Make super soft, perfectly-spiced Moist Pumpkin Muffins with this tried-and-true easy pumpkin muffin recipe that stays soft for DAYS!
My Best Pumpkin Muffins
These are my best Pumpkin Muffins ever and I’ve been making them for a decade. The recipe is adapted from my beloved Moist Pumpkin Bread recipe, which is a true fan favorite.
There’s nothing better than a perfectly-tender pumpkin muffin with a cup of cozy chai tea (or coffee), as a breakfast bite or an afternoon pick-me-up.
Try my Pumpkin Banana Muffins, too!
Pumpkin Muffins Ingredients
Here’s what you’ll need for this pumpkin muffin recipe:
- All-purpose flour
- Granulated sugar
- Baking soda
- Baking powder
- Salt
- Spices: A blend of cinnamon, nutmeg, and ginger will bring the warm, cozy flavors of fall to your muffins
- Pumpkin puree: You can use fresh pumpkin puree, or canned pure pumpkin puree. Just avoid “pumpkin pie filling” with added sugar and spices. Here’s how to freeze canned pumpkin puree if you have extra.
- Brown sugar
- Buttermilk: Here are my buttermilk substitutes.
- Oil
- Egg: Here are my best egg substitutes for baking.
Variations and Substitutions
Try changing this recipe up if you like. Check out some typical swaps I like to make:
- Gluten-free option: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend.
- Whole wheat flour can be swapped for 1/3 of the regular flour.
- Add-ins: Mix in chocolate chips, chopped nuts (like walnuts or pecans), or dried fruit (such as cranberries or raisins).
- Spices: You can swap individual spices for pumpkin pie spice for ease. A teaspoon of vanilla extract is yummy too.
How to Make Pumpkin Muffins: An Easy Guide
This pumpkin muffin recipe is 100% beginner-friendly so dive right in:
Mix the dry ingredients
Whisk together the dry ingredients in a large mixing bowl: flour, granulated sugar, baking soda, baking powder, salt, and spices. Ensure everything is well combined and set aside.
Mix the wet ingredients
In a separate bowl, whisk together the wet ingredients: pumpkin puree, brown sugar, buttermilk, oil, and egg. Stir until the mixture is smooth and uniform.
Combine wet and dry mixtures
Gently fold the wet ingredients into the flour mixture, mixing just until combined. Be careful not to overmix, as this could make your muffins dense.
If you would like to stir in any extra mix-ins (like for pumpkin chocolate chip muffins), add them when the batter is only 80% combined to avoid stirring too much.
Fill the muffin cups
Evenly distribute the batter among the muffin cups, filling each about 3/4 full to allow room for rising in the muffin pan.
Bake and cool
Bake for 20-25 minutes at 350ºF., or until the tops spring back when lightly pressed. You can also test by inserting a toothpick into the center; it should come out clean.
Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Make Ahead and Storage
Store baked pumpkin muffins in an airtight container at room temperature for up to 3 days.
- For longer storage in a freezer, wrap them well and freeze them for up to 3 months.
- Thaw at room temperature or warm in the microwave for a quick treat.
FAQs About Pumpkin Muffins
Just skimming this recipe? Here are the key highlights I wouldn’t want you to miss:
Yes! Just be sure to cook and puree the pumpkin until smooth. Remember that fresh pumpkins may have more water content, so you may need to strain them before using them to avoid making the muffins too wet.
To get fluffier muffins with a cake-like texture, don’t overmix the batter, as this can make them dense. Also, make sure your baking soda and baking powder are fresh so they provide proper lift.
You can substitute buttermilk with a mix of milk and an acid. Simply add 1 tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5 minutes before using.
Overmixing the batter, using too much pumpkin, or having expired leavening agents (baking soda or powder) can result in dense muffins. Be sure to measure ingredients carefully and follow the mixing instructions for best results.
Other Sweet Pumpkin Recipes You’ll Love
During the fall, I make these pumpkin-loaded treats on repeat:
- Soft and dreamy pumpkin chocolate chip cookies. SO dunkable!
- Easy pumpkin cupcakes that are light as a feather and beautiful with a meringue crown.
- I cannot stop eating these soft and simple pumpkin cookies.
- Pumpkin cheesecake bars look incredible and taste even better.
Pumpkin Muffins (Soft + Moist for DAYS!)
Ingredients
- 1 ¾ cups all-purpose flour
- ⅓ cup granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp kosher salt
- 1 tbsp cinnamon
- 1 tsp ground ginger
- ⅛ tsp ground cloves
- 1 ¾ cups pumpkin puree (that's one 15-oz/398 mL can)
- ½ cup brown sugar
- ½ cup buttermilk or plain yogurt
- ½ cup oil like avocado or canola
- 1 large egg
Instructions
- Preheat oven to 350ºF. Line a 12-cup muffin tin with paper liners or grease it lightly.
Mix dry ingredients:
- In a large bowl, whisk together the flour, granulated sugar, baking soda, baking powder, salt, and spices.
Mix wet ingredients:
- In a separate bowl, whisk together the pumpkin puree, brown sugar, buttermilk, oil, and egg.
Combine:
- Pour the wet mixture into the dry ingredients. Use a spatula to gently fold until just combined. It’s okay if a few floury streaks remain—don't overmix.
Fill the muffin tin + bake:
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs or the internal temperature should be 190ºF on a meat thermometer. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are so good! I used sour cream because I didn’t have Greek yogurt or buttermilk.
Honestly the BEST PUMPKIN MUFFINS ever. They are soft and tender and my family is obsessed. I add fresh cranberries sometimes around the holidays.
Been trying different pumpkin muffin recipes lately and this is the best one! Not too sweet (I didn’t pack the brown sugar) and love the use of yogurt. Thanks for the tip of not over mixing!
So so good! Perfectly moist. I subbed half the oil for a large ripe banana I had and used all Swerve sugars (white and brown). Turned out perfect 😍
Hi Fiona, wow, I’m so curious now I want to try Swerve sugars!
I’ve been collecting pumpkin recipes for the fall, and these muffins made the top of my list! SO good.
Nice recipe.
Just tried making these pumpkin muffins and OMG, they turned out so fluffy and moist! I absolutely love the tips on substitutions because I had to swap out the oil for applesauce and they still came out perfect. Thanks so much, Jenn, for such an easy to follow recipe! Can’t wait to try more of your recipes. 🙂