These muffins have the right balance of pumpkin and pumpkin spices to make them a fall favourite. Pumpkin muffins are easy and quick to make, using just one bowl, making clean-up easier as well.
These muffins are a family favourite as a snack or for breakfast. Pair these with a coffee or a glass of milk, and you’ve got a perfect fall afternoon or evening snack.
Ingredients For Pumpkin Muffins
To make this recipe, a few ingredients are needed, which are typical muffin ingredients.
- Pumpkin puree. Not to be confused with pumpkin pie filling. Canned or homemade pumpkin puree can be used.
- Egg. Large eggs are best for baking.
- Vegetable oil.
- Milk. Whole milk or 2% is what we use.
- Vanilla extract.
- White sugar.
- All-purpose flour.
- Whole wheat flour.
- Pumpkin spice. We use our homemade version of pumpkin pie spice, but store-bought can also be used.
- Baking powder.
- Baking soda.
Ingredients For the Muffin Topping
- Quick-cooking oats.
- Brown sugar.
- Pumpkin spice.
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Substitutions For Ingredients
For this recipe, you can replace the vegetable oil with melted butter to create a richer-flavoured muffin.
If you don’t have whole wheat flour, replace it with all-purpose flour.
When it comes to the milk in this recipe, non-dairy milk can be substituted, as long as it is a full-fat version. We have had success with oat milk.
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Additions For This Recipe
There are a few ways to take these muffins from simple to the next level.
- Add an icing drizzle on top of the muffins. Create the drizzle using 1 cup powdered sugar, 2-3 tablespoons of milk, and a pinch of cinnamon. Whisk all the ingredients together and drizzle over cooled muffins.
- Chopped walnuts or pecans can be added to the batter to give the muffins a bit of crunch.
Storing Muffins
Place cooled muffins in a covered container, and they will stay fresh for two or three days.
If you want the muffins to last longer, freeze them for up to three months and thaw them at room temperature before serving.
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Pumpkin Muffins
Ingredients
- ¾ cup pumpkin puree
- 1 egg
- ¼ cup vegetable oil
- ¼ cup milk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ¼ cup whole wheat flour
- 1 Tbsp pumpkin pie spice
- 1½ tsp baking powder
- ½ tsp baking soda
Topping
- 2 Tbsp quick-cooking oats
- 1 Tbsp brown sugar
- ½ tsp pumpkin pie spice
Instructions
- Preheat oven to 375℉.
- Grease muffin pan or line with muffin liners.
- In a large bowl, whisk together pumpkin puree, egg, vegetable oil, milk, and vanilla extract.
- Add all-purpose flour, whole wheat flour, pumpkin pie spice, baking powder, and baking soda.
- Stir until just combined. Don't over mix the batter.
- Fill muffin pan evenly with batter, approximately ¼-⅓ cup of batter per muffin cup.
- Whisk together the ingredients for the topping and spread evenly over each muffin.
- Bake for 20-22 minutes in preheated oven, or until muffins are just cooked in the middle.
- Allow to cool for 2-3 minutes in the pan before transferring to a cooling rack.
- Store cooled muffins in a covered container.
