Make Your Pumpkin Spice Dreams Come True With The Best Pumpkin Muffin Recipe!

What sets our Pumpkin Muffin Recipe apart as the ultimate fall flavor dessert? It’s the symphony of spices that dance harmoniously to create a sensory experience like no other. The warmth of cinnamon, the earthiness of nutmeg, the hint of cloves, and the subtle kick of ginger—all these spices combine to paint a masterpiece on your taste buds. This is not just a dessert; it’s a celebration of the season’s most cherished flavors.

Jump to Recipe

You don’t need to be a master chef to nail this recipe. With clear-cut instructions, you’ll whip up a batch of these moist, pumpkin-packed wonders that taste like pure fall bliss. The aroma that wafts through your kitchen as they bake is like a hug from your favorite sweater.

But here’s the twist that takes these muffins to the next level – toasted pumpkin seeds on top! Crunchy, nutty, and oh-so-delicious, they’re the perfect partner to the soft, spiced interior. Our Pumpkin Muffin Recipe isn’t just about baking; it’s about creating joy and sharing cozy moments with friends and family.

So, why wait? Grab that apron, gather your ingredients, and let the fall baking adventure begin with our fantastic Pumpkin Muffin Recipe. Your taste buds will thank you!

I Have a Canned Pumpkin Pie Filling. Can I use that For This Pumpkin Muffin Recipe?

Yes, you can use canned pumpkin pie filling to make this Pumpkin Muffin recipe, with a few things to keep in mind:

Adjustments: Since canned pumpkin pie filling already contains added spices and sweeteners meant for making pies, you’ll need to adjust the other ingredients in your Pumpkin Muffin recipe to accommodate the flavors and sweetness already present. You should reduce the amount of additional spices and sweeteners you add to the muffin batter.

Texture: Canned pumpkin pie filling might have a slightly different texture than plain pumpkin puree. It could be slightly thicker due to the added ingredients. You can adjust the consistency of the muffin batter by adding a little more liquid (such as milk or buttermilk) if needed.

Taste: Keep in mind that using pumpkin pie filling will impart a more pronounced pumpkin spice flavor to your muffins. This can be a delicious twist if you want a spicier and sweeter muffin.

Flexibility: While canned pumpkin pie filling can add convenience, plain canned pumpkin puree offers more flexibility and control over your muffins’ final taste and texture. With simple pumpkin puree, you can adjust the spices and sweeteners to your preference.

If you decide to use canned pumpkin pie filling for this pumpkin muffin recipe, you can taste the batter as you go and adjust as needed to balance the flavors and ensure that the muffins turn out as delicious as you envision.

Grab Everything you Need:

Gathering the necessary tools and equipment before diving into this Pumpkin Muffin Recipe is a good idea to ensure a smooth and enjoyable baking experience.

  1. Muffin Tin: A standard 12-cup muffin tin to bake your pumpkin muffins.
  2. Paper Liners: Paper muffin liners to prevent the muffins from sticking to the tin and for easy removal.
  3. Mixing Bowls: A set of mixing bowls for combining dry and wet ingredients.
  4. Whisk: A whisk for evenly incorporating ingredients and ensuring a smooth batter.
  5. Electric Mixer (optional): An electric mixer, either handheld or stand mixer, to cream the butter and sugar for the muffin batter.
  6. Measuring Cups and Spoons: Accurate measurements are crucial in baking, so have measuring cups and spoons on hand.
  7. Spatula: A rubber spatula for folding in the dry ingredients and scraping the sides of the bowl.
  8. Baking Utensils: A ladle or ice cream scoop to portion the muffin batter into the liners.
  9. Oven Mitts: To handle the hot muffin tin when placing it in and removing it from the oven.
  10. Wire Rack: A wire rack for cooling the muffins after they come out of the oven.
  11. Small Bowl: A small bowl for mixing the ingredients for the pumpkin seed topping.
  12. Baking Brush: A baking brush for coating the pumpkin seeds with melted butter.
  13. Toaster or Oven (for pumpkin seeds): If you’re toasting your own pumpkin seeds for the topping, you’ll need a toaster or oven for this step.

By preparing your tools and ingredients beforehand, you can focus on the cooking process without interruptions, ensuring a smooth and enjoyable Muffin-making experience.

Want to Make Fresh Pumpkin Puree?

