Fall baking is one of my favorite things, and nothing says cozy like a batch of warm pumpkin muffins. I know you’ll love these easy recipes for delicious pumpkin muffins. They are perfect for breakfast, a snack, or to share with friends.
I put together three simple pumpkin muffin recipes that bring different flavors to the table. Each one is a great way to enjoy the season’s best produce. Let’s get baking!
Jump to Recipe:
Pumpkin Gingerbread Muffins for Fall
These pumpkin gingerbread muffins are a perfect mix of warm spice and pumpkin comfort. They are great for a cozy breakfast or an afternoon treat with coffee.
Key Ingredients & Tips for Gingerbread Pumpkin Muffins
- Fresh Spices: Make sure your ginger, cinnamon, and nutmeg are fresh for the best, most vibrant taste in your muffins.
- Molasses Magic: A bit of molasses gives these muffins their classic deep gingerbread flavor and helps keep them wonderfully moist.
What You Need for Pumpkin Gingerbread Muffins
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup pumpkin puree
- ½ cup vegetable oil
- ½ cup packed brown sugar
- ¼ cup molasses
- 2 large eggs
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Gingerbread Muffins
Step 1: Mix Wet and Dry Ingredients
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, stir together the pumpkin puree, vegetable oil, brown sugar, molasses, and eggs until everything is well combined. In a separate medium bowl, whisk together the flour, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves.
Step 2: Combine and Bake
Gently add the dry ingredients to the wet ingredients. Mix until just combined. Be careful not to overmix, as this can make your muffins tough. Spoon the batter evenly into the prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool slightly before serving.
📝 Final Note on Storage
These pumpkin gingerbread muffins stay fresh and tasty when stored in an airtight container at room temperature for up to 3 days.
Pumpkin Pistachio Muffins Recipe
These muffins bring together the soft sweetness of pumpkin with the slight crunch and lovely color of pistachios. They are a nice change from traditional pumpkin recipes.
Key Ingredients & Tips for Pumpkin Pistachio Muffins
- Roasted Pistachios: Using roasted and roughly chopped pistachios adds extra nutty flavor and a great texture contrast to the soft muffins.
- Subtle Spicing: A touch of cardamom alongside the cinnamon can really brighten the pumpkin flavor and complement the pistachios beautifully.
What You Need for Pumpkin Pistachio Muffins
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp ground cardamom (optional)
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- ¾ cup pumpkin puree
- ¼ cup milk
- ½ cup melted unsalted butter
- 1 large egg
- ½ cup chopped shelled pistachios
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Pistachio Muffins
Step 1: Prepare Batter
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom (if using), and both sugars. In a separate bowl, mix the pumpkin puree, milk, melted butter, and egg until smooth.
Step 2: Fold and Bake
Add the wet ingredients to the dry ingredients, mixing just until combined. Be careful not to overmix. Gently fold in most of the chopped pistachios, saving a few for the top. Spoon the batter into the prepared muffin cups and sprinkle the remaining pistachios over each muffin. Bake for 18-20 minutes until golden and cooked through.
📝 Final Note on Topping
For extra crunch and pretty presentation, sprinkle a few extra chopped pistachios on top of the muffins right before baking.
Pumpkin Sourdough Muffins
Using sourdough discard makes these pumpkin muffins extra moist and adds a lovely, subtle tang. They are a wonderful way to use up your sourdough starter.
Key Ingredients & Tips for Sourdough Pumpkin Muffins
- Sourdough Discard: Use unfed sourdough discard straight from the fridge for a slight tang and a wonderfully tender muffin crumb.
- Brown Sugar Boost: Combining brown sugar with your other ingredients gives these muffins a balanced sweetness and helps maintain their moisture.
What You Need for Pumpkin Sourdough Muffins
- 1 ½ cups all-purpose flour
- 1 tsp pumpkin pie spice
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup pumpkin puree
- ½ cup sourdough discard (unfed)
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- ⅓ cup vegetable oil
- 1 large egg
- ½ tsp vanilla extract
⏱️ Time: 40 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Sourdough Muffins
Step 1: Combine Wet Ingredients
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, mix the pumpkin puree, sourdough discard, brown sugar, granulated sugar, vegetable oil, egg, and vanilla extract. Stir until everything is smooth and well blended.
Step 2: Add Dry and Bake
In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, and salt. Add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix. Spoon the batter evenly into the prepared muffin liners, filling them about two-thirds full. Bake for 20-25 minutes, or until a toothpick comes out clean.
📝 Final Note on Enjoyment
These muffins are best enjoyed warm from the oven, but they also store well in an airtight container at room temperature for up to 4 days.
