Fall mornings just feel right with a warm, comforting treat. I love the smell of spices filling my kitchen, especially when pumpkin is involved! If you’re looking for easy pumpkin muffins to make your breakfast brighter or a cozy snack, I’ve got you covered.
I’ve put together a collection of my favorite pumpkin muffin recipes that are simple to make and packed with fall goodness. You’ll find a variety here, so grab your apron and let’s get baking!
Jump to Recipe:
- 1. Pumpkin Coconut Muffins
- 2. Pumpkin Gingerbread Muffins
- 3. Pumpkin Pancake Muffins
- 4. Pumpkin Pistachio Muffins
- 5. Pumpkin Sourdough Muffins
Perfect Pumpkin Coconut Muffins for Fall
These pumpkin coconut muffins bring a delightful tropical hint to classic fall flavors. They are wonderfully moist and have a lovely texture from the shredded coconut.
Key Ingredients & Tips for Pumpkin Coconut Muffins
- Unsweetened Coconut: Using unsweetened coconut lets the pumpkin and spices shine without making the muffins too sweet.
- Pumpkin Pie Spice: This blend adds all the warm, comforting spices you need in one go, making your baking simple.
What You Need
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup unsweetened shredded coconut
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Combine Dry and Wet Ingredients
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, mix together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl, whisk the pumpkin puree, milk, vegetable oil, and egg until smooth.
Step 2: Mix, Fill, and Bake Pumpkin Muffins
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the shredded coconut. Do not overmix. Fill each muffin liner about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool before serving.
📝 Final Note
These muffins are best enjoyed warm on the day they are baked. You can store leftovers in an airtight container at room temperature for up to 3 days.
Warm Pumpkin Gingerbread Muffins for a Cozy Morning
These pumpkin gingerbread muffins are full of warm spices, making them smell and taste like pure comfort. The molasses adds a deep, rich sweetness that pairs perfectly with the pumpkin.
Key Ingredients & Tips for Pumpkin Gingerbread Muffins
- Molasses Magic: Use dark molasses for a more pronounced, traditional gingerbread flavor, but light molasses works well too for a milder taste.
- Fresh Ginger: A little grated fresh ginger can brighten up the flavors even more if you like a stronger ginger kick.
What You Need
- 1 ¾ cups all-purpose flour
- ¾ cup brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ⅓ cup molasses
- ⅓ cup vegetable oil
- 1 large egg
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Prepare Batter
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners. In a large bowl, whisk together the flour, brown sugar, baking soda, ginger, cinnamon, cloves, and salt. In a separate bowl, combine the pumpkin puree, molasses, vegetable oil, and egg.
Step 2: Bake Warm Gingerbread Muffins
Add the wet ingredients to the dry ingredients and stir until just combined. Avoid overmixing. Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a wooden skewer comes out clean.
📝 Final Note
These muffins freeze well! Once completely cooled, place them in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm in the microwave.
Easy Pumpkin Pancake Muffins for Breakfast
Imagine your favorite pumpkin pancakes, but in a convenient muffin form! These pumpkin pancake muffins are fluffy, light, and perfect for grab-and-go breakfasts.
Key Ingredients & Tips for Pumpkin Pancake Muffins
- Pancake Mix Base: Using a pre-made pancake mix makes these muffins incredibly simple and quick to prepare.
- Maple Syrup: A touch of maple syrup in the batter enhances that classic breakfast taste and adds moisture.
What You Need
- 2 cups pancake mix
- 1 cup pumpkin puree
- ½ cup milk
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon pumpkin pie spice
⏱️ Time: 25 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Whisk Ingredients Together
Preheat your oven to 375°F (190°C) and prepare a 12-cup muffin tin with liners. In a large bowl, whisk together the pancake mix, pumpkin puree, milk, maple syrup, egg, and pumpkin pie spice until the batter is smooth.
Step 2: Bake Pumpkin Pancake Muffins
Spoon the batter evenly into the muffin cups, filling them about three-quarters full. Bake for 15-20 minutes, or until a toothpick comes out clean from the center of a muffin. Serve warm, perhaps with extra maple syrup!
📝 Final Note
These muffins are fantastic for meal prepping. Store them in an airtight container for up to 4 days. You can quickly reheat them in the microwave for a warm breakfast.
Nutty Pumpkin Pistachio Muffins for a Unique Treat
For a different take on fall baking, try these pumpkin pistachio muffins. The nutty pistachios add a wonderful texture and a mild, pleasant flavor that complements the pumpkin beautifully.
Key Ingredients & Tips for Pumpkin Pistachio Muffins
- Shelled Pistachios: Using already shelled pistachios saves you time and effort in the kitchen.
- Orange Zest: A little orange zest brightens the overall flavor profile, creating a lovely contrast with the pumpkin and nuttiness.
What You Need
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup shelled pistachios, chopped
- ½ cup milk
- ¼ cup melted butter
- 1 large egg
- 1 teaspoon orange zest (optional)
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Mix Muffin Batter
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl, combine the pumpkin puree, milk, melted butter, egg, and orange zest if using.
Step 2: Fold and Bake Pistachio Muffins
Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the chopped pistachios. Fill the muffin liners about two-thirds full. Bake for 18-22 minutes, or until a toothpick comes out clean.
📝 Final Note
For extra flavor, lightly toast the pistachios in a dry pan for a few minutes before adding them to the batter. This step is optional but really brings out their nuttiness.
Hearty Pumpkin Sourdough Muffins for Baking Enthusiasts
These pumpkin sourdough muffins offer a lovely tang from the sourdough discard, adding depth to the classic pumpkin flavors. They are surprisingly easy to make and very satisfying.
Key Ingredients & Tips for Pumpkin Sourdough Muffins
- Sourdough Discard: This recipe is perfect for using up your unfed sourdough starter, giving it a second life in delicious muffins.
- Brown Sugar: Using brown sugar helps keep these muffins moist and adds a richer, caramel-like sweetness that works well with sourdough.
What You Need
- 1 ½ cups all-purpose flour
- ¾ cup packed brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup sourdough discard (unfed)
- ⅓ cup milk
- ¼ cup melted butter
- 1 large egg
⏱️ Time: 40 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Combine All Ingredients
Preheat your oven to 375°F (190°C) and grease or line a 12-cup muffin tin. In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. In another bowl, combine the pumpkin puree, sourdough discard, milk, melted butter, and egg.
Step 2: Bake Sourdough Pumpkin Muffins
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix the batter. Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
📝 Final Note
The sourdough discard gives these muffins a unique texture and flavor. If you prefer, you can add chocolate chips or chopped nuts for an extra layer of enjoyment.
