Pumpkin Muffins Recipe
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This Pumpkin Muffins Recipe is an old-fashioned treasure I found scribbled on well-worn stationery among my aunt’s things — a recipe that had clearly been passed around and loved. There’s nothing fancy here, just moist, tender muffins made with simple ingredients like pumpkin purée, pecans, and golden raisins. These basic pumpkin muffins are subtly sweet and perfect for grab-and-go breakfasts or afternoon coffee breaks.
Sheila’s Recipe Snapshot for Pumpkin Spice Muffins
This pumpkin muffin recipe is a simple, old-fashioned favorite — perfect for novice bakers.
I found this recipe tucked in a stack of my aunt’s old clippings. The paper was yellowed and the directions vague, but the ingredients caught my eye — and since I already had everything on hand, I gave it a try.
I made a few minor tweaks, swapping butter for vegetable oil, using pecans instead of walnuts, and baking at a higher temperature to get those nicely rounded bakery-style domes.
When I shared the muffins with our small group last week, they were a hit. Everyone loved that they weren’t too sweet and that the pumpkin flavor just shines through — one friend even asked for the recipe on the spot!
These are just the best pumpkin muffins. They stay fresh on the counter for several days or in the refrigerator for up to three weeks. Just warm them for a few seconds in the microwave for that fresh-from-the-oven taste.
Ingredient Notes for Basic Pumpkin Muffins
- Canned pumpkin purée | For that classic pumpkin flavor and beautiful color, use 100% pure pumpkin, not pumpkin pie mix.
- All-purpose flour | Flour gives the muffins structure. Use the spoon-and-level technique for accuracy.
- Leaveners (baking soda and baking powder) | A combination of both ensures the muffins rise tall. You may add a pinch of salt if you like, but it’s not necessary in this recipe.
- Cinnamon | Adds a touch of warm spice that pairs perfectly with pumpkin.
- Butter | Using butter instead of oil adds rich flavor and helps create a soft, moist texture.
- Granulated sugar | Sweetens the muffins just enough without overpowering the pumpkin flavor.
- Eggs | Bind the ingredients together.
- Pecans | Add a pleasant crunch and nutty flavor.
- Golden raisins | For a hint of sweetness in every bite.
Variations and Substitutions
- Pumpkin Chocolate Chip Muffins | Swap out the raisins for chocolate chips for a sweeter spin. Trust me, pumpkin and chocolate are a winning combo, just like in my pumpkin bread!
- Pumpkin Pie Muffins | Add a little more spice to capture that classic pie flavor. Stir in a pinch of nutmeg, ginger, and cloves, or use homemade pumpkin pie spice instead of cinnamon.
- Brown Sugar Twist | For a touch of caramel depth, substitute light brown sugar for granulated sugar. Remember to reduce the butter slightly to balance the extra moisture in the brown sugar.
- Nutty Options | Pecans add a buttery crunch, but walnuts or hazelnuts are equally delicious.
How to Make Pumpkin Muffins Recipe
The secret to a tender crumb is simple: don’t overmix the muffin batter!
PREHEAT. Preheat the oven to 425°F. Line a 12-cup muffin pan with paper liners or spray with nonstick cooking spray.
COMBINE THE DRY INGREDIENTS. In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
CREAM THE BUTTER & SUGAR. Add the butter to the bowl of a stand mixer and beat it until creamy, about 3 minutes. Add the sugar and mix, scraping down the sides, until the butter and sugar are completely blended and fluffy.
ADD PUMPKIN AND EGGS. Mix in the pumpkin and eggs until combined. Note: the mixture will appear curdled at this point, but that is nothing to worry about.
COMBINE WET & DRY INGREDIENTS. To the pumpkin mixture, add the dry ingredients and stir with a spatula just until blended.
FOLD IN NUTS. Gently fold in the pecans and golden raisins into the batter. Don’t forget my HOT TIP — rinsing the raisins in hot water (be sure to drain well) will plump them up.
