These are the best pumpkin muffins ever. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Use fresh or canned pumpkin to make these easy pumpkin muffins – no mixer required.
In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.
In a large bowl whisk together pumpkin puree and melted butter until smooth.
Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
Add eggs and vanilla and stir to combine.
Add dry ingredients and stir until batter is smooth.
If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
Bake in preheated oven for 20-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).
Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.
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Notes
Homemade Pumpkin Pie SpiceUse this recipe to make your own homemade pumpkin pie spice! Or, to make only 1 tablespoon of pumpkin pie spice combine:
1 ½ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp allspice
Ingredient Substitutions
Pumpkin puree. This recipe calls for 1 ½ cups of pumpkin puree, which equals one, 15 oz can of pumpkin puree. If you have fresh homemade puree, feel free to use that as well! Just be sure you have drained the water out of it so that it's thick and isn't runny.
Salted Butter. Unsalted butter, coconut oil, canola oil or ghee can be used in place of butter with great results. You can substitute part of the butter with applesauce, but I prefer it with butter.
LightBrown Sugar. If you want a more molasses taste, use dark brown sugar.
Granulated sugar. Any white granulated sugar works great in this recipe. I use organic cane sugar.
All-purpose flour. Bread flour and pastry flour also work well in this pumpkin muffins recipe! You can use an all-purpose gluten-free baking flour for a gluten-free version as well!
ServeServe these pumpkin muffins warm with a slather of cinnamon honey butter. I like serving them alongside an egg dish like this egg casserole or frittata, or with a pumpkin smoothie!Store/freezeStore the pumpkin muffins in an airtight container in the refrigerator for up to 1 week or in a single layer in an airtight container in the freezer for up to two months.