Creamy, tender, and lightly spiced — these Pumpkin Muffins are the kind of cozy bake that fills the house with fall smells and makes everyone ask for seconds. They’re moist without being heavy, simple to mix up, and topped with a dollop of whipped cream for an extra-special finish. Fun fact: pumpkin was so widely used in early American cooking that entire pies were once baked without a crust, simply stuffing the pumpkin into a pastry shell. These muffins capture that comforting pumpkin flavor in portable form.
If you’re short on time but want something homemade and family-friendly, this recipe is a winner: quick to prepare, easy to customize, and great for school lunches, breakfast, or a sweet snack. If you like swirled or filled muffins, you might also enjoy the texture contrast in pumpkin cinnamon roll muffins, which pairs well with the straightforward nature of these pumpkin muffins. Read on — you’re about to bake a batch that smells like autumn and tastes like a warm hug.
What is Pumpkin Muffins?
Pumpkin Muffins? Isn’t that just pumpkin cake in tiny disguise? Well, yes and no. These are small, individual cakes inspired by classic pumpkin pie spices but baked in muffin tins for quick serving and portable comfort. Why the name? Maybe someone dropped a pumpkin into a muffin tin and fell in love — who’s to say? Have you ever wondered whether a muffin could win hearts? After all, “the way to a man’s heart is through his stomach.” Try handing one of these over and see how persuasive a muffin can be. Go on — give this playful, spiced muffin a spin and see who swoons first.
Why You’ll Love This:
- Deep pumpkin flavor and warming spices: The pumpkin puree and pumpkin pie spice create a cozy, aromatic bite that’s both familiar and comforting. The texture is moist and tender, with a slightly cakey crumb that’s perfect for topping with whipped cream.
- Budget-friendly and quick: Making muffins at home saves money versus bakery buys, and this recipe uses pantry staples like flour, sugar, and evaporated milk. It’s a cost-effective treat that stretches well across breakfasts or snack time.
- Easy to customize toppings: Whether you add whipped cream, a streusel, or a light dusting of cinnamon, the flavors shine through. Compared to richer filled options like pumpkin cream cheese muffins, these are simpler and quicker to assemble while still delivering satisfying flavor.
Give them a try this weekend — they’re as easy as they are delicious.
How to Make:
Quick Overview
This recipe is straightforward: whisk the dry ingredients, whisk the wet ingredients, combine gently, portion into a lined muffin tin, and bake. Prep is fast (about 10–15 minutes) and baking is about 20 minutes. The standout element is the rich, silky pumpkin batter balanced with warming spice and a light whipped-cream finish. Total time including cool and chill steps: roughly 1 hour 30 minutes.
Ingredients
⅔ cup all purpose flour
15 oz pumpkin puree (canned or homemade)
¾ cup sugar
2 large eggs (room temperature)
1 teaspoon vanilla extract
¾ cup evaporated milk (shake the can and measure)
2 teaspoons pumpkin pie spice
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
Whipped cream for topping (store-bought or freshly whipped from heavy cream)
Directions
- Line a 12-cup muffin tin with paper or silicone liners. Use an ice cream scoop for even portions later.
- Preheat oven to 350 degrees Fahrenheit. Position rack in the center.
- In a medium bowl, whisk together ⅔ cup all purpose flour, ¼ teaspoon baking powder, ¼ teaspoon baking soda, ¼ teaspoon salt, and 2 teaspoons pumpkin pie spice until evenly mixed.
- In a large bowl, whisk together 15 oz pumpkin puree, ¾ cup sugar, 2 large eggs, 1 teaspoon vanilla extract, and ¾ cup evaporated milk until smooth and well combined.
- Add the dry ingredients to the wet mixture and whisk just until smooth. Do not overmix — stop when you no longer see streaks of flour.
- Fill muffin cups with approximately ⅓ cup of batter each. Leave a little headspace so muffins rise without overflowing.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 20 minutes.
- Remove muffins from the pan, chill in the fridge for 30 minutes to firm up slightly, and top with whipped cream before serving. Chilling helps the whipped cream hold shape on warm muffins.
What to Serve With:
- A steaming mug of spiced latte or hot apple cider for a classic pairing.
