30 Delicious Pumpkin Muffin Recipes to Try This Fall

Pumpkin muffins are a deliciously cozy treat that perfectly capture the essence of fall. With their warm spices and the natural sweetness of pumpkin, they make for an irresistible snack or breakfast option. Easy to prepare and always a crowd-pleaser, these muffins bring a comforting aroma to your kitchen, making any day feel a little more special. To elevate the flavor even further, consider using a high-quality pumpkin spice blend for that perfect autumn taste in every bite.

Healthy Whole Wheat Pumpkin Muffins

These healthy whole wheat pumpkin muffins are a delightful treat for any time of the day. They are moist, fluffy, and packed with the warm flavors of pumpkin and spices. The muffins are perfect for breakfast or a snack, and they make a great addition to lunchboxes.

In the image, you can see a beautiful display of freshly baked pumpkin muffins. They have a lovely golden-brown color and are topped with a light dusting of oats, adding a nice texture. The background features a vibrant pumpkin, hinting at the star ingredient of this recipe. The cozy setting invites you to enjoy these muffins with a warm drink. For perfectly shaped muffins every time, a reliable non-stick muffin pan can make your baking even easier and more enjoyable.

Using whole wheat flour adds a nutritious twist, making these muffins a healthier option. They are sweetened naturally, allowing you to enjoy the rich pumpkin flavor without the guilt. Let’s get started on making these delicious pumpkin muffins!

Ingredients

• 1 ½ cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ cup honey or maple syrup
• ½ cup unsweetened applesauce
• 1 cup canned pumpkin puree
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped nuts or chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together the honey (or maple syrup), applesauce, pumpkin puree, eggs, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the nuts or chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Spice Muffins with Streusel Topping

These pumpkin muffins are the perfect treat for fall. They are moist, fluffy, and packed with pumpkin flavor. Topped with a crunchy streusel, they offer a delightful contrast to the soft muffin base. Imagine enjoying one of these muffins with a warm cup of coffee or tea on a crisp autumn morning.

The muffins are a beautiful golden orange, hinting at the delicious pumpkin inside. The streusel topping adds a sweet and nutty crunch that makes each bite even more enjoyable. Surrounding the muffins are vibrant pumpkins, enhancing the seasonal feel. For perfectly baked muffins that are easy to remove from the pan, a muffin tin with removable cups can make your baking experience effortless.

Making these pumpkin muffins is simple and rewarding. You’ll love how easy it is to whip up a batch for breakfast or a cozy snack.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup rolled oats
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the rolled oats and chopped nuts if using.
7. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
8. For the streusel topping, mix together 1/2 cup rolled oats, 1/4 cup brown sugar, and 2 tablespoons melted butter. Sprinkle this mixture over the muffin batter.
9. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
10. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Classic Pumpkin Muffins with Spices

These classic pumpkin muffins are perfect for fall. They are soft, moist, and packed with warm spices that make every bite comforting. The muffins are topped with a sprinkle of nuts, adding a delightful crunch. The rich orange color of the muffins is inviting, and they look great on a plate surrounded by autumn leaves and a small pumpkin.

Making pumpkin muffins is easy and fun. You can enjoy them for breakfast, as a snack, or even as a dessert. The combination of pumpkin puree and spices like cinnamon and nutmeg creates a cozy flavor that everyone loves. Plus, they fill your kitchen with a wonderful aroma while baking.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the pumpkin puree, vegetable oil, sugar, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. If you’re using nuts, fold them into the batter.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Chocolate Chip Pumpkin Muffins

Chocolate chip pumpkin muffins are a delightful treat that perfectly blend the warm flavors of pumpkin with the sweetness of chocolate. These muffins are soft, moist, and bursting with chocolate chips, making them a favorite for breakfast or a snack. The vibrant orange color of the muffins hints at the pumpkin goodness inside, while the chocolate chips add a rich contrast.

