Pumpkin muffins are a fall favorite here on the blog. After years of testing and tweaking, it’s finally time to share the best pumpkin muffin recipe.
The Best Pumpkin Muffin Recipe
Fall is in full swing here on the blog, and I’m celebrating by making these pumpkin muffins around the clock. A really really good, classic pumpkin muffin recipe can be hard to find. There are so many out there floating on the internet, and everyone has their different opinions on what works best in this delicious baked good.
I’ve been baking and testing a pumpkin muffin recipe for years, and I feel like I’ve finally got it where I want it to be. So obviously, it’s finally time to share what I’ve been working on! If you like your muffins warm, dense, and delicious, this is a recipe for you. Meaning, you’ll want to keep reading this post all about my best pumpkin muffin recipe.
What are Pumpkin Muffins?
Pumpkin muffins are an American delicacy. I think they probably got their craze when popular coffee shops started carrying the fall baked goods in their stores. But as one might guess, pumpkin muffins have pumpkin in them, and this pumpkin muffin recipe has a lot of pumpkin in it. If you’re going to bake a pumpkin muffin recipe, it might as well contain a lot of pumpkin, right?
While I make these pumpkin muffins with canned pumpkin (not pumpkin pie filling, but more on that later), because pumpkin is in season in the fall you can absolutely grow your own pumpkins and use the flesh from the inside in place of canned pumpkin puree. I’ve never done this, but I think that if you take old pumpkins that you had on your doorstep each fall and throw them in your garden bed or over your fence, pumpkins will probably sprout in their place the next year! I think I might try it this year, might as well right? That would definitely save me some money come fall season. Also, this recipe is inspired by the pumpkin muffin recipe from Preppy Kitchen, another fellow baking blogger!
This pumpkin muffin recipe is also one you can add chocolate chips to, if you’d like. I personally love plain pumpkin muffins, but people (like Noah) also love to add chocolate chips. I typically scoop half the plain batter into muffin cups, then add chocolate chips to the rest of the batter, then scoop that batter into muffin cups. Easy peasy and everyone is satisfied 🙂
Some equipment you may need…
- Muffin tin: this is a need, and probably one of the most-used items in my kitchen. I bake a lot of muffins & cupcakes (you can check them out here and here), so I put mine to good use. I love this one because the light color prevents things from burning.
- Cupcake liners: always good to have on hand
for any recipe for muffins or cupcakes! - Measuring cups/spoons: I’ve been linking these in all of my posts because I love them SO much! They are beautiful and look just like some other expensive ones on the market (but wayyy cheaper).
- Mixing bowls: I love these glass mixing bowls from Amazon. They’re especially perfect for food photography.
Pumpkin Puree vs Pumpkin Pie Filling
If you’re planning on making these muffins, or any pumpkin recipe on the blog for that matter, you’ll want to be sure you’re picking up pumpkin puree. This is NOT the same as pumpkin pie filling.
Pumpkin puree is what you’d get if you took your own pumpkin, scraped out the flesh, removed the seeds, and blitzed it in the food processor for a few seconds.
Pumpkin pie filling is what you’d use if you wanted a super simple pie. It has lots of sugar and other things added to it – you’d essentially just pour the entire can in a pie crust and call it a day. It can be confusing because they’re both in a can, and they’re usually sitting right next to each other in the baking aisle, so just be sure you pay close attention when you’re reaching for pumpkin in the grocery store.
Ingredients for Pumpkin Muffin Recipe
- All-purpose flour – I love using King Arthur flours, and you’ll notice I tend to stay on that brand across my recipes. I just think it’s good for consistency’s sake, but definitely use whichever brand you have.
- Baking soda – this is one of our leavening agent for these muffins
- Baking powder – another leavening agent for this pumpkin muffin recipe
- Kosher salt – I always use Diamond crystal kosher salt, and I think you should too!
- Ground cinnamon – a staple in almost every fall recipe!
- Pumpkin pie spice – usually found in most grocery stores, but if you can’t find it or you’d rather use the individual spices themselves, see the note below!
- Large eggs – make sure these are room temperature before adding them to your muffin batter!
- Light brown sugar – we’re using both brown and granulated sugars for this pumpkin muffin recipe, and I love using brown sugar in a lot of fall baking because of the warmth it provides.
- Granulated sugar
- Sour cream – just one of our liquid ingredients. You can use whole milk, or even another alternative milk to make this dairy-free if you’d like
- Pumpkin puree – we’re using the entire can!!! Yay! Finally a pumpkin muffin recipe that uses the whole can!
- Vegetable oil – always good in a pumpkin muffin recipe. Brings so much moisture to the table, on top of the moisture coming from the pumpkin.
- Pure vanilla extract – make sure you use good vanilla extract, it truly makes such a huge difference in any baking recipe.
What if I don’t have Pumpkin Pie Spice?
