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I love autumn, and for me, that means baking with pumpkin. Nothing says cozy like the smell of fresh pumpkin muffins in your kitchen. Today, I’m sharing my favorite pumpkin muffin recipes so you can make them at home too.

Whether you like simple classics or something a bit extra, I have a pumpkin muffin recipe here for you. They are all easy to make and perfect for breakfast, a snack, or to share with friends.

Jump to Recipe:

• 1. Pumpkin Almond Flour Muffins
• 2. Pumpkin Carrot Muffins
• 3. Pumpkin Cranberry Muffins
• 4. Pumpkin Nutella Muffins
• 5. Pumpkin Pancake Muffins
• 6. Pumpkin Salted Caramel Muffins
• 7. Pumpkin Walnut Muffins

Healthy Pumpkin Almond Flour Muffins

These pumpkin almond flour muffins are a wholesome option if you want a lighter treat. They are easy to make and taste wonderful with your morning coffee.

Key Ingredients & Tips for Almond Flour Muffins

• Almond Flour: This gives the muffins a different texture than regular flour. It makes them lighter and crumbly.
• Pumpkin Puree: Adds lots of moisture and that classic pumpkin flavor without extra fat. Make sure it’s 100% pumpkin, not pie filling.
• Warm Spices: Cinnamon, nutmeg, and ginger make these muffins smell and taste like fall. Don’t skip them!

What You Need for Almond Flour Pumpkin Muffins

• 1 ¾ cups almond flour
• ¼ cup granulated sugar (or sweetener of choice)
• 1 teaspoon pumpkin pie spice
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup pumpkin puree
• 2 large eggs
• ¼ cup melted coconut oil or unsalted butter
• 1 teaspoon vanilla extract

⏱️ Time: 35 Mins🍽️ Yields: 12 Muffins

How to Make Pumpkin Almond Flour Muffins

Step 1: Get Ready to Bake

Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray it well with non-stick spray. This helps the muffins come out easily.

Step 2: Mix Dry Ingredients

In a large bowl, mix the almond flour, sugar, pumpkin pie spice, baking soda, and salt. Use a spoon or whisk to make sure everything is blended together.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk together the pumpkin puree, eggs, melted coconut oil (or butter), and vanilla extract until smooth.

Step 4: Finish and Bake

Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Don’t overmix. Fill the muffin cups about two-thirds full. Bake for 20-25 minutes, or until a toothpick comes out clean.

📝 Final Note on Pumpkin Almond Muffins

Let these muffins cool in the tin for a few minutes before moving them to a wire rack. They keep well in an airtight container for up to 3 days.

Hearty Pumpkin Carrot Muffins

These pumpkin carrot muffins are a tasty way to enjoy your vegetables in a sweet form. They are moist, packed with flavor, and a great way to start your day.

Key Ingredients & Tips for Carrot Pumpkin Muffins

• Grated Carrots: Adds natural sweetness and lots of moisture to the muffins. Use finely grated carrots for the best texture.
• Brown Sugar: Helps keep the muffins soft and adds a deeper, more caramel-like sweetness.
• Warm Spices: A mix of cinnamon, nutmeg, and allspice brings out the best in both pumpkin and carrot flavors.

What You Need for Pumpkin Carrot Muffins

• 1 ½ cups all-purpose flour
• ¾ cup brown sugar, packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup grated carrots
• 2 large eggs
• ½ cup vegetable oil or melted butter

⏱️ Time: 40 Mins🍽️ Yields: 12 Muffins

How to Make Pumpkin Carrot Muffins

Step 1: Prepare Your Oven and Pan

Set your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This will make cleanup easier and prevent sticking.

Step 2: Mix Dry Ingredients Together

In a large bowl, add the flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. Stir them together until they are fully mixed.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk the pumpkin puree, grated carrots, eggs, and oil together until smooth.

Step 4: Mix and Bake

Pour the wet ingredients into the dry ingredients. Stir just until everything is combined. Fill each muffin cup about two-thirds full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

📝 Final Note on Pumpkin Carrot Muffins

These muffins are best enjoyed warm. Store leftovers in an airtight container at room temperature for up to 3 days. They freeze well too!

Sweet & Tart Pumpkin Cranberry Muffins

These pumpkin cranberry muffins offer a perfect balance of sweet pumpkin and tart cranberries. They are great for breakfast, a coffee break, or an afternoon snack.

