Pumpkin muffins are a cozy delight, perfect for breakfast, a snack, or to share with friends. I truly enjoy baking with pumpkin every season, and these muffin recipes always make my kitchen smell amazing. I’ve gathered some fantastic pumpkin muffin ideas here for you to try at home.
From classic pairings to exciting new combinations, there’s a pumpkin muffin here for everyone. You’ll find simple recipes that use pantry staples and bring that lovely pumpkin flavor right into your baking. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Butterscotch Muffins
- 2. Pumpkin Coconut Muffins
- 3. Pumpkin Gingerbread Muffins
- 4. Pumpkin Pistachio Muffins
- 5. Pumpkin Sourdough Muffins
- 6. Pumpkin Pancake Muffins
Pumpkin Butterscotch Muffins: Sweet Fall Treats
These pumpkin butterscotch muffins are wonderfully moist and packed with sweet, gooey butterscotch chips. They are a delightful fall morning treat or a comforting afternoon snack.
Key Ingredients & Tips for Pumpkin Butterscotch Muffins
- Butterscotch Chips: Make sure to use good quality chips for the best flavor and melt. You can sprinkle extra on top before baking.
- Pumpkin Puree: Always use 100% pure pumpkin puree, not pumpkin pie filling, for the right texture and flavor.
What You Need for Pumpkin Butterscotch Muffins
- All-purpose flour
- Granulated sugar & brown sugar
- Pumpkin puree
- Butterscotch chips
- Eggs & milk
- Baking powder & spices (cinnamon, nutmeg)
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Butterscotch Muffins
Step 1: Prepare Your Pan and Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray each cup generously with baking spray. Set it aside for now.
Step 2: Mix Wet and Dry Ingredients
In a large bowl, whisk together the flour, sugars, baking powder, and spices. In a separate medium bowl, combine the pumpkin puree, eggs, milk, and melted butter. Pour the wet ingredients into the dry ingredients and mix gently until just combined. Fold in the butterscotch chips.
Step 3: Bake the Muffins
Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 4: Cool and Enjoy
Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. These are best served warm.
📝 Final Note
Store leftover muffins in an airtight container at room temperature for up to 3 days to keep them fresh.
Pumpkin Coconut Muffins: Tropical Fall Baking
These pumpkin coconut muffins bring a lovely tropical feel to your fall baking with shredded coconut. The combination of pumpkin and coconut is surprisingly delicious and moist.
Key Ingredients & Tips for Pumpkin Coconut Muffins
- Shredded Coconut: Use sweetened or unsweetened, depending on your preference for sweetness. Toasting some beforehand adds more flavor.
- Coconut Milk: For an even richer coconut flavor, you can replace a portion of the regular milk with full-fat coconut milk.
What You Need for Pumpkin Coconut Muffins
- All-purpose flour
- Granulated sugar & brown sugar
- Pumpkin puree
- Shredded coconut
- Eggs & milk
- Baking powder & spices (cinnamon)
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Coconut Muffins
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This will make removing your muffins easy.
Step 2: Combine Your Batter
In a large bowl, mix together the flour, sugars, baking powder, and cinnamon. In another bowl, whisk the pumpkin puree, eggs, milk, and melted butter. Pour the wet ingredients into the dry, mix gently, then fold in the shredded coconut until just combined.
Step 3: Fill and Bake
Fill each muffin cup about two-thirds full with the batter. Bake for 18-22 minutes until golden brown and a toothpick comes out clean from the center.
Step 4: Cool Before Serving
Let the muffins sit in the pan for a few minutes, then move them to a wire rack to finish cooling. Serve warm or at room temperature.
📝 Final Note
These muffins freeze well! Place cooled muffins in a freezer-safe bag for up to 2 months.
Pumpkin Gingerbread Muffins: Spicy Fall Morning Bake
These pumpkin gingerbread muffins are full of warm spices and a hint of molasses. They are perfect for a cool morning, bringing that classic gingerbread flavor to a moist pumpkin muffin.
Key Ingredients & Tips for Pumpkin Gingerbread Muffins
- Molasses: Use unsulphured molasses for the best flavor. It gives the muffins their signature gingerbread depth and color.
- Fresh Ginger: For an extra kick, add a tablespoon of finely grated fresh ginger along with the dried spices.
What You Need for Pumpkin Gingerbread Muffins
- All-purpose flour
- Brown sugar & molasses
- Pumpkin puree
- Eggs & milk
- Baking soda & spices (ginger, cinnamon, cloves, nutmeg)
⏱️ Time: 38 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Gingerbread Muffins
Step 1: Start Your Oven and Muffin Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners, or spray the cups well to prevent sticking.
Step 2: Prepare the Muffin Batter
In a large bowl, mix the flour, brown sugar, baking soda, and all the gingerbread spices. In a separate bowl, whisk together the pumpkin puree, eggs, molasses, melted butter, and milk. Pour the wet mixture into the dry ingredients and mix until just combined.
