There’s nothing quite like the scent of pumpkin and spice filling the kitchen on a crisp fall morning. This pumpkin muffin recipe is one I come back to year after year, a simple and classic bake that feels just as at home at the breakfast table as it does on a holiday spread. My sweet neighbor Marjorie shared this recipe with me and my kids just love them so much. The muffins are moist with warm spices, they are the perfect balance of comfort and nostalgia — the kind of recipe you’ll want to pass down and that really gets you in the mood for Fall. I also added my kids favorite variation for Pumpkin Chocolate Chip Muffins, too!

Why You’ll Love This Pumpkin Muffin Recipe

Moist and tender thanks to real pumpkin puree.
Perfectly spiced with cinnamon, nutmeg, and a touch of clove.
Easy to make in one bowl — no fancy equipment needed.
Freezer-friendly, so you can bake ahead for busy mornings.
Variations are endless, for breakfast or a dessert if you turn them into Pumpkin Chocolate Chip Muffins

Pumpkin Muffin Recipe

Author: Ashley Shoenith
Prep Time: 10 mins
Cook Time: 20-25 mins
Total Time: 35 mins
Yield: 16 muffins 1x
Category: Breakfast

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Description

This easy pumpkin muffin recipe is moist, tender, and perfectly spiced — a timeless fall baked good you’ll want to make again and again.

Ingredients

Scale

1 ¾ cups all-purpose flour
1 cup granulated sugar
1 tablespoon brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree
½ cup coconut oil, melted
¼ cup coconut milk
1 tablespoon vanilla extract

Instructions

Heat your oven to 375°F. Prepare a standard muffin tin by lining it with paper cups or lightly greasing each well.
In a large mixing bowl, whisk together the dry ingredients — flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
In a separate bowl, stir the wet ingredients — pumpkin puree, melted coconut oil, coconut milk, and vanilla — until smooth and combined.
Gently fold the wet mixture into the dry ingredients, mixing just until the flour disappears. The batter should be thick.
Divide the batter evenly among the muffin cups, filling each about two-thirds full.
Bake for 22 to 24 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
Allow the muffins to rest in the pan for 5 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.

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Ingredients for Pumpkin Muffins

1 ¾ cups all-purpose flour
1 cup granulated sugar
1 tablespoon brown sugar
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 cup pumpkin puree
½ cup coconut oil, melted
¼ cup coconut milk
1 tablespoon vanilla extract

How to Make Pumpkin Muffins

1. Heat your oven to 375°F. Prepare a standard muffin tin by lining it with paper cups or lightly greasing each well.
2. In a large mixing bowl, whisk together the dry ingredients — flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, stir the wet ingredients — pumpkin puree, melted coconut oil, coconut milk, and vanilla — until smooth and combined.
4. Gently fold the wet mixture into the dry ingredients, mixing just until the flour disappears. The batter should be thick.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 22 to 24 minutes, or until the tops are set and a toothpick inserted in the center comes out clean.
7. Allow the muffins to rest in the pan for 5 minutes before transferring to a wire rack to cool. Serve warm or at room temperature.

Tips for the Best Pumpkin Muffins

Don’t overmix: Keeps the muffins tender, not tough.
Add-ins: Fold in chocolate chips, dried cranberries, or chopped pecans for variety.
Storage: Keep in an airtight container for 2–3 days, or freeze individually wrapped muffins for up to 3 months.

Variations to Try

Pumpkin Streusel Muffins: Add a cinnamon-sugar crumb topping.
Pumpkin Cream Cheese Muffins: Swirl in sweetened cream cheese before baking.
Whole Wheat Pumpkin Muffins: Swap half the flour for whole wheat for a heartier bite.
Almond Flour Pumpkin Muffins: Substitute almond flour or cup for cup gluten free flour for a dietary change.
Pumpkin Chocolate Chip Muffins : This is the preferred variation for my own kids, mix in 1 cup of full sized semi-sweet chocolate chips or mini chocolate chips for a sweet alternative option.

Why Homemade Pumpkin Muffins Are Worth It

Pumpkin spice muffins are one of those recipes that feel timeless — simple enough for a weekday breakfast, yet special enough for a fall gathering. Baking them from scratch means you control the ingredients, the sweetness, and the flavor. It’s the kind of made-from-scratch tradition that fills your home with warmth and brings everyone to the table.