19 Delicious Pumpkin Muffin Recipes Irresistible

Kickstart your autumn baking adventures with our roundup of 19 Delicious Pumpkin Muffin Recipes Irresistible! Whether you’re craving a cozy breakfast treat or a sweet snack to savor with your afternoon coffee, these pumpkin-packed goodies are sure to delight. Perfect for home cooks looking to embrace the season’s flavors, each recipe promises a mouthwatering bite. Dive in and discover your next favorite bake!

Classic Pumpkin Spice Muffins

Oh, you’re going to love these Classic Pumpkin Spice Muffins. They’re the perfect blend of cozy and delicious, just like your favorite fall sweater. And guess what? They’re super easy to whip up, even if you’re not a baking pro.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/2 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract
• 1/3 cup whole milk

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, granulated sugar, dark brown sugar, baking soda, kosher salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a separate bowl, combine the lightly beaten eggs, pumpkin puree, clarified butter, vanilla extract, and whole milk. Mix until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Be careful not to overmix to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins are wonderfully moist with a tender crumb and a warm, spicy flavor that’s just irresistible. Try serving them warm with a dollop of whipped cream for an extra special treat.

Chocolate Chip Pumpkin Muffins

Alright, you’re in for a treat with these Chocolate Chip Pumpkin Muffins. They’re the perfect blend of cozy pumpkin spice and sweet chocolate chips, making them an irresistible grab-and-go breakfast or a delightful afternoon snack.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tbsp pumpkin pie spice
• 1/2 cup unsalted butter, melted and cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1 tsp pure vanilla extract
• 3/4 cup semi-sweet chocolate chips

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, baking soda, sea salt, and pumpkin pie spice until well combined.
3. In a separate bowl, mix the melted butter and granulated sugar until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs, pumpkin puree, and vanilla extract to the butter mixture, stirring until fully incorporated.
5. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing can lead to dense muffins.
6. Fold in the semi-sweet chocolate chips evenly throughout the batter.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Tip: An ice cream scoop can help distribute the batter evenly.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Lightly spiced and moist, these muffins boast a tender crumb studded with melty chocolate chips. Serve them warm with a dab of butter or alongside your morning coffee for an extra special treat.

Vegan Pumpkin Muffins

Unbelievably moist and packed with flavor, these vegan pumpkin muffins are your go-to treat for cozy mornings or a quick snack. You’ll love how easy they are to whip up, with ingredients you probably already have in your pantry.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 cup organic cane sugar
• 1 tbsp baking powder
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup unsweetened almond milk
• 1/3 cup coconut oil, melted
• 1 tbsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, cane sugar, baking powder, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a separate bowl, mix the pumpkin puree, almond milk, melted coconut oil, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Lightly spiced and irresistibly fluffy, these muffins pair perfectly with a dollop of coconut whipped cream or a drizzle of maple syrup for an extra touch of sweetness.

Gluten-Free Pumpkin Muffins

These gluten-free pumpkin muffins are your new go-to for a cozy morning or a quick snack. They’re packed with flavor, easy to make, and perfect for sharing—or not!

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup pure maple syrup
• 1/4 cup coconut oil, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure 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, whisk together the gluten-free all-purpose flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a separate bowl, mix the pumpkin puree, maple syrup, melted coconut oil, lightly beaten eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Rich in spice and perfectly moist, these muffins are a delight any time of day. Try them warm with a dollop of coconut whipped cream for an extra special treat.

Pumpkin Cream Cheese Muffins

Oh, you’re going to love these pumpkin cream cheese muffins. They’re the perfect blend of spicy, sweet, and creamy, making them an irresistible treat for any time of the day.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 tbsp pumpkin pie spice
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/4 cup whole milk
• 8 oz cream cheese, softened
• 1/4 cup powdered sugar
• 1 tsp pure 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, whisk together the sifted flour, baking soda, kosher salt, and pumpkin pie spice until well combined.
3. In another bowl, mix the granulated sugar, melted butter, beaten eggs, pumpkin puree, and whole milk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. For the cream cheese filling, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
6. Fill each muffin liner halfway with the pumpkin batter, then add a dollop of the cream cheese mixture in the center. Top with more pumpkin batter to cover.
7. Bake for 20-25 minutes, or until a toothpick inserted into the pumpkin part comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Just imagine biting into these muffins: the moist pumpkin cake with a surprise creamy center is a game-changer. Serve them slightly warm to enhance the flavors, or enjoy them as a sweet start to your morning with a cup of coffee.

