How to Make Festive Pumpkin Muffins

Photo Credit: Ada Missal 

Pumpkin muffins are a classic fall favorite, capturing the warmth and coziness of the season. These simple yet flavorful baked goods are a delicious way to celebrate the cooler months. As autumn arrives, kitchens across the country fill with the scent of pumpkin spice and the comforting aroma of freshly baked muffins. Whether you’re baking for family, friends, or yourself, pumpkin muffins are an easy, must-make treat that embodies the spirit of fall. 

Whether you’re baking for family, friends, or yourself, pumpkin muffins are an easy, must-make treat that embodies the spirit of fall. 

Ingredients 

Dry Ingredients 

• Flour: 1 ¾ cups (219 g) all-purpose flour. For a denser texture, substitute half with whole wheat flour. 

• Baking Soda: 1 teaspoon — helps the muffins rise. 

• Ground Cinnamon: 1 ½ teaspoons — adds warmth and depth. 

• Pumpkin Spice: 1 ½ teaspoons — enhances the pumpkin flavor. 

• Salt: ½ teaspoon. 

  
  

Wet Ingredients 

• Pumpkin Purée: 1 ½ cups (340 g). 

• Vegetable Oil (or Coconut Oil): ½ cup (120 ml) — keeps muffins moist. 

• Brown Sugar: ½ cup (100 g). 

• White Granulated Sugar: ½ cup (100 g). 

• Eggs: 2 large — provide structure. 

• Milk (Whole, Buttermilk, or Non-Dairy): ¼ cup (60 ml) — helps blend ingredients. 

  
  

Optional Add-Ins 

• White Sparkling Sugar: Sprinkle on top after baking for extra sweetness. 

• Chocolate Chips: 1 cup (180 g) for a sweeter muffin. 

  
  

Directions 

1. Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. 

2. Combine the dry ingredients in a large bowl: flour, baking soda, cinnamon, pumpkin spice, and salt. Stir until evenly mixed. 

3. In a separate medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin purée, eggs, and milk until smooth. The batter will be thick. 

4. Gently combine the wet and dry mixtures, stirring just until incorporated. Ensure no pockets of flour remain along the sides of the bowl. 

5. Fill the muffin cups completely to the top. 

6. Bake at 425°F for 5 minutes. Without removing the pan, reduce the oven temperature to 350°F (177°C) and bake for an additional 15 minutes. The total baking time should be about 20 minutes. 

7. Cool muffins in the pan for 5 minutes before serving. 

   
   

Storage Tips 

• Room Temperature: Store muffins in an airtight container for up to one week. 

• Freezing: For longer storage, freeze for up to three months. Thaw in the refrigerator before serving. 

  
  

Recipe Variations 

• Pumpkin Chocolate Chip Muffins: Add 1 cup (180 g) of chocolate chips to the batter before baking. 

• Nutty Pumpkin Muffins: Add 1 cup of chopped pecans, walnuts, or dried cranberries for extra flavor and texture. 

  
  

Pumpkin muffins are a festive and comforting way to welcome fall. Simple to make and full of warm, spiced flavor, they bring the cozy essence of the season to any kitchen—perfect for breakfast, dessert, or a cozy afternoon treat.