In the image, you can see a batch of freshly baked pumpkin muffins topped with chocolate chips, sitting on a rustic wooden table. The background features a cozy kitchen setting, complete with a pumpkin and kitchen utensils, creating a warm and inviting atmosphere. These muffins are not just visually appealing; they also promise a delicious taste that will leave you wanting more!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chocolate chips until evenly distributed throughout the batter.
6. Scoop the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Vegan Pumpkin Muffins

These vegan pumpkin muffins are a delightful treat, perfect for any time of the year. The rich orange color of the muffins hints at the delicious pumpkin flavor inside. Topped with pumpkin seeds, they look as good as they taste. The vibrant blue background adds a fun touch, making these muffins stand out even more.

Making vegan pumpkin muffins is simple and rewarding. You can enjoy them for breakfast, as a snack, or even as a dessert. They are moist, fluffy, and packed with pumpkin goodness. Plus, they are free from animal products, making them a great choice for everyone.

Let’s get to the recipe so you can whip up a batch of these tasty pumpkin muffins!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup almond milk
• 1/4 cup maple syrup
• 1/4 cup vegetable oil
• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup pumpkin seeds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, almond milk, maple syrup, and vegetable oil until well combined.
3. In another bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle pumpkin seeds on top.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Pecans and Maple

These pumpkin muffins are a delightful treat, perfect for any autumn day. The warm, inviting aroma of pumpkin and spices fills the kitchen as they bake. Topped with crunchy pecans and a drizzle of sweet maple syrup, they are a tasty way to enjoy the season.

The muffins have a soft, moist texture that pairs beautifully with the nutty flavor of pecans. Each bite is a little piece of fall, making them ideal for breakfast or a snack. They’re simple to make and can easily become a family favorite.

Gather your ingredients, and let’s get baking!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 1/4 cup maple syrup

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined.
5. Fold in the chopped pecans.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Once baked, remove from the oven and let cool for a few minutes before transferring to a wire rack.
9. Drizzle with maple syrup before serving for an extra touch of sweetness.

Gluten-Free Pumpkin Muffins

These gluten-free pumpkin muffins are a delightful treat for anyone craving the flavors of fall. With their warm, spiced aroma and moist texture, they make a perfect snack or breakfast option. The muffins are topped with a beautiful golden-brown crust, hinting at the deliciousness inside.

Made with pumpkin puree, these muffins are not only tasty but also packed with nutrients. The vibrant orange color of the muffins is a cheerful reminder of the autumn season. They pair wonderfully with a cup of coffee or tea, making them a cozy addition to your day.

Now, let’s get into the recipe so you can whip up a batch of these scrumptious pumpkin muffins!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup coconut sugar
• 1/4 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup gluten-free all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, coconut sugar, honey (or maple syrup), melted coconut oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Cream Cheese Filling

These pumpkin muffins are a delightful treat, perfect for any fall gathering or cozy morning at home. The warm, spiced aroma fills the kitchen as they bake, making it hard to resist sneaking one before they cool down. Each muffin is soft and fluffy, with a beautiful golden hue that hints at the delicious pumpkin flavor inside.

What makes these muffins truly special is the creamy filling. As you take a bite, the smooth cream cheese center adds a rich contrast to the spiced pumpkin exterior. Topped with a sprinkle of sugar or nuts, they are not just tasty but visually appealing too. Whether you enjoy them with a cup of coffee or as a snack, these pumpkin muffins will surely brighten your day.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 cup cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
4. Combine the wet and dry ingredients, mixing until just combined. Do not overmix.
5. In a small bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth.
6. Fill each muffin cup halfway with the pumpkin batter. Add a spoonful of the cream cheese mixture in the center, then top with more pumpkin batter to cover.
7. Bake for 18-20 minutes, or until a toothpick inserted into the muffin comes out clean.
8. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Mini Pumpkin Muffins for Snacks

Mini pumpkin muffins are a delightful treat perfect for snacking any time of day. These little bites are not only tasty but also bring the cozy flavors of fall right to your kitchen. The warm aroma of pumpkin and spices fills the air, making them irresistible.