Streusel Topped Pumpkin Muffins

Oh, you’re going to love these Streusel Topped Pumpkin Muffins. They’re the perfect blend of spicy, sweet, and utterly comforting, especially with that crumbly streusel topping. Let’s get baking!

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/4 cup whole milk
• 1 tsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/2 tsp pumpkin pie spice
• 1/2 cup packed light brown sugar
• 1/4 cup all-purpose flour
• 2 tbsp unsalted butter, chilled and cubed
• 1/2 tsp ground cinnamon

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted all-purpose flour, granulated sugar, baking soda, kosher salt, and pumpkin pie spice.
3. In another bowl, combine the melted butter, lightly beaten eggs, pumpkin puree, whole milk, and vanilla extract until smooth.
4. Fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. For the streusel topping, in a small bowl, mix the light brown sugar, all-purpose flour, chilled butter cubes, and ground cinnamon until crumbly.
7. Sprinkle the streusel topping generously over each muffin batter-filled cup.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Keep in mind, these muffins are best enjoyed the day they’re made, but they’ll keep in an airtight container for up to 3 days. The streusel topping adds a delightful crunch that contrasts beautifully with the moist, fluffy interior. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Banana Muffins

Did you know that combining pumpkin and banana in muffins creates a moist, flavorful treat that’s perfect for any season? You’ll love how these two ingredients come together to make something truly special.

Ingredients

• 1 cup pure pumpkin puree
• 1 cup mashed ripe bananas
• 2 pasture-raised eggs, lightly beaten
• 1/2 cup clarified butter, melted
• 1 cup granulated sugar
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the pumpkin puree, mashed bananas, lightly beaten eggs, and melted clarified butter until smooth.
3. Add the granulated sugar to the wet ingredients and stir until fully incorporated.
4. In a separate bowl, sift together the all-purpose flour, baking soda, salt, ground cinnamon, ground nutmeg, and ground cloves.
5. Gradually fold the dry ingredients into the wet mixture, being careful not to overmix to ensure tender muffins.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

What makes these muffins stand out is their incredibly moist texture and the warm spices that complement the sweetness of the banana and pumpkin. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Oatmeal Muffins

Ready to bake something that feels like a hug in muffin form? These pumpkin oatmeal muffins are your ticket to a cozy morning, packed with warm spices and hearty oats. Perfect for those crisp fall days or whenever you need a little comfort.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 cup rolled oats
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1/2 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 3/4 cup dark brown sugar, packed
• 1 tsp pure vanilla extract
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, rolled oats, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a separate bowl, mix the pumpkin puree, melted clarified butter, lightly beaten eggs, dark brown sugar, vanilla extract, and buttermilk until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zesty with spice and moist from the pumpkin, these muffins have a delightful texture thanks to the oats. Serve them warm with a dollop of whipped cream or a drizzle of maple syrup for an extra indulgent treat.

Pumpkin Apple Muffins

Perfect for those crisp fall mornings or whenever you’re craving a cozy treat, these pumpkin apple muffins blend the warmth of pumpkin spice with the sweet tang of fresh apples. You’ll love how easy they are to whip up, filling your kitchen with irresistible aromas.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 2 pasture-raised eggs, lightly beaten
• 1/3 cup clarified butter, melted
• 1 tsp pure vanilla extract
• 1 1/2 cups Granny Smith apples, peeled and finely diced

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with clarified butter.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
3. In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, lightly beaten eggs, melted clarified butter, and vanilla extract. Mix until smooth.
4. Gently fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to ensure tender muffins.
5. Fold in the finely diced Granny Smith apples until evenly distributed throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Unbelievably moist and flavorful, these muffins boast a perfect balance of spicy and sweet, with little bursts of apple in every bite. Serve them warm with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Pumpkin Zucchini Muffins

Oh, you’re going to love these Pumpkin Zucchini Muffins. They’re the perfect blend of cozy and fresh, with a texture that’s just right—moist but not too dense. Plus, they’re a great way to sneak some veggies into your breakfast or snack time.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 pasture-raised eggs, lightly beaten
• 1 cup granulated sugar
• 1/2 cup clarified butter, melted and cooled
• 1 cup pumpkin puree
• 1 cup grated zucchini, excess moisture squeezed out
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly with clarified butter.
2. In a large mixing bowl, whisk together the sifted all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In a separate bowl, mix the lightly beaten pasture-raised eggs, granulated sugar, melted and cooled clarified butter, pumpkin puree, grated zucchini, and pure vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix to ensure tender muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Warm from the oven, these muffins boast a delightful contrast between the spiced pumpkin and the subtle freshness of zucchini. Serve them with a dollop of whipped cream or a drizzle of honey for an extra special treat.