If you don’t have pumpkin pie spice on hand for this pumpkin muffin recipe, you can use allspice, ginger, and nutmeg in it’s place. I wanted to keep the ingredients list to a minimum for this pumpkin muffin recipe, which is why I used pumpkin pie spice. But if you don’t have it you can use 2 tsp ground cinnamon, 1/2 tsp ground allspice, 1/4 tsp ground ginger, and 1/4 tsp ground nutmeg in place of the pumpkin pie spice and ground cinnamon I have listed in the recipe.
My Kitchen Tips
- Use the entire can of pumpkin. A lot of pumpkin muffin recipes will call for only a portion of the can of pumpkin puree. That’s great and all, but I always get frustrated when I have leftover pumpkin in the can. I have to store it and find another use for it. So I thought to myself, let’s try this pumpkin muffin recipe, but let’s use the entire can. To my surprise and excitement, the muffins turned out great! It doesn’t do anything but make these muffins more moist and delicious.
- Use a whisk. The great thing about most muffin recipes is that you can make the entire batter with only a whisk and a bowl. In fact, you should make this entire pumpkin muffin recipe with only a whisk and a bowl. Muffins are something that should be stirred, not beaten, which is why I’m always excited to keep my stand mixer under the cabinet 🙂
- Don’t be afraid to add the chocolate. If you’re looking for a sweet addition to your muffins, might I suggest adding some chocolate chips? You don’t need too many, but even just a few sprinkled on the tops are a great addition. I actually prefer my pumpkin muffins plain and warm, but Noah loves chocolate chips in his. I typically scoop half the plain batter into muffin cups, then add chocolate chips to the rest of the batter, then scoop that batter into muffin cups. Easy peasy and everyone is satisfied 🙂
How to Store?
This pumpkin muffin recipe is one that I’m making all year long. I even sneak pumpkin into some other recipes throughout the year strictly because of the mositure it adds (like in these Secret Ingredient Triple Chocolate Muffins). So that being said, these muffins store wonderfully in an airtight container in the refrigerator for up to 5 days. All you need to do it take one out, warm it up for about 15 seconds in the microwave, and it’s ready to enjoy with your favorite cup of coffee (or this homemade Pumpkin Spice Latte).
Can I make this ahead?
Yes! You can absolutely make an entire batch of pumpkin muffins ahead. I’d just let them cool completely when they come out of the oven, then place them in an airtight container in the refrigerator, and when you’re ready to serve it just let it sit at room temperature for a few hours to it can come back to temperature. You can also pop them in the oven for just a couple minutes to warm them back up in a pinch.
You can also freeze the entire batch of pumpkin muffins, wrapped tightly in plastic wrap (individually), for up to 2 months. Then when you’re ready to serve them, set them out on the counter for a few hours while they come back up to room temperature.
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These pumpkin muffins are a fall staple, and when you bake them I think you’ll understand why. I hope you love them as much as I do, and don’t forget to share some with your family, friends, and neighbors.
If you make these pumpkin muffins be sure to tag me on socials @sarahsdayoff so I can see the beauties!!! If you have any questions about this recipe or any others on my site, you can reach out to me at sarah@sarahsdayoff.com and I’d be happy to chat with you!
Love,
Sarah
“If you openly declare that Jesus is Lord and believe in your heart that God raised him from the dead, you will be saved.” -Romans 10:9-
The Best Pumpkin Muffin Recipe
Ingredients
- 1 1/2 cups all-purpose flour (180g)
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup vegetable oil
- 1/4 cup sour cream
- 2 large eggs
- 1 tsp pure vanilla extract
- 1 (15-oz) can pumpkin puree
- 1 1/2 cups semisweet chocolate chips (optional)
Instructions
- Preheat the oven to 425°F. Line a 12-cup muffin tin with cupcake liners. Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a large bowl. Set aside.
- In a separate large bowl, combine the granulated sugar, brown sugar, vegetable oil, and sour cream. Whisk these together until the mixture is smooth.
- Whisk in the eggs, one at a time, whisking well after each addition. Whisk in the vanilla and the pumpkin until smooth.
- As best you can, create a well in the center of the dry ingredients. Pour the wet ingredients into the dry ingredients. Use a rubber spatula or wooden spoon to stir the batter together until everything is just combined.
- If you're wanting to make chocolate chip pumpkin muffins, go ahead and stir in the chocolate chips here. If not, continue.
- If you want really domed muffin tops, let the batter sit in the bowl for at least 15 minutes before continuing. If you don't care all that much, continue immediately.
- Divide batter between the lined muffin cups (this recipe will make about 16 muffins, so you may need more than 1 tray, or just bake 2 separate batches in the same tray).
- Bake the muffins at 425°F for 5 minutes. Then reduce the temperature to 350°F and bake for an additional 15 to 17 minutes or until the centers of the muffins spring back slightly when you press on them.
- Let the muffins cool in the pan before removing to a wire rack.
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Must have fall recipe! I love following your recipes! So easy to follow!
I’m so glad you love this one, I bake it all fall long!