These homemade scrumptious Pumpkin Muffins are sure to be a new favorite. Pumpkin puree is combined with the right amount of spices (cinnamon, ginger, nutmeg, and cloves) to create a soft and tender muffin that will have you, your family, and friends coming back for more.
Why This Recipe Tastes So Good
There's nothing like a good pumpkin muffin, especially during pumpkin season, and I think these are the best pumpkin muffins you'll ever have. I couldn't stop eating them and they taste so good, especially with salted butter.
These muffins are moist, fluffy, and full of wonderful spices. This easy recipe is based on my recipe for pumpkin bread (which tastes incredible), so it has plenty of spices and the flavor of the ginger and cinnamon come shining through. The baking method of starting at 425F creates fluffy muffins with visually appealing height.
Ingredients You’ll Need for This Recipe
Here is what you’ll need for these easy pumpkin muffins:
- Pumpkin Puree: Libby’s Pumpkin Puree works best for these muffins. Be sure to use pumpkin puree and not pumpkin pie filling.
- Unbleached All-Purpose Flour: Provides the structure of the muffin.
- Light Brown Sugar: The brown sugar adds sweetness, moisture, and a slight molasses flavor.
- Granulated Sugar: The granulated sugar adds sweetness and moisture and adds a slight crispness to the top edges.
- Unsalted Butter: The butter adds fat and flavor to the muffin. The fat helps keep the muffin moist
- Whole Eggs: The eggs add structure and fat to the muffin.
- Ground Spices: The combination of ground cinnamon, ground ginger, ground nutmeg, and ground cloves give these muffins their distinctive flavor when combined with the pumpkin puree.
- Buttermilk: The buttermilk helps keep the muffins moist
- Baking Powder: The baking powder helps the muffins to rise
- Baking Soda: The baking soda helps the muffin to rise and also contributes to the cracks and crannies on top of the muffin.
How to Make Pumpkin Muffins
This is a great recipe to make when you want something quick and a little sweet. The muffin batter is mixed by hand and takes about an hour from start to finish to have a fresh delicious pumpkin muffins any time of day.
I recommend using Libby’s Pumpkin Puree for this recipe. I’ve tried other brands and Libby’s consistently does the best in terms of taste and texture, in part because Libby’s grows a special pumpkin just for their puree that has high sugar content - perfect for baking muffins, pies, and quick breads.
My least favorite puree has been organic pumpkin puree. I’ve tried different brands and they all tend to be watery, thinner in texture, and bland.
Start by melting the butter over medium-low heat. When there is just a small piece of butter left remove the pan from the heat and allow the butter to cool until it is just barely warm, about 80-85F.
Line a 12-cup muffin pan with paper liners and preheat the oven to 425F.
Place the flour, baking soda, and baking powder in a medium bowl and whisk together to combine. Set the flour mixture aside.
In a large bowl, combine the brown sugar, granulated sugar, spices, kosher, and eggs and whisk together for about 30 seconds. Whisk in the buttermilk. Whisk as you drizzle in the melted butter until it’s thoroughly combined. Let the mixture sit for about 5 minutes to ensure the sugar is dissolved.
Add half of the dry ingredients and fold them in with a spatula. Add the other half and fold in the flour until no white bits remind. Fold from the bottom of the bowl to ensure all the flour is mixed. Don’t overmix or the muffins will have a slightly rubbery texture. The batter will be a little lumpy which is okay.
Divide the pumpkin muffin batter between the 12 muffin cups. You’ll need to thoroughly scrape the mixing bowl to have enough batter. The muffin tins will be filled almost to the top.
Place the muffins in the oven and bake at 425F for 5 minutes then without opening the oven door, reduce the temperature to 350F and baking until the muffins have risen and the internal temperature registers 202F. The muffins will have a slightly springy texture when touched and should have risen to twice their height.
Remove the muffins from the oven, cool them for 5 minutes, and then place the muffins on a wire rack to finish cooling. The muffins can be served warm with salted butter or just plain.
How to Store the Muffins
Store the muffins in an airtight container at room temperature for 3 days. Store in the refrigerator for a week after that. The muffins can be rewarmed in the oven or in a microwave.
