Three tender muffins stacked atop one another with cinnamon sticks and other muffins nearby.

We are officially in pumpkin spice season, which means it’s time to whip up a batch of soft and fluffy homemade pumpkin muffins! There are so many great pumpkin recipes you can make this fall—hello, pumpkin pie!—and these easy pumpkin muffins are definitely on my list of favorites! They’re super quick to make and practically melt in your mouth, oozing warm pumpkin flavor with every bite.

Overhead of all ingredients necessary to make muffins perfect for fall. Decorative pumpkins and pinecones surround pumpkin muffins on a cooling rack.

What ingredients do I need for pumpkin muffins?

There aren’t any complicated ingredients in this pumpkin muffin recipe. In fact, you probably already have most of them in your pantry. To bake pumpkin muffins you’ll need:

  • Eggs
  • All-purpose flour
  • Baking powder and baking soda
  • Pumpkin pie spice
  • Granulated sugar
  • Brown sugar
  • 15-ounce can of pumpkin puree
  • Coconut oil
  • Vanilla extract

Wholefully Protip

If you don’t have pumpkin pie spice, it’s easy enough to make. Combine 1 1/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/8 teaspoon ground cloves.

Can I use real pumpkin instead of canned?

Yes, you certainly can! In order to substitute fresh pumpkin for pumpkin puree you’ll need to use a food processor or blender to create a pumpkin puree out of your fresh pumpkin. You’ll be left with a lighter puree that might need some straining to remove any excess water. At this point, it’s a 1:1 substitution for the canned pumpkin.

How do I make pumpkin muffins?

Collage of images showing the steps to make a dozen pumpkin muffins. A text overlay reads, "How to Make Pumpkin Muffins."

There are only a few simple steps needed to make these soft bites of fall flavor.

  1. Preheat your oven to 375°F and either grease and flour a muffin tin, or line the cups of the tin with muffin liners.
  2. Whisk together all your dry ingredients—except the sugars—in a large bowl.
  3. Using a separate bowl, whisk together the sugars, wet ingredients, and eggs.
  4. Sift the dry ingredients into the wet ones.
  5. Stir the wet and dry ingredients together until they’re just combined.
  6. Fill the muffin tins ¾ of the way to the top.
  7. Bake the muffins for 23-25 minutes.
  8. Allow to cool and enjoy!

Wholefully Protip

You can turn these into chocolate pumpkin muffins by stirring in some chocolate chips or chocolate chunks before pouring the muffin mix into the baking cups.

Why are my muffins dense and rubbery?

There are a few things that could make your pumpkin muffins dense. The most common reason is that you over-mixed them. It’s important to just mix the ingredients until they’re combined and then stop. This will leave you with soft, light muffins.

Using a different type of flour can also change the texture and density of your muffins. If you substituted your flour, try using the all-purpose flour next time.

The last reason your muffins may have turned out rubbery is that you were peeking! I know they look—and smell—delicious, but it’s important to keep the oven door shut until the timer goes off. Use the light on your oven if you want to get a better look as they bake.

Close view of a single pumpkin muffin in a white paper liner with other muffins in the background.

What is the best way to store pumpkin muffins?

These muffins are super-moist, which is why they’re so mouthwateringly yummy. To keep them moist—but not sticky—layer a paper towel on the bottom of your storage container, then add another one over the top of the muffins. Stored this way, you can keep pumpkin muffins on the counter for up to three days—although I doubt they’ll last that long!

If your muffins got a little sticky, or you just want to refresh them, stick them in an oven preheated to 350°F for two to three minutes. This will crisp up the tops while making them fresh-from-the-oven warm!

How do you store an open can of pumpkin puree?

Once you’ve opened a can of pumpkin puree, the best way to store it is in the freezer. Mason jars work well, but you can store it in any freezer-safe container for up to a year. The quality will be best if it’s used within a few months.

You can also store your pumpkin puree in the fridge in an airtight container for up to a week if you know you’re going to be doing more pumpkin cooking soon.

Wholefully Protip

Use an ice cube tray to portion out and freeze chunks of pumpkin puree. Each ice cube in a traditional tray holds a tablespoon of puree, making it easy to eyeball how many pieces you’ll need the next time you’re baking.

Overhead of spiced muffins resting on white kitchen linens over a black cooling rack.

What can I do with a partial can of pumpkin?

Since it’s pumpkin season, there’s no shortage of ways to use up a partial can of pumpkin puree! You can use pumpkin to make a variety of fall dishes and drinks ranging from sweet to savory. Some of my favorite pumpkin recipes include:

 

 

 
Three tender muffins stacked atop one another with cinnamon sticks and other muffins nearby.

Pumpkin Muffins Recipe

Yield: 12 muffins
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

They’re fluffy. They’re spiced. And they’re SO good. Find out how to make the best pumpkin muffins.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 15 ounce can pumpkin puree
  • 1/4 cup coconut oil, melted
  • 1 teaspoons vanilla extract
  • 2 eggs

Instructions

  1. Preheat oven to 375°F and prepare a 12-count muffin tin.
  2. Whisk together the flour, baking powder, baking soda, and pumpkin pie spice and set aside.
  3. Whisk together the sugars, pumpkin puree, coconut oil, and vanilla extract in a separate bowl.
  4. Add the eggs and stir to combine.
  5. Sift the dry ingredients into the wet ingredients, and stir until just combined. Try not to overmix.
  6. Fill each muffin cup full with batter. Bake in the preheated oven for 23-25 minutes until done throughout and a toothpick inserted in the center comes out clean.

Notes

  • All-purpose flour can be replaced with whole wheat pastry flour.
  • Granulated sugar can be replaced with organic cane sugar.
  • These muffins can be made vegan by using flax eggs instead of regular eggs.
  • To make chocolate pumpkin muffins, fold in 1⁄2 cup of chocolate chips or mini chocolate chips at step 5, then bake as instructed.
  • These muffins keep for about 3 days in an airtight container at room temperature. But they are very moist so the tops get a little sticky after a day or so. To refresh them, preheat the oven to 350°F and place the muffins back in the tin. Place them in the preheated oven for 2-3 minutes until their tops are crisp again, but watch closely to not overbake.

Nutrition Information:
Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 217Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 109mgCarbohydrates: 39gFiber: 1gSugar: 25gProtein: 3g

At Wholefully, we believe that good nutrition is about much more than just the numbers on the nutrition facts panel. Please use the above information as only a small part of what helps you decide what foods are nourishing for you.

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