These muffins are soft, moist, and packed with pumpkin goodness. They are great for breakfast on the go or as an afternoon pick-me-up. Plus, they’re easy to make and even easier to share!

To make these mini pumpkin muffins, you’ll need a few simple ingredients. Gather your flour, sugar, pumpkin puree, and spices. The best part? You can customize them with chocolate chips or nuts for an extra treat!

Ingredients

• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup pumpkin puree
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 large egg
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, mix together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, vegetable oil, milk, and egg until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the chocolate chips.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 12-15 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.

Enjoy these mini pumpkin muffins fresh out of the oven or store them for later. They make a perfect snack for kids and adults alike!

Pumpkin Muffins with Coconut Flakes

These pumpkin muffins are a delightful treat, especially when topped with coconut flakes. The muffins are soft, moist, and packed with the warm flavors of pumpkin and spices. The bright blue liners add a fun pop of color, making them perfect for any occasion.

As you take a bite, you’ll enjoy the sweet and slightly nutty taste of coconut, which pairs beautifully with the pumpkin. Whether you’re serving them at a brunch or enjoying them as a snack, these muffins are sure to impress.

Now, let’s get to the recipe so you can whip up a batch of these tasty pumpkin muffins!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup shredded coconut flakes

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with blue liners.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the shredded coconut flakes gently.
6. Divide the batter evenly among the muffin liners, filling each about two-thirds full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Sunflower Seeds

These pumpkin muffins are a delightful treat, perfect for any time of the day. They are moist, fluffy, and packed with the warm flavors of fall. Topped with crunchy sunflower seeds, they add a nice texture and a nutty flavor that complements the pumpkin beautifully.

Making pumpkin muffins is a simple process. Start by mixing your dry ingredients, then combine them with the wet ingredients. The pumpkin puree gives these muffins their rich color and moisture. Sunflower seeds sprinkled on top not only look great but also provide a healthy crunch.

These muffins are great for breakfast, a snack, or even dessert. They can be enjoyed warm from the oven or stored for later. Each bite is a cozy reminder of autumn, making them a favorite in many households.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup sunflower seeds (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the sunflower seeds gently.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle extra sunflower seeds on top.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Orange Zest

These pumpkin muffins are a delightful treat, especially when you add a hint of orange zest. The combination of pumpkin and orange creates a unique flavor that brightens up the classic muffin. The muffins are fluffy, moist, and perfect for any time of day.

In the image, you can see beautifully baked pumpkin muffins topped with fresh orange slices. The warm, golden color of the muffins pairs perfectly with the vibrant orange, making them look as good as they taste. They are arranged on a cheerful yellow plate, surrounded by small pumpkins, adding to the cozy fall vibe.

Making these muffins is simple and fun. You can enjoy them for breakfast, as a snack, or even as a dessert. They are sure to impress your family and friends!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon orange zest
• 1/4 cup orange juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, orange zest, and orange juice until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Do not overmix.
5. Fill each muffin cup about two-thirds full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Cranberries

These pumpkin muffins are a delightful treat, especially when paired with tart cranberries. The bright orange color of the muffins signals the warmth of fall, making them perfect for cozy mornings or festive gatherings. Each muffin is topped with a sprinkle of cranberries, adding a pop of color and a burst of flavor.

The combination of pumpkin and cranberries creates a lovely balance between sweet and tart. The muffins are moist and fluffy, with a hint of spice that warms the soul. They are easy to make and can be enjoyed fresh out of the oven or stored for later.

To make these delicious pumpkin muffins, gather your ingredients and follow the simple steps below. You’ll have a batch ready in no time!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon salt
• 1 cup fresh or dried cranberries

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the cranberries gently.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Yogurt

These pumpkin muffins are a delightful treat, perfect for any time of the day. They have a warm, inviting color and a soft texture that makes them hard to resist. The muffins are topped with a dollop of creamy yogurt, adding a refreshing touch that balances the sweetness of the pumpkin.

