Muffins are one of the most versatile and beloved baked goods, perfect for breakfast, snacks, or even dessert. When fall arrives and pumpkins are everywhere, there’s nothing better than filling your kitchen with the warm, cozy aroma of freshly baked pumpkin muffins.

I like how pumpkin muffins are so easy to customize based on your mood and preferences. You can keep them simple and classic, or add chocolate chips, nuts, cream cheese, or fruit. Whether you’re looking for a healthy breakfast option or a sweet treat to share with friends, this collection of 15 pumpkin muffin recipes has something for everyone to enjoy.

Classic Pumpkin Spice Muffins

These traditional pumpkin muffins are packed with warm autumn spices and tender pumpkin puree, creating the perfect breakfast treat. The combination of cinnamon, nutmeg, and ginger gives these muffins their signature fall flavor that everyone loves. Moist, fluffy, and topped with a light sprinkle of cinnamon sugar, they’re sure to become a seasonal favorite.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 12 muffins

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup milk

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup thoroughly with butter or cooking spray to prevent sticking.
2. Combine the dry ingredients by whisking together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves in a large mixing bowl. Make sure all the spices are evenly distributed throughout the flour mixture.
3. Mix the wet ingredients in a separate medium bowl by whisking together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth and well combined. The mixture should be glossy and free of lumps.
4. Add the eggs one at a time to the wet mixture, whisking well after each addition to ensure they’re fully incorporated. Then stir in the milk until everything is smooth and homogeneous.
5. Create the batter by pouring the wet ingredients into the bowl with the dry ingredients. Using a rubber spatula, gently fold the mixture together until just combined. Be careful not to overmix, as this can result in tough, dense muffins. A few small lumps are perfectly fine.
6. Fill the muffin cups by dividing the batter evenly among the 12 prepared muffin cups, filling each about two-thirds to three-quarters full. This allows room for the muffins to rise without overflowing.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown and spring back when lightly pressed.
8. Cool the muffins in the pan for 5 minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom while maintaining their tender texture.

Chocolate Chip Pumpkin Muffins

Rich chocolate chips meet sweet pumpkin in these indulgent muffins that satisfy both dessert cravings and breakfast needs. The semi-sweet chocolate creates pockets of melted goodness throughout the tender pumpkin base. These muffins are perfect for chocolate lovers who want to enjoy the flavors of fall with a decadent twist.

Prep Time: 15 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1¼ cups semi-sweet chocolate chips, divided

Instructions

1. Preheat the oven to 375°F (190°C) and prepare a standard 12-cup muffin tin with paper liners or by greasing each cup well with butter or non-stick cooking spray.
2. Whisk together the dry ingredients including flour, baking soda, salt, cinnamon, and nutmeg in a large bowl, ensuring all the spices are evenly distributed throughout the flour for consistent flavor in every bite.
3. Prepare the wet mixture by combining pumpkin puree, sugar, and vegetable oil in another bowl, stirring vigorously until the mixture is smooth and the sugar begins to dissolve into the pumpkin and oil.
4. Incorporate the eggs and vanilla into the wet mixture by adding them one at a time, beating well after each addition until the mixture is creamy and emulsified, then stir in the vanilla extract.
5. Combine wet and dry ingredients by adding the wet mixture to the dry ingredients and folding gently with a spatula until just combined. Avoid overmixing to ensure tender, fluffy muffins.
6. Fold in chocolate chips by reserving ¼ cup of chocolate chips for topping and gently stirring the remaining 1 cup of chocolate chips into the batter, distributing them evenly throughout.
7. Portion the batter into the prepared muffin cups, filling each about two-thirds full, then sprinkle the reserved chocolate chips on top of each muffin for an attractive finish and extra chocolate flavor.
8. Bake for 20-24 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The tops should feel firm to the touch.
9. Cool in the pan for 5 minutes to allow the muffins to set properly, then carefully transfer them to a wire cooling rack to cool completely, which prevents the bottoms from becoming soggy.