Pumpkin Cranberry Muffins

Guess what? These pumpkin cranberry muffins are the perfect blend of cozy and tangy, just right for your morning coffee or an afternoon pick-me-up. You’ll love how the spices and fruit come together in every bite.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup pure pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1/3 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup fresh cranberries, roughly chopped

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, baking soda, sea salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a separate bowl, mix the pumpkin puree, granulated sugar, brown sugar, melted clarified butter, beaten eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
5. Fold in the roughly chopped cranberries, distributing them evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

You’ll notice these muffins have a moist, tender crumb with pockets of tart cranberry in every bite. For an extra special touch, serve them warm with a dollop of whipped cream or a drizzle of honey.

Pumpkin Pecan Muffins

Every now and then, you stumble upon a recipe that feels like a hug in food form. These pumpkin pecan muffins are just that—warm, comforting, and packed with flavor.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1/2 cup dark brown sugar, packed
• 1 tsp baking soda
• 1/2 tsp kosher salt
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 2 pasture-raised eggs, lightly beaten
• 1 cup pure pumpkin puree
• 1/2 cup clarified butter, melted and cooled
• 1 tsp pure vanilla extract
• 1/2 cup chopped pecans, plus extra for topping

Instructions

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, cloves, and ginger until well combined.
3. In a separate bowl, mix the lightly beaten eggs, pumpkin puree, clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure tender muffins.
5. Fold in the chopped pecans, reserving a handful for topping.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the reserved pecans on top.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Zesty with spice and studded with crunchy pecans, these muffins boast a moist, fluffy texture that’s irresistible. Serve them warm with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Maple Muffins

Even if you’re not a morning person, these Pumpkin Maple Muffins will have you jumping out of bed. They’re the perfect blend of cozy spices and sweet maple, making every bite feel like a hug.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1 tbsp pumpkin pie spice
• 1/2 cup clarified butter, melted
• 3/4 cup pure maple syrup, grade A
• 2 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree, unsweetened
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the sifted flour, baking soda, sea salt, and pumpkin pie spice until well combined.
3. In a separate bowl, mix the melted clarified butter and pure maple syrup until smooth.
4. Add the lightly beaten eggs, unsweetened pumpkin puree, and pure vanilla extract to the wet ingredients, stirring until fully incorporated.
5. Gently fold the wet ingredients into the dry ingredients until just combined, being careful not to overmix.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Ultimate comfort in every bite, these muffins boast a moist, tender crumb with a perfect balance of sweetness and spice. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Coconut Muffins

Hey, you know those mornings when you crave something cozy but still want to feel like you’re treating yourself? These pumpkin coconut muffins are your answer.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup coconut sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp sea salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 cup pumpkin puree
• 1/2 cup coconut milk, full-fat
• 1/4 cup clarified butter, melted
• 2 pasture-raised eggs, lightly beaten
• 1 tsp vanilla extract
• 1/2 cup shredded coconut, unsweetened

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, coconut sugar, baking powder, baking soda, sea salt, cinnamon, nutmeg, and cloves until well combined.
3. In another bowl, mix the pumpkin puree, coconut milk, clarified butter, lightly beaten eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Fold in the shredded coconut evenly throughout the batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Warm from the oven, these muffins boast a moist, fluffy texture with a perfect balance of pumpkin spice and tropical coconut. Try serving them with a dollop of coconut whipped cream for an extra indulgent treat.

Pumpkin Almond Flour Muffins

Fall is just around the corner, and you’re probably craving something cozy yet healthy to start your day. These pumpkin almond flour muffins are your answer—moist, flavorful, and packed with wholesome ingredients.

Ingredients

• 1 1/2 cups almond flour
• 1/2 cup pumpkin puree
• 1/4 cup pure maple syrup
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup clarified butter, melted
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with parchment liners.
2. In a large bowl, whisk together the almond flour, baking soda, cinnamon, and sea salt until well combined.
3. In another bowl, mix the pumpkin puree, maple syrup, eggs, clarified butter, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Velvety texture meets a warm spice profile in these muffins, making them perfect for a quick breakfast or an afternoon snack. Try serving them with a dollop of coconut cream for an extra indulgent treat.

Pumpkin Chai Spice Muffins

Kickstart your morning with these cozy Pumpkin Chai Spice Muffins, perfect for those crisp fall days or whenever you’re craving a warm, spiced treat. You’ll love how the aromatic chai spices blend seamlessly with the rich pumpkin flavor, creating a muffin that’s as comforting as it is delicious.

