Nothing screams fall like the smell of pumpkin spice wafting through your kitchen, am I right? Whether you’re curled up with a blanket or hosting a chill brunch with friends, these 10 pumpkin muffin recipes are your ticket to cozy weekend perfection. From classic spiced treats to creative twists that’ll make your taste buds do a happy dance, each recipe is beginner-friendly, packed with flavor, and guaranteed to make your home feel like a Pinterest board. So, grab your mixing bowl and let’s bake some magic!
1. Classic Pumpkin Spice Muffins
These muffins are the OG of fall baking—think warm cinnamon, nutmeg, and that pumpkin-y hug in every bite. They’re soft, fluffy, and stupidly easy to whip up.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup canned pumpkin puree (not pie filling!)
- ¾ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- ¼ cup milk
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat your oven to 375°F and line a muffin tin with paper liners.
- Whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves in a bowl. Set aside.
- Mix pumpkin puree, sugars, oil, eggs, milk, and vanilla in another bowl until smooth.
- Fold the dry ingredients into the wet until just combined—don’t overmix, or you’ll get dense muffins. Nobody wants that.
- Spoon batter into the muffin tin, filling each cup ¾ full.
- Bake for 18–22 minutes or until a toothpick comes out clean. Cool and devour.
Why You’ll Love It
These muffins are like biting into fall itself. They’re perfect for breakfast, a snack, or sneaking one at midnight (no judgment). Last time I made these, my roommate ate three before they cooled—true story.
2. Pumpkin Chocolate Chip Muffins
Who doesn’t love a muffin studded with melty chocolate chips? These are basically dessert masquerading as breakfast, and I’m here for it.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup pumpkin puree
- ¾ cup sugar
- ⅓ cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
Step-by-Step Instructions
- Preheat oven to 350°F and prep a muffin tin with liners.
- Combine flour, baking powder, baking soda, pumpkin pie spice, and salt in a bowl.
- Stir pumpkin puree, sugar, melted butter, eggs, and vanilla in another bowl until blended.
- Mix dry ingredients into wet, then fold in chocolate chips.
- Fill muffin cups ¾ full and bake for 20–25 minutes.
- Let cool (if you have the patience) and enjoy the gooey goodness.
Why You’ll Love It
The chocolate chips add just the right amount of sweetness to balance the earthy pumpkin. Pro tip: Use mini chips for extra chocolate in every bite. These disappear fast at my house!
3. Pumpkin Cream Cheese Swirl Muffins
These muffins are fancy without the fuss—creamy cream cheese swirls make them look like you spent hours baking. Spoiler: You didn’t.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 egg yolk
Step-by-Step Instructions
- Preheat oven to 375°F and line a muffin tin.
- Mix flour, baking soda, salt, cinnamon, and ginger in a bowl.
- Combine pumpkin puree, brown sugar, oil, eggs, and vanilla in another bowl.
- Fold dry ingredients into wet until just mixed.
- Beat cream cheese, sugar, and egg yolk until smooth.
- Fill muffin cups halfway with batter, add a dollop of cream cheese mixture, then top with more batter. Swirl with a toothpick for that Instagram-worthy look.
- Bake for 18–20 minutes. Cool slightly before digging in.
Why You’ll Love It
The cream cheese swirl is like a built-in frosting—decadent but not over-the-top. I made these for a brunch, and everyone thought I was a baking genius. Little did they know it took 30 minutes!
4. Maple Pecan Pumpkin Muffins
Maple and pecans bring a cozy, nutty vibe to these muffins. They’re like fall in a bite, with a sweet maple glaze to seal the deal.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup brown sugar
- ⅓ cup maple syrup
- ⅓ cup vegetable oil
- 2 large eggs
- ½ cup chopped pecans
- Glaze: ½ cup powdered sugar + 2 tbsp maple syrup
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Whisk flour, baking powder, baking soda, pumpkin pie spice, and salt.
- Mix pumpkin puree, brown sugar, maple syrup, oil, and eggs until smooth.
- Stir dry ingredients into wet, then fold in pecans.
- Fill muffin cups ¾ full and bake for 20–22 minutes.
- Mix powdered sugar and maple syrup for glaze. Drizzle over cooled muffins.
Why You’ll Love It
The maple glaze makes these feel like a treat from a fancy bakery. I once ate two while “testing” the glaze—oops. Perfect with a cup of coffee on a crisp morning.
5. Pumpkin Oatmeal Muffins
Healthy-ish but still delicious, these muffins have oats for texture and a wholesome vibe. Great for meal prep or a grab-and-go breakfast
Ingredients
- 1 cup all-purpose flour
- ¾ cup rolled oats
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup honey
- ⅓ cup vegetable oil
- 2 large eggs
- ¼ cup milk
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Mix flour, oats, baking powder, baking soda, cinnamon, and salt.
- Combine pumpkin puree, honey, oil, eggs, and milk in another bowl.
- Stir dry ingredients into wet until just combined.
- Fill muffin cups ¾ full and sprinkle extra oats on top for crunch.
- Bake for 18–20 minutes. Cool and enjoy.
Why You’ll Love It
These muffins are hearty without being heavy, and the oats add a satisfying chew. I love them for busy mornings when I need something quick but not boring. FYI, they freeze like a dream.