- A simple green salad with citrus vinaigrette for a light lunch that balances the sweetness.
- Yogurt and fresh berries on the side to add brightness and contrast.
- A dollop of cream cheese or maple butter for an indulgent spread.
Top Tips for Perfecting:
- Ingredient swaps: If you don’t have evaporated milk, use full-fat milk plus a tablespoon of butter for richness. For a dairy-free option, try canned coconut milk (full fat).
- Texture control: Don’t overmix the batter — overworking will make muffins dense. Mix until combined.
- Spice adjustments: Increase pumpkin pie spice to 2 1/2 teaspoons for a bolder spice profile or add a pinch of nutmeg or cloves to customize.
- Cooling trick: Let muffins cool slightly before chilling; topping warm muffins with whipped cream will cause it to melt.
- Common mistakes: Filling tins too full leads to overflow; underbaking leaves a gummy center. Follow the baking time and test with a toothpick.
Storing and Reheating Tips:
Refrigeration: Store baked, cooled muffins in an airtight container in the fridge for up to 4 days. Keep whipped cream separate until ready to serve.
Freezing: Place cooled muffins (without whipped cream) in a single layer on a tray to flash-freeze for 1 hour, then transfer to a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
Reheating: For a freshly baked feel, warm a muffin in the microwave for 10–15 seconds or in a 325°F oven for 5–7 minutes. Add whipped cream after reheating.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes. Roast and puree fresh pumpkin (sugar or pie pumpkin) until smooth, then measure 15 oz for this recipe. Fresh puree may be slightly thinner; drain excess water if needed.
Do I need to use evaporated milk?
Evaporated milk adds a silky richness, but you can substitute whole milk plus 1 tablespoon melted butter or use full-fat coconut milk for a dairy-free option.
How do I make these less sweet?
Reduce sugar to 1/2 cup if you prefer a less-sweet muffin. The pumpkin and spices will still deliver great flavor.
Can I make mini muffins with this batter?
Yes. Bake mini muffins at the same temperature but reduce baking time to about 10–12 minutes. Check early to avoid overbaking.
Can I add mix-ins like chocolate chips or nuts?
Absolutely. Fold in up to 1/2 cup of chocolate chips, chopped pecans, or walnuts for texture and flavor.
Conclusion
These Pumpkin Muffins are easy, budget-friendly, and full of cozy spice — perfect for busy mornings, potlucks, or a simple treat. They’re forgiving for beginners and quick enough for seasoned bakers who want homemade without fuss. If you’d like an alternative take or inspiration from a popular baking blog, check out My Best Pumpkin Muffins Recipe – Sally’s Baking to compare techniques and variations. Now preheat that oven and enjoy the smell of pumpkin spice filling your kitchen — these muffins are waiting to become a new favorite.
Pumpkin Muffins
Equipment
- Muffin Tin
- Mixing Bowl
- Whisk
- Ice Cream Scoop
Ingredients
Dry Ingredients
- ⅔ cup All Purpose Flour
- ¼ teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- 2 teaspoons Pumpkin Pie Spice
Wet Ingredients
- 15 oz Pumpkin Puree Canned or homemade
- ¾ cup Sugar
- 2 large Eggs Room temperature
- 1 teaspoon Vanilla Extract
- ¾ cup Evaporated Milk Shake the can and measure
Topping
- Whipped Cream Store-bought or freshly whipped from heavy cream
Instructions
- Line a 12-cup muffin tin with paper or silicone liners. Use an ice cream scoop for even portions later.
- Preheat oven to 350 degrees Fahrenheit. Position rack in the center.
- In a medium bowl, whisk together the dry ingredients until evenly mixed.
- In a large bowl, whisk together the wet ingredients until smooth and well combined.
- Add the dry ingredients to the wet mixture and whisk just until smooth. Do not overmix.
- Fill muffin cups with approximately ⅓ cup of batter each. Leave a little headspace.
- Bake for 20 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Let the muffins cool in the pan for 20 minutes.
- Remove muffins from the pan, chill in the fridge for 30 minutes to firm up slightly, and top with whipped cream before serving.