30 Delicious Pumpkin Muffin Recipes You Need to Try

Pumpkin muffins are a cozy treat that brings the warmth of fall into every bite. They’re soft, moist, and packed with the delightful flavors of pumpkin and spices, making them perfect for breakfast or a snack. Whip up a batch and enjoy the comforting aroma that fills your kitchen! For the best results, try using a quality pumpkin spice blend to enhance that classic autumn flavor — it makes all the difference.

Pumpkin Muffins with Cream Cheese Filling

Pumpkin muffins are a delightful treat, especially when they come with a creamy surprise inside. The image shows a perfectly baked pumpkin muffin, cut in half to reveal a luscious cream cheese filling. This filling adds a rich and tangy contrast to the sweet pumpkin flavor, making each bite a little bit special.

The muffins have a warm, golden hue that invites you to take a bite. They are soft and fluffy, with a slightly domed top that makes them look irresistible. In the background, you can see more muffins waiting to be enjoyed, along with some decorative pumpkins that add to the cozy fall vibe.

Making pumpkin muffins is a simple process, and they are perfect for breakfast or as a snack. With the cream cheese filling, you get the best of both worlds: the comforting taste of pumpkin and the creamy texture of cheese. To make baking even easier, use a sturdy nonstick muffin pan — it helps your muffins bake evenly and release effortlessly, so you can focus on enjoying that fall goodness.

Let’s get into how to whip up these delicious muffins!

Classic Pumpkin Muffins Recipe

These classic pumpkin muffins are a delightful treat, perfect for any time of year, but especially during the fall. The image showcases warm, golden muffins topped with crunchy seeds, inviting you to take a bite. The rich orange color hints at the pumpkin goodness inside, making them visually appealing and mouthwatering.

Making pumpkin muffins is simple and fun. They are fluffy, moist, and packed with flavor. For the best results, try using a sturdy silicone muffin pan — it makes cleanup easy and ensures your muffins pop out perfectly every time. Whether you enjoy them for breakfast or as a snack, they are sure to please everyone.

Let’s get into the ingredients and steps to whip up a batch of these delicious muffins!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup sunflower seeds or chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. If using, fold in the sunflower seeds or chocolate chips.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade pumpkin muffins with a cup of coffee or tea!

Vegan Pumpkin Muffins with Chia Seeds

These vegan pumpkin muffins are a delightful treat, perfect for any time of the year. They are moist, flavorful, and packed with the goodness of pumpkin and chia seeds. The muffins have a lovely golden hue, topped with crunchy sunflower seeds that add a nice texture. The aroma of pumpkin spice wafts through the kitchen, making them irresistible.

Using chia seeds not only boosts the nutritional value but also acts as a binder, making these muffins fluffy and light. They are a great option for breakfast or a snack, and they pair wonderfully with a warm cup of coffee or tea.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup maple syrup
• 1/4 cup almond milk
• 1/4 cup coconut oil, melted
• 1 cup all-purpose flour
• 1/2 cup whole wheat flour
• 1/2 cup brown sugar
• 1 tablespoon chia seeds
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 cup sunflower seeds (for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together pumpkin puree, maple syrup, almond milk, and melted coconut oil until smooth.
3. In another bowl, combine the all-purpose flour, whole wheat flour, brown sugar, chia seeds, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle sunflower seeds on top of each muffin.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Enjoy these delicious vegan pumpkin muffins as a tasty snack or a sweet breakfast option!

Nutty Pumpkin Muffins with Walnuts

These nutty pumpkin muffins are a delightful treat for any time of the year, but they shine especially during the fall. The image shows a plate of warm, golden muffins topped with crunchy walnut pieces, surrounded by whole walnuts. The rich pumpkin color and texture are inviting, making them hard to resist.

These muffins are not just tasty; they are also packed with nutrients. Pumpkin adds moisture and flavor, while walnuts bring a satisfying crunch and healthy fats. Together, they create a perfect balance of flavors and textures.