Streusel-Topped Pumpkin Muffins

These elegant muffins feature a buttery cinnamon streusel topping that adds a delightful crunch to every bite. The sweet, crumbly topping perfectly complements the soft, spiced pumpkin base below. They look bakery-quality and taste even better, making them ideal for special occasions or weekend brunch.

Prep Time: 20 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

For the muffins:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup sour cream

For the streusel:

• ½ cup all-purpose flour
• ⅓ cup brown sugar, packed
• 1 teaspoon cinnamon
• 4 tablespoons cold butter, cubed

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners, ensuring they’re pressed flat against the bottom and sides for even baking.
2. Make the streusel topping first by combining flour, brown sugar, and cinnamon in a small bowl. Add the cold, cubed butter and use a fork or pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs. Set this aside in the refrigerator to keep it cold.
3. Mix the dry muffin ingredients by whisking together flour, baking soda, baking powder, salt, cinnamon, and nutmeg in a large bowl until all ingredients are thoroughly combined and evenly distributed.
4. Prepare the wet ingredients in a separate bowl by whisking together pumpkin puree, sugar, and oil until smooth. Add the eggs one at a time, beating well after each addition, then fold in the sour cream until the mixture is creamy and well blended.
5. Create the muffin batter by pouring the wet ingredients into the dry ingredients and using a spatula to fold them together gently. Mix only until the flour is just incorporated to avoid developing too much gluten, which would make the muffins tough.
6. Fill the muffin cups about two-thirds full with batter, using a large cookie scoop or spoon for even distribution. This ensures all muffins will be the same size and bake uniformly.
7. Top with streusel by generously sprinkling the prepared streusel mixture over each muffin, pressing it down very lightly so it adheres to the batter but still maintains its crumbly texture.
8. Bake for 20-24 minutes until the muffins are puffed and golden, and a toothpick inserted into the center comes out with just a few moist crumbs. The streusel should be golden brown and fragrant.
9. Cool completely by letting the muffins rest in the pan for 10 minutes before transferring to a wire rack, which helps the streusel topping set and prevents the muffins from breaking apart.

Cream Cheese Filled Pumpkin Muffins

These luxurious muffins hide a tangy cream cheese surprise in the center that perfectly balances the sweet pumpkin flavor. Each bite reveals a creamy, rich filling that melts in your mouth. These are guaranteed to impress guests and make any morning feel extra special.

Prep Time: 25 minutes | Cook Time: 20 minutes | Servings: 12 muffins

Ingredients

For the filling:

• 8 ounces cream cheese, softened
• ¼ cup granulated sugar
• 1 egg yolk
• ½ teaspoon vanilla extract

For the muffins:

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and prepare your muffin tin with paper liners or by greasing each cup thoroughly to ensure easy removal after baking.
2. Prepare the cream cheese filling by beating the softened cream cheese with an electric mixer on medium speed until smooth and creamy with no lumps. Add the sugar, egg yolk, and vanilla extract, continuing to beat until the mixture is light and fluffy. Set this aside while you prepare the muffin batter.
3. Combine dry ingredients by whisking together flour, baking soda, salt, cinnamon, and nutmeg in a large bowl, making sure all the leavening agents and spices are evenly distributed throughout the flour.
4. Mix wet ingredients in a separate bowl by combining pumpkin puree, sugar, oil, eggs, and vanilla extract, whisking vigorously until the mixture is smooth, well-emulsified, and slightly glossy in appearance.
5. Create the batter by adding the wet ingredients to the dry ingredients and folding gently with a rubber spatula until just combined. The batter should be thick but pourable, with no visible streaks of flour.
6. Fill muffin cups strategically by spooning about 2 tablespoons of pumpkin batter into the bottom of each prepared muffin cup, spreading it slightly to cover the bottom.
7. Add the cream cheese filling by placing about 1 tablespoon of the cream cheese mixture in the center of each muffin cup on top of the pumpkin batter, being careful not to let it touch the sides of the liner.
8. Top with remaining batter by dividing the rest of the pumpkin batter evenly among the muffin cups, covering the cream cheese filling completely. This ensures the filling stays in the center during baking.
9. Bake for 18-22 minutes until the tops are golden brown and spring back when lightly touched. The edges should be slightly pulling away from the sides of the liners.
10. Cool carefully in the pan for at least 10 minutes before removing, as the cream cheese filling will be very hot. Transfer to a wire rack and allow to cool for another 10-15 minutes before serving for the best texture.

