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Pumpkin muffins make a delicious treat for breakfast, brunch or a snack! Made of pumpkin, brown sugar, and pumpkin spice, these pumpkin muffins are a family favorite!

This pumpkin muffin recipe is one that I love to make throughout the year, but especially throughout the fall when we love pumpkin recipes to the MAX!

Full of pumpkin flavor and my favorite spices mingled in my pumpkin spice mix, these muffins have it all. They even have the warm flavor of brown sugar dark with molasses that just adds another layer of fall flavor to these babies.

Pumpkin Muffins Recipe from addapinch.com

Can you tell that fall is by far my favorite season of the year? Well, I say that, but then when spring rolls around next year, I’ll be declaring my undying love for it, too. I think the two have so much in common without being the extreme of summer or winter. Our summers in the south are liquid heat while our winters aren’t nearly as extreme. But for me, fall is like a balm to all that summer swelter and with it, I welcome recipes that embrace that signature fall flavor. From these pumpkin muffins to classic pumpkin pie, pumpkin pancakes, to my favorite homemade pumpkin spiced latte!

So, grab some pumpkin (or make your own pumpkin puree!) and mix these pumpkin muffins up as soon as you can. I think they’ll be just what you need to get in full fall fever along with me.

How to Make Pumpkin Muffins

Ingredients

  • flour – I use all-purpose flour for these muffins. You can also use half whole wheat flour or your favorite flour blend.
  • baking powder – baking powder helps these muffins to rise perfectly while baking.
  • baking soda – since this recipe uses buttermilk, you’ll also use baking soda in this recipe.
  • salt – just a little salt helps the flavor of these muffins.
  • pumpkin pie spice – I love to make my own pumpkin pie spice to use throughout the fall. You can easily customize it to include your favorite fall spices to use in your baking and in that pumpkin spice latte!
  • butter – I use softened butter in this muffin recipe. If you are dairy-free, you can substitute cooking oil or coconut oil in place of the butter called for in this recipe.
  • brown sugar – You can use light or dark brown sugar in these muffins.
  • eggs – You’ll need two fresh eggs for this recipe.
  • pumpkin puree – this recipe uses 2 cups of pumpkin puree. I generally love to make my own pumpkin puree to have on hand throughout the season. However, I also love to have a stash of great organic pumpkin puree to use in a pinch!
  • vanilla extract – Use your favorite vanilla extract in these muffins! It makes them taste so delicious!
  • buttermilk – I love to use buttermilk in these muffins. If you don’t have it on hand, you can easily make your own buttermilk substitute!

Step by Step Instructions

  • Prep. Preheat oven to 375º F. Prepare muffin tin with liners or by spraying with nonstick baking spray. Sift together flour, baking powder, salt, pumpkin pie spice mix into a large bowl. Set aside.
  • Mix. Cream together butter and brown sugar until light and fluffy, about 3 minutes. Add in eggs, pumpkin puree, vanilla extract, and buttermilk, being sure to incorporate well. Add flour mixture about ½ cup at a time, stirring just to combine.
  • Bake and serve. Spoon pumpkin muffins batter into prepared muffins tins, filling about ¾ full. Place in preheated oven and bake until the lightly spring back to the touch and a toothpick comes out clean when inserted in the center, about 12 minutes for mini-muffins and 25-30 minutes for full-size muffins. Allow to cool slightly before serving.

Pumpkin Muffins Recipe from addapinch.com

More Muffin Recipes We Love

Cranberry Orange Muffins

Apple Cinnamon Muffins

Apple Cider Donut Muffins

More Muffin Recipes

Here’s my Pumpkin Muffins Recipe. I hope you love them as much as we all do.

5 from 1 vote

Simple Pumpkin Muffins Recipe

Breakfast 22 mins

Prep Time 10 mins
Cook Time 12 mins
Servings 24 muffins
Course Breakfast
Cuisine American
Author Robyn Stone | Add a Pinch
Pumpkin muffins make a delicious treat for breakfast, brunch or a snack! Made of pumpkin, brown sugar, and pumpkin spice, these pumpkin muffins are a family favorite!

Ingredients  

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 cup butter softened
  • 1 1/2 cups light or dark brown sugar
  • 2 eggs
  • 2 cups pumpkin puree or 1 (15-ounce) can pumpkin puree
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup buttermilk

Instructions 

  • Prep. Preheat oven to 350º F. Prepare muffin tin with liners or by spraying with nonstick baking spray. Sift together flour, baking powder, baking soda, salt, pumpkin pie spice mix into a large bowl. Set aside.
  • Mix. Cream together butter and brown sugar until light and fluffy, about 3 minutes. Add in eggs, pumpkin puree, vanilla extract, and buttermilk, being sure to incorporate well. Add flour mixture about ½ cup at a time, stirring just to combine.
  • Bake and serve. Spoon pumpkin muffins batter into prepared muffins tins, filling about ¾ full. Place in preheated oven and bake until the lightly spring back to the touch and a toothpick comes out clean when inserted in the center, about 12 minutes for mini-muffins and 25-30 minutes for full-size muffins. Allow to cool slightly before serving.

Nutritional Information

Calories: 158kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 117mg | Potassium: 105mg | Fiber: 1g | Sugar: 14g | Vitamin A: 3320IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

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Enjoy!
Robyn xo

Pumpkin Muffins Recipe - Pumpkin muffins make a delicious treat for breakfast, brunch or a snack! Made of pumpkin, brown sugar, and pumpkin spice, these pumpkin muffins are a family favorite! // addapinch.com

From the Add a Pinch recipe archives. Originally published 2012.

Muffin Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Comments

  1. Hi Steph,
    I’m sorry your muffins didn’t turn out well. I’ve not had this problem and they’ve always turned out great every time I’ve made them, so I’m not sure what could have happened. Thank you Steph.

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