Making these muffins is simple and fun. You can enjoy them for breakfast, as a snack, or even as a dessert. They pair wonderfully with a cup of coffee or tea. Let’s get to the recipe so you can whip up a batch!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chopped walnuts

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chopped walnuts.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Chocolate Chip Muffins

These pumpkin chocolate chip muffins are a delightful treat, perfect for any time of the year. The warm, inviting color of the muffins is a clear sign of the pumpkin goodness inside. Each muffin is topped with chocolate chips, adding a sweet touch that pairs perfectly with the spiced pumpkin flavor.

The muffins are fluffy and moist, making them a great snack or breakfast option. The combination of pumpkin and chocolate creates a unique flavor that is both comforting and satisfying. You can see the chocolate chips melting slightly on top, inviting you to take a bite.

Whether you’re enjoying them with a cup of coffee or sharing them with friends, these pumpkin muffins are sure to please. They’re easy to make and even easier to enjoy!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, eggs, and vanilla extract until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chocolate chips gently.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Gluten-Free Pumpkin Muffins

Gluten-free pumpkin muffins are a delightful treat, perfect for any time of year, but especially in the fall. These muffins are moist, fluffy, and packed with the warm flavors of pumpkin and spices. The vibrant orange color of the muffins makes them visually appealing, and they are often topped with nuts or chocolate chips for added texture.

The image showcases a beautiful plate of freshly baked pumpkin muffins. Some muffins are nestled in their paper liners, while others sit proudly on the plate. Surrounding the muffins are bowls of pumpkin pieces and nuts, hinting at the wholesome ingredients used in the recipe. The whole scene is warm and inviting, making it hard to resist grabbing one!

Making gluten-free pumpkin muffins is simple and rewarding. You can enjoy them as a snack, breakfast, or even a dessert. They are a great way to celebrate the flavors of the season without worrying about gluten.

Ingredients

• 1 ½ cups gluten-free all-purpose flour
• 1 cup canned pumpkin puree
• ½ cup brown sugar
• ½ cup granulated sugar
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup chopped nuts or chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the gluten-free flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, and eggs until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If using, fold in the nuts or chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Maple Glazed Pumpkin Muffins

These maple glazed pumpkin muffins are a delightful treat for any time of the year, but they shine especially bright in the fall. The image shows warm, golden muffins topped with a sweet maple glaze, making them look irresistible. The muffins are perfectly baked, with a soft texture that invites you to take a bite.

Each muffin is filled with the rich flavor of pumpkin, complemented by warm spices like cinnamon and nutmeg. The glaze adds a sweet finish, enhancing the overall taste. They are not just delicious; they also fill your kitchen with a cozy aroma that feels like a warm hug.

Perfect for breakfast or a snack, these pumpkin muffins can be enjoyed with a cup of coffee or tea. They are also great for sharing with friends and family, making any gathering feel special.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup maple syrup
• 1 cup powdered sugar

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fill each muffin cup about 2/3 full with the batter and bake for 18-20 minutes, or until a toothpick comes out clean.
6. While the muffins cool, prepare the glaze by mixing the maple syrup and powdered sugar until smooth.
7. Drizzle the glaze over the cooled muffins and enjoy!

Spiced Pumpkin Muffins with Cinnamon

These spiced pumpkin muffins are a delightful treat, perfect for any time of the year, but especially during the fall. The muffins are fluffy and moist, with a rich pumpkin flavor that pairs beautifully with warm spices. Each muffin is topped with a sprinkle of powdered sugar, adding a touch of sweetness and a lovely presentation.

In the image, you can see a tray filled with freshly baked pumpkin muffins, golden brown and inviting. Surrounding the muffins are small pumpkins and cinnamon sticks, enhancing the cozy, autumn vibe. The combination of these elements makes you want to reach out and grab one right away!

Making pumpkin muffins is simple and fun. You can enjoy them for breakfast, as a snack, or even as a dessert. They are great to share with friends and family, making them a perfect addition to gatherings or cozy evenings at home.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup chopped nuts (optional)
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts.
6. Fill each muffin liner about two-thirds full with the batter.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar before serving.

