I love this time of year when the air gets crisp and the scent of warm spices fills my kitchen. Today, I am sharing some of my favorite pumpkin muffin recipes with you. These pumpkin muffins are perfect for a cozy morning, a quick snack, or to share with friends and family.
I hope you find a new favorite among these easy-to-make pumpkin treats. From nutty almond flour to sweet caramel, there is a pumpkin muffin here for everyone. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Almond Flour Muffins
- 2. Pumpkin Carrot Muffins
- 3. Pumpkin Cranberry Muffins
- 4. Pumpkin Nutella Muffins
- 5. Pumpkin Salted Caramel Muffins
- 6. Pumpkin Walnut Muffins
Pumpkin Almond Flour Muffins Recipe
These pumpkin muffins use almond flour for a lovely texture. They are a great choice if you are looking for a different kind of muffin.
Key Ingredients & Tips for Almond Flour Muffins
- Almond Flour: This gives the muffins a moist crumb and a mild nutty taste. Make sure to use blanched almond flour for the best results.
- Pumpkin Spices: A blend of cinnamon, nutmeg, and ginger really brings out the pumpkin flavor. Don’t skip these warming spices.
What You Need for Pumpkin Almond Flour Muffins
- 1 ½ cups almond flour
- ½ cup pumpkin puree
- 2 large eggs
- ½ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- ¼ cup milk (dairy or non-dairy)
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Almond Flour Muffins
Step 1: Prep Your Oven
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This step helps ensure your muffins do not stick.
Step 2: Mix Wet & Dry Ingredients
In a large bowl, mix the almond flour, sugar, baking powder, and spices. In another bowl, whisk together the pumpkin puree, eggs, and milk. Add the wet ingredients to the dry, mixing until just combined.
Step 3: Bake the Muffins
Fill each muffin cup about two-thirds full with batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool a bit before serving.
📝 Final Note
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Pumpkin Carrot Muffins Recipe
These pumpkin carrot muffins are packed with good-for-you ingredients. They are moist and delicious, perfect for breakfast or a snack.
Key Ingredients & Tips for Carrot Muffins
- Shredded Carrots: Use finely shredded carrots so they blend well into the muffin batter. They add moisture and a hint of natural sweetness.
- Pumpkin Puree: Ensure you use plain pumpkin puree, not pumpkin pie filling. The puree gives the muffins their signature pumpkin flavor and color.
What You Need for Pumpkin Carrot Muffins
- 1 ½ cups all-purpose flour
- ½ cup pumpkin puree
- 1 cup shredded carrots
- 2 large eggs
- ¾ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Carrot Muffins
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin with liners. This helps with easy cleanup and removal.
Step 2: Combine Batter
In one bowl, mix flour, sugar, baking soda, and cinnamon. In another bowl, combine pumpkin puree, eggs, oil, and carrots. Add the wet mixture to the dry and stir gently until just combined.
Step 3: Bake Away
Spoon the batter into the muffin cups. Bake for 18-22 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
📝 Final Note
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Pumpkin Cranberry Muffins for Fall
These pumpkin cranberry muffins offer a wonderful sweet and tart flavor. The cranberries add a bright note to the classic pumpkin taste.
Key Ingredients & Tips for Cranberry Muffins
- Fresh or Frozen Cranberries: Both work well, but if using frozen, do not thaw them first. Just toss them directly into the batter.
- Orange Zest: A little orange zest brightens the flavor of both the pumpkin and cranberries. It adds a fresh, zesty note to the muffins.
What You Need for Pumpkin Cranberry Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup pumpkin puree
- 1 cup fresh or frozen cranberries
- 1 cup granulated sugar
- 2 large eggs
- ½ cup melted butter
- 1 ½ teaspoons baking powder
- 1 teaspoon orange zest
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Cranberry Muffins
Step 1: Prep for Baking
Set your oven to 375°F (190°C) and line a muffin tin with liners. This will prepare your pan for the muffin batter.
Step 2: Mix Together
Whisk dry ingredients like flour, sugar, and baking powder. In a separate bowl, mix pumpkin puree, eggs, melted butter, and orange zest. Combine wet and dry ingredients, then gently fold in the cranberries.
Step 3: Time to Bake
Fill muffin liners two-thirds full. Bake for 20-24 minutes until golden and a toothpick comes out clean from the center. Let cool on a wire rack.
