The smell of pumpkin baking always makes my home feel cozy. If you’re like me and love everything about autumn, especially delicious pumpkin muffins, then you’re in for a treat today. I’ve gathered two of my favorite pumpkin muffin recipes that are perfect for breakfast, a snack, or even a simple dessert.
I know you’ll enjoy these easy-to-make pumpkin treats. Get ready to bake some warmth into your kitchen with these fantastic recipes!
Jump to Recipe:
Perfectly Moist Pumpkin Chocolate Chip Muffins
These pumpkin chocolate chip muffins are incredibly tender and packed with warm spice. The little bursts of chocolate make them extra special, a real family favorite.
Key Ingredients & Pumpkin Baking Tips
- Pumpkin Puree: Make sure you use 100% pure pumpkin puree, not pumpkin pie filling. The filling has added sugar and spices that will change your recipe.
- Warm Spices: Cinnamon, nutmeg, ginger, and cloves give these muffins their amazing fall flavor. Don’t skip them for the best taste.
- Don’t Overmix: Mix your batter just until the wet and dry ingredients are combined. Overmixing leads to tough muffins, and we want them soft and fluffy.
What You Need for Pumpkin Chocolate Chip Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 cup chocolate chips (milk, semi-sweet, or dark)
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Chocolate Chip Muffins
Step 1: Get Ready to Bake
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, cloves, and salt. Set this dry mixture aside.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil (or melted butter), and vanilla extract. Whisk these wet ingredients together until they are smooth and well combined.
Step 3: Combine and Bake
Gradually add the dry ingredient mixture to the wet ingredients, stirring gently just until combined. Be careful not to overmix. Fold in the chocolate chips. Spoon the batter evenly into your prepared muffin cups, filling each about two-thirds full. Bake for 5 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and bake for another 13-16 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note on Pumpkin Muffins
These muffins are best enjoyed warm on the day they are made. Store any leftovers in an airtight container at room temperature for up to 3 days.
Moist Pumpkin Muffins With Cream Cheese Swirl
These pumpkin muffins have a soft texture and a lovely spiced flavor, made even better with a creamy, sweet cream cheese swirl on top. They are truly a special breakfast treat.
Key Ingredients & Swirl Tips
- Softened Cream Cheese: For a smooth swirl, make sure your cream cheese is at room temperature. This helps it mix easily without lumps.
- Swirl Effect: After adding the cream cheese mixture to the muffin batter, use a toothpick or a small knife to gently swirl it around. Don’t mix too much!
- Freshness: The cream cheese makes these muffins extra moist. They are best enjoyed within a few days, stored in the refrigerator.
What You Need for Cream Cheese Swirl Pumpkin Muffins
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons pumpkin pie spice (or cinnamon, nutmeg, ginger, cloves)
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup melted unsalted butter or vegetable oil
- 1 teaspoon vanilla extract
- For the Cream Cheese Swirl:
- 4 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 tablespoon milk or cream
- 1/2 teaspoon vanilla extract
⏱️ Time: 40 minutes🍽️ Yields: 12 muffins
How to Make Cream Cheese Swirl Pumpkin Muffins
Step 1: Prepare Muffin Batter
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt. In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, melted butter (or oil), and vanilla extract until smooth. Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
Step 2: Make the Cream Cheese Swirl
In a small separate bowl, beat the softened cream cheese, granulated sugar, milk (or cream), and vanilla extract until smooth and creamy.
Step 3: Assemble and Bake
Spoon the pumpkin muffin batter into the prepared muffin cups, filling each about two-thirds full. Drop small dollops of the cream cheese mixture on top of each muffin batter. Use a toothpick or small knife to gently swirl the cream cheese into the pumpkin batter. Bake for 5 minutes at 400°F, then reduce the oven temperature to 375°F (190°C) and continue baking for another 15-18 minutes, or until a toothpick inserted into the pumpkin part of the muffin comes out clean.
📝 Final Note on Cream Cheese Muffins
Due to the cream cheese, store these muffins in an airtight container in the refrigerator. They taste great slightly warmed up!