Pumpkin Muffins with Dried Cranberries

These pumpkin muffins are a delightful treat, especially when the weather turns crisp. The rich orange hue of the muffins hints at the warm spices and sweet pumpkin flavor inside. Each muffin is topped with dried cranberries, adding a pop of color and a tangy contrast to the sweetness.

Perfect for breakfast or a snack, these muffins are easy to make and sure to please everyone. The combination of pumpkin and cranberries creates a lovely balance, making each bite enjoyable. Serve them warm with a pat of butter, or enjoy them as they are!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup dried cranberries

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the dried cranberries gently.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Coconut Flakes

These pumpkin muffins are a delightful treat, perfect for any time of the year. The combination of pumpkin and coconut flakes creates a warm, inviting flavor that’s hard to resist. The muffins are soft and moist, with a lovely golden color that makes them visually appealing.

In the image, you can see three beautifully baked pumpkin muffins topped with a sprinkle of coconut flakes. They sit on a floral plate, surrounded by a small white pumpkin and a bowl of coconut flakes, adding to the cozy vibe. The muffins are not only tasty but also nutritious, making them a great snack or breakfast option.

Making these pumpkin muffins is simple and fun. Gather your ingredients, and let’s get baking!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup shredded coconut flakes

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
6. Fold in the coconut flakes gently.
7. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
8. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with a Streusel Topping

These pumpkin muffins are a delightful treat, perfect for any time of the year, but especially during the fall. With their warm, inviting color and the sweet aroma of pumpkin spice, they are hard to resist. Each muffin is topped with a crunchy streusel, adding a lovely texture that pairs beautifully with the soft, moist muffin beneath.

The streusel topping is made from simple ingredients that you probably already have in your pantry. It adds a sweet, nutty flavor that complements the pumpkin perfectly. Imagine biting into a warm muffin, with the flavors of cinnamon and nutmeg dancing on your taste buds. It’s a cozy experience that feels like a warm hug!

Whether you enjoy them for breakfast, as a snack, or even dessert, these pumpkin muffins are sure to please. They are easy to make and can be stored for a few days, making them a great option for meal prep. Grab your mixing bowl and let’s get baking!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, oil, and eggs until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. Fold in the chopped nuts if using.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. For the streusel topping, mix together 1/4 cup flour, 1/4 cup brown sugar, and 2 tablespoons of melted butter until crumbly. Sprinkle over each muffin.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let cool for a few minutes in the pan before transferring to a wire rack to cool completely.

Mini Pumpkin Muffins for Snacks

Mini pumpkin muffins are a delightful treat, perfect for snacking any time of the day. These little bites are soft, moist, and bursting with pumpkin flavor. They make a great addition to lunchboxes or a cozy afternoon snack with a cup of tea or coffee.

These muffins are not just tasty; they are also easy to make. The vibrant orange color from the pumpkin makes them visually appealing, especially when surrounded by colorful autumn leaves. The texture is light and fluffy, making them irresistible.

To whip up a batch of these mini pumpkin muffins, gather your ingredients and follow these simple steps. You’ll have a delicious snack ready in no time!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a mini muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 12-15 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Savory Pumpkin Muffins with Cheese

These savory pumpkin muffins are a delightful twist on the classic treat. Imagine a warm muffin, golden brown and topped with melted cheese. The combination of pumpkin and cheese creates a rich flavor that’s perfect for any time of day. Whether you enjoy them for breakfast or as a snack, these muffins are sure to please.

The texture is soft and moist, making each bite a comforting experience. The addition of cheese not only enhances the taste but also adds a creamy element that pairs beautifully with the pumpkin. You can even sprinkle some herbs on top for an extra burst of flavor.

