Maria!
OH MY GOD, THESE MUFFINS! I honestly cannot believe how good they are. Pumpkin is my favorite flavor of muffin, but I had never found THE recipe, until now. These are the perfect texture (so fluffy and moist!), and have amazing flavor. I love how much pumpkin is called for (usually it’s like half a can for 12 muffins, which I don’t think is enough), and the spice amounts are just spot on. Anyway, I could go on praising these forever, but it suffices to say, I have finally found the perfect recipe! This is it, the search is over. I will be making these forever! THANK YOU!
P.S. For those who have asked about cutting sugar, I used 1/2 cup coconut sugar (instead of white), and about 2/3 cup brown sugar, and it was perfectly sweet. I also used whole wheat flour for about half the flour, and I can’t believe how great the texture is even with that adjustment. Not dense or dry whatsoever.
Thank you again!!!
Jess you just made our day!!! We love you! And we are so happy that you liked these. They are a keeper, aren’t they?!!!!!
If I was to use Pumpkin Pie spice how much should I use?
Hi Katelyn! I am going to guess around 2 1/2 teaspoons. Sure hope that helps!
Delicious. I used healthy alternatives; organic unsalted butter, agave- so sweet you only need to use 1/2 the amount of sugar, almond milk and gluten free flour. Will try with whole wheat flour next. So delicious.
We love these too. And now it’s the perfect season!
These look awesome! Can’t wait to make them cause pumpkin season is here!??
I promise you won’t be disappointed! We have received SO many compliments on these!
I just made the Best Pumpkin Muffin Ever (as 24 mini).
They are great!
Question: Why the tbsp of Milk? It’s so little. Do we really need it?
This is a recipe from one of our contributors and I always think that if it’s in a recipe, even though small, I would still use it. Just my two cents!
Do you know how many calories??
Unfortunately we don’t Lizzie. Sorry!
Lizzie,
I just calculated the calories for the recipe, as written, and it comes out to about 265 calories per muffin 🙂
(& they are delish!)
its healthy and tasty too, i just loving it…….
These are so yummy!
These were the best pumpkin muffins I have ever made!! So moist and easy to put together, family loves them!
Thank you for your kind comment Deb! These muffins are one of our best posts!
I have been looking for the perfect pumpkin muffin recipe and I believe i have found it! I always use freshly grated nutmeg and I’m sure the cloves will make them extra-yummy. I am going to go with 3/4 cup of white sugar. I think that will be plenty sweet, and will use dark brown sugar. I can’t wait to taste them!
I am sure that you won’t be disappointed! These are yummy!
These look delicious! OK if I mention these in my food blog if I link back to you guys?
Yes! And thank you for sharing! They are one of our most popular posts!
These are delicious! Curious what the nutritional value is? Just says serving size is 2 muffins above. Thanks!!
I made these wonderful muffins yesterday and WOW! They are indeed the best! In Canada our canned pumpkin is closer to 30 oz so I doubled the recipe, so glad I did or they’d be gone already. I added about a 1/4 cup of applesauce since the can wasn’t quite 30 oz. Perfection!
Karen we are so glad that you liked these! It’s the perfect time of year for them!
Just a little confused… does this recipe make 12 muffins or 24? It says “Serves 12” but then at the bottom it says serving size is 2 muffins. Help!
The recipes makes 12 but she says that serving size for one person would be two muffins. Hope that helps!
Anyone tried with butter? Im a huge fan of baking with good old fashioned creamy butter.
What can one use instead of coconut oil? Perhaps butter?
I would think that you could substitute the coconut oil out for butter. We’d love to hear how it turns out!
I made one batch and it felt like it was missing something. After eating a few more I realized it was missing ginger! I added half a teaspoon of ginger in the next batch and the muffins didn’t last through the night in my house. I also subbed all purpose flour for oat flour to make it gluten free! Delicious!
Oh…so glad they turned out!
Hi there, here’s a question from the Netherlands 🙂
I want to bake these pumpkin muffins tomorrow, but wondering if the liners will stick to the muffins, when I don’t use spray?
I made some pumpkin muffins from another recipe and they stick to the liners, so it end up a little messy 🙁 And I don’t want to grease the liners…. (that’s messy too).
Thnx in advance!
I believe that the coconut oil will help them from sticking. Sure hope you like them!
Halved the sugar and used butter instead of coconut oil (which I use if I think the flavors are compatible – wanted to try this with butter which is more neutral for our family). Made mini muffins.
My son and husband really like them.
They will be in my kiddo’s lunch box this week.
I just wanted to comment to let those who have allergies know, I was able to sub out the eggs and still create a delicious muffin! I tried doing two flax eggs, but I think next time I would do 1 flax egg and either some apple cider vinegar to get them to rise a little more (as they were pretty dense), or 1 flax egg and 1/4 cup of unsweetened applesauce. Will definitely be making them again though as my 3 1/2 year old devoured two for snack yesterday and my 1 year old liked them as well! Thank you!
I whipped up a batch of these this morning and wow–these really are the best pumpkin muffins ever!! The only thing I did differently was to throw in about 1/2 cup of mini chocolate chips (cleaning out the pantry and trying to use up stuff I have). These are seriously good!
Ooohhh!!! I love the idea of adding mini choc chips!
Thank you so much! I made these vegan by reducing the sugar to 1/2 cup, taking out the eggs, and substituting 1/2 cup applesauce, and then using almond milk instead of cows milk. They came out delicious and raised beautifully!
Great additions! Thanks for sharing Lilly! These are SO yummy!
I made these this morning – loved them! I did need to do a few substitutions based on what I had – I used whole wheat pastry flour, and butter instead of coconut oil. Only added 1/4 c. white and 1/4 c. brown sugars, and they were still sweet enough. Thank you – loved them!
They are a family favorite!
I agree! these are AMAZING! even with the fact that i reduced the sugar a little bit. Thank you for the recipe.
Our pleasure Tina!
Yes… These are the best pumpkin muffins EVER! Substituted half cup melted butter and half cup grape seed oil for the coconut oil, used half cup white and half cup brown sugar, reduced flour by half cup and added half cup packed quick cooking oatmeal and added half teaspoon ground ginger in place of ground cloves (was out). Also added half cup raisins. Sprinkled pumpkin seeds on top of each muffin before baking. Muffins were very moist and plenty sweet. I think next time I’ll try reducing the sugar to three fourths cup. Thanks!
These are soooooo good! I was a little skeptical when making them because the batter was SO thick, but they turned out great. I cut down on the sugar like others suggested and they were plenty sweet. I think next time I will try them with chopped walnuts. This recipe is definitely a keeper!
I’ve made these a lot and they’re so good! We use gf ap flour. Just wanted to note- I have this saved on Pinterest, but the link is marked as spam and won’t let you access it. Maybe you can get them to fix it.