Pumpkin muffins are a true fall favorite, bringing cozy warmth and delicious smells to your kitchen. I love how versatile pumpkin is, making these muffins perfect for breakfast, a snack, or even a simple dessert.
I’ve gathered my four go-to pumpkin muffin recipes here, each with its own special touch. You’ll find options for different dietary needs and flavor preferences, all easy to make and guaranteed to be a hit!
Jump to Recipe:
- 1. Healthy Pumpkin Almond Flour Muffins
- 2. Hearty Pumpkin Carrot Muffins
- 3. Easy Pumpkin Pancake Muffins
Healthy Pumpkin Almond Flour Muffins
These pumpkin almond flour muffins are a lighter option for a wholesome start to your day. They are moist and packed with good ingredients, making them a great choice if you are looking for gluten-friendly baking.
Key Ingredients & Tips for Almond Flour Muffins
- Almond Flour: This gives the muffins a soft, tender crumb and adds protein. Make sure to use fine blanched almond flour for the best texture.
- Pumpkin Puree: Use 100% pumpkin puree, not pumpkin pie filling. It adds natural sweetness and lots of moisture without extra sugar.
What You Need for Pumpkin Almond Flour Muffins
- 1 ½ cups almond flour
- ½ cup pumpkin puree
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon baking powder
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 2 tablespoons melted coconut oil (optional, for extra moisture)
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Almond Flour Muffins
Step 1: Get Ready & Mix Dry
Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners or grease it well. In a large bowl, mix the almond flour, baking powder, pumpkin pie spice, and salt until they are combined.
Step 2: Combine Wet Ingredients
In a separate medium bowl, whisk together the pumpkin puree, eggs, maple syrup, and melted coconut oil (if using). Make sure everything is well blended and smooth.
Step 3: Mix & Bake
Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix! Spoon the batter evenly into your prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Store these pumpkin almond flour muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. They also freeze well!
Hearty Pumpkin Carrot Muffins
These pumpkin carrot muffins are wonderfully moist and a great way to add extra veggies to your breakfast or snack. They are warm, comforting, and perfect for a fall morning.
Key Ingredients & Tips for Carrot Muffins
- Grated Carrots: Finely grate your carrots for the best texture. They add natural sweetness and keep the muffins incredibly moist, a bit like carrot cake.
- Pumpkin Spice Blend: Don’t skip the pumpkin spice! It gives these muffins that classic fall flavor we all love. You can use a store-bought blend or make your own.
What You Need for Pumpkin Carrot Muffins
- 1 ½ cups all-purpose flour
- ¾ cup pumpkin puree
- 1 cup grated carrots
- 2 large eggs
- ½ cup brown sugar
- ½ cup vegetable oil
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Carrot Muffins
Step 1: Prep & Mix Dry
Preheat your oven to 375°F (190°C) and line a 12-cup muffin pan. In a large bowl, mix the flour, baking soda, pumpkin pie spice, and salt. Make sure there are no lumps and everything is evenly distributed.
Step 2: Combine Wet & Fold in Carrots
In a separate bowl, whisk the pumpkin puree, eggs, brown sugar, and vegetable oil until smooth. Pour this wet mix into the dry ingredients and stir just until combined. Gently fold in the grated carrots.
Step 3: Fill & Bake
Spoon the batter into your prepared muffin cups, filling each about two-thirds full. Bake for 20-22 minutes, or until the muffins are golden brown and a toothpick comes out clean from the center.
📝 Final Note
For an extra treat, sprinkle a little cinnamon sugar on top before baking. You can also add ½ cup of chopped walnuts or pecans to the batter for some crunch.
Easy Pumpkin Pancake Muffins
These pumpkin pancake muffins are perfect for a quick and easy breakfast, bringing the comfort of pancakes into a grab-and-go form. You can make them ahead of time for busy mornings.
Key Ingredients & Tips for Pancake Muffins
- Pancake Mix: This is your shortcut! Using a good quality pancake mix makes these muffins incredibly simple and quick to prepare.
- Maple Syrup: A touch of maple syrup in the batter enhances the pancake theme and adds a lovely natural sweetness. You can also drizzle more on top when serving.
What You Need for Pumpkin Pancake Muffins
- 1 ½ cups pancake mix
- ¾ cup pumpkin puree
- ⅔ cup milk (dairy or non-dairy)
- 1 large egg
- 2 tablespoons maple syrup
- 1 teaspoon pumpkin pie spice
⏱️ Time: 25 minutes🍽️ Yields: 12 mini muffins or 6 regular muffins
How to Make Pumpkin Pancake Muffins
Step 1: Prep Oven & Mix Ingredients
Preheat your oven to 375°F (190°C). Line a 12-cup mini muffin pan or a 6-cup regular muffin pan with liners. In a large bowl, combine the pancake mix, pumpkin puree, milk, egg, maple syrup, and pumpkin pie spice. Stir until just combined; a few small lumps are okay.
Step 2: Fill Muffin Cups
Evenly spoon the batter into your prepared muffin cups. For mini muffins, fill each cup about two-thirds full. For regular muffins, fill a bit more.
Step 3: Bake Until Golden
Bake mini muffins for 10-14 minutes, or regular muffins for 15-20 minutes, until a toothpick inserted into the center comes out clean. Let them cool slightly before serving.
📝 Final Note
These are fantastic served warm with extra maple syrup on the side. You can also stir in a handful of chocolate chips or chopped nuts into the batter before baking.