6. Pumpkin Banana Muffins
Got overripe bananas? Combine them with pumpkin for a naturally sweet, ultra-moist muffin that’s basically a hug in baked form.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¾ cup pumpkin puree
- ¾ cup mashed banana (about 2 medium bananas)
- ½ cup sugar
- ⅓ cup melted butter
- 2 large eggs
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 375°F and line a muffin tin.
- Whisk flour, baking soda, salt, cinnamon, and nutmeg.
- Mix pumpkin puree, banana, sugar, butter, eggs, and vanilla until smooth.
- Fold dry ingredients into wet until just mixed.
- Fill muffin cups ¾ full and bake for 18–22 minutes.
- Cool slightly before scarfing down.
Why You’ll Love It
The banana and pumpkin combo is like a cozy sweater for your taste buds. I made these when I accidentally bought too many bananas—best mistake ever. They’re kid-approved, too!
7. Pumpkin Apple Streusel Muffins
Apples and a crunchy streusel topping make these muffins feel like a warm apple pie. Perfect for impressing guests without breaking a sweat.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp pumpkin pie spice
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup diced apple (Granny Smith works great)
- Streusel: ¼ cup flour, ¼ cup brown sugar, 2 tbsp butter, ½ tsp cinnamon
Step-by-Step Instructions
- Preheat oven to 375°F and line a muffin tin.
- Mix flour, baking soda, salt, and pumpkin pie spice.
- Combine pumpkin puree, brown sugar, oil, and eggs. Fold in apple pieces.
- Mix dry ingredients into wet until just combined.
- For streusel, mix flour, brown sugar, cinnamon, and butter until crumbly.
- Fill muffin cups ¾ full, sprinkle streusel on top, and bake for 20–25 minutes.
Why You’ll Love It
The apple chunks and streusel topping make these muffins feel like a dessert you can justify for breakfast. I brought these to a potluck, and they were gone in 10 minutes flat. 🙂
8. Pumpkin Coconut Muffins
Coconut adds a tropical twist to these pumpkin muffins, making them feel like a mini vacation in every bite. Unexpected but so good.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp salt
- 1 cup pumpkin puree
- ¾ cup sugar
- ⅓ cup coconut oil, melted
- 2 large eggs
- ½ cup shredded coconut
- ¼ cup coconut milk
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Whisk flour, baking powder, baking soda, cinnamon, and salt.
- Mix pumpkin puree, sugar, coconut oil, eggs, and coconut milk.
- Fold dry ingredients into wet, then stir in shredded coconut.
- Fill muffin cups ¾ full and bake for 20–22 minutes.
- Cool and enjoy the tropical vibes.
Why You’ll Love It
The coconut adds a subtle sweetness that pairs surprisingly well with pumpkin. I was skeptical at first, but these became a staple in my fall baking lineup. Perfect with a chai latte.
9. Pumpkin Cranberry Muffins
Tart cranberries cut through the richness of pumpkin for a muffin that’s balanced and bright. Great for holiday brunches or gifting.
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- 1 cup pumpkin puree
- ¾ cup sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 cup fresh or frozen cranberries
Step-by-Step Instructions
- Preheat oven to 375°F and line a muffin tin.
- Mix flour, baking soda, salt, cinnamon, and ginger.
- Combine pumpkin puree, sugar, oil, and eggs until smooth.
- Fold dry ingredients into wet, then gently stir in cranberries.
- Fill muffin cups ¾ full and bake for 18–22 minutes.
- Cool and enjoy the tart-sweet combo.
Why You’ll Love It
The cranberries add a pop of flavor that makes these muffins stand out. I made these for Thanksgiving breakfast, and they were a hit even with my picky uncle. They’re festive without being fussy.
10. Pumpkin Chai Muffins
Infused with chai spices, these muffins are like your favorite latte in baked form. Cozy, aromatic, and oh-so-comforting.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp chai spice blend (or mix of cardamom, cinnamon, ginger, cloves)
- ½ tsp salt
- 1 cup pumpkin puree
- ¾ cup brown sugar
- ⅓ cup vegetable oil
- 2 large eggs
- ¼ cup brewed chai tea, cooled
- 1 tsp vanilla extract
Step-by-Step Instructions
- Preheat oven to 350°F and line a muffin tin.
- Whisk flour, baking powder, baking soda, chai spice, and salt.
- Mix pumpkin puree, brown sugar, oil, eggs, chai tea, and vanilla.
- Fold dry ingredients into wet until just combined.
- Fill muffin cups ¾ full and bake for 20–22 minutes.
- Cool and savor the spiced goodness.
Why You’ll Love It
The chai tea adds a warm, aromatic depth that makes these muffins feel like a hug. I love pairing them with a hot drink on rainy days. IMO, they’re the ultimate cozy treat.
Related Recipes:
- Pineapple Coconut Smoothie Bowl | Tropical & Refreshing Breakfast
- Grapes Rolled in Cream | Simple & Refreshing Sweet Treat
- Whipped Chocolate Mousse Cups | Light & Creamy Dessert Recipe
- Microwave Chocolate Lava Cake | Quick Molten Dessert in Minutes
Wrap-Up
There you have it—10 fluffy pumpkin muffins to make your weekend feel like a warm, autumnal dream. Whether you’re craving the classic pumpkin spice vibe or feeling adventurous with chai or coconut, these recipes are easy, approachable, and packed with fall flavor. So, pick one (or three), crank up your favorite playlist, and let your kitchen become the coziest spot in the house. Which one are you baking first? 😉