In the image, you can see a plate filled with fluffy pumpkin muffins, some with a golden-brown top and others slightly more rustic. Next to them is a small bowl of yogurt, ready to be enjoyed alongside the muffins. This pairing is not just delicious; it also adds a nice contrast in flavor and texture.

Making pumpkin muffins with yogurt is simple and rewarding. The yogurt not only enhances the taste but also keeps the muffins moist. They are great for breakfast, snacks, or even dessert!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup plain yogurt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 1/4 cup vegetable oil
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, yogurt, granulated sugar, brown sugar, eggs, and vegetable oil until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fill each muffin cup about two-thirds full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
8. Serve warm with a side of yogurt for dipping or spreading.

Savory Pumpkin Muffins with Cheese

These savory pumpkin muffins are a delightful twist on the classic treat. Imagine biting into a warm muffin, where the rich flavor of pumpkin meets the creamy goodness of cheese. Topped with a drizzle of cheese sauce and a pat of butter, these muffins are perfect for breakfast or a cozy snack.

The muffins are beautifully golden, with a soft texture that makes them irresistible. They are not overly sweet, allowing the savory notes to shine through. The addition of cheese adds a unique depth, making these pumpkin muffins stand out from the usual sweet versions.

Pair them with a warm cup of coffee or tea, and you have a perfect moment of comfort. Whether you’re hosting a brunch or just treating yourself, these muffins are sure to please.

Ingredients

• 1 cup pumpkin puree
• 1 cup all-purpose flour
• 1/2 cup shredded cheese (cheddar or your choice)
• 1/2 cup milk
• 1/4 cup vegetable oil
• 1/4 cup sugar
• 2 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup cheese sauce (for topping)
• Butter (for serving)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, milk, vegetable oil, and sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded cheese.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove from the oven and let cool slightly. Drizzle with cheese sauce and add a pat of butter on top before serving.

Pumpkin Muffins with Chia Seeds

These pumpkin muffins are a delightful treat, perfect for any time of the day. They are moist, fluffy, and packed with the warm flavors of fall. The addition of chia seeds not only boosts the nutritional value but also adds a nice texture to each bite.

In the image, you can see beautifully baked pumpkin muffins, their golden tops slightly domed and sprinkled with chia seeds. They sit invitingly next to a cup of coffee, making them an ideal snack for a cozy morning or afternoon break. The muffins are presented in paper liners, showcasing their rich color and inviting appearance.

Making these pumpkin muffins is simple and rewarding. You can enjoy them fresh out of the oven or store them for later. They also make a great addition to any brunch spread or a sweet gift for friends and family.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup chia seeds

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the chia seeds gently.
7. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Ginger

These pumpkin muffins with ginger are a delightful treat for any time of year, but they shine especially in the fall. The warm, spicy notes of ginger perfectly complement the rich, sweet flavor of pumpkin. You can see the golden muffins, fluffy and inviting, topped with a slightly cracked surface that hints at their soft interior.

In the image, the muffins are arranged on a rustic wooden surface, surrounded by fresh ginger roots. This adds a touch of earthiness and highlights the key ingredient that gives these muffins their unique kick. The combination of pumpkin and ginger creates a cozy vibe, making them perfect for sharing with friends or enjoying with a cup of tea.

Let’s get into the recipe so you can whip up a batch of these delicious pumpkin muffins!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, ginger, cinnamon, salt, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Raisins

These pumpkin muffins with raisins are a delightful treat, perfect for any time of year. The warm, inviting aroma of pumpkin spice fills the kitchen as they bake, making it hard to resist sneaking a taste before they cool. Each muffin is fluffy and moist, with sweet raisins adding a burst of flavor in every bite.

These muffins are not just tasty; they are also easy to make. You can whip them up quickly for breakfast or as a snack. The combination of pumpkin and raisins creates a comforting and satisfying experience. They are great for sharing with friends or enjoying on your own with a cup of coffee.