Key Ingredients & Tips for Pumpkin Cranberry Muffins

• Fresh or Frozen Cranberries: Both work well. If using frozen, add them directly to the batter without thawing.
• Orange Zest: A little orange zest brightens the flavors and pairs beautifully with both pumpkin and cranberry.
• Don’t Overmix: Mix the batter only until the dry and wet ingredients are just combined. Overmixing can make muffins tough.

What You Need for Pumpkin Cranberry Muffins

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup milk
• 1 large egg
• ¼ cup melted unsalted butter or vegetable oil
• 1 cup fresh or frozen cranberries
• 1 teaspoon orange zest (optional)

⏱️ Time: 30 Mins🍽️ Yields: 12 Muffins

How to Make Pumpkin Cranberry Muffins

Step 1: Preheat and Prep

Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease it well.

Step 2: Mix Dry and Wet Ingredients

In a large bowl, mix flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. In a separate bowl, whisk together pumpkin puree, milk, egg, melted butter (or oil), and orange zest if using.

Step 3: Combine and Bake

Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined, then fold in the cranberries. Fill muffin cups two-thirds full. Bake for 18-22 minutes until golden and a toothpick comes out clean.

📝 Final Note on Pumpkin Cranberry Muffins

For extra flavor, toss your cranberries with a teaspoon of flour before adding them to the batter. This helps prevent them from sinking to the bottom.

Decadent Pumpkin Nutella Muffins

These pumpkin Nutella muffins are a fun and sweet treat, especially if you like chocolate and pumpkin together. Each bite has a lovely surprise of hazelnut spread.

Key Ingredients & Tips for Pumpkin Nutella Muffins

• Nutella Swirl: For the best chocolate-hazelnut pockets, dollop Nutella onto the batter in the muffin tin and swirl gently with a knife.
• Brown Sugar: It gives a soft texture and deep, moist sweetness that works well with the Nutella.
• Room Temperature Eggs: Eggs at room temperature mix better into the batter and create a smoother, more even muffin texture.

What You Need for Pumpkin Nutella Muffins

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup milk
• 1 large egg
• ¼ cup vegetable oil or melted unsalted butter
• ½ cup Nutella

⏱️ Time: 35 Mins🍽️ Yields: 12 Muffins

How to Make Pumpkin Nutella Muffins

Step 1: Prep Your Oven and Muffin Tin

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This will help your Nutella muffins release easily.

Step 2: Combine Wet and Dry Mixes

In one large bowl, mix flour, sugar, pumpkin pie spice, baking powder, baking soda, and salt. In another bowl, whisk together pumpkin puree, milk, egg, and oil until smooth.

Step 3: Assemble and Swirl

Pour the wet ingredients into the dry ingredients and stir just until combined. Fill each muffin cup halfway with batter. Dollop about a teaspoon of Nutella on top of the batter, then add the remaining batter to cover. Swirl gently with a toothpick.

Step 4: Bake Until Golden

Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick comes out clean. Let them cool before eating.

📝 Final Note on Pumpkin Nutella Muffins

Warm these muffins slightly before serving for a gooey Nutella center. Store them in an airtight container at room temperature.

Quick Pumpkin Pancake Muffins

Enjoy the flavor of pumpkin pancakes in a handy muffin form with these easy pumpkin pancake muffins. They are perfect for a fast breakfast or snack on the go.

Key Ingredients & Tips for Pancake Pumpkin Muffins

• Pancake Mix: This is your shortcut! Use your favorite brand for a quick and simple muffin base.
• Maple Syrup: Adds a classic pancake sweetness. You can drizzle extra on top after baking.
• Pumpkin Spice: Boosts the fall flavor. If your pancake mix has cinnamon, you might need less.

What You Need for Pumpkin Pancake Muffins

• 1 ½ cups pancake mix
• 1 cup pumpkin puree
• ½ cup milk
• 1 large egg
• ¼ cup maple syrup
• 1 teaspoon pumpkin pie spice
• Optional: ½ cup mini chocolate chips or chopped nuts

⏱️ Time: 25 Mins🍽️ Yields: 12 Mini Muffins

How to Make Pumpkin Pancake Muffins

Step 1: Get Ready to Bake

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray it well. If you have a mini muffin tin, these are great for that too.

