Pumpkin season is here, and I’m so excited to share my favorite pumpkin muffin recipes with you! If you love warm, spiced treats, you’re in the right place. These easy pumpkin muffins are perfect for breakfast, a snack, or any time you want something cozy.
I have gathered four amazing pumpkin muffin ideas for you today. Each one brings a little something special to your baking, from bright cranberries to sweet Nutella. I think you will find a new favorite among these pumpkin creations!
Jump to Recipe:
- 1. Pumpkin Cranberry Muffins
- 2. Pumpkin Nutella Muffins
- 3. Pumpkin Salted Caramel Muffins
- 4. Pumpkin Walnut Muffins
Perfect Pumpkin Cranberry Muffins
These pumpkin cranberry muffins are wonderfully moist and full of bright, tart cranberries. They offer the perfect balance of sweet pumpkin spice and a little fruity tang.
Key Ingredients & Tips for Cranberry Pumpkin Muffins
- Fresh or Frozen Cranberries: Use them straight from the freezer if frozen, no need to thaw. This helps them hold their shape and keeps the batter from turning pink.
- Pumpkin Pie Spice: This blend brings classic fall warmth to your muffins. It really makes the pumpkin flavor shine.
- Buttermilk (optional): If you have it, using buttermilk instead of regular milk can make the muffins even more tender and adds a slight tang that pairs well with cranberries.
What You Need for Pumpkin Cranberry Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 large egg
- ¾ cup canned pumpkin puree (not pie filling)
- ¼ cup melted unsalted butter
- ½ cup milk (or buttermilk)
- 1 cup fresh or frozen cranberries
⏱️ Time: 45 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Cranberry Muffins
Step 1: Prep Your Area
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. Having everything ready makes baking smoother.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon. Make sure everything is well combined.
Step 3: Combine Wet Ingredients
In a separate medium bowl, lightly beat the egg, then stir in the pumpkin puree, melted butter, and milk until just combined.
Step 4: Combine & Bake
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until no dry streaks remain. Be careful not to overmix the batter. Fold in the cranberries. Spoon the batter evenly into the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let them cool slightly before enjoying.
📝 Final Note
Keep these delicious pumpkin cranberry muffins fresh in an airtight container at room temperature for up to 3 days. They are great for grab-and-go breakfasts!
Sweet Pumpkin Nutella Muffins
Get ready for a delicious combination with these pumpkin Nutella muffins. Each bite offers moist pumpkin cake swirled with rich, hazelnut chocolate spread.
Key Ingredients & Tips for Nutella Pumpkin Muffins
- Nutella Swirl: After portioning the batter, add spoonfuls of Nutella to each cup and gently swirl with a knife or toothpick. Don’t overmix for pretty streaks.
- Pumpkin Puree: Make sure you use 100% pure pumpkin, not pumpkin pie filling. The labels look similar, so check carefully!
- Warm Nutella: Gently warm your Nutella for a few seconds in the microwave. This makes it much easier to swirl into the muffin batter.
What You Need for Pumpkin Nutella Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 large egg
- ¾ cup canned pumpkin puree (not pie filling)
- ¼ cup melted unsalted butter
- ½ cup milk
- ½ cup Nutella
⏱️ Time: 45 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Nutella Muffins
Step 1: Prep Your Area
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. Have your Nutella ready for swirling.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
Step 3: Combine Wet Ingredients
In a separate medium bowl, lightly beat the egg, then stir in the pumpkin puree, melted butter, and milk until just combined.
Step 4: Combine, Swirl & Bake
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until no dry streaks remain. Spoon the batter evenly into the prepared muffin cups. Add a spoonful of Nutella to each muffin cup and use a toothpick or knife to create swirls. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
These pumpkin Nutella muffins are best enjoyed warm when the Nutella is slightly gooey. Store any leftovers in an airtight container at room temperature.
Amazing Pumpkin Salted Caramel Muffins
These pumpkin salted caramel muffins are a real treat. They feature a soft, spiced pumpkin batter with gooey pockets of salted caramel throughout. They are a wonderful sweet and salty combination.
Key Ingredients & Tips for Salted Caramel Pumpkin Muffins
- Salted Caramel Sauce: Use a good quality store-bought sauce or make your own if you prefer. Add it in swirls after the batter is in the muffin cups.
- Flaky Sea Salt: A sprinkle on top of each muffin before baking really brings out the caramel flavor and adds a nice texture contrast.
- Cooling Time: Allow these muffins to cool slightly before eating. This lets the caramel set just enough so it’s warm and gooey, but not runny or too hot.
What You Need for Pumpkin Salted Caramel Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- 1 large egg
- ¾ cup canned pumpkin puree (not pie filling)
- ¼ cup melted unsalted butter
- ½ cup milk
- ½ cup store-bought salted caramel sauce
- Flaky sea salt (for topping)
⏱️ Time: 45 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Salted Caramel Muffins
Step 1: Prep Your Area
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, and ground cinnamon.
Step 3: Combine Wet Ingredients
In a separate medium bowl, lightly beat the egg, then stir in the pumpkin puree, melted butter, and milk until just combined.
Step 4: Combine, Swirl & Bake
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until no dry streaks remain. Spoon the batter evenly into the prepared muffin cups. Add a tablespoon of salted caramel sauce to the top of each muffin and gently swirl it into the batter. Sprinkle with flaky sea salt. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
If you have extra caramel sauce, a little drizzle over a warm muffin is a wonderful extra touch. These are perfect with a cup of coffee!
Hearty Pumpkin Walnut Muffins
Enjoy the classic comfort of pumpkin walnut muffins. They are packed with crunchy walnuts and warm fall spices, making them a hearty and delicious choice for any time of day.
Key Ingredients & Tips for Walnut Pumpkin Muffins
- Toasted Walnuts: Lightly toast your walnuts in a dry pan for a few minutes before adding them to the batter. This really brings out their flavor and adds extra crunch.
- Cinnamon & Nutmeg: These spices are essential for that warm, comforting pumpkin flavor. Using freshly ground nutmeg can make a big difference!
- Don’t Overmix: Mix the batter just until the dry ingredients are combined with the wet. Overmixing can lead to tough muffins, and we want soft ones!
What You Need for Pumpkin Walnut Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 large egg
- ¾ cup canned pumpkin puree (not pie filling)
- ¼ cup melted unsalted butter
- ½ cup milk
- ½ cup chopped walnuts (toasted, if desired)
⏱️ Time: 45 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Walnut Muffins
Step 1: Prep Your Area
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground nutmeg.
Step 3: Combine Wet Ingredients
In a separate medium bowl, lightly beat the egg, then stir in the pumpkin puree, melted butter, and milk until just combined.
Step 4: Combine & Bake
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until no dry streaks remain. Fold in the chopped walnuts. Spoon the batter evenly into the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
These pumpkin walnut muffins freeze well! Wrap them individually once cooled for a quick grab-and-go breakfast on busy mornings.
