Hey fellow food lovers! Nyla here from Grill Drip, and I’m SO excited to share one of my favorite fall recipes with you: Pumpkin Muffins! Picture this: it’s a chilly evening, you’re craving something comforting but want a bold flavor that excites you. Enter these incredible Pumpkin Muffins.

This wasn’t a recipe I meticulously planned, it was born from a late-night kitchen experiment fueled by my love for pumpkin spice and all things cozy. I’d been playing around with different muffin recipes, and one night, as I was craving something sweet and comforting, I had the crazy idea to add pumpkin puree to my favorite muffin base. Let me tell you, it was a happy accident turned absolute obsession!

The aroma that filled my kitchen as these Pumpkin Muffins baked was intoxicating, a warm, inviting blend of cinnamon, nutmeg, and sweet pumpkin. And the taste? Oh my goodness, the taste! They were perfectly moist, tender, and bursting with that classic pumpkin spice flavor that makes my heart sing. I knew right then and there that I had stumbled upon something truly special – a muffin that could turn any ordinary morning into a celebration.

These aren’t just your average Pumpkin Muffins. We are about to turn a simple treat into something unforgettable! I’m talking about comfort food with a twist, weeknight winners that don’t sacrifice on taste, and bold satisfying flavors that will leave you craving more. I’m so excited to share this Pumpkin Muffins recipe with you, so let’s get started!

INGREDIENTS You Need

This Pumpkin Muffins ingredient list is all about bold flavors that actually work together! I’ve carefully selected each component to create a symphony of taste and texture that will blow your mind. Don’t worry, you can grab these ingredients during your normal shopping trip.

Here’s what you’ll need to whip up a batch of these delicious Pumpkin Muffins:

1 1/2 cups all-purpose flour: This forms the base of our muffins. If you’re looking for a gluten-free option, I’ve had great success with a 1:1 gluten-free flour blend like this Vegan Gluten-Free Pumpkin Muffins (with Chocolate Chips …!
1 teaspoon baking soda: For that perfect rise and airy texture.
1/2 teaspoon baking powder: To give our muffins an extra lift.
1/2 teaspoon ground cinnamon: The warmth of cinnamon is essential for that classic pumpkin spice flavor.
1/4 teaspoon ground nutmeg: Adds a touch of nutty sweetness.
1/4 teaspoon ground cloves: A little goes a long way, adding depth and complexity.
1/4 teaspoon ground ginger: Adds a little kick.
1/2 teaspoon salt: To balance the sweetness and enhance the other flavors.
1 cup granulated sugar: For sweetness and moisture.
1/2 cup vegetable oil: Keeps the muffins moist and tender. No worries if you don’t have vegetable oil – I use melted coconut oil all the time in my Pumpkin Muffins!
1 cup pumpkin puree: The star of the show! Make sure it’s pure pumpkin puree, not pumpkin pie filling.
2 large eggs: To bind the ingredients and add richness. For a vegan option, you can try using flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) like this Vegan Pumpkin Muffins | Minimalist Baker Recipes.
1 teaspoon vanilla extract: To enhance the other flavors and add a touch of sweetness.
1/2 cup chopped walnuts or pecans (optional): For added texture and nutty flavor. I love adding extra nuts to my Pumpkin Muffins for that extra kick!

Ingredients for making delicious pumpkin muffins

This Pumpkin Muffins gets its amazing taste from the perfect blend of spices and the rich, creamy pumpkin puree. The combination is seriously irresistible.

For ingredient prep shortcuts on busy weeknights, I measure out all the dry ingredients ahead of time and store them in an airtight container. When I’m ready to bake, I simply whisk the dry ingredients together and add the wet ingredients. Easy peasy!

Let’s Make Some!

This is my favorite part of making Pumpkin Muffins – watch the magic happen! These steps are written like we are in the kitchen together, cooking side by side. You will realize just how easy making Pumpkin Muffins are!

Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. This step is crucial to ensure your muffins bake evenly and don’t stick to the pan.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and salt. Make sure everything is evenly distributed for the best flavor.
In a separate bowl, whisk together the sugar, oil, pumpkin puree, eggs, and vanilla extract. Ensure that it is combined until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix, as this can result in tough muffins. A few lumps are okay!
Gently fold in the chopped nuts, if using. This adds a delightful crunch and nutty flavor.
Fill each muffin liner about 2/3 full. This will allow the muffins to rise without overflowing.
Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean. In my kitchen, this Pumpkin Muffins usually takes about 19 minutes, but oven times may vary.
Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy.

This is where the magic starts happening! While your Pumpkin Muffins are doing its thing, get ready for some amazing aromas! The combination of pumpkin spice and warm batter is seriously intoxicating. It will smell absolutely incredible right now.

Don’t worry if your Pumpkin Muffins looks a little uneven or cracked on top – that just adds to their charm! And trust me, they’ll still taste amazing.

For a weeknight shortcut, you can mix the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to give it a good stir before filling the muffin liners. This Pumpkin Muffins reminds me of another bold flavor favorite, these gluten-free pumpkin chocolate chip muffins.

One of my personal cooking discoveries was adding a streusel topping to these muffins. It adds a delightful crunch and sweetness that takes them to the next level. I highly recommend trying it!

How to Serve Up This!

People literally do happy dances when this Pumpkin Muffins hits the table with a generous dollop of whipped cream or a drizzle of cream cheese frosting. It’s the perfect complement to the warm, spiced flavors of the muffins.

