These delicious soft and moist homemade pumpkin muffins will quickly become a family favorite recipe all year long!
The best healthy pumpkin muffins
Easy to make and kid friendly, this simple classic pumpkin muffin recipe is a great portable breakfast or quick healthy snack choice.
It can be egg free, soy free, gluten free, low fat, dairy free, low in calories, nut free, plant based, and vegan, with an oil free option included as well.
The muffins are packed with wholesome nutrition. And they taste like pumpkin pie. So you get the best of both worlds!
Be sure to also try this Crustless Pumpkin Pie
Pumpkin breakfast muffins
Try this recipe once, and breakfast will never be the same again.
Whip up a batch of soft homemade pumpkin muffins the night before, and you will actually want to get out of bed in the morning.
Or make a double batch for Sunday meal prep. Enjoy the muffins throughout the week, or freeze leftovers to have on hand any time a pumpkin craving hits.
Serve with a Homemade Frappuccino, Pumpkin Smoothie, or Pumpkin Spice Latte.
Low calorie, nutritious, and rich in vitamin A, the muffins make a great addition to any breakfast table. For a complete meal, add your favorite breakfast protein source.
You can even replace up to a fourth cup of the flour in this recipe with a flavored or unflavored protein powder, turning them into pumpkin protein muffins!
Step by step pumpkin muffin recipe video
Above, watch the video of how to make the muffins
If you have only ever made the popular two ingredient pumpkin muffins with cake mix, you will be shocked at how much better these homemade muffins taste!
Trust me, you will never go back to boxed muffin mix again.
You might also like these Easy Cinnamon Rolls
Homemade pumpkin muffin ingredients
Here is everything you need: fresh or canned pumpkin puree, milk of choice, white or apple cider vinegar, pure vanilla extract, flour, sugar, cinnamon, pumpkin spice, baking soda, salt, baking powder, and optional oil.
Pureed pumpkin – The quick, easy option is to simply buy a can of pure pumpkin puree at the grocery store.
If you cannot find Libby’s or something similar, feel free to substitute homemade pumpkin puree or roasted butternut squash. Mashed sweet potato works as well.
(Here’s the best way how to cook sweet potatoes.)
Pumpkin spice – In the US, pumpkin pie spice comes in a jar and is sold at most grocery stores in the spice section.
However, the recipe is incredibly versatile. If you do not have pumpkin pie spice, just use additional cinnamon instead.
Sweetener – White sugar, coconut sugar, or unrefined evaporated cane juice work as the sweetener. For added sugar free pumpkin muffins, use xylitol or a granulated no sugar sweetener.
Flour – Spelt flour, oat flour, and all purpose flour work well. If you experiment with any other flours, such as whole wheat flour, almond flour, or a gluten free blend, be sure to let other readers know about your results.
I do not recommend substituting keto friendly coconut flour here, because it is a very absorbent grain free flour alternative and will yield dry muffins.
Oil – My preference is coconut oil. Sunflower oil or vegetable oil are fine as well.
Or replace the oil with three tablespoons of additional pumpkin, mashed banana, plain or Greek yogurt, applesauce, almond butter, or finely shredded zucchini.
Salt – A pinch of salt adds depth of flavor and balances out the sweetness. I highly recommend including it for the best tasting muffins.
Tips for optional add ins
Have fun and change up the flavor of the muffins by throwing in a handful of raisins or dried cranberries, crushed walnuts, flax or chia seeds, or shredded coconut.
Obviously my favorite variation is to add a generous handful of chocolate chips. They are also wonderful topped with oatmeal streusel.
Eat them plain or spread with almond butter, Coconut Butter, or Vegan Cream Cheese.
There are no butter or eggs required for this Fall favorite recipe.
How to make pumpkin muffins
The first steps are to gather your ingredients, read through all of the instructions, and preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, whisk together the pumpkin puree, milk of choice, vinegar, vanilla extract, and optional vegetable or melted coconut oil.
Let these ingredients sit for at least ten minutes while you sift dry ingredients in a bowl. Alternatively, you can whisk the wet ingredients together the night before and refrigerate in a covered container.
Combine the dry and wet ingredients, stirring until just evenly mixed. Do not over stir, which could result in a tough texture.
Smooth the pumpkin muffin batter into a greased cupcake tin or muffin liners.
If desired, sprinkle with chocolate chips or chopped pecans or streusel.
Bake on the center rack of the oven for nineteen minutes, or until the pumpkin pastries are domed and golden. A toothpick inserted into the center of a muffin should come out mostly clean.
Let cool before handling. If you can wait, the muffins taste even better the next day, and the liners will also peel off easily after a day.
Once cooled, store leftovers in a covered container. They should stay fresh in a container on the counter for a day or in the refrigerator for up to five days.
Or freeze pumpkin muffins in an airtight container for up to three months. Thaw in the microwave or overnight in the fridge before serving. You can also heat up frozen muffins in a pan on the stove top.
More Muffin Recipes
The recipe was adapted from this Pumpkin Cupcake Recipe with cream cheese frosting and from my Vegan Pumpkin Bread and this Keto Pumpkin Bread.