Making these muffins is simple and fun. You’ll want to gather your ingredients and get started. They’re perfect for sharing with friends or enjoying all by yourself!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup shredded cheese (cheddar works great)
• 1/4 cup chopped green onions (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, sugar, and eggs until smooth.
3. In another bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the shredded cheese and green onions if using.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
8. Let them cool for a few minutes before enjoying!

Pumpkin Muffins with Almond Flour

These pumpkin muffins are a delightful treat, especially when made with almond flour. The image shows a batch of golden muffins, perfectly baked and topped with a sprinkle of seeds. The warm, inviting colors of the muffins contrast beautifully with the white almond flour in the bowl nearby. This combination not only looks appealing but also hints at the delicious flavors waiting to be savored.

Using almond flour gives these muffins a unique texture and a hint of nuttiness. It’s a great alternative for those looking for gluten-free options. The muffins are moist and fluffy, making them perfect for breakfast or an afternoon snack. Plus, the addition of pumpkin adds a lovely seasonal touch.

To make these scrumptious pumpkin muffins, gather your ingredients and follow the simple steps below. You’ll have a batch ready to enjoy in no time!

Ingredients

• 1 ½ cups almond flour
• 1 cup canned pumpkin puree
• ½ cup honey or maple syrup
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the almond flour, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk the pumpkin puree, honey (or maple syrup), and eggs until smooth.
4. Combine the wet and dry ingredients, stirring until just mixed. If using, fold in the chopped nuts.
5. Pour the batter into the prepared muffin tin, filling each cup about ¾ full.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Oats and Honey

These pumpkin muffins are a delightful treat, perfect for any time of day. The combination of oats and honey adds a wholesome touch, making them not just tasty but also a bit healthier. The muffins are golden brown, with a fluffy texture that invites you to take a bite. Topped with a sprinkle of oats, they look as good as they taste.

Making these muffins is simple and fun. You can enjoy them fresh out of the oven or save some for later. They pair wonderfully with a cup of coffee or tea, making them a great snack or breakfast option.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup honey
• 1/2 cup unsweetened applesauce
• 1/4 cup vegetable oil
• 2 large eggs
• 1 cup all-purpose flour
• 1 cup rolled oats
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, honey, applesauce, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, oats, baking soda, baking powder, cinnamon, salt, and nutmeg.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fill each muffin cup about two-thirds full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your homemade pumpkin muffins with oats and honey!

Pumpkin Muffins with Cardamom and Nutmeg

These pumpkin muffins are a delightful treat, perfect for any time of the year, but especially during the fall. The warm spices of cardamom and nutmeg add a cozy touch that makes each bite feel like a hug. The muffins are fluffy and moist, with a beautiful golden color that invites you to take a bite.

In the image, you can see a plate of freshly baked pumpkin muffins, drizzled with a sweet glaze. Surrounding them are vibrant pumpkins and star anise, enhancing the autumn vibe. The muffins are topped with a few chocolate chips, adding a hint of sweetness that pairs perfectly with the spices.

These pumpkin muffins are not just tasty; they are also easy to make. Gather your ingredients, and let’s get baking!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup pumpkin puree
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground cardamom
• ¼ teaspoon salt
• ½ cup chocolate chips (optional)
• For the glaze: ½ cup powdered sugar, 1 tablespoon milk

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, cardamom, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. If using, fold in the chocolate chips.
5. Divide the batter evenly among the muffin cups, filling each about ¾ full.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. While the muffins cool, prepare the glaze by mixing powdered sugar and milk until smooth. Drizzle over the cooled muffins.

Pumpkin Muffins with Pecans

These pumpkin muffins are a delightful treat, especially when topped with crunchy pecans. The warm, inviting color of the muffins makes them perfect for any autumn gathering. Each muffin is fluffy and moist, with a hint of spice that pairs wonderfully with the nutty flavor of the pecans.

Making these muffins is simple and fun. You can enjoy them fresh out of the oven, or save some for later. They make a great breakfast or snack, and they are sure to impress your family and friends.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chopped pecans

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the chopped pecans gently.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Zucchini

These pumpkin muffins with zucchini are a delightful twist on a classic recipe. The combination of pumpkin and zucchini creates a moist texture that’s hard to resist. Each muffin is packed with flavor, making them perfect for breakfast or a snack.