Making homemade pumpkin puree is quite simple and can be a great way to use fresh pumpkins in your pumpkin muffin recipe when they are in season. Here’s a step-by-step guide on making homemade pumpkin puree: it depends on your preference.

  1. Choose the Right Pumpkin:
    • Look for pie pumpkins or sugar pumpkins, which are smaller and sweeter than the larger pumpkins used for carving. These pumpkins have a smoother texture and are ideal for making puree.
  2. Preheat the Oven:
    • Preheat your oven to 375°F (190°C).
  3. Prepare the Pumpkin:
    • Wash the pumpkin thoroughly to remove any dirt or debris.
    • Use a sharp knife to carefully cut off the stem and then cut the pumpkin in half vertically.
  4. Remove Seeds and Strin
    • Use a spoon to scoop out the seeds and stringy fibers from the center of each pumpkin half. You can save the seeds for roasting if you like.
    • Roast the Pumpkin:
      • Place the pumpkin halves, cut side down, on a baking sheet lined with parchment paper or aluminum foil.
      • Roast the pumpkin in the preheated oven for about 45-60 minutes, or until the flesh is fork-tender.
    • Scoop the Flesh:
      • Remove the roasted pumpkin from the oven and let it cool slightly.
      • Once it’s cool enough to handle, use a spoon to scoop out the cooked pumpkin flesh from the skin.
    • Blend or Mash:
      • Transfer the pumpkin flesh to a food processor, blender, or use a potato masher.
      • Blend or mash until the pumpkin is smooth and creamy. You may need to work in batches if you use a blender or food processor.
    • Strain (Optional):
      • If you prefer an even smoother texture, you can strain the pumpkin puree through a fine-mesh sieve to remove any remaining fibers.
      • Store or Use:
        • Allow the homemade pumpkin puree to cool completely before storing it in an airtight container in the refrigerator. It can also be frozen for longer storage.
        • Use the homemade pumpkin puree in your favorite recipes, such as soups, pies, pancakes, muffins, and more!

*Side Note*
Homemade pumpkin puree has a fresher and more intense flavor than canned pumpkin. It’s a versatile ingredient that can elevate your fall and holiday dishes. The size of the pumpkin will determine the amount of puree you’ll get so that you can adjust the recipe quantities accordingly.

Pumpkin Muffin Recipe
Pumpkin Muffin Recipe

Know Your Veggies

Pumpkin is delicious and nutritious, making it an excellent ingredient for Desserts, mainly when used instead of traditional Muffin ingredients.

Roasted Pumpkin
  1. Rich in Nutrients: Pumpkin is packed with essential vitamins and minerals. It’s a good source of vitamin A, necessary for maintaining healthy vision, skin, and immune function. Pumpkin also contains vitamins C and E and minerals like potassium and magnesium.
  2. Low in Calories and Fat: Pumpkin is naturally soft in calories and fat, making it a healthier option for those looking to manage their weight and overall health.
  3. High in Fiber: Pumpkin is a good source of dietary fiber, which is beneficial for digestion and helps promote feelings of fullness, making it a satisfying choice for a hearty breakfast.
  4. Antioxidant-Rich: The vibrant orange color of pumpkin indicates the presence of beta-carotene, a powerful antioxidant that helps protect cells from damage and supports overall health.
  5. Natural Sweetness: Pumpkin has a naturally sweet flavor, which can help reduce the need for excessive added sugars in recipes. This makes it a great ingredient for adding sweetness to your pancakes without relying solely on sugar.
  6. Versatility: Pumpkin can be used in various dishes, both sweet and savory. Its mild flavor allows it to pair well with a range of ingredients and spices, making it a versatile addition to breakfast recipes.
  7. Fall Flavors: Pumpkin’s warm and comforting flavor profile, often associated with fall, can add a cozy and seasonal touch to your breakfast, enhancing the overall dining experience.
  8. Unique Texture: When incorporated into Muffin batter, pumpkin adds moisture and a pleasing texture, resulting in muffins that are fluffy, tender, and slightly denser than traditional muffins.

By using pumpkin as a critical ingredient in your Pumpkin Muffin Recipe, you create a delicious and satisfying meal and boost the nutritional value of your dessert.

Don’t Have Buttermilk At Home? No Problem

You can quickly substitute for Buttermilk or create an alternative using common household ingredients.