Now, let’s get to the recipe so you can enjoy these delicious pumpkin muffins!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup raisins

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
3. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the raisins gently.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Almond Flour

These pumpkin muffins are a delightful treat, perfect for any time of year. Made with almond flour, they have a unique texture and flavor that sets them apart from traditional muffins. The warm, inviting aroma of pumpkin and spices fills the kitchen as they bake, making it hard to resist grabbing one fresh out of the oven.

The muffins are topped with a few almonds, adding a nice crunch and a hint of nuttiness. The bright orange pumpkin contrasts beautifully with the soft, golden-brown muffins, making them visually appealing as well. Whether you enjoy them for breakfast or as a snack, these pumpkin muffins are sure to please.

Ingredients

• 2 cups almond flour
• 1 cup canned pumpkin puree
• 1/2 cup honey or maple syrup
• 3 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped almonds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the pumpkin puree, honey or maple syrup, and eggs until smooth.
4. Combine the wet and dry ingredients, stirring until just mixed.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Sprinkle chopped almonds on top of each muffin.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Let them cool in the pan for a few minutes before transferring to a wire rack.

Pumpkin Muffins with Honey Glaze

These pumpkin muffins are a delightful treat, especially when topped with a sweet honey glaze. The muffins are golden brown, fluffy, and bursting with the warm flavors of pumpkin and spices. The honey glaze adds a touch of sweetness that perfectly complements the rich pumpkin flavor.

Imagine enjoying these muffins with a warm cup of coffee or tea. They make for a cozy breakfast or a lovely snack any time of the day. The combination of the moist muffin and the sticky glaze creates a delicious experience that’s hard to resist.

Making these pumpkin muffins is simple and fun. You can whip them up in no time, filling your kitchen with the wonderful aroma of baking. They are perfect for sharing with friends or enjoying all by yourself!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup honey
• 1 tablespoon milk

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. While the muffins cool, prepare the honey glaze by mixing the honey and milk until smooth.
8. Drizzle the honey glaze over the cooled muffins before serving.

Pumpkin Muffins with Nutmeg and Cloves

These pumpkin muffins are a delightful treat, especially when the weather cools down. The warm spices of nutmeg and cloves add a cozy touch, making them perfect for any autumn day. The muffins are fluffy and moist, with a beautiful golden color that invites you to take a bite.

In the image, you can see a spread of freshly baked pumpkin muffins, topped with charming little decorations. The surrounding pumpkins and spices enhance the seasonal vibe, creating a warm and inviting atmosphere. Each muffin is wrapped in a simple paper liner, showcasing its delicious texture.

Making these pumpkin muffins is a breeze. You’ll love how easy it is to whip up a batch. They’re great for breakfast, a snack, or even dessert. Plus, they fill your kitchen with a wonderful aroma that will have everyone asking for the recipe!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, combine pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fill each muffin cup about two-thirds full with batter.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let them cool in the pan for a few minutes before transferring to a wire rack.

Pumpkin Muffins with Applesauce

These pumpkin muffins with applesauce are a delightful treat, perfect for any time of the year. The image shows fluffy muffins, golden and inviting, with a jar of applesauce nearby. The muffins have a lovely texture, and the applesauce adds moisture and sweetness, making them irresistible.

Using applesauce in pumpkin muffins not only enhances the flavor but also keeps them light and tender. It’s a great way to add a bit of fruitiness to the mix. You can enjoy these muffins for breakfast, as a snack, or even as a dessert.

Let’s get baking! Here’s how to make these delicious pumpkin muffins with applesauce.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup applesauce
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together pumpkin puree, applesauce, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If you’re using chocolate chips, fold them in now.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these tasty pumpkin muffins with applesauce warm or at room temperature. They’re sure to be a hit!