The muffins are topped with a sprinkle of nuts and chocolate chips, adding a nice crunch and sweetness. The vibrant orange color of the pumpkin contrasts beautifully with the green zucchini, making them visually appealing as well.

To make these muffins, you’ll need some simple ingredients. The zucchini adds moisture without overpowering the pumpkin flavor. It’s a great way to sneak in some veggies while enjoying a tasty treat!

Ingredients

• 1 cup canned pumpkin puree
• 1 cup grated zucchini (about 1 medium zucchini)
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)
• 1/4 cup chopped nuts (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, grated zucchini, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the chocolate chips and nuts.
5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Maple Syrup Drizzle

These pumpkin muffins are a delightful treat, perfect for any fall day. They are soft, moist, and bursting with the warm flavors of pumpkin and spices. The golden hue of the muffins is inviting, and the maple syrup drizzle adds a touch of sweetness that makes them irresistible.

In the image, you can see a beautifully baked pumpkin muffin topped with a glossy drizzle of maple syrup. The muffins are nestled in their paper liners, showcasing their fluffy texture. Surrounding them are vibrant autumn leaves and small pumpkins, creating a cozy, seasonal vibe.

Making these pumpkin muffins is simple and fun. They are great for breakfast or as a snack. Plus, they fill your kitchen with a wonderful aroma that will have everyone asking for a taste!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chopped nuts or chocolate chips (optional)
• Maple syrup for drizzling

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed. If using, fold in the nuts or chocolate chips.
5. Fill each muffin cup about two-thirds full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool slightly before drizzling with maple syrup. Serve warm and enjoy!

Pumpkin Muffins with Lemon Zest

Pumpkin muffins are a delightful treat, especially when you add a hint of lemon zest. The warm, spiced flavor of pumpkin pairs perfectly with the bright, citrusy notes of lemon. This combination creates a unique and refreshing twist that makes these muffins stand out.

Imagine biting into a soft, fluffy muffin that’s bursting with pumpkin goodness. The lemon zest adds a lightness that balances the rich texture. These muffins are perfect for breakfast, a snack, or even dessert!

Making pumpkin muffins with lemon zest is simple and fun. You’ll enjoy the process as much as the end result. Gather your ingredients and let’s get baking!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• Zest of 1 lemon
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the lemon zest and lemon juice for that zesty kick.
6. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy your pumpkin muffins with lemon zest warm or at room temperature. They’re sure to brighten your day!

Pumpkin Muffins with Fresh Ginger

These pumpkin muffins are a delightful treat, especially when fresh ginger is added. The warm, spicy notes of ginger perfectly complement the sweet, earthy flavor of pumpkin. Each muffin is soft, fluffy, and has a lovely golden hue, making them visually appealing and appetizing.

The muffins are topped with a sprinkle of oats, adding a nice texture and a hint of crunch. You can see a slice of pumpkin bread on the plate, showcasing the rich color and moist interior. The whole scene is cozy, with a pumpkin in the background, reminding us of fall and all its flavors.

Making these muffins is a breeze, and they are perfect for breakfast or a snack. Let’s get into the ingredients and steps to whip up a batch!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup fresh ginger, grated
• 1/4 cup rolled oats (for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the grated fresh ginger.
5. Fill each muffin cup about two-thirds full with batter. Sprinkle rolled oats on top of each muffin.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Sesame Seeds

These pumpkin muffins are a delightful treat, perfect for any time of the year, but especially during the fall. The warm, rich flavor of pumpkin pairs beautifully with the nutty crunch of sesame seeds. Each muffin is soft and moist, making them a great snack or breakfast option.

The sesame seeds on top add a unique twist, giving these muffins a bit of extra texture and flavor. They not only look appealing but also enhance the overall taste. Imagine biting into a warm muffin, the pumpkin flavor melting in your mouth, complemented by the slight crunch of sesame seeds. It’s a comforting experience!

