The smell of pumpkin baking in the kitchen just makes everything feel cozy. I absolutely love this time of year for all the wonderful fall flavors! Today, I want to share some of my very favorite pumpkin muffin recipes with you.
These easy pumpkin muffins are perfect for breakfast, a snack, or even a simple dessert. I’ve gathered four different ways to enjoy these delicious treats, and I think you’ll find a new favorite among them.
Jump to Recipe:
- 1. Pumpkin Almond Flour Muffins
- 2. Pumpkin Carrot Muffins
- 3. Pumpkin Cranberry Muffins
- 4. Pumpkin Nutella Muffins
Pumpkin Almond Flour Muffins: A Gluten-Friendly Treat
If you’re looking for a delightful gluten-friendly option, these pumpkin almond flour muffins are a fantastic choice. They have a wonderful texture and a rich, nutty flavor that pairs perfectly with pumpkin spice.
Key Ingredients & Tips for Almond Flour Pumpkin Muffins
- Almond Flour: This flour gives the muffins a tender crumb and a slightly nutty taste. It’s a great choice if you are looking to bake without wheat flour.
- Don’t Overmix: With almond flour, it’s even more important to mix until just combined. Overmixing can make your muffins dense instead of light.
What You Need for Pumpkin Almond Muffins
- 1 ½ cups almond flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
⏱️ Time: 30 mins🍽️ Yields: 12 muffins
How to Make Your Almond Flour Pumpkin Muffins
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it. In a large bowl, whisk together the almond flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Make sure everything is well mixed.
Step 2: Mix Wet & Dry
In a separate medium bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Be careful not to overmix; a few lumps are fine!
Step 3: Bake and Enjoy
Divide the batter evenly among the muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These muffins are best enjoyed fresh. Store any leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Pumpkin Carrot Muffins: A Sweet Vegetable Mix
Combining the goodness of pumpkin and carrots, these muffins are moist, flavorful, and packed with wonderful spices. They are a delightful way to enjoy your vegetables in a sweet form.
Key Ingredients & Tips for Pumpkin Carrot Muffins
- Finely Grated Carrots: Grating your carrots very finely helps them blend smoothly into the muffin batter, giving moisture without noticeable chunks.
- Extra Spices: Carrots love warm spices! Feel free to add a little extra ginger or nutmeg to enhance the flavor profile of these muffins.
What You Need for Carrot Pumpkin Muffins
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup finely grated carrots
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
⏱️ Time: 35 mins🍽️ Yields: 12 muffins
How to Make Your Pumpkin Carrot Muffins
Step 1: Prep Dry Ingredients
Set your oven to 375°F (190°C) and get your muffin tin ready with liners or a light greasing. In a large bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Whisk these dry ingredients together well.
Step 2: Combine Wet & Dry Mixes
In a separate bowl, whisk together the pumpkin puree, finely grated carrots, eggs, vegetable oil, and vanilla extract. Pour this wet mixture into the bowl with the dry ingredients. Mix everything together with a spatula until just combined. Don’t overmix.
Step 3: Bake to Golden Perfection
Fill your prepared muffin cups about two-thirds full with the batter. Bake for 20-25 minutes, or until the tops are golden and a toothpick comes out clean. Let them cool in the tin for a bit before moving to a wire rack to cool fully.
📝 Final Note
For an extra bit of crunch, you can add half a cup of chopped walnuts or pecans to the batter before baking.
Pumpkin Cranberry Muffins: Sweet & Tart Fall Muffins
These pumpkin cranberry muffins offer a lovely balance of sweet pumpkin and tart cranberries. The berries add a bright pop of flavor and a beautiful color to these fall treats.
Key Ingredients & Tips for Cranberry Pumpkin Muffins
- Fresh or Dried Cranberries: You can use either fresh or dried cranberries. Fresh ones will give a more tart burst, while dried will add a chewy sweetness.
- Toss with Flour: Lightly toss your cranberries with a spoonful of flour before adding them to the batter. This helps prevent them from sinking to the bottom of your muffins.
What You Need for Pumpkin Cranberry Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or dried cranberries
⏱️ Time: 35 mins🍽️ Yields: 12 muffins
How to Make Your Pumpkin Cranberry Muffins
Step 1: Prepare Oven and Dry Mix
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt until they are evenly distributed.
Step 2: Combine and Fold In Cranberries
In another bowl, whisk together the pumpkin puree, eggs, vegetable oil, and vanilla extract. Pour the wet ingredients into the dry ingredients. Stir just until moistened, then gently fold in the cranberries. Be careful not to overmix the batter.
Step 3: Bake and Cool
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Bake for 20-25 minutes, or until a toothpick comes out clean from the center. Allow them to cool in the muffin tin for a few minutes before moving to a wire rack to finish cooling.
📝 Final Note
For an extra special touch, sprinkle a little coarse sugar on top of the muffins before baking for a sparkling, crunchy finish.
Pumpkin Nutella Muffins: A Chocolatey Pumpkin Treat
Who can resist the combination of pumpkin and chocolate hazelnut spread? These pumpkin Nutella muffins are a sweet, decadent treat perfect for anyone who loves a little chocolate with their fall flavors.
Key Ingredients & Tips for Nutella Pumpkin Muffins
- Nutella Swirl: To get a pretty swirl, add half the muffin batter to the cups, spoon a dollop of Nutella on top, then cover with the rest of the batter. Use a skewer or toothpick to gently swirl.
- Warm Nutella: If your Nutella is too thick to swirl easily, microwave it for 10-15 seconds to make it a bit more runny. Be careful not to overheat it.
What You Need for Pumpkin Nutella Muffins
- 1 ¾ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 cup pumpkin puree
- 2 large eggs
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- ½ cup Nutella
⏱️ Time: 35 mins🍽️ Yields: 12 muffins
How to Make Your Chocolatey Pumpkin Nutella Muffins
Step 1: Mix Dry and Wet Ingredients
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In one large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. In a separate bowl, combine the pumpkin puree, eggs, vegetable oil, and vanilla extract.
Step 2: Create the Nutella Swirl
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fill each muffin cup halfway with batter. Spoon about a teaspoon of Nutella onto the center of the batter in each cup, then top with the remaining muffin batter. Use a toothpick to gently swirl the Nutella.
Step 3: Bake and Serve Warm
Bake for 20-25 minutes, or until the muffins are golden brown and a toothpick comes out mostly clean. Let them cool in the tin for a few minutes, then transfer them to a wire rack. These are especially good when served slightly warm!
📝 Final Note
Store leftover Nutella pumpkin muffins in an airtight container at room temperature for up to 3-4 days. You can warm them up slightly in the microwave before eating.