These Pumpkin Muffins are perfect for those weeknight dinners that need to be special! They make a great addition to a brunch spread, a delightful afternoon snack, or even a simple dessert after dinner.

I love to enjoy these muffins with a cup of hot coffee or tea. The warm, comforting flavors pair perfectly together.

For a bold flavor pairing, try serving these muffins with a scoop of vanilla ice cream and a drizzle of caramel sauce. It’s a decadent treat that’s sure to impress.

When serving these Pumpkin Muffins, I like to arrange them on a pretty platter and dust them with a little powdered sugar for an elegant touch.

If you have any leftover muffins (which is rare in my house!), you can transform them into a delicious bread pudding. Simply cube the muffins, soak them in a custard mixture, and bake until golden brown and bubbly. So delicious!

For a fusion variation, try adding a pinch of chili powder to the batter for a spicy kick. It’s an unexpected twist that will surprise and delight your taste buds.

The reactions I get when I serve these muffins are always priceless. Everyone raves about how moist, flavorful, and comforting they are. It’s so rewarding to see people enjoying something I created with love and passion.

This Pumpkin Muffins is also amazing with:

Maple Syrup
Cinnamon Butter
Vanilla Glaze

FAQs:

I know some people might have questions about making these Pumpkin Muffins, so I’ve compiled a list of frequently asked questions to help you succeed in the kitchen!

Q: Will kitchen newbies succeed with this Pumpkin Muffins?

A: Absolutely! This recipe is super easy to follow, and I’ve included plenty of tips and tricks to help you along the way. Even if you’ve never baked before, I’m confident you can make these muffins.

Q: What if I mess up my Pumpkin Muffins? (Spoiler: it’ll still taste incredible!)

A: Don’t worry if your muffins don’t turn out perfectly the first time. Baking is all about experimentation and learning. Even if they’re a little wonky, they’ll still taste amazing!

Q: How can I prep this Pumpkin Muffins for busy weeknights?

A: You can mix the dry ingredients ahead of time and store them in an airtight container. You can also mix the wet ingredients and store them separately in the refrigerator. When you’re ready to bake, simply combine the wet and dry ingredients and bake as directed.

Q: Can I freeze these Pumpkin Muffins?

A: Yes, these muffins freeze beautifully! Simply wrap them individually in plastic wrap and store them in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months.

Q: Can I use canned pumpkin pie filling instead of pumpkin puree?

A: No, I don’t recommend using pumpkin pie filling. It contains added sugar and spices that will alter the flavor and texture of the muffins. Stick with pure pumpkin puree for the best results.

Q: Can I add chocolate chips to these muffins?

A: Absolutely! Chocolate chips are a delicious addition to these muffins. I recommend using semi-sweet or dark chocolate chips for the best flavor. If your kids love this, they’ll go crazy for these savory spinach and feta egg muffins.

Q: What if I don’t have all the spices listed in the recipe?

A: Don’t worry if you’re missing a spice or two. You can adjust the amounts of the other spices to compensate. For example, if you don’t have cloves, you can add a little more cinnamon and nutmeg. These Vegan Gluten Free Pumpkin Muffins – Beaming Baker also has some alternatives for you.

CONCLUSION:

These Pumpkin Muffins bring me so much joy because they’re a reminder of cozy autumn evenings, warm spices, and the simple pleasure of baking. I hope they bring you just as much happiness!

My Pumpkin Muffins Flavor Secrets:

Don’t overmix the batter: Overmixing can result in tough muffins. Mix until just combined for the best texture.
Use high-quality spices: Fresh, flavorful spices will make a huge difference in the taste of your muffins.
Add a touch of acidity: A squeeze of lemon juice or a tablespoon of buttermilk can help to tenderize the muffins and enhance the flavors.

Here are a few delicious Pumpkin Muffins variations I’ve tested:

Chocolate Chip Pumpkin Muffins: Add 1/2 cup of chocolate chips to the batter for a decadent treat.
Cranberry Walnut Pumpkin Muffins: Add 1/2 cup of dried cranberries and 1/4 cup of chopped walnuts to the batter for a festive twist.
Spiced Pumpkin Muffins with Cream Cheese Frosting: Top the muffins with a tangy cream cheese frosting for an extra special treat. It is a perfect occasion version! Also, for more sanity-saving dinner ideas, check out these Parmesan zucchini muffins.

I encourage you to trust your taste buds and get creative with this recipe! Don’t be afraid to experiment with different flavors and add-ins to create your own unique Pumpkin Muffins masterpiece.

I’m so excited for you to try this recipe and embark on your own Pumpkin Muffins flavor adventure! Let me know in the comments how they turn out. Happy baking!

Pumpkin Muffins

Print Recipe

These moist and delicious pumpkin muffins are perfect for a fall breakfast or snack. Packed with pumpkin spice flavor, they’re sure to be a crowd-pleaser.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 12 muffins
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 1/2 cups granulated sugar
1 cup pumpkin puree
1/2 cup vegetable oil
2 large eggs
1/2 cup chopped walnuts (optional)

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Instructions

Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, whisk together the sugar, pumpkin puree, vegetable oil, and eggs.
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Stir in the chopped walnuts (if using).
Fill the muffin liners about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For extra flavor, add a cream cheese frosting after the muffins have cooled.