When fall is just around the corner, it’s time to break out the pumpkin muffins!
Moist, fluffy, and with the perfect combination of warm pumpkin pie spices, these cozy muffins are great for breakfast or an afternoon snack!
They freeze beautifully so make a big batch for quick snacking and breakfasts on the go.
Moist & Flavorful Muffins!
This pumpkin muffin recipe is a fall favorite for us, perfect for an easy breakfast.
- Perfectly portable pumpkin muffins are just the snack to take on a stroll through the local pumpkin patch or corn maze!
- Double or triple the batch, and then bag them up and freeze them so they are ready to be popped into a backpack or briefcase for an energizing midday snack!
- Fiber-filled pumpkin muffins taste like a treat and make a great grab-and-go breakfast, an after school snack, or a post work-out pick me up!
Ingredients for Pumpkin Muffins
Pumpkin – In this recipe, we use canned pumpkin puree. Be sure you aren’t using canned pumpkin pie filling which looks similar.
Freeze leftover pumpkin puree in ice cube trays and pop one or two out and add to smoothies, overnight oats, or a creamy pumpkin sauce with pasta!
Spice – A bit of cinnamon and pumpkin spice are the perfect additions for these muffins. If you don’t have any on hand, you can make homemade pumpkin pie spice with cinnamon and a pinch of nutmeg, ginger, and allspice.
Batter – Along with flour, sugar, and eggs, we add a bit of sour cream. This is the secret ingredient to moist and rich pumpkin muffins! Greek yogurt can be used in a pinch.
We skip the butter and oil in this recipe, the sour cream and pumpkin make them plenty moist enough.
Add-ins – Pumpkin muffins are great for additions. Mix in some mini chocolate chips, walnuts, pecans, toasted coconut, or even some homemade granola.
How to Make Pumpkin Muffins
Muffins are the perfect snack, and these have all the great flavors of fall.
- Mix the dry ingredients together in a large bowl and the wet ingredients in a separate bowl (as per the recipe below).
- Add the pumpkin mixture to the flour mixture and gently mix until combined. Stir in any optional add-ins.
- Divide the batter evenly into prepared muffin tins and bake until a toothpick comes out clean. Cool on a wire rack.
These pumpkin muffins are moist enough that you can skip the butter but they are great with apple butter, honey butter, or even cream cheese frosting.
Pro Tips for Perfect Muffins
- Do not overmix the batter, stir just until moistened.
- Line a muffin pan with paper liners to make them easy to remove (parchment paper liners are my favorite as nothing sticks to them).
- Ensure all ingredients are at room temperature.
- Pumpkin pie spice can be substituted with apple pie spice or additional cinnamon.
- Freeze muffins in an airtight container for up to 2 months.For a soft, cake-like texture, avoid overmixing the batter so they stay airy during baking.
- Keep leftover muffins in a zippered bag at room temperature for up to 4 days. Freeze muffins in a zippered bag for up to 2 months.
Try These Tasty Pumpkin Recipes
Did you make these Pumpkin Muffins? Be sure to leave a rating and a comment below!
Easy Pumpkin Muffins
Ingredients
- 2 cups all purpose flour
- 1 ⅓ cups granulated sugar
- 1 teaspoon pumpkin pie spice
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon ground cloves
- 15 ounces canned pumpkin
- 2 eggs room temperature
- ⅔ cup sour cream
Instructions
- Preheat the oven to 350°F.
- In a large bowl, combine flour, sugar, cinnamon, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves with a whisk.
- In a separate bowl, mix canned pumpkin, eggs, and sour cream until thoroughly combined.
- Create a well in the dry ingredients and add the pumpkin mixture. Stir with a spatula just until combined.
- Line a muffin tin with paper liners (or grease very well) and divide the batter over 18 muffin wells.
- Bake for 28-31 minutes or until inserted toothpick comes out clean.
- Remove the muffins and cool on a wire rack.
Notes
- Do not overmix the batter, mix just until moistened
- Ensure all ingredients are at room temperature.
- Pumpkin pie spice can be substituted with apple pie spice or additional cinnamon.
- Freeze muffins in an airtight container for up to 2 months.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Breakfast, Cake, Dessert, Muffins, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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I made these for my family and shared some with by bible study class, they were a huge hit with everyone. I will definitely be making these a lot! I did not change anything in the recipe but made them exactly as the recipe indicated. A keeper.
sounds great, but it makes a lot of muffins, can you size it down to make only 12. and can you use yogurt instead of the sour cream?
I haven’t tried yogurt but I do think it would work. If you click the print button you can change the number of servings on the recipe. Hope that helps!
Hi Joanne,
Plain Greek yogurt works great in these.
Just wondering if these could be made in large muffin tins? If so, does the baking time or anything else change? Thank you!
The only thing that would change would be the cook time. You’ll want to fill the muffin tins ⅔ full and you will need to add about an additional 15 minutes or so to the cook time. bake until an inserted toothpick comes out clean.
Interesting site. Hope to learn a lot,
I would like to use a fresh pumpkin instead of canned. I just steam and mash them? Thanks
I’ve never tried with fresh pumpkin. You’d have to make sure that the liquid from the pumpkin was well drained. Let us know if you try it Sil!
Thank you Holly for all your recipes, I love your site and it is my go to for many recipes. I have a few cans of Pumpkin in my cupboard and decided to use it up. They are in the oven now. I would recommend cutting back on the sugar. I did not and after I had everything combined I tasted the batter and found it extremely sweet, 3.5 cups is a lot. Otherwise, I cannot wait for them to be ready I know my 18 year old will love them. Thanks
Barb
Thanks for the suggestion Barb! Hope you enjoy them.
I just made these. Absolutely delicious!!!
That is awesome Steph! So happy you enjoyed it.
Where do you find a 1lb 13oz can of pumpkin? I have a 15 oz can. P
This is the larger can (29 oz) and you can usually find them at Walmart.
Can I also replace the sugar with Splenda? I’m at work now as an in home caregiver and my client is diabetic. Hopefully I can get an answer soon so I can make these yummy looking muffins for him.
I haven’t tried this with Splenda. Please let us know how it works out for you if you try it.
Can you use fresh, cooked, pureed pumpkin instead of canned? If so, do I use the same amount?
Yes, that should work just fine. You’ll want to ensure your puree isn’t watery. For homemade puree I generally let it drain in a strainer lined with paper towel for a little while.
There is not much fat in this recipe and the first batch turned out tough. I know not to mix the dry and wet ingredient too long because that can cause toughness. I beat the eggs to make the dough light and added 2 TBlp. of orange oil in the last batch. Much improved.
Is the baking time for each batch of muffins? because 40-50 minutes sounds like a really long time for them to bake. Is it because of the extra liquid of the pumpkin puree and sour cream?
Yes, this is the correct baking time for each batch.
These are the BEST! I did cut back on the sugar a bit, and added some cinnamon chips to 1/2 of the batch. Delicious! Thanks for posting !
Cinnamon chips is a yummy addition, thank you for sharing!
Is 3.5c sugar correct? Sure seems like a large amount to only end with 115 cal.
This recipe makes 36 muffins so the amount of sugar per muffin is about 1.5tbs. I hope that helps.