Maple Pecan Pumpkin Muffins

Pure maple syrup and toasted pecans transform these pumpkin muffins into an autumn masterpiece. The natural sweetness of maple pairs beautifully with the earthy pumpkin and crunchy pecans add texture. These muffins taste like fall in every delicious bite and fill your kitchen with an irresistible aroma.

Prep Time: 20 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree
• ½ cup pure maple syrup
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup pecans, chopped and toasted

Instructions

1. Toast the pecans by spreading them on a baking sheet and placing them in a 350°F (175°C) oven for 5-7 minutes until fragrant and lightly browned. Watch them carefully as they can burn quickly. Let them cool completely before chopping.
2. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup well with butter or cooking spray.
3. Whisk dry ingredients together in a large bowl, including the flour, baking soda, baking powder, salt, cinnamon, and nutmeg, ensuring everything is evenly distributed for consistent flavor and rise.
4. Prepare the wet mixture by combining pumpkin puree, maple syrup, brown sugar, and oil in a medium bowl, whisking until smooth and the sugar begins to dissolve. The maple syrup will add natural sweetness and a distinctive flavor.
5. Add eggs and vanilla to the wet mixture, whisking each egg in thoroughly before adding the next, then stirring in the vanilla extract until everything is well combined and slightly foamy.
6. Combine ingredients by pouring the wet mixture into the dry ingredients and folding gently with a spatula until just combined. Don’t overmix, as this will result in tough muffins.
7. Fold in the pecans by gently stirring the toasted, chopped pecans into the batter, reserving a small handful to sprinkle on top of the muffins for visual appeal and extra crunch.
8. Fill muffin cups about two-thirds full with batter, using a large cookie scoop or measuring cup for even distribution, then sprinkle the reserved pecans on top of each muffin.
9. Bake for 20-24 minutes until a toothpick inserted into the center comes out clean and the tops are golden brown and spring back when gently pressed.
10. Cool in the pan for 5 minutes before transferring the muffins to a wire rack to cool completely, allowing the maple flavor to settle and the texture to perfect itself.

Pumpkin Banana Muffins

Combining two favorite quick bread ingredients, these muffins are ultra-moist and naturally sweet. The banana adds extra moisture and sweetness while complementing the pumpkin’s flavor rather than overpowering it. Perfect for using up overripe bananas while enjoying all the warm spices of fall.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 12 muffins

Ingredients

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¾ cup pumpkin puree
• 2 medium ripe bananas, mashed (about 1 cup)
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• ⅓ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining it with paper liners or greasing each cup generously to prevent sticking.
2. Mash the bananas thoroughly in a bowl using a fork until they’re smooth with just a few small lumps remaining. Very ripe bananas with brown spots work best as they’re sweeter and easier to mash.
3. Mix dry ingredients by whisking together flour, baking soda, salt, cinnamon, and nutmeg in a large bowl, ensuring the leavening agent is evenly distributed throughout.
4. Combine wet ingredients by mixing together the pumpkin puree, mashed bananas, both sugars, and oil in a separate bowl, stirring until well combined and relatively smooth.
5. Add eggs and vanilla to the wet mixture, whisking each egg in one at a time until fully incorporated, then adding the vanilla extract and mixing until the batter is smooth and cohesive.
6. Create the batter by pouring the wet ingredients into the dry ingredients and folding gently with a rubber spatula until just combined. The batter will be thick but should still be pourable.
7. Portion into muffin cups by dividing the batter evenly among the 12 prepared cups, filling each about two-thirds to three-quarters full to allow room for rising.
8. Bake for 18-22 minutes until the tops are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Cool properly by letting the muffins sit in the pan for 5 minutes to set, then transferring them to a wire rack to cool completely, which helps maintain their tender, moist texture.

