Best Pumpkin Muffins | Moist and Easy to Make

5 from 4 votes

Moist, fluffy pumpkin muffins packed with warm spices and fall flavor, easy to make, cozy, and perfect for breakfast, snacks, or dessert!

Prep Time5

Cook Time23

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Keyword: Muffins, pumpkin

Servings: Muffins

Calories: 239kcal

Preheat oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
Mix wet ingredients: In a large bowl, whisk the eggs, brown sugar, pumpkin puree, oil, buttermilk, and vanilla until smooth and well combined.
Combine: Add the dry ingredients to the wet mixture and gently fold with a spatula until just combined. Do not overmix; the batter should be thick.
Fill tins: Divide batter evenly between the muffin cups, filling them almost to the top for tall muffins. Add mix-ins if using.
Bake: Bake at 425°F (220°C) for 5 minutes, then reduce oven temperature to 350°F (175°C) and continue baking for 15–18 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.

High heat trick: Starting at 425°F helps the muffins rise tall with domed tops.
Pumpkin pie spice: You can use store-bought pumpkin pie spice, or even better, try my homemade Pumpkin Pie Spice blend. It’s fresh, customizable, and perfect for fall baking.
Mix-ins: These muffins are versatile! Try folding in chocolate chips, chopped nuts (like pecans or walnuts), dried cranberries, or even a swirl of cream cheese for extra flavor.
Oil: Vegetable or canola oil works best, but you can also use melted coconut oil, sunflower oil, or even a mild olive oil for a slightly richer taste. Oil keeps the muffins extra moist compared to butter.
Buttermilk: Buttermilk adds tenderness and a light tang that balances the sweetness. If you don’t have it on hand, make a quick version by mixing 1 tablespoon lemon juice or vinegar with 1 cup of milk and letting it sit for 5 minutes. Regular milk can also be used, but the muffins will be slightly less tender.
Pumpkin puree: Use plain canned pumpkin puree, not pumpkin pie filling (which already has sugar and spices added). If using homemade puree, make sure it’s thick and not watery; strain excess liquid if needed to avoid dense muffins.