Pumpkin Muffins with Cardamom

These pumpkin muffins are a delightful treat, especially when the weather turns crisp. They are soft, moist, and packed with the warm flavors of pumpkin and spices. The addition of cardamom gives them a unique twist that sets them apart from regular pumpkin muffins.

In the image, you can see golden-brown muffins topped with crunchy pumpkin seeds. They sit on a rustic cloth, adding to the cozy vibe. The muffins are perfectly baked, with a slightly domed top that invites you to take a bite.

Making these pumpkin muffins is simple and rewarding. They are perfect for breakfast, snacks, or even dessert. Let’s get into the ingredients and how to whip them up!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 1/2 cup pumpkin seeds (optional, for topping)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, cardamom, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fill each muffin cup about 2/3 full with the batter. Sprinkle pumpkin seeds on top if desired.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Maple Sugar

These pumpkin muffins are a delightful treat, perfect for any time of the year, but especially during the fall. The warm, inviting smell of pumpkin and spices fills the kitchen as they bake. Each muffin is topped with a sprinkle of maple sugar, adding a sweet crunch that complements the soft, moist texture of the muffin.

The muffins are golden brown, with a slightly domed top, and the maple sugar glistens in the light. They are beautifully arranged on a marble countertop, surrounded by small pumpkins that enhance the cozy vibe. This image captures the essence of comfort baking, making you want to reach out and grab one!

Making these pumpkin muffins is simple and fun. You’ll enjoy every step, from mixing the ingredients to the moment they come out of the oven. They are perfect for breakfast, a snack, or even dessert. Let’s get to the recipe!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup maple sugar
• 1/2 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, maple sugar, and granulated sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
6. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with a Touch of Vanilla

These pumpkin muffins are a delightful treat, perfect for any time of the day. The warm, inviting color of the muffins is a clear sign of the pumpkin goodness inside. Each muffin is topped with a sprinkle of chocolate chips, adding a sweet touch that pairs beautifully with the rich pumpkin flavor.

The muffins are set against a cozy background of small pumpkins, hinting at the fall season. Their fluffy texture and soft, moist crumb make them irresistible. The addition of vanilla enhances the overall flavor, making each bite a comforting experience.

Whether you enjoy them for breakfast or as a snack, these pumpkin muffins are sure to please. They are easy to make and can fill your kitchen with a wonderful aroma. Let’s get started with the recipe!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chocolate chips.
5. Fill each muffin cup about two-thirds full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with a Festive Twist

When the leaves start to change and the air turns crisp, pumpkin muffins become a must-have treat. These delightful muffins are not just tasty; they bring a festive vibe to any gathering. Topped with creamy frosting and little pumpkin decorations, they look as good as they taste!

Imagine biting into a soft, moist muffin that bursts with the warm flavors of cinnamon and nutmeg. The pumpkin adds a lovely richness, making each bite comforting and satisfying. Perfect for breakfast or as a snack, these pumpkin muffins are sure to impress your family and friends.

To make these delicious pumpkin muffins, gather your ingredients and follow the simple steps below. You’ll have a batch ready in no time!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup cream cheese frosting (for topping)
• Mini pumpkin candies (for decoration)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fill each muffin cup about two-thirds full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack.
9. Once cooled, top with cream cheese frosting and place a mini pumpkin candy on each muffin for that festive touch.

Pumpkin Muffins with a Coffee Pairing

Picture this: a cozy café setting with warm pumpkin muffins sitting on a wooden table, paired perfectly with a steaming cup of coffee. The muffins, golden brown and topped with crunchy bits, are inviting and delicious. They bring the essence of fall right to your taste buds. The rich aroma of coffee complements the sweet, spiced flavor of the pumpkin muffins, creating a delightful experience.

These pumpkin muffins are not just a treat; they are a celebration of the season. The combination of pumpkin puree, warm spices, and a hint of sweetness makes them irresistible. Enjoying them with coffee enhances the flavors, making each bite even more enjoyable.

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 cup pumpkin puree
• ½ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the nuts if using.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let them cool for a few minutes before transferring to a wire rack.