Pumpkin Oat Muffins

Hearty oats add wholesome texture and fiber to these satisfying pumpkin muffins that keep you full all morning. The oats give these muffins a rustic, homemade quality while adding nutritional value. These are perfect for a healthy breakfast on busy mornings or as a pre-workout snack.

Prep Time: 15 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree
• ⅔ cup brown sugar, packed
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs
• ¼ cup milk
• 1 teaspoon vanilla extract
• ½ cup raisins or dried cranberries (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease each cup thoroughly with butter or cooking spray.
2. Combine dry ingredients by whisking together the flour, oats, baking soda, baking powder, salt, cinnamon, and nutmeg in a large mixing bowl. Make sure the oats are evenly distributed throughout the flour mixture.
3. Mix wet ingredients in a separate bowl by combining pumpkin puree, brown sugar, and oil, stirring vigorously until the sugar begins to dissolve and the mixture is smooth and well combined.
4. Add eggs, milk, and vanilla to the wet mixture, whisking well after adding each egg to ensure they’re fully incorporated, then stirring in the milk and vanilla until the mixture is smooth and cohesive.
5. Create the batter by pouring the wet ingredients into the dry ingredients and using a rubber spatula to fold them together gently until just combined. A few lumps are fine and preferable to overmixing.
6. Fold in optional add-ins such as raisins or dried cranberries if using, distributing them evenly throughout the batter for consistent flavor and texture in every muffin.
7. Fill muffin cups about two-thirds to three-quarters full, using a large cookie scoop or ice cream scoop for even distribution. You can sprinkle a few extra oats on top for decoration if desired.
8. Bake for 20-24 minutes until the muffins are golden brown on top and a toothpick inserted into the center comes out clean. The oats on top should be lightly toasted and fragrant.
9. Cool in the pan for 5-7 minutes to allow the muffins to set and firm up slightly, then transfer them carefully to a wire cooling rack to cool completely.

Pumpkin Gingerbread Muffins

Bold molasses and spicy ginger give these pumpkin muffins an intense, warming flavor reminiscent of gingerbread cookies. The combination of pumpkin and gingerbread spices creates a deeply flavorful muffin perfect for cold mornings. These muffins are like autumn and winter came together in the most delicious way possible.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon ground cloves
• ¼ teaspoon ground allspice
• 1 cup pumpkin puree
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• ½ cup vegetable oil
• ⅓ cup molasses
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining with paper liners or greasing each cup well to ensure the muffins release easily after baking.
2. Whisk together dry ingredients including flour, baking soda, baking powder, salt, ginger, cinnamon, cloves, and allspice in a large bowl. The generous amount of spices will give these muffins their distinctive gingerbread character.
3. Mix the wet ingredients by combining pumpkin puree, brown sugar, granulated sugar, oil, and molasses in a medium bowl, whisking until the sugars begin to dissolve and the mixture is smooth. The molasses will add depth and a slight bitterness that balances the sweetness.
4. Incorporate eggs and vanilla by adding the eggs one at a time to the wet mixture, whisking thoroughly after each addition, then stirring in the vanilla extract until everything is well blended and slightly glossy.
5. Combine wet and dry mixtures by pouring the wet ingredients into the bowl with the dry ingredients and folding gently with a rubber spatula until just combined. Don’t overmix, as this can make the muffins dense and tough.
6. Fill the muffin cups about two-thirds full with batter, using a large cookie scoop or ice cream scoop for uniform muffins that will bake evenly.
7. Bake for 18-22 minutes until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
8. Cool in the pan for 5 minutes to allow the structure to set, then carefully transfer the muffins to a wire cooling rack. The molasses and spices will deepen in flavor as the muffins cool.

