Last Updated on September 23, 2026 by PorchLightReading
Warm up your fall with these easy pumpkin muffins. Perfect autumn recipe for on the go or fresh out of the oven.
Muffins are a frequent favorite in this house, and when the crisp fall weather starts to come around, pumpkin everything comes into the house. Pumpkin rolls, pumpkin soup, and warm and flavorful pumpkin muffins.
Since we’re making these as easy on the go breakfast meals for the kids, we’re adding raisins and nuts to keep them energized until lunch time.
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- Table of Contents: Pumpkin Muffins
- Why you’ll love this recipe
- Ingredients
- Step by step instructions
- Storage directions
- Tips for the best pumpkin muffins
- Variations
- Jump to recipe
PUMPKIN MUFFINS
Fall is finally here and what better way to celebrate and get the season started right, than with a warm batch of homemade pumpkin muffins. Whether it be for a quick on the go breakfast, or enjoying right out of the oven, everyone will love the fall flavors and heavenly aroma coming from the kitchen.
WHY YOU’LL LOVE THIS RECIPE
- Easy to make- Simple ingredients make this a quick and stress free recipe.
- Fall flavors- Warm fall ingredients like pumpkin, cinnamon, and nutmeg give this recipe a comforting flavor.
- Perfectly moist- The pumpkin puree give these muffins a perfectly moist texture.
- Versatile- Enjoy them as they are with nuts and raisins, or add your own spin with chocolate chips!
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INGREDIENTS
- 1 ½ cups flour
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup butter (softened)
- 2 eggs
- 1 tsp. baking soda
- ½ tsp. salt
- Spices
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- ½ cup raisins
- ½ cup chopped walnuts
STEP BY STEP INSTRUCTIONS
Preheat- Preheat oven to 350°F. Line a muffin tin with paper liners or grease the cups with non-stick spray.
Mix wet ingredients- In a large mixing bowl whisk together 1 cup pumpkin puree, ½ cup sugar, ½ cup brown sugar, ½ cup softened butter, and 2 eggs. Mix until smooth and well combined.
Dry ingredients- In a separate bowl, whisk together 1 ½ cups flour, 1 tsp. baking soda, ½ tsp. cinnamon, ¼ tsp. nutmeg, ¼ tsp. ginger, and ½ tsp. salt.
Combine wet and dry ingredients- Combine wet and dry ingredients, mixing until just combined.
Add extras- Fold in ½ cup raisins and ½ cup chopped walnuts.
Fill muffin tins- Scoop batter into prepared muffin tins, filling each cup about ⅔ full.
Bake- Bake in preheated 350°F oven for 18-22 minutes, or until an inserted toothpick comes out clean. Remove from oven and let the pumpkin muffins cool in the tin for 5 minutes before transferring them to a ware rack to cool completely.
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STORAGE DIRECTIONS
Store muffins in an airtight container at room temperature for up to 3 days. Or, if you’d rather, you can store them in the refrigerator a bit long, up to 5 days.
Pumpkin muffins freeze well! Wrap muffins in plastic wrap and store in freezer-safe bag for up to 3 months. Allow them to thaw fully at room temperature before popping them in the microwave to warm them up.
TIPS FOR THE BEST PUMPKIN MUFFINS
- Don’t overmix- Overmixing the batter can result in dense muffins. Stir ingredients until just combined for light, fluffy muffins.
- Room temperature ingredients- Make sure your eggs are room temperature and butter softened for the best texture.
- Pumpkin puree, not pie filling- Be sure not to confuse pumpkin puree with pumpkin pie filling. Both cans can look similar but are very different.
- Add a topping- Add a sprinkle of coarse sugar to add a bit of crunch and sweetness to the top of the muffins.
VARIATIONS
Chocolate chip pumpkin muffins: Leave out the raisins and stir in a ½ cup of chocolate chips to the batter.
Streusel topping: Mix together ¼ cup brown sugar, ¼ cup flour, 2 TBS butter and ½ tsp. cinnamon. Sprinkle over muffins before baking for a sweet and crunchy topping.
Pumpkin pecan muffins: Add ½ cup of chopped pecans in place of walnuts.
Pumpkin muffins are the ultimate fall treat—warm, cozy, and bursting with autumn flavors. Whether you enjoy them for breakfast, as a snack, or with a cup of tea on a chilly afternoon, these muffins are sure to hit the spot. The best part? They’re simple to make, customizable with your favorite mix-ins, and freeze beautifully, so you can always have a taste of fall on hand.
RECIPE CARD
Homemade Pumpkin Muffins
Ingredients
- 1 ½ cups flour
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup butter (softened)
- 2 eggs
- 1 tsp. baking soda
- ½ tsp. cinnamon
- ¼ tsp. nutmeg
- ¼ tsp. ginger
- ½ tsp. salt
- ½ cup raisins
- ½ cup walnuts
Instructions
- Preheat oven to 350°F.
- Line a muffin tin with paper liners or grease the cups with non-stick spray.
- In a large mixing bowl whisk together 1 cup pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ½ cup softened butter, and 2 eggs. Mix until smooth and well combined.
- In a separate bowl, whisk together 1 ½ cups flour, 1 tsp. baking soda, ½ tsp. cinnamon, ¼ tsp. nutmeg, ¼ tsp. ginger, and ½ tsp. salt.
- Combine wet and dry ingredients, mixing until just combined.
- Fold in ½ cup raisins and ½ cup chopped walnuts.
- Scoop batter into prepared muffin tins, filling each cup about ⅔ full.
- Bake in preheated 350°F oven for 18-22 minutes, or until an inserted toothpick comes out clean.
- Remove form oven and let the pumpkin muffins cool in the pan for 5 minutes before transferring to a ware rack to cool completely.
Notes
Nutrition
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