Enjoy your pumpkin muffins with a warm cup of coffee for a perfect pairing!

Pumpkin Muffins with a Chocolate Drizzle

These pumpkin muffins are a delightful treat, perfect for any time of the year. They are moist, fluffy, and packed with the warm flavors of pumpkin and spices. Topped with a rich chocolate drizzle, they become an irresistible snack or dessert.

The muffins are beautifully presented, with a vibrant orange hue that hints at the delicious pumpkin flavor inside. The chocolate drizzle adds a touch of elegance and sweetness, making them visually appealing. A small pumpkin in the background adds a seasonal touch, reminding us of cozy autumn days.

Making these pumpkin muffins is simple and fun. You can whip them up for a family gathering, a cozy afternoon snack, or even for a special breakfast treat. They pair wonderfully with a cup of coffee or tea.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup heavy cream (for drizzle)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. While the muffins cool, prepare the chocolate drizzle by heating the heavy cream in a small saucepan until it simmers. Remove from heat and add the chocolate chips, stirring until melted and smooth.
8. Drizzle the melted chocolate over the cooled muffins and let it set before serving.

Pumpkin Muffins with Walnuts

These pumpkin muffins are a delightful treat, perfect for any time of the year, but especially during the fall. The warm, inviting color of the muffins, topped with crunchy walnuts, makes them visually appealing and mouthwatering. Each muffin is soft and moist, bursting with pumpkin flavor.

Walnuts add a nice crunch and a hint of nuttiness that pairs beautifully with the sweetness of the pumpkin. Whether you enjoy them for breakfast, as a snack, or even as a dessert, these muffins are sure to please everyone.

Now, let’s get into how to make these delicious pumpkin muffins!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Fold in the chopped walnuts.
7. Fill each muffin cup about 2/3 full with the batter.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with a Cinnamon Sugar Dusting

These pumpkin muffins are a delightful treat, perfect for any fall gathering. Their warm, golden color is inviting, and the cinnamon sugar dusting adds a sweet touch that makes them irresistible. Each muffin is fluffy and moist, with a rich pumpkin flavor that shines through.

In the image, you can see a tray filled with these delicious muffins, surrounded by vibrant autumn leaves and small pumpkins. The presentation is cozy and festive, making them ideal for a seasonal brunch or a cozy afternoon snack.

Now, let’s get to the fun part! Here’s how you can make these pumpkin muffins at home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

Instructions

1. Preheat the Oven: Start by preheating your oven to 350°F (175°C) and lining a muffin tin with paper liners.
2. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin puree, vegetable oil, granulated sugar, brown sugar, and eggs until smooth.
3. Combine Dry Ingredients: In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
6. Make Topping: In a small bowl, mix the granulated sugar and cinnamon for the topping. Sprinkle this mixture generously over the muffin batter.
7. Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Cool and Enjoy: Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Enjoy them warm or at room temperature!

Pumpkin Muffins with a Crunchy Topping

These pumpkin muffins are a delightful treat, perfect for any time of the year, but especially in the fall. The image shows a cozy kitchen setting filled with warm colors and pumpkins, which adds to the charm of baking. The muffins are topped with a crunchy mixture that adds texture and flavor, making them irresistible.

The muffins themselves are soft and moist, infused with the rich taste of pumpkin and warm spices. The crunchy topping, made from nuts and seeds, contrasts beautifully with the fluffy muffin base. This combination makes each bite satisfying and delicious.

Whether you enjoy them for breakfast, as a snack, or even as a dessert, these pumpkin muffins are sure to please. They are easy to make and can fill your home with a wonderful aroma that invites everyone to the kitchen.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (like walnuts or pecans)
• 1/4 cup sunflower seeds
• 1/4 cup rolled oats

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
5. In a small bowl, combine the chopped nuts, sunflower seeds, and oats for the topping.
6. Fill each muffin liner about two-thirds full with batter and sprinkle the crunchy topping evenly over each muffin.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.