Homemade Buttermilk Substitute:
For every 1 cup of buttermilk needed, add 1 tablespoon of white vinegar or lemon juice to a measuring cup.
Fill the rest of the measuring cup with milk (dairy or non-dairy) until you reach the 1-cup mark.
Stir the mixture gently and let it sit for about 5-10 minutes before using. The acid will react with the milk, creating a buttermilk-like consistency.

2. Yogurt Substitute:
You can often substitute plain yogurt for buttermilk in a 1:1 ratio. If the yogurt is thick, you can thin it with a little milk until it reaches the desired consistency.

3. Sour Cream Substitute:
Sour cream can also be used as a buttermilk substitute. Use it in a 1:1 ratio, or thin it with a little milk if it’s thick.

4. Milk and Vinegar/Lemon Juice:
You can create a buttermilk-like substitute using milk and an acid if you don’t have yogurt or sour cream.
Mix 1 cup of milk (dairy or non-dairy) with 1 tablespoon of white vinegar or lemon juice. Stir and let it sit for about 5-10 minutes before using.

Choose the substitute that works best for you based on the ingredients you have on hand and any dietary considerations. The goal is to introduce acidity into the Muffin batter, which helps create a tender and flavorful result similar to using buttermilk.

Pumpkin Muffin Recipe

Recipe by Chef Cory GCuisine: Dessert, BreakfastDifficulty: Easy


Prep Time


Cooking Time



Indulge in the vibrant flavors of fall with our Pumpkin Spice Delight Muffins! Bursting with aromatic spices and crowned with crunchy pumpkin seeds, these muffins are a taste of autumn’s brilliance in every bite. Prepare to bake up a storm of cozy goodness that will delight your senses and bring smiles. Embrace the magic of the season with this delicious recipe that’s as easy as it is exciting!


  • For The Muffins
  • 1 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon baking soda

  • ½ teaspoon salt

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground nutmeg

  • ¼ teaspoon ground cloves

  • ¼ teaspoon ground ginger

  • ½ cup unsalted butter, softened

  • 1 cup granulated sugar

  • 2 large eggs

  • 1 cup pumpkin puree (canned or homemade)

  • 1 teaspoon Vanilla extract

  • For the Pumpkin Seed Topping
  • ½ cup pumpkin seeds (pepitas)

  • 1 tablespoon unsalted butter, melted

  • 1 tablespoon granulated sugar

  • ¼ teaspoon ground cinnamon

  • Pinch of salt


  • Baking Instructions:
  • Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set aside.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  • Mix in the pumpkin puree, buttermilk, and vanilla extract until the mixture is smooth and well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay.
  • Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  • For the pumpkin seed topping, in a small bowl, combine the melted butter, granulated sugar, ground cinnamon, and a pinch of salt. Stir in the pumpkin seeds until they are well coated.
  • Sprinkle the coated pumpkin seeds over the tops of the muffins, gently pressing them into the batter.
  • Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Keep a close eye on them towards the end to prevent over-baking.
  • Once done, remove the muffins from the oven and allow them to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
  • Serve the pumpkin spice delight muffins as a scrumptious treat for breakfast or as a delightful snack. Enjoy the warm and comforting flavors of pumpkin spice with the added crunch of toasted pumpkin seeds on top.


  • Pumpkin Puree: If you don’t have pumpkin puree, you can substitute butternut squash puree or sweet potato puree. Alternatively, you can use applesauce for a slightly different flavor profile.
    Unsalted Butter: Salted butter can be used instead of unsalted butter, but remember to reduce the additional salt in the recipe to balance the flavors.
    Granulated Sugar: You can use brown sugar or coconut sugar as a substitute for granulated sugar. Keep in mind that this might slightly alter the flavor and color of the muffins.
    Spices: While the blend of spices in the recipe is essential for the classic pumpkin spice flavor, you can adjust the quantities to suit your taste preferences. You can also add a pinch of allspice or cardamom for an interesting twist.
    Pumpkin Seeds: If you’re out of pumpkin seeds (pepitas), you can substitute with chopped nuts like pecans or walnuts for the topping.
    All-Purpose Flour: Whole wheat flour can be used in place of all-purpose flour for a healthier option, but it might result in slightly denser muffins. You can also experiment with gluten-free flour blends if needed.
    Eggs: If you need an egg substitute, you can try using a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons water, let it sit for a few minutes until gel-like). Keep in mind that this might affect the texture of the muffins.

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