Pumpkin Walnut Muffins

Crunchy walnuts and aromatic pumpkin combine in these wholesome muffins that offer great texture and nutty flavor. The walnuts add healthy omega-3 fatty acids and a satisfying crunch that contrasts with the soft muffin. These are perfect for anyone who loves nuts in their baked goods and wants a more substantial breakfast option.

Prep Time: 15 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ground cloves
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• ¼ cup buttermilk
• 1 teaspoon vanilla extract
• 1 cup walnuts, roughly chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup thoroughly with butter or non-stick spray.
2. Toast the walnuts (optional but recommended) by spreading them on a baking sheet and toasting in the oven for 5-7 minutes until fragrant and lightly golden. This intensifies their flavor and adds extra crunch. Let them cool before chopping.
3. Combine dry ingredients by whisking together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves in a large bowl until all the spices are evenly distributed.
4. Mix wet ingredients in a separate bowl by combining pumpkin puree, sugar, and oil, whisking until smooth and the sugar starts to dissolve into the liquid ingredients.
5. Add eggs, buttermilk, and vanilla to the wet mixture, whisking each egg in thoroughly before adding the next, then stirring in the buttermilk and vanilla until the mixture is smooth and well emulsified.
6. Create the batter by pouring the wet ingredients into the dry ingredients and folding gently with a rubber spatula until just combined. Don’t worry if there are a few small lumps remaining.
7. Fold in walnuts by gently stirring the chopped walnuts into the batter, reserving a small handful to sprinkle on top of the muffins before baking for an attractive presentation.
8. Portion the batter into the prepared muffin cups, filling each about two-thirds to three-quarters full, then sprinkle the reserved walnuts on top of each muffin.
9. Bake for 20-24 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
10. Cool properly by letting the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely, which helps them maintain their tender texture.

Mini Pumpkin Muffins

These adorable bite-sized treats are perfect for parties, lunchboxes, or when you want just a small sweet bite. They bake quickly and are fun to eat, making them ideal for kids and adults alike. The small size also means you can enjoy multiple muffins with different toppings or mix-ins without overindulging.

Prep Time: 15 minutes | Cook Time: 12 minutes | Servings: 36 mini muffins

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C) and prepare mini muffin tins by spraying them generously with non-stick cooking spray or lining them with mini paper liners if available.
2. Whisk dry ingredients together in a large bowl, including flour, baking soda, salt, cinnamon, nutmeg, and ginger, making sure all the spices are evenly incorporated throughout the flour.
3. Mix wet ingredients in a medium bowl by combining pumpkin puree, sugar, and oil, whisking vigorously until the mixture is smooth and the sugar begins to dissolve.
4. Add eggs and vanilla to the wet mixture, beating well after adding each egg to ensure proper emulsification, then stirring in the vanilla extract until everything is well combined.
5. Create the batter by pouring the wet ingredients into the dry ingredients and folding gently with a rubber spatula until just combined. The batter should be thick but still pourable.
6. Fill mini muffin cups by using a small cookie scoop or teaspoon to fill each cup about two-thirds full. Mini muffins bake quickly, so uniformity in size is important for even baking.
7. Bake for 10-14 minutes until the tops spring back when lightly touched and a toothpick inserted into the center of a muffin comes out clean. Keep a close eye on them as mini muffins can overbake quickly.
8. Cool briefly in the pan for just 2-3 minutes, as mini muffins cool faster than regular-sized ones, then carefully transfer them to a wire rack to cool completely.
9. Decorate if desired by dusting with powdered sugar, drizzling with a simple glaze made from powdered sugar and milk, or dipping the tops in melted chocolate for a special treat.