📝 Final Note
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Pumpkin Nutella Muffins for a Sweet Treat
These pumpkin Nutella muffins are a fun and delicious treat. The rich chocolate-hazelnut spread is swirled into a warm pumpkin batter.
Key Ingredients & Tips for Nutella Muffins
- Nutella Swirl: For an easy swirl, warm the Nutella slightly in the microwave before adding. This makes it smoother and easier to marble into the batter.
- Light Hand: When mixing the Nutella into the batter, use a light hand. You want streaks of Nutella, not a fully mixed chocolate muffin.
What You Need for Pumpkin Nutella Muffins
- 1 ¾ cups all-purpose flour
- ½ cup pumpkin puree
- ½ cup Nutella
- ¾ cup granulated sugar
- 2 large eggs
- ¼ cup milk
- ½ cup vegetable oil
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Nutella Muffins
Step 1: Oven Ready
Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin pan with liners. This will make removing the muffins easier later on.
Step 2: Batter & Swirl
Mix flour, sugar, baking powder, and cinnamon in one bowl. In another, combine pumpkin puree, eggs, milk, and oil. Gently combine wet and dry. Spoon half the batter into liners, add a dollop of Nutella, top with remaining batter, and swirl gently with a knife.
Step 3: Bake Until Done
Bake for 20-25 minutes. A toothpick should come out mostly clean with a little melted Nutella. Let them cool slightly before serving to allow the Nutella to set.
📝 Final Note
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Pumpkin Salted Caramel Muffins
These pumpkin salted caramel muffins combine two amazing flavors. The sweet and salty caramel adds a lovely surprise to each bite.
Key Ingredients & Tips for Salted Caramel Muffins
- Caramel Sauce: Use a good quality store-bought salted caramel sauce or make your own. A thick sauce will hold up better when baked into the muffins.
- Drizzle or Swirl: You can drizzle the caramel on top of the batter before baking or swirl it gently into the batter. Both ways taste great and add a nice touch.
What You Need for Pumpkin Salted Caramel Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup pumpkin puree
- ½ cup salted caramel sauce
- ¾ cup brown sugar
- 2 large eggs
- ½ cup melted butter
- ¼ cup milk
- 1 ½ teaspoons baking soda
- 1 teaspoon cinnamon
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Salted Caramel Muffins
Step 1: Preheat & Prepare
Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners. This will ensure your muffins come out easily.
Step 2: Create Batter
In a bowl, mix flour, brown sugar, baking soda, and cinnamon. In another, combine pumpkin puree, eggs, melted butter, and milk. Stir wet into dry until just blended.
Step 3: Add Caramel & Bake
Spoon batter into muffin cups. Drizzle or swirl a teaspoon of salted caramel sauce into each. Bake for 20-24 minutes until golden and set.
📝 Final Note
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
Pumpkin Walnut Muffins – A Classic Treat
These pumpkin walnut muffins are a classic comfort treat. The crunchy walnuts add a great texture and nutty taste.
Key Ingredients & Tips for Walnut Muffins
- Toasted Walnuts: For an even richer flavor, lightly toast the walnuts before adding them to the batter. This brings out their natural oils and aroma.
- Fold Gently: Add the walnuts in the last step of mixing. Fold them in gently to avoid overmixing the batter, which can lead to tough muffins.
What You Need for Pumpkin Walnut Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup pumpkin puree
- 1 cup chopped walnuts
- ¾ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- ¼ cup milk
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons pumpkin spice
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Walnut Muffins
Step 1: Setup
Preheat your oven to 375°F (190°C). Get your muffin tin ready with liners. This makes sure your muffins lift out easily once baked.
Step 2: Mix Ingredients
Combine flour, brown sugar, baking powder, and pumpkin spice in a bowl. Whisk pumpkin puree, eggs, oil, and milk in another. Mix the wet into the dry until just combined, then fold in the chopped walnuts.
Step 3: Bake ’em Up
Fill the muffin cups about two-thirds full. Bake for 18-22 minutes until a toothpick inserted into a muffin comes out clean. Let them cool before serving.
📝 Final Note
Store cooled muffins in an airtight container at room temperature for up to 3 days, or in the fridge for a week.