DIVIDE INTO MUFFIN TIN & BAKE. Divide the batter between the 12 muffin cups and pop them into the 425°F preheated oven for 5 minutes. Reduce the temperature to 350°F and continue baking for 15 to 17 minutes, or until a toothpick inserted in the center comes out clean.
COOL & ENJOY. Cool for 5 minutes in the muffin pan on a wire rack before removing the muffins from the pan.
More Recipe Success Tips
Storage and Reheating Tips
- To store: These muffins stay fresh on the counter for several days or in the fridge in an airtight container for up to three weeks.
- To reheat: Simply warm muffins for a few seconds in the microwave for that fresh-from-the-oven taste.
- To freeze: Once muffins are completely cool, you may store them in sealed freezer bags for up to 2 months.
Frequently Asked Questions
The number one rule for perfect muffins is don’t overmix the batter — and number two, don’t overbake. Gently stir in the dry ingredients just until no streaks of flour remain for a tender crumb every time.
There are so many recipes that don’t use a whole 15-ounce can of pumpkin puree, but not to worry — there are plenty of delicious ways to use the leftover cup of pumpkin! You may want to try my pumpkin cheesecake brownies or easy pumpkin dip with gingersnaps. For even more ideas, check out this creative list of ways to use leftover pumpkin puree.
Unfortunately, no. Pumpkin puree is simply pure pumpkin with no added ingredients, while pumpkin pie mix has added sugar and spices. Pumpkin pie mix was developed as a jumpstart in making pumpkin pies, so watch the labels carefully.
Looking for More Pumpkin Treat Recipes?
If you’re craving even more pumpkin goodness, don’t miss my Pumpkin Whoopie Pies with cream cheese filling, Baked Pumpkin Donuts, and Pumpkin Cheesecake Bars with a spicy gingersnap crust.
What to Serve With Pumpkin Muffins
Pair pumpkin muffins with simple sides like scrambled eggs or a Sausage Apple Breakfast Casserole, crispy bacon, or a fresh fruit salad for a delicious fall brunch. Add creamy honey butter or maple butter as an easy muffin spread, and serve chai tea lattes or hot spiced apple cider to round out the meal.
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Old-Fashioned Pumpkin Muffins
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¾ cup unsalted butter room temperature
- 1 cup sugar
- 2 large eggs room temperature
- 1 cup pumpkin puree
- ¼ cup pecans
- ½ cup golden raisins
Instructions
- Preheat the oven to 425 degrees. Line a muffin tin with baking liners or spray with nonstick cooking spray.
- Whisk together the flour, baking soda, baking powder, and cinnamon in a large bowl.
- Add the butter to the bowl of a stand mixer and beat it until creamy, about 3 minutes. Add the sugar and mix, scraping down the sides, until the butter and sugar are completely blended and fluffy.
- Blend in the eggs and pumpkin. Add the flour mixture to the bowl with the wet ingredients and stir with a spatula just until blended. Gently fold in the pecans and raisins.
- Divide the batter between the 12 muffin cups and bake at 425 degrees for 5 minutes. Reduce the oven temperature to 350 degrees and continue baking for 15-17 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the muffin pan on a wire rack before removing the muffins from the pan.
Notes
- Easy cleanup. I love using parchment baking liners — no need to grease the pan, and the muffins pop right out with no mess to scrub!
- Don’t overmix! Stir the batter just until the flour disappears. Overmixing makes muffins tough.
- Bakery-style domes. Baking at 425°F for the first 5 minutes helps the muffins rise tall. Lowering the heat afterward ensures even baking.
- Bring ingredients to room temperature. This step helps everything blend smoothly and creates a consistent texture.
- Plump them up. Rinse the golden raisins in hot water, then drain well, to plump them up before folding into the batter.
- To store: These muffins stay fresh on the counter for several days or in the fridge in an airtight container for up to three weeks.
- To reheat: Simply warm muffins for a few seconds in the microwave for that fresh-from-the-oven taste.
- To freeze: Once muffins are completely cool, you may store them in sealed freezer bags for up to 2 months.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
These muffins are so delicious!
My husband loved them too and doesn’t eat pumpkin pie at all!