Pumpkin Cream Cheese Swirl Muffins

Featuring beautiful swirls of sweetened cream cheese throughout, these muffins are as stunning as they are delicious. The tangy cream cheese marbling creates visual interest and adds richness to each bite. These elegant muffins are perfect for impressing guests at brunch or bringing to special gatherings.

Prep Time: 25 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

For the cream cheese swirl:

• 6 ounces cream cheese, softened
• 3 tablespoons granulated sugar
• 1 egg yolk
• ½ teaspoon vanilla extract

For the muffins:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup well to prevent the muffins from sticking.
2. Prepare the cream cheese mixture by beating the softened cream cheese with an electric mixer until smooth and creamy with no lumps. Add the sugar, egg yolk, and vanilla extract, continuing to beat until light and fluffy. Transfer this to a piping bag or zip-top bag with a corner snipped off for easy swirling.
3. Mix the dry ingredients by whisking together flour, baking soda, salt, cinnamon, and nutmeg in a large bowl until everything is evenly combined.
4. Combine the wet ingredients in a separate bowl by whisking together pumpkin puree, sugar, oil, eggs, and vanilla extract until smooth and well emulsified.
5. Create the muffin batter by adding the wet ingredients to the dry ingredients and folding gently with a rubber spatula until just combined. Don’t overmix, as this will result in tough muffins.
6. Fill the muffin cups about two-thirds full with the pumpkin batter, using a large cookie scoop or ice cream scoop for even distribution among all 12 cups.
7. Add the cream cheese swirl by piping or spooning about 1 tablespoon of the cream cheese mixture on top of each muffin in a spiral or zigzag pattern.
8. Create the swirl effect by using a toothpick or thin knife to gently swirl the cream cheese into the pumpkin batter with a figure-eight or circular motion. Don’t over-swirl, as you want distinct ribbons of cream cheese visible.
9. Bake for 20-24 minutes until the pumpkin portions are set and golden brown, and a toothpick inserted into the pumpkin part (not the cream cheese) comes out clean.
10. Cool completely by letting the muffins rest in the pan for 10 minutes to allow the cream cheese swirl to set properly, then carefully transfer them to a wire rack to cool completely before serving. Store these muffins in the refrigerator due to the cream cheese content.

Pumpkin Apple Cinnamon Muffins

Fresh apple chunks add moisture and a subtle tartness that perfectly complements the sweet pumpkin base. The combination of pumpkin and apple creates the ultimate fall flavor duo with added texture from the fruit pieces. These muffins taste like autumn in a bite and fill your home with an incredible cinnamon-apple aroma while baking.

Prep Time: 20 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1½ cups peeled and diced apples (about 2 medium apples)
• 2 tablespoons cinnamon sugar for topping (optional)

Instructions

1. Preheat the oven to 375°F (190°C) and prepare a 12-cup muffin tin by lining with paper liners or greasing each cup thoroughly with butter or cooking spray.
2. Prepare the apples by peeling, coring, and dicing them into small ¼-inch pieces. Granny Smith or Honeycrisp apples work best as they hold their shape during baking and provide a nice tartness that balances the sweet pumpkin.
3. Whisk dry ingredients together in a large bowl, including flour, baking soda, baking powder, salt, cinnamon, and nutmeg, ensuring all the spices and leavening agents are evenly distributed.
4. Mix wet ingredients in a separate bowl by combining pumpkin puree, sugar, and oil, whisking vigorously until smooth and the sugar begins to dissolve into the mixture.
5. Add eggs and vanilla to the wet mixture, whisking each egg in thoroughly before adding the next to ensure proper emulsification, then stirring in the vanilla extract until everything is well combined.
6. Combine wet and dry ingredients by pouring the wet mixture into the dry ingredients and folding gently with a rubber spatula until just combined. The batter should be thick but still workable.
7. Fold in the apples by gently stirring the diced apples into the batter, distributing them evenly throughout so each muffin will have apple pieces in every bite.
8. Fill muffin cups about two-thirds to three-quarters full with the batter, using a large cookie scoop or ice cream scoop for even distribution among all 12 cups.
9. Sprinkle with cinnamon sugar if desired by mixing together 2 tablespoons of granulated sugar with ½ teaspoon of cinnamon and sprinkling it over the top of each muffin for a sweet, sparkly crust.
10. Bake for 20-24 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. The apples should be tender but not mushy.
11. Cool in the pan for 5 minutes to allow the structure to set, then transfer the muffins to a wire rack to cool completely, which allows the apple pieces to finish setting and the flavors to meld together.