Pumpkin Muffins
Ingredients
- 1/2 cup pumpkin puree
- 1/2 cup milk of choice
- 3 tbsp oil or additional pumpkin
- 2 1/2 tsp white or cider vinegar
- 2 tsp pure vanilla extract
- 1 cup flour (spelt, white, oat, or for keto, try these Flourless Pumpkin Muffins)
- 1/2 cup sugar or unrefined sugar
- 2 tsp cinnamon
- 3/4 tsp pumpkin pie spice or additional cinnamon
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp baking powder
- optional handful chocolate chips
Instructions
- Preheat the oven to 350 F. Whisk liquid ingredients. Let sit 10 minutes, and sift dry ingredients in a bowl while waiting. Pour dry into wet, stir just until evenly mixed, and smooth into a lined muffin tin. Bake 19 minutes on the center rack. Let cool. The pumpkin muffins taste even better the next day, and liners peel off easily the next day as well. View Nutrition Facts
Notes
Have you made this recipe?
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More Healthy Pumpkin Recipes
Or this Vegan Pumpkin Pie
Sarah says
I made with 3 times and they come out realy great. Bith whole wheat flour and spelt flour worked well. I used water instead of plant based milk and reduced the sugar. One of my colleague said it was one of the best muffin she had ever eaten and she begged for the recipe.
Wes says
Another superb recipe. It didn’t last much because we couldn’t stop eating. Thanks again Katie.
Momma Bear says
These pumpkin muffins are delicious!
We added dried cranberries to half and mini chocolate chips to the others.
Wonderful both ways!
Maureen Gutman says
These pumpkin chocolate muffins are delicious! My daughter has already requested the recipe. I love that you can adapt the recipe for the amount you like. I followed the recipe exactly but may have added a bit more chocolate chips. These are going to be in the fall rotation for sure. Thank you for sharing.
Pattie says
These Pumpkin muffins were a hit. The texture is moist, and soft and very tasty! I used melted coconut oil I mine and they mixed up fine. What a wonderful way to bring in the fall flavors! Thanks so much!
CCK Media Team says
Thank you so much for making them!
Corinna says
LOVE!!! I just pulled them out of the oven and ate 1. So GOOD!!!!
CCK Media Team says
❤❤
Leah says
These are so delicious! I knew 9 wouldn’t be enough, so I doubled the recipe and somehow got 15. I used half the oil (canola), and instead of subbing additional pumpkin puree, I used an equal amount of pumpkin butter. I used whole wheat pastry flour, and mini chocolate chips. Thank you for the wonderful recipe.
CCK Media Team says
Your version sounds fantastic!
Coby says
These are delicious! I am new to vegan baking, so I was unsure about not using any eggs; I also used extra pumpkin instead of oil. These are moist, fluffy, and SO flavorful! Thanks for a great recipe!
CCK Media Team says
Thank YOU for trying them 🙂
Patricia says
Oh my goodness!!!! Absolutely scrumptious! I made them with sugar free chocolate chips. This is the best recipe I’ve ever tried! You are amazing Katie!! Thank you so much! I can’t wait to try other versions with the cranberries and walnuts etc.…😍👍🏼
CCK Media Team says
Thank you so much for trying them 🙂
Michelle says
Yummy! I went the oil-free route and just guestimated 3 tbsp of pumpkin puree plus I love pumpkin so it was win-win! Baked in my toaster oven at 340 for 17 minutes. Very moist and probably undercooked but that’s the beauty of vegan baking!
Michelle says
I forgot to say that I used my 2-tqblespoons cookie scoop to scoop the batter into my muffin pan. I had to do that twice for each and only got 8 muffins. 😆 Pretty close, right!? Thanks again, Katie!
Sarina F. says
This recipe is easy and delicious. I have made it twice and it is very popular with all four of my kids! I made it in a loaf pan both times, rather than muffins, and it turns out perfectly. I am keeping the recipe to make regularly!
Sarina F. says
I should also say making it in a loaf pan requires a bit of a longer baking time, so I just keep an eye on it and take it out when a toothpick comes out clean.
S says
These homemade healthy pumpkin muffins offer a delicious blend of wholesome ingredients, making them an ideal choice for a nutritious and satisfying breakfast or snack!
Sunflower says
These are awesome. I needed a recipe for my grandma’s birthday treat and she is on a very specific diet. These not only met her dietary requirements, but they actually tasted awesome. Could not tell These were made to be healthy!! I made a double batch, and subbed honey for the sugar. And I even cut the amount of sweetener in half. I made these w oat flour, and with the switch to honey the batter was a little too wet looking so I added about a 1/4 cup of all purpose flour. So not all the way gf but close. I didn’t have any other flours on hand! I also did these using almond milk and applesauce instead of the oil and they are moist and perfect. I am seriously impressed. Make these!! I’m going to be making another batch in my very near future and trying many other of her recipes!
Cindy says
This has become my favorite recipe. Found it just because I had a can of pumpkin and wanted to find a good healthy, plant-based recipe. I’ve made these 3 times in the last month already to give some to friends. Just a note, I used butternut squash puree this last time, and I think I like that even better! Oh, and I don’t use oil so I added the additional puree. 🙂 Thanks for the recipe!