Making these muffins is simple and fun. You can whip them up quickly, and they make your kitchen smell amazing. Whether you’re baking for yourself or sharing with friends, these pumpkin muffins are sure to impress.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/4 cup sesame seeds (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the sesame seeds gently.
6. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle extra sesame seeds on top.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Apple Sauce

These pumpkin muffins are a delightful treat, especially when made with apple sauce. The combination of pumpkin and apple adds a lovely sweetness and moistness to each bite. You can see the muffins, golden brown and fluffy, sitting proudly next to a cheerful little pumpkin. The warm tones of the muffins and the cozy setting make it clear that these are perfect for any autumn day.

To make these muffins, you’ll need some simple ingredients. The apple sauce not only enhances the flavor but also keeps the muffins moist. Pairing them with a glass of fresh apple juice makes for a lovely snack or breakfast option.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup apple sauce
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup chocolate chips (optional)

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together pumpkin puree, apple sauce, granulated sugar, brown sugar, and vegetable oil until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chocolate chips.
6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Sunflower Seeds

These pumpkin muffins are a delightful treat, perfect for any time of the year. The warm orange color of the muffins is inviting, and they are topped with crunchy sunflower seeds that add a nice texture. The muffins sit on a white plate, surrounded by sunflower petals and coffee beans, creating a cozy vibe.

Making pumpkin muffins is simple and fun. The combination of pumpkin puree and spices creates a warm flavor that is comforting. Adding sunflower seeds not only enhances the taste but also boosts the nutritional value. They are great for breakfast or as a snack.

Here’s how to make these delicious pumpkin muffins:

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup sunflower seeds (plus extra for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the sunflower seeds.
6. Divide the batter evenly among the muffin cups. Sprinkle a few sunflower seeds on top of each muffin.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let them cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Pumpkin Muffins with a Touch of Clove

These pumpkin muffins are a delightful treat, especially when the weather starts to cool down. The warm, inviting aroma of pumpkin and spices fills the kitchen, making it a cozy spot to be. Each muffin is soft and fluffy, with a hint of clove that adds a unique twist to the classic pumpkin flavor.

The muffins are topped with chocolate chips, which melt slightly as they bake, creating pockets of sweetness. The combination of pumpkin and clove makes these muffins perfect for breakfast or an afternoon snack. They are easy to make and can be enjoyed fresh out of the oven or stored for later.

Gather your ingredients and let’s get baking!

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup canned pumpkin puree
• ¾ cup granulated sugar
• ½ cup brown sugar, packed
• ½ cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground clove
• ½ teaspoon salt
• ½ cup chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, vegetable oil, granulated sugar, and brown sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, clove, and salt.
5. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
6. If using, fold in the chocolate chips.
7. Scoop the batter into the prepared muffin tin, filling each cup about ¾ full.
8. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
9. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Greek Yogurt

These pumpkin muffins are a delightful treat, especially when made with Greek yogurt. The yogurt adds moisture and a slight tang, making each bite soft and fluffy. You can see the muffins are perfectly golden brown, with a lovely dome shape, hinting at their deliciousness. A bowl of creamy Greek yogurt sits nearby, ready to be enjoyed as a dip or topping.

Perfect for breakfast or a snack, these muffins are easy to whip up and pack a punch of flavor. The warm spices combined with pumpkin create a cozy vibe, making them ideal for fall or any time you crave something comforting. Plus, they’re a great way to sneak in some extra protein!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup Greek yogurt
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/4 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, Greek yogurt, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
8. Serve warm with a dollop of Greek yogurt on the side for dipping or spreading.

Pumpkin Muffins with Vanilla Extract

These pumpkin muffins are a delightful treat, perfect for any time of the year, but especially during the fall. The image showcases fluffy muffins with a golden-brown top, sitting on a plate beside a whole pumpkin. The addition of vanilla extract elevates the flavor, making each bite a cozy experience.