Pumpkin Coconut Muffins

Tropical coconut adds an unexpected twist to traditional pumpkin muffins, creating a unique flavor combination. Shredded coconut provides texture both inside and on top, while coconut oil in the batter adds extra moisture. These muffins are perfect for those who love coconut and want to try something different from the usual fall flavors.

Prep Time: 15 minutes | Cook Time: 20 minutes | Servings: 12 muffins

Ingredients

• 1¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup melted coconut oil
• 2 large eggs
• ¼ cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup sweetened shredded coconut, divided
• ¼ cup unsweetened coconut flakes for topping

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup well with coconut oil or cooking spray.
2. Mix dry ingredients by whisking together flour, baking soda, salt, cinnamon, and nutmeg in a large bowl, making sure everything is thoroughly combined and evenly distributed.
3. Prepare wet ingredients in a separate bowl by combining pumpkin puree, sugar, and melted coconut oil (make sure it’s cooled to room temperature so it doesn’t cook the eggs). Whisk until smooth and well blended.
4. Add eggs, coconut milk, and vanilla to the wet mixture, whisking each egg in thoroughly before adding the next, then stirring in the coconut milk and vanilla extract until the mixture is smooth and emulsified.
5. Create the batter by pouring the wet ingredients into the dry ingredients and folding gently with a rubber spatula until just combined. Don’t overmix, as this can make the muffins tough.
6. Fold in shredded coconut by gently stirring ¾ cup of the sweetened shredded coconut into the batter, reserving the remaining ¼ cup for topping, along with the unsweetened coconut flakes.
7. Fill the muffin cups about two-thirds full with batter, using a large cookie scoop or measuring cup for even distribution.
8. Top with coconut by sprinkling the reserved sweetened coconut and the unsweetened coconut flakes over the top of each muffin, pressing them down very lightly so they adhere to the batter.
9. Bake for 18-22 minutes until the muffins are golden brown and the coconut on top is lightly toasted and fragrant. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
10. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely, allowing the coconut flavors to develop and the texture to perfect itself.

Pumpkin Cranberry Orange Muffins

Tart cranberries and bright orange zest create a refreshing contrast to the sweet, earthy pumpkin in these vibrant muffins. The citrus notes elevate the traditional pumpkin flavor while the cranberries add pops of tartness and color. These muffins are festive, flavorful, and perfect for holiday breakfasts or brunches.

Prep Time: 20 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• Zest of 1 large orange
• 2 tablespoons fresh orange juice
• 1 teaspoon vanilla extract
• 1½ cups fresh or frozen cranberries, roughly chopped