Ingredients

• 1 3/4 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp chai spice blend
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree
• 1/4 cup whole milk
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, baking soda, baking powder, salt, and chai spice blend until well combined.
3. In a separate bowl, mix the melted clarified butter and granulated sugar until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs to the butter mixture, stirring until fully incorporated.
5. Fold in the pumpkin puree, whole milk, and vanilla extract, mixing until the wet ingredients are uniform.
6. Gently combine the wet and dry ingredients, being careful not to overmix. Tip: A few lumps are okay; overmixing can lead to tough muffins.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pan halfway through baking for even browning.
9. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Great for a quick breakfast or an afternoon snack, these muffins boast a moist, tender crumb and a warmly spiced flavor profile. Try serving them with a dollop of whipped cream or a drizzle of caramel for an extra indulgent treat.

Pumpkin Gingerbread Muffins

Baking these Pumpkin Gingerbread Muffins is like wrapping yourself in a warm, spicy hug. Perfect for chilly mornings or as a sweet afternoon pick-me-up, they’re a delightful twist on classic gingerbread.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/4 tsp sea salt
• 1 tbsp ground ginger
• 1 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup dark brown sugar, packed
• 1/3 cup molasses
• 1 large pasture-raised egg, lightly beaten
• 1 cup pumpkin puree
• 1/4 cup whole milk

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly with butter.
2. In a medium bowl, whisk together the sifted flour, baking soda, sea salt, ground ginger, cinnamon, and cloves until well combined.
3. In a large bowl, mix the melted butter, dark brown sugar, and molasses until smooth. Tip: Ensure the butter is cooled to avoid cooking the egg.
4. Add the lightly beaten egg to the butter mixture, stirring until fully incorporated.
5. Fold in the pumpkin puree and whole milk, mixing until the batter is uniform. Tip: Don’t overmix to keep the muffins tender.
6. Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Tip: A few lumps are okay; they’ll disappear during baking.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Fresh from the oven, these muffins boast a moist, fluffy interior with a spicy-sweet crust. Try serving them warm with a dollop of whipped cream for an extra indulgent treat.

Pumpkin Carrot Muffins

You know those mornings when you crave something sweet but also kinda healthy? Yeah, these Pumpkin Carrot Muffins are your answer—moist, spiced, and just the right amount of sweet.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup clarified butter, melted and cooled
• 3/4 cup granulated sugar
• 2 pasture-raised eggs, lightly beaten
• 1 cup pumpkin puree
• 1 cup finely grated carrots
• 1 tsp pure vanilla extract

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease lightly with clarified butter.
2. In a large bowl, whisk together the sifted flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves until well combined.
3. In another bowl, mix the melted clarified butter and granulated sugar until smooth. Tip: Ensure the butter is cooled to avoid cooking the eggs.
4. Add the lightly beaten eggs to the butter mixture, one at a time, mixing well after each addition.
5. Stir in the pumpkin puree, grated carrots, and vanilla extract until the mixture is uniform.
6. Gradually fold the dry ingredients into the wet ingredients until just combined. Tip: Overmixing can lead to dense muffins.
7. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
8. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Tip: Rotate the tin halfway through baking for even browning.
9. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

These muffins boast a tender crumb with a cozy spice profile, thanks to the cinnamon, nutmeg, and cloves. Serve them warm with a dollop of whipped cream cheese for an extra indulgent treat.

Pumpkin Blueberry Muffins

Ever find yourself craving something sweet but not too indulgent? These pumpkin blueberry muffins are your answer, blending the cozy warmth of pumpkin with the fresh burst of blueberries for a treat that feels just right any time of day.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup pumpkin puree
• 1/4 cup unsalted butter, melted and cooled
• 1 pasture-raised egg, lightly beaten
• 1/2 cup buttermilk
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries, rinsed and dried

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the sifted flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt until well combined.
3. In a separate bowl, mix the pumpkin puree, melted butter, beaten egg, buttermilk, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined; overmixing can lead to dense muffins.
5. Carefully fold in the blueberries, ensuring they’re evenly distributed without crushing them.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
7. Bake for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Vibrant with the earthy sweetness of pumpkin and the juicy pop of blueberries, these muffins boast a tender crumb and a perfectly moist texture. Serve them warm with a dab of butter or a drizzle of honey for an extra touch of indulgence.

Conclusion

Unleash the cozy flavors of fall with these 19 irresistible pumpkin muffin recipes! Perfect for home cooks looking to spice up their baking routine, each recipe promises a delicious treat. We’d love to hear which one becomes your favorite—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for your fellow baking enthusiasts to enjoy!