The best ever pumpkin muffins recipe is made with pumpkin puree, applesauce, milk, and pumpkin spices, these muffins are light, moist, and delicious! This post may contain affiliate links. Read my disclosure policy here.
It's pumpkin season which means it’s the perfect time to make pumpkin muffins! They are so moist and delicious, and they are great for breakfast or as a snack. If you’re looking for more Fall muffins, don’t forget to check out my Apple Spice Muffins, too! They are loaded with fresh apples and cinnamon spices.
Let's take a quick look at the ingredients
• Flour
• Cinnamon
• Nutmeg
• Cloves
• Baking powder
• Baking soda
• Salt
• Brown sugar
• Eggs
• Applesauce
• Pumpkin puree- not pumpkin pie filling
• Milk
Scroll down for the full printable recipe card!
How to make pumpkin muffins
• Preheat and prep First, preheat your oven to 350℉. Then, grease a 12-well muffin pan with non-stick cooking spray.
• Mix Dry Ingredients Combine the flour, spices, baking powder, baking soda, and salt in a medium-sized bowl. Then, set to the side.
• Mix Wet Ingredients In a large bowl, combine your sugar and egg until mixed well. Then, add in the applesauce, pumpkin puree, and milk. Mix well.
• Combine Wet and Dry Ingredients Next, add your dry ingredients to your wet ingredients and mix until combined. Do not overmix.
• Fill Muffin Pan and Bake Fill your muffin wells ¾ of the way full with the muffin batter. Then, place them in the oven and bake for 15-20 minutes.
• Cool, Allow your muffins to cool for 10 minutes before removing them from the pan.
Serve and Enjoy!
What kind of pumpkin do I need?
This recipe calls for canned pumpkin puree. Be careful not to grab pumpkin pie mix otherwise, your muffins will be super sweet. I use canned pumpkin puree, but if you want to make your own, use this Easy Pumpkin Puree Recipe.
Can I use pumpkin pie spice?
If you have pumpkin pie spice, you can use that instead. Do not use both pumpkin pie spice and the spices in this recipe. Pumpkin spice is simply cinnamon, nutmeg, cloves, and ginger. So, if you use both, your muffins will be overpowered by the spices.
Can I freeze them?
Absolutely! In fact, I love freezing muffins because then I have them for another day. Wrap each muffin individually with plastic wrap, and then place them in a Ziploc freezer bag. You can store them in the freezer for up to 3 months. When you want to eat them, just let them defrost at room temperature.
How do I store pumpkin muffins?
These pumpkin muffins can be stored at room temperature. Cover your muffins with plastic wrap or a Tupperware with a lid and let them sit on the counter. They will last about 3 days this way. You can place them in the fridge, but allow them to come to room temperature before eating.
What kitchen tools do I need for this recipe?
Muffin Baking Tins
Mixing Bowls
Measuring Cups/Spoons
Hand Mixer
Other muffins recipes to try
Cranberry Orange Cream Cheese Muffins
Sour Cream Blueberry Muffins
French Toast Muffins
Chocolate Chip Muffins
Apple Spice Muffins
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Best Ever Pumpkin Muffins
Best ever pumpkin muffins are made with pumpkin puree, applesauce, milk, and pumpkin spices, these muffins are light, moist, and delicious!
Ingredients
- 1 ½ cups flour
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon cloves
- ¾ teaspoon baking powder
- ½ baking soda
- ¼ teaspoon salt
- ¾ cup brown sugar, packed
- 2 eggs
- ¼ cup applesauce
- 1 cup canned pumpkin puree
- ¼ cup milk
Instructions
- Preheat oven to 350 degrees. In a medium bowl, combine flour, spices, baking
powder, baking soda, and salt. Set aside. - In a separate large mixing bowl, using a hand mixer combine sugar
and egg until well mixed. Add in
applesauce, pumpkin, and milk and mix. - Add the dry mixture to the pumpkin mixture and
mix just until combined. Do not over
mix. - Generously grease a 12-well muffin pan with
non-cook spray or vegetable oil. Fill
wells ¾ of the way with muffin batter. - Bake 15-20 minutes or until the toothpick comes out clean when inserted into
the middle. - Cool 10+ minutes before removing
from pan.
Notes
*Use eggs at room temperature.
*Spraying the muffin tin with cooking spray
eliminates the need for liners.
*Store covered at room temperature for up to 3
days
*Muffins can be frozen for up to 3 months. Wrap
individually in plastic wrap, then place in freezer bag or freezer-safe
container. To defrost, just bring to
room temperature.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 127Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 31mgSodium 146mgCarbohydrates 26gFiber 1gSugar 13gProtein 3g
Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on butteryourbiscuit.com should only be used as a general guideline.
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