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease each cup thoroughly with butter or non-stick cooking spray.
2. Prepare the cranberries by roughly chopping them into halves or thirds if using fresh cranberries. If using frozen cranberries, do not thaw them—chop them while frozen and toss them with a tablespoon of flour to prevent them from sinking to the bottom of the muffins.
3. Zest the orange using a microplane or fine grater, being careful to only remove the orange outer layer and not the bitter white pith underneath. Set aside the zest and juice the orange to get 2 tablespoons of fresh juice.
4. Whisk dry ingredients together in a large bowl, including flour, baking soda, baking powder, salt, cinnamon, and nutmeg, making sure everything is evenly combined.
5. Mix wet ingredients in a separate bowl by combining pumpkin puree, sugar, oil, orange zest, orange juice, and vanilla extract, whisking until smooth and fragrant with the citrus aroma.
6. Add the eggs to the wet mixture one at a time, whisking thoroughly after each addition to ensure they’re fully incorporated and the mixture is smooth and emulsified.
7. Create the batter by pouring the wet ingredients into the dry ingredients and folding gently with a rubber spatula until just combined. Don’t overmix, as this will result in dense muffins.
8. Fold in cranberries by gently stirring the chopped cranberries into the batter, distributing them evenly so each muffin will have cranberry pieces throughout. The cranberries will add both tartness and beautiful color.
9. Fill muffin cups about two-thirds to three-quarters full with batter, using a large cookie scoop or ice cream scoop for uniform muffins that will bake evenly.
10. Bake for 20-24 minutes until the tops are golden brown and spring back when lightly pressed, and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
11. Cool properly by letting the muffins rest in the pan for 5-7 minutes to allow them to set, then carefully transfer them to a wire rack to cool completely. The cranberries will be tart and juicy, perfectly complementing the sweet pumpkin base.

Gluten-Free Pumpkin Muffins

These tender, flavorful muffins prove that gluten-free baking can be just as delicious as traditional recipes. Made with a gluten-free flour blend, they have the same moist texture and warm spice flavor as regular pumpkin muffins. Perfect for anyone with gluten sensitivities or celiac disease who doesn’t want to miss out on fall’s favorite treat.

Prep Time: 15 minutes | Cook Time: 22 minutes | Servings: 12 muffins

Ingredients

• 2 cups gluten-free all-purpose flour blend (with xanthan gum included)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1½ teaspoons cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup vegetable oil or melted coconut oil
• 2 large eggs
• ¼ cup milk (dairy or non-dairy)
• 1 teaspoon vanilla extract
• ½ teaspoon apple cider vinegar

Instructions

1. Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. Using paper liners is especially helpful with gluten-free baking as these muffins can be more delicate and the liners make them easier to handle.
2. Whisk dry ingredients thoroughly in a large bowl, including the gluten-free flour blend, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. Make sure there are no lumps in the flour blend and everything is evenly distributed. Gluten-free flours need extra whisking to ensure even mixing.
3. Combine wet ingredients in a separate bowl by mixing together pumpkin puree, sugar, and oil, whisking vigorously until smooth and the sugar begins to dissolve into the wet ingredients.
4. Add eggs, milk, vanilla, and vinegar to the wet mixture, whisking each egg in thoroughly before adding the next. Add the milk, vanilla extract, and apple cider vinegar (which helps activate the leavening agents in gluten-free baking), whisking until everything is well combined and smooth.
5. Create the batter by pouring the wet ingredients into the dry ingredients and folding gently but thoroughly with a rubber spatula until completely combined. Gluten-free batters can be mixed more than traditional batters since there’s no gluten to overdevelop, but still fold gently to maintain a light texture.
6. Let the batter rest for 5 minutes before portioning. This resting time allows the gluten-free flour to fully hydrate and results in a better texture in the finished muffins.
7. Fill the muffin cups about two-thirds to three-quarters full with the batter, using a large cookie scoop or ice cream scoop for even distribution. Gluten-free muffins may not rise quite as high as traditional muffins, so filling them slightly fuller is fine.
8. Bake for 20-24 minutes until the tops are golden brown and spring back when lightly touched, and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
9. Cool completely in the pan for 10 minutes before removing, as gluten-free muffins are more delicate when warm and need extra time to set. Then carefully transfer them to a wire rack to cool completely.
10. Store properly by keeping these muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Gluten-free baked goods tend to dry out faster than traditional baked goods, so proper storage is essential for maintaining moisture.