Step 2: Mix Everything Together

In a large bowl, combine the pancake mix, pumpkin puree, milk, egg, maple syrup, and pumpkin pie spice. Stir until just combined. Don’t overmix. If adding chocolate chips or nuts, fold them in now.

Step 3: Fill and Bake

Fill each muffin cup about two-thirds full with the batter. Bake for 15-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

📝 Final Note on Pumpkin Pancake Muffins

Serve these warm with extra maple syrup on the side, just like pancakes! They are great for meal prep too.

Rich Pumpkin Salted Caramel Muffins

These pumpkin salted caramel muffins are truly special. They combine the warm flavors of pumpkin with a hint of sweet and salty caramel, making them a dessert-like treat.

Key Ingredients & Tips for Salted Caramel Pumpkin Muffins

• Salted Caramel Sauce: You can use store-bought or homemade. Adding it as a swirl or a topping really makes these muffins stand out.
• Buttermilk: This helps create a tender and moist crumb in the muffins. If you don’t have buttermilk, use regular milk with a teaspoon of lemon juice or vinegar.
• Pumpkin Pie Spice: Essential for that classic warm pumpkin flavor that pairs so well with caramel.

What You Need for Pumpkin Salted Caramel Muffins

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup packed brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon pumpkin pie spice
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup buttermilk
• 1 large egg
• ¼ cup melted unsalted butter
• ½ cup salted caramel sauce, plus extra for topping

⏱️ Time: 40 Mins🍽️ Yields: 12 Muffins

How to Make Pumpkin Salted Caramel Muffins

Step 1: Set Up for Baking

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This will help the muffins come out easily.

Step 2: Prepare Dry and Wet Mixes

In a large bowl, mix flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate bowl, whisk together pumpkin puree, buttermilk, egg, and melted butter.

Step 3: Combine and Swirl Caramel

Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Spoon half the batter into the muffin cups, then add a dollop of salted caramel sauce. Top with remaining batter and swirl gently with a knife.

Step 4: Bake and Cool

Bake for 20-25 minutes, or until a toothpick comes out clean. Let cool in the tin for a few minutes before moving to a wire rack. Drizzle with extra caramel if you like!

📝 Final Note on Pumpkin Salted Caramel Muffins

These muffins are a real treat! You can warm them up slightly before serving to make the caramel extra gooey.

Classic Pumpkin Walnut Muffins

These pumpkin walnut muffins are a comforting classic. The crunch of walnuts adds a great texture to the soft, spiced pumpkin muffin base, making them a satisfying snack.

Key Ingredients & Tips for Pumpkin Walnut Muffins

• Toasted Walnuts: For a deeper flavor, lightly toast your walnuts in a dry pan before adding them to the batter. Let them cool first.
• Sour Cream (or Greek Yogurt): This secret ingredient adds moisture and a slight tang, making the muffins extra tender.
• Mix Gently: Fold in the walnuts at the very end. Overmixing can cause the gluten in the flour to develop too much, leading to tough muffins.

What You Need for Pumpkin Walnut Muffins

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• ½ cup packed light brown sugar
• 1 tablespoon pumpkin pie spice
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup sour cream or plain Greek yogurt
• 1 large egg
• ¼ cup melted unsalted butter or vegetable oil
• ¾ cup chopped walnuts

⏱️ Time: 35 Mins🍽️ Yields: 12 Muffins

How to Make Pumpkin Walnut Muffins

Step 1: Prepare Your Baking Area

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or spray each cup well with non-stick spray.

Step 2: Mix Dry Ingredients

In a large bowl, mix the all-purpose flour, granulated sugar, brown sugar, pumpkin pie spice, baking powder, baking soda, and salt. Make sure it’s all blended.

Step 3: Combine Wet Ingredients

In a separate medium bowl, whisk together the pumpkin puree, sour cream (or yogurt), egg, and melted butter (or oil) until smooth and creamy.

Step 4: Finish Batter and Bake

Pour the wet ingredients into the dry ingredients. Stir gently until just combined, then fold in the chopped walnuts. Fill muffin cups two-thirds full. Bake for 20-25 minutes, or until a toothpick comes out clean.

📝 Final Note on Pumpkin Walnut Muffins

These muffins are excellent for freezing. Let them cool completely, then store them in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm briefly.