Making pumpkin muffins is simple and fun. You’ll love how the warm spices and sweet pumpkin blend together. They’re great for breakfast or as a snack. Plus, they fill your kitchen with a wonderful aroma!

Let’s get started with the recipe so you can enjoy these tasty pumpkin muffins at home!

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
5. Scoop the batter into the prepared muffin tin, filling each cup about two-thirds full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Honey Butter

These pumpkin muffins are a delightful treat, perfect for any time of the day. They are soft, moist, and bursting with pumpkin flavor. The warm, inviting color of the muffins makes them even more appealing, especially when paired with a dollop of honey butter. Just imagine biting into one, with the sweet honey melting into the fluffy muffin.

The muffins are topped with a small square of butter, ready to be drizzled with honey. This combination adds a rich sweetness that complements the pumpkin perfectly. The little pumpkins in the background hint at the seasonal charm of these treats, making them ideal for fall gatherings or cozy mornings at home.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup unsalted butter, softened
• 1/4 cup honey

Instructions

1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fill each muffin cup about 2/3 full with the batter.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. While the muffins cool, mix softened butter and honey together until smooth.
8. Serve the muffins warm with a spread of honey butter on top.

Pumpkin Muffins with Orange Zest

These pumpkin muffins are a delightful treat, especially when you add a hint of orange zest. The combination of pumpkin and citrus creates a refreshing twist that brightens up the classic muffin. Each bite is moist and flavorful, making them perfect for breakfast or a snack.

The muffins are topped with a light dusting of powdered sugar, which adds a touch of sweetness without overpowering the flavors. The orange zest not only enhances the taste but also gives the muffins a lovely aroma. You can see the vibrant orange peels scattered around, hinting at the zesty goodness inside.

Making these pumpkin muffins is simple and fun. Gather your ingredients, mix them up, and soon you’ll have a batch of warm muffins ready to enjoy. They’re great for sharing with friends or savoring all by yourself!

Ingredients

• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 tablespoon orange zest
• Powdered sugar for dusting

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
3. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
5. Fold in the orange zest gently.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving.

Pumpkin Muffins with Raisins

Pumpkin muffins are a delightful treat, especially when they are packed with raisins. The warm, spiced flavor of pumpkin pairs perfectly with the sweetness of raisins, creating a comforting snack or breakfast option. These muffins are not only tasty but also easy to make, making them a favorite for many.

In the image, you can see golden-brown muffins topped with plump raisins, nestled in their paper liners. The vibrant colors of the muffins stand out against a colorful background, inviting you to take a bite. The combination of pumpkin and raisins adds a lovely texture and flavor that makes these muffins a must-try.

Whether you enjoy them fresh out of the oven or as a grab-and-go snack, pumpkin muffins with raisins are sure to please. They are perfect for fall gatherings or just a cozy day at home.

Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/4 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup raisins

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until well combined.
3. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
5. Fold in the raisins gently.
6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Pumpkin Muffins with Chocolate Ganache

These pumpkin muffins are a delightful treat, especially when topped with rich chocolate ganache. The warm, spiced pumpkin flavor pairs perfectly with the smooth chocolate, creating a comforting dessert that’s hard to resist.

Imagine biting into a soft muffin, the pumpkin flavor bursting through, followed by the sweetness of the chocolate ganache on top. Each muffin is not just a snack; it’s a little moment of joy. Perfect for cozy evenings or as a sweet addition to your brunch spread.

Let’s get into how to make these delicious pumpkin muffins!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix together the pumpkin puree, granulated sugar, brown sugar, and vegetable oil until smooth.
3. Add the eggs one at a time, mixing well after each addition.
4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
5. Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Fold in the chocolate chips.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack.
9. For the ganache, melt chocolate chips in a microwave-safe bowl in 30-second intervals, stirring until smooth. Drizzle over the cooled muffins.

Enjoy these pumpkin muffins with chocolate ganache as a sweet treat any time of the day!