Step 3: Fill and Bake Thoroughly
Fill each muffin cup two-thirds full with the batter. Bake for 20-25 minutes, or until the muffins are firm to the touch and a toothpick comes out clean when inserted into the center.
Step 4: Cool Before Eating
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. These are delicious warm.
📝 Final Note
A sprinkle of powdered sugar on top makes these muffins look extra special for serving.
Pumpkin Pistachio Muffins: Nutty & Flavorful
These pumpkin pistachio muffins are packed with crunchy pistachios and moist pumpkin flavor. They offer a unique texture and beautiful green flecks throughout each bite.
Key Ingredients & Tips for Pumpkin Pistachio Muffins
- Pistachios: Use shelled, unsalted pistachios. Roughly chop them for a good texture in the muffins. You can use roasted or raw.
- Almond Extract: A tiny bit of almond extract can boost the nutty flavor profile and pairs well with pistachios.
What You Need for Pumpkin Pistachio Muffins
- All-purpose flour
- Granulated sugar
- Pumpkin puree
- Chopped pistachios
- Eggs & milk
- Baking powder & pumpkin pie spice
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Pistachio Muffins
Step 1: Set Up for Success
Preheat your oven to 375°F (190°C) and get your muffin tin ready by lining it with paper cups. This preparation helps ensure a smooth baking process.
Step 2: Combine Wet and Dry
In one bowl, whisk together the flour, sugar, baking powder, and pumpkin pie spice. In a separate bowl, mix the pumpkin puree, eggs, milk, and melted butter. Gently combine the wet and dry ingredients until just mixed, then fold in the chopped pistachios.
Step 3: Bake Until Golden
Spoon the batter into the prepared muffin cups, filling them about two-thirds full. Bake for 18-22 minutes until they are golden brown and a skewer comes out clean from the center.
Step 4: Cool Down
Let the muffins cool in the muffin pan for 5 minutes. After that, move them to a wire rack to cool completely.
📝 Final Note
For an extra pistachio flavor, you can sprinkle some chopped pistachios on top of the batter before baking.
Pumpkin Sourdough Muffins: Tangy & Hearty
These pumpkin sourdough muffins offer a delightful tang from sourdough discard, adding depth to the classic pumpkin flavor. They are hearty and satisfying for any time of day.
Key Ingredients & Tips for Pumpkin Sourdough Muffins
- Sourdough Discard: Use unfed sourdough discard directly from your fridge. This is a great way to use it up!
- Spice Blend: A good pumpkin pie spice blend enhances the pumpkin. You can also add a pinch of ground cloves for more warmth.
What You Need for Pumpkin Sourdough Muffins
- All-purpose flour
- Granulated sugar & brown sugar
- Pumpkin puree
- Sourdough discard
- Eggs & milk
- Baking soda & pumpkin pie spice
⏱️ Time: 40 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Sourdough Muffins
Step 1: Prep Oven and Muffin Tin
Preheat your oven to 400°F (200°C). Prepare a 12-cup muffin tin by lining it with paper liners. This slightly higher temperature helps get a nice rise.
Step 2: Combine Muffin Ingredients
In a large bowl, whisk together the flour, sugars, baking soda, and pumpkin pie spice. In a separate bowl, mix the pumpkin puree, sourdough discard, eggs, milk, and melted butter. Pour the wet mixture into the dry and mix until just combined.
Step 3: Bake to Golden Perfection
Divide the batter among the prepared muffin cups, filling them almost to the top. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
Step 4: Let Them Cool
Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool fully. The tangy notes develop more as they cool.
📝 Final Note
You can add chocolate chips or nuts to these muffins for extra texture and flavor if you like.
Pumpkin Pancake Muffins: Easy Breakfast Idea
These pumpkin pancake muffins are a quick and easy breakfast solution, combining the best of pancakes with the convenience of muffins. They are light, fluffy, and full of pumpkin spice.
Key Ingredients & Tips for Pumpkin Pancake Muffins
- Pancake Mix: Use your favorite boxed pancake mix for a super quick recipe. Check if it already has leavening agents.
- Maple Syrup: A drizzle of maple syrup into the batter adds extra breakfast flavor. Serve with more on the side.
What You Need for Pumpkin Pancake Muffins
- Pancake mix
- Pumpkin puree
- Eggs & milk
- Melted butter
- Brown sugar
- Pumpkin pie spice
⏱️ Time: 28 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Pancake Muffins
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray well with non-stick spray.
Step 2: Mix Everything
In a large bowl, combine the pancake mix, pumpkin puree, eggs, milk, melted butter, brown sugar, and pumpkin pie spice. Mix until the batter is just combined and smooth, but do not overmix.
Step 3: Bake Your Muffins
Fill each muffin cup about two-thirds full with the batter. Bake for 15-18 minutes, or until the muffins are lightly golden and spring back when you touch them gently.
Step 4: Serve Warm
Let the muffins cool in the pan for a couple of minutes, then move them to a wire rack. They are best served warm with a side of maple syrup.
📝 Final Note
Add a few chocolate chips or blueberries to the batter before baking for an extra treat.
