These pumpkin muffins are tender, moist, perfectly spiced and packed with pumpkin flavor. Easy to make and simply divine!
We love everything about fall recipes and the amount of pumpkin purée we have gone through in the last few weeks is proof of it!
These pumpkin muffins are the latest fall baking success and I hope you’re going to love them as much as we do.
For more delicious fall baking check out our pumpkin bread, pumpkin cookies, pumpkin cake and pumpkin cupcakes.
How To Make Pumpkin Muffins
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add light brown sugar, white sugar, baking powder, salt and pumpkin pie spice and mix together.
- Add pumpkin purée, vanilla extract, oil and an egg and mix into a thick batter.
- Add chopped pecan nuts and mix in.
- Spray a muffin tray with non-stick spray and divide the batter evenly between the muffin partitions.
- Top the muffins with a few extra chopped pecan nuts.
- Bake at 350°F for 22 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool for a few minutes and then transfer the muffins to a wire cooling rack.
The Best Pumpkin Muffins Notes and Tips
Pumpkin Pie Spice: This recipe uses pumpkin pie spice, you can use a store-bought option or you can easily make up a batch of homemade pumpkin pie spice. Our recipe uses ground cinnamon, ginger, nutmeg, allspice and cloves.
Pumpkin Purée: It’s easiest to use canned pumpkin purée but fresh homemade pumpkin purée will work too. Just make sure that your homemade purée isn’t too wet. It should be the same consistency as what you would get in a can. The best way to ensure this is to bake your pumpkin in the oven, don’t boil it with water as that will create a purée that is too wet. And then, once you’ve puréed it let your homemade purée stand in a sieve over a bowl so that any excess water can drain off before you use it.
Pecan Nuts: These are optional of course! Feel free to use a different nut or omit them altogether if you have a nut allergy. Or add a cup of chocolate chips instead.
Storing and Freezing
Storing: These muffins are best on the day of baking, just like all muffins really, but they’re still pretty good on day 2. I wouldn’t recommend keeping them for longer than 3 days. Allow them to cool completely before storing and then store in an airtight container at room temperature.
Freezing: These muffins are freezer friendly if you’d like to freeze them. Allow them to cool completely before freezing. Thaw overnight in the fridge and then bring to room temperature before serving.
More Delicious Muffin Recipes
Pumpkin Muffins
Ingredients
- 2 cups All Purpose Flour Measured Correctly*
- 1 cup Light Brown Sugar
- 1/2 cup White Granulated Sugar
- 1 Tbsp Baking Powder
- 1/2 tsp Salt
- 3 and 1/2 tsp Pumpkin Pie Spice
- 1 and 1/2 cups Pumpkin Purée Canned or Fresh*
- 1 tsp Vanilla Extract
- 1/3 cup Canola Oil or Vegetable Oil
- 1 Large Egg
- 1 cup Pecan Nuts Chopped, plus more to put on top of the muffins before baking.*
Instructions
- Preheat the oven to 350°F (180°C) and spray a muffin tray with non-stick spray.
- Sift the all purpose flour into a mixing bowl and add the light brown sugar, white granulated sugar, baking powder, salt and pumpkin pie spice and mix together.
- Add the pumpkin purée, vanilla extract, oil and egg and mix into a thick batter.
- Add the chopped pecan nuts and mix in.
- Divide the batter evenly between the muffin partitions. Top the muffins with a few extra chopped pecan nuts.
- Bake for 22 minutes or until a toothpick inserted into the center of one of the muffins comes out clean.
- Allow to cool in the tray for a few minutes and then transfer the muffins to a wire cooling rack.
Video
Notes
- Measure your flour correctly using the spoon and level method: spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop it and don’t pack it into the cup. Alternatively weigh it on a food scale. Click ‘metric’ below the list of ingredients to get the correct weight in grams.
- Pumpkin Pie Spice: This recipe uses pumpkin pie spice, you can use a store-bought option or you can easily make up a batch of homemade pumpkin pie spice. Our recipe uses ground cinnamon, ginger, nutmeg, allspice and cloves.
- Pumpkin Purée: It’s easiest to use canned pumpkin purée but fresh homemade pumpkin purée will work too. Just make sure that your homemade purée isn’t too wet. It should be the same consistency as what you would get in a can. The best way to ensure this is to bake your pumpkin in the oven, don’t boil it with water as that will create a purée that is too wet. And then, once you’ve puréed it let your homemade purée stand in a sieve over a bowl so that any excess water can drain off before you use it.
- Pecan Nuts: These are optional. Feel free to use a different kind of nut or omit them entirely or add chocolate chips (up to 1 cup) instead.
- Storing: These muffins are best on the day of baking, just like all muffins really, but they’re still pretty good on day 2. I wouldn’t recommend keeping them for longer than 3 days. Allow them to cool completely before storing and then store in an airtight container at room temperature.
- Freezing: These muffins are freezer friendly if you’d like to freeze them. Allow them to cool completely before freezing. Thaw overnight in the fridge and then bring to room temperature before serving.
These were so easy and delicious! Will definitely make them again.
So glad to hear that Marion! Thanks for sharing!