- Replace the unsalted butter with an equal amount of vegetable oil or melted coconut oil.
- Replace a quarter of the all-purpose flour with whole wheat flour for a slightly nutty taste.
- Replace the buttermilk with almond milk if you need a non-dairy alternative.
- You can use pumpkin spice. Use 2-½ teaspoons of pumpkin pie spice instead of the cinnamon, ginger, nutmeg, and glove.
Pro Tips for Making This Recipe
- Starting the muffins at 425F gives the baking powder and baking soda a boost so the muffins bake straight up resulting in a dome shape.
- Use a scale to measure the flour to ensure you have the right amount. Too much flour could result in a dry muffin.
- Let the wet ingredients sit for 5 minutes to dissolve the sugar. Sugar contributes to the moisture of the muffins. Allowing the sugar to dissolve will help ensure a super moist muffin.
- Use room-temperature eggs and buttermilk to help ensure a fluffy muffin. Cold eggs could result in stodgy muffins.
- Since this recipe does not use a whole can of pumpkin puree, store the leftover puree in an airtight container in the refrigerator for up to a week or freeze it until you're ready to use it for another recipe.
Recipe - Frequently Asked Questions
Yes, after the muffins have cooled to room temperature, place them on a baking sheet and freeze them. After 24 hours place them in a freezer bag. Thaw in the refrigerator or place in a 350F degree oven for 10 minutes.
Yes, you can make these muffins with fresh pumpkin puree. See my recipe for pumpkin puree and be sure to use the right type of pumpkin.
The muffins will keep in an airtight container at room temperature for 3 days or in the refrigerator for 7 days.
If You Like These Muffins, Try These Recipes
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- 12-cup Muffin Pan
- 2 Mixing bowls
- Muffin/Cupcake Liners
- 1-3/4 cups (220 grams) unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup (100 grams) packed dark brown sugar
- 1/2 cup (100 grams) white granulated sugar
- 2 teaspoons ground cinnamon
- 1/8 teaspoon ground cloves
- 1 teaspoon fresh ground nutmeg
- 1/2 teaspoon ground ginger
- 2 large (100 grams) eggs room temperature
- 1/4 cup buttermilk room temperature
- 8 tablespoons (114 grams) unsalted butter melted
- 1 1/4 cups (280 grams) pumpkin puree Libby's Pumpkin Puree recommended
- Preheat the oven to 425F. Line a 12-cup muffin pan with paper liners.
- Melt the butter in a small saucepan over medium-low heat and then let it cool to room temperature. If the butter starts to splatter, reduce the heat to low.
- Place the all-purpose flour, baking powder, and baking soda in a medium bowl and whisk for 20 seconds to thoroughly combine all the ingredients.
- Place the brown sugar, granulated sugar, cinnamon, ginger, cloves, kosher salt, and nutmeg in a bowl and whisk together. Add the eggs and whisk until the eggs are thoroughly combined with the sugar and spice mixture. Whisk in the buttermilk, then slowly pour the melted butter to the mixture whisking continuously as the butter is added.
- Next whisk in the pumpkin puree and let the wet ingredients sit for 5 minutes (and no more than 10 minutes) to give time for the sugar to dissolve.
- Add half of the flour mixture to the wet ingredients. Use a spatula to fold the dry ingredients into the wet ingredients. Add the remaining flour mixture and fold it in until the dry ingredients are thoroughly incorporated, and no white specs of flour remain. The batter may be a little lumpy which is okay.
- Divide the batter between the 12 muffin cups. The batter should almost be the top of each paper liner. You will need to thoroughly scrape the bowl to completely fill the muffin cups.
- Bake the muffins at 425F for 5 minutes, then without opening the oven door reduce the temperature to 350F and bake the cupcakes until the center is done and the temperature in the center of the muffin registers at 202F, 15-18 more minutes.
- Remove the muffin pan from the oven and let the muffins cool in the muffin pan for 5 minutes. Place the individual muffins on a wire rack to finish cooling. The muffins can be served warm.
- Store the pumpkin muffins in an airtight container for up to 3 days, and then store in the refrigerator for up to a week. The muffins can also be individually wrapped and frozen. When ready to eat reheat the frozen muffin in the oven.