Best Pumpkin Muffin Recipes

I’ve become known as the “muffin expert” thanks to my commitment to crafting the perfect pumpkin muffin. After dedicating six months to perfecting my recipes, I refused to settle for anything less than exceptional. The result? Large, bakery-quality pumpkin muffins that anyone can easily bake at home using a standard muffin pan.

What sets my pumpkin muffins apart?

I’ve developed 4 essential tips that make achieving bakery-quality muffins easy and consistent. Countless bakers have tried my techniques with outstanding success, which is why my pumpkin muffin recipes are so trusted. I’ve poured time and effort into making sure my recipes are dependable, yielding the ideal mix of flavor, moisture, and texture every single time.

Easy Pumpkin Muffin Recipes

If I could give this recipe more than five stars I would! These muffins looked impressive and tasted incredible. The recipe was well written and super easy to follow with lots of tips. This website will be my new go to for muffin recipes! 
-Kelsey

Healthy Pumpkin Muffins Recipes

Recipes

Healthy Pumpkin Muffin

Transforming my beloved pumpkin muffin recipe, loved by countless families, into these healthy pumpkin muffins meant swapping the vegetable oil…

Gluten Free Pumpkin Muffins

Breakfast

Gluten Free Pumpkin Streusel Muffins

With over 15 years of experience in gluten-free baking (I’ve been gluten-free myself since 2006), I’ve meticulously tested this gluten-free…

Resources For Making The Best Muffins At Home

How to Create Bakery Style Muffins

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have large, domed tops!

1. The Rest Period

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. Fill Every Other Muffin Cup

This tip has been a game changer! For bakery style muffin tops, line a 12 count muffin pan with 6 muffin liners, meaning you’ll only fill every other muffin well with batter. Filling every other cup allows the muffins to spread and dome without running into each other. This technique also encourages the muffins to brown, creating a golden muffin top.

3. Fill Them To The Top

Fill your muffin liners to the top with batter. Yes, this goes against everything you’re heard but it’s important in helping the muffin gain that height.

4. Bake at High Temperature Initially

Bake the muffins at a high temperature (425ºF) initially, then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, setting the outer surface of the muffin, producing a dome shape.

Pumpkin Muffins Recipe FAQs

What is the secret to moist muffins?

Pumpkin puree naturally makes muffins moist due to its high water content, but the secret to keeping them soft and tender is avoiding overbaking. Since pumpkin adds plenty of moisture, bake just until a toothpick comes out clean or with a few moist crumbs to lock in that texture. Overbaking can dry them out, so be sure to monitor them closely as they near the end of the baking time.

What is the difference between canned pumpkin and canned pumpkin puree?

Canned pumpkin and canned pumpkin puree are used interchangeably, as they are the same thing – 100% mashed and cooked pumpkin. However, it’s important to avoid pumpkin pie filling, which contains added sugars and spices, as it will alter the flavor of the recipe.

Why are my pumpkin muffins gummy?

There are a few things that can cause pumpkin muffins to become gummy. Baking is a science so be sure to follow the recipe exactly as stated. Changing or omitting ingredients will change the outcome. Next, be sure to use fresh leavening agents. If your leavening is old, the muffins won’t rise and will be dense or gummy in texture.

Can you substitute pumpkin for oil in muffins?

Yes, you can substitute pumpkin for oil in muffins! Using pumpkin puree can add moisture and a rich flavor while reducing the overall fat content. Generally, you can replace oil with an equal amount of pumpkin puree. However, since pumpkin has a different consistency, you may need to adjust the liquid ingredients in your recipe slightly. This substitution works particularly well in recipes where the pumpkin flavor complements other ingredients, such as spices or chocolate.

How to enhance pumpkin flavor?

To enhance the pumpkin flavor of muffins, use fresh pumpkin puree for a more intense taste. Incorporate warm spices like cinnamon, nutmeg, ginger, and allspice, or use pumpkin pie spice for added depth.

Storing and Freezing Muffins

Muffin Storage

If you’ll be eating the muffins within 24 hours of baking, you can leave them uncovered on the counter. The muffins will not dry out while left at room temperature for 1 day. 

In fact, muffins are so moist they can become soggy and those crunchy, sugary tops can disappear when stored in an airtight container.

But I have a trick to help that – paper towels. 

For longer storage, 2-4 days, line the bottom of an airtight container with paper towels. Place the muffins in a single layer in the container then cover the muffins with any additional layer of paper towels. The paper towels will act like a sponge, absorbing the moisture they release while they are stored. 

If the paper towels become too moist around day 2 or day 3, replace them with fresh paper towels. 

How To Freeze Muffins

Individually wrap each muffin in plastic wrap. Then place them in a ziploc bag or airtight container and place in the freezer for up to 3 months.

To thaw, leave them at room temperature until defrosted, about 1 hour. Or unwrap them and microwave at 20 second intervals until defrosted.

All Muffin Recipes

All Pumpkin Muffins