Let's Talk Pumpkin Muffins (and Why I Make These Way Too Often)

Okay, so picture this: crisp fall morning, leaves crunching outside, my slippers are on the wrong feet again (don’t ask, it’s just a habit), and the kitchen smells like cinnamon and pumpkin. That’s how most of my autumn weekends start, honestly. I can’t remember exactly when I first baked these pumpkin muffins—probably some random, rainy October when I needed to use up that half-can of pumpkin staring me down every time I opened the fridge. Or maybe it was after that one disastrous attempt at pumpkin bread—too gooey, never again. Anyway, these muffins have become my comfort food for chilly mornings. My niece even calls them “autumn cupcakes,” which makes me laugh every time.

Why You'll Love This (Or At Least Why I Do)

I make these whenever I’ve got leftover pumpkin puree—or just when I feel like pretending I’ve got my life together before 9am. My family goes crazy for this recipe because the muffins are soft, not too sweet, and actually taste like pumpkin (go figure). Sometimes, when I’m in a rush, I just dump everything in one bowl—turns out it’s still tasty. Oh, and if you’re worried about them being bland, don’t be; I once accidentally doubled the spices and honestly, it was a happy accident (no one complained, anyway).

What You'll Need (But Seriously, It’s Flexible)

1 ⅔ cups (210g) all-purpose flour – I sometimes swap in half whole wheat flour when I’m feeling virtuous, but my brother claims it “tastes too healthy”
1 teaspoon baking soda
½ teaspoon baking powder (my grandmother always insisted on Clabber Girl, but I just use whatever’s on sale)
½ teaspoon salt (or just a good pinch)
2 teaspoon ground cinnamon
½ teaspoon ground nutmeg (don’t stress if you’re out, it’s still good without)
¼ teaspoon ground cloves
¼ teaspoon allspice (I usually skip this because I never remember to buy it!)
½ cup (120ml) vegetable oil (melted coconut oil works too—when I can be bothered)
1 cup (200g) granulated sugar (brown sugar gives a deeper flavor, in my opinion, but use what you’ve got)
2 large eggs, room temp if you remember
1 cup (240g) canned pumpkin puree (not pumpkin pie filling—trust me, I mixed these up once)
¼ cup (60ml) milk (dairy-free works fine—my friend Steph uses oat milk and swears by it)
1 teaspoon vanilla extract
Optional: a handful of chocolate chips, pepitas, or chopped walnuts (my dad’s vote is always for walnuts)

How I Actually Make Pumpkin Muffins

Preheat your oven to 350°F (180°C). If you’re as forgetful as me, you’ll probably realize you forgot halfway through mixing—no big deal, just pause and heat it up.
Line a 12-cup muffin tin with paper liners, or just grease it up well with butter or spray. (I’ve used those fancy silicone liners from King Arthur Baking—they’re nifty but get lost in my drawers all the time.)
In a big bowl, whisk together the flour, baking soda, baking powder, salt, and all your spices. Sometimes I get distracted and dump the sugar in here too—not the end of the world.
In another bowl, mix the oil, sugar, eggs, pumpkin, milk, and vanilla. This is where I usually sneak a little taste. (Raw eggs? Maybe don’t tell my doctor!)
Pour the wet ingredients into the dry. Use a spatula, fold until just combined—really, it’s okay if there are a few streaks of flour. Actually, I find overmixing makes these tougher, so keep it casual.
If you’re in the mood, stir in your extras—chocolate chips, walnuts, pepitas, or all three if you’re feeling wild.
Spoon the batter evenly into the muffin tin. I use an ice cream scoop when I can find it, but two spoons work fine.
Bake 18–22 minutes. They’re done when a toothpick comes out mostly clean (a crumb or two is fine). Sometimes, the tops look a bit wobbly—if in doubt, give ‘em another minute.
Let cool in the tin for 5 minutes, then transfer to a wire rack. Or just eat one hot and burn your tongue (been there, more than once).

What I’ve Learned (a.k.a. Notes)

If you use fresh pumpkin, the muffins are a little denser—not a bad thing, just different. Actually, I think I prefer the canned stuff for these.
Once I forgot the baking soda. Muffins didn’t rise but still tasted okay in a sort of pudding-cake way.
Sometimes I sprinkle a little turbinado sugar on top for crunch. Makes them look fancy, even if you’re still in your pajamas.

Variations I’ve Actually Tried (Some Good, Some... Not)

Mini muffins: just bake for 11–13 minutes. My nephew calls these “pumpkin bites.”
Swapped in applesauce for half the oil. They were a tad chewier, but still vanished by lunchtime.
One time I tried making these gluten-free with almond flour. Let’s just say, they didn’t hold together and I ended up eating them with a spoon. Maybe stick to regular flour or a proper GF blend (Bob’s Red Mill is decent).

What If You Don’t Have All the Gear?

I always say a wire rack is handy, but honestly, I just use the stovetop grates half the time. No ice cream scoop? Two spoons, job done. And if you don’t have muffin liners, just grease your tin well—might stick a bit, but nothing a butter knife can’t fix.

Pumpkin Muffins Recipe for Fall Mornings

How to Store (If They Even Last)

You can keep these in an airtight container at room temp for like 2–3 days (though honestly, in my house it never lasts more than a day!). They freeze pretty well, too. But they never taste as good as fresh, in my opinion. On second thought, maybe just eat them all now.

Serving Suggestions (a.k.a. How We Eat 'Em)

Honestly, I love these warm with a pat of salted butter and a giant mug of coffee. My partner slathers on cream cheese, which is actually not a bad move. And for a weekend treat, I’ll sometimes dust them with powdered sugar (mainly to impress guests—my kids don’t care).

Pro Tips (from Someone Who’s Messed Up)

Don’t rush the cooling. I once tried peeling the liners off too soon and ended up with muffin ‘skins’ all over my fingers.
Let the eggs come to room temp if you can remember; it helps with mixing, but honestly, I forget half the time and nothing terrible happens.
If you use coconut oil, make sure your other ingredients aren’t fridge-cold or the oil will clump (ask me how I know...)

Actual Questions I’ve Heard (Pumpkin Muffin FAQ!)

Can I use pumpkin pie filling instead of puree? Nope! Pie filling has sugar and spices already, so your muffins will probably turn out way too sweet and a bit odd. Stick with plain puree.
Can I make these vegan? I haven’t tried, but my friend says you can use flax eggs and oat milk. If you try it, let me know how it goes!
Why did my muffins turn out dry? Usually means they were overbaked, or maybe you packed the flour in too much. I scoop my flour with a spoon, not the measuring cup—makes a difference, oddly enough.
Can I double the recipe? For sure! Just don’t crowd the oven or you might get uneven baking.
What if I don’t have any nutmeg? Honestly, just use more cinnamon. I’ve done it plenty (mostly out of laziness).

And, if you ever want a deep-dive on pumpkin baking science (in case you’re a curious sort), The Kitchn has a whole bunch of tips on tweaking recipes for the perfect crumb. But honestly, sometimes imperfect muffins are the most charming.

So there you go. Happy baking, and may your fall mornings be cozy, delicious, and just a little bit messy.

Pumpkin Muffins Recipe for Fall Mornings