Fall is here, and I know many of you are looking for cozy recipes. There’s nothing quite like a warm pumpkin muffin to start your day or enjoy as a treat. I love baking with pumpkin this time of year!
I’ve put together a collection of my favorite pumpkin muffin recipes for you. From classic combinations to exciting new flavors, I’m sure you’ll find a pumpkin muffin that you will want to bake right away. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Apple Cinnamon Muffins for Fall Baking
- 2. Pumpkin Cheesecake Muffins with Cream Cheese Filling
- 3. Pumpkin Oreo Muffins
- 4. Pumpkin Snickerdoodle Muffins
- 5. Pumpkin White Chocolate Chip Muffins
Pumpkin Apple Cinnamon Muffins for Fall Baking
These pumpkin muffins combine the best flavors of autumn. You get sweet pumpkin, crisp apple, and warm cinnamon in every bite. They are perfect for a cozy morning or an afternoon snack.
Key Ingredients & Tips
- Pumpkin Puree: Make sure you use plain pumpkin puree, not pumpkin pie filling. The pie filling has added spices and sugar that will change the final taste.
- Apple Choice: Firm apples like Granny Smith or Honeycrisp hold their shape well when baked. Peel and chop them into small pieces so they mix evenly.
- Cinnamon Boost: A little extra cinnamon sugar sprinkled on top before baking adds a lovely crunch and extra spice flavor.
What You Need
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup pumpkin puree
- 1 large egg
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup chopped apple (about 1 medium apple)
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Mix Dry Ingredients
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or spray with non-stick spray. In a large bowl, mix together the flour, both sugars, baking powder, baking soda, cinnamon, nutmeg, and salt until everything is combined.
Step 2: Combine Wet and Dry
In a separate medium bowl, whisk the pumpkin puree, egg, milk, and oil until smooth. Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are fine. Fold in the chopped apples.
Step 3: Bake the Muffins
Divide the batter evenly among the 12 muffin cups. Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the tin for a few minutes before moving them to a wire rack.
📝 Final Note
These muffins stay fresh for 2-3 days at room temperature in an airtight container. You can also freeze them for longer storage.
Pumpkin Cheesecake Muffins with Cream Cheese Filling
These muffins combine the warm flavor of pumpkin with a creamy, sweet cheesecake swirl. They are a delightful treat that will impress anyone you share them with. The rich filling makes them extra special.
Key Ingredients & Tips
- Cream Cheese: Use full-fat block cream cheese for the best texture in your filling. Make sure it’s softened to room temperature for a smooth mix.
- Pumpkin Pie Spice: This blend of spices is perfect for pumpkin baking. You can use a store-bought mix or make your own with cinnamon, nutmeg, ginger, and cloves.
- Filling Placement: Don’t overfill the muffin cups. Add a spoonful of batter, then a dollop of cream cheese filling, and top with more batter. This helps the filling stay centered.
What You Need
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup pumpkin puree
- 1 large egg
- ¼ cup milk
- ¼ cup melted butter or vegetable oil
- For the Cream Cheese Filling:
- 4 oz cream cheese, softened
- ¼ cup granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Prepare Filling and Batter
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. First, make the cream cheese filling: beat softened cream cheese with sugar, egg yolk, and vanilla until smooth. Set aside. In a large bowl, whisk together flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. In another bowl, mix pumpkin puree, egg, milk, and melted butter.
Step 2: Assemble Muffins
Pour the wet ingredients into the dry ingredients and stir until just combined. Fill each muffin liner about halfway with pumpkin batter. Spoon a dollop of cream cheese filling into the center of each muffin. Top with the remaining pumpkin batter, covering the cream cheese.
Step 3: Bake and Cool
Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the pumpkin part comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
Store these cheesecake-filled muffins in an airtight container in the refrigerator for up to 3 days because of the cream cheese filling.
Pumpkin Oreo Muffins
If you love Oreos, you need to try these pumpkin muffins! They feature a classic pumpkin flavor with chunks of crunchy Oreo cookies throughout. It’s a fun and unexpected pairing that works so well.
Key Ingredients & Tips
- Oreo Cookies: Crush your Oreos into pieces, not a fine powder. You want distinct chunks to get that classic cookie crunch and flavor in every bite of muffin.
- Gentle Folding: When you add the crushed Oreos to the batter, fold them in gently. Overmixing can crush them too much and also make your muffins tough.
- Top with More: Save a few crushed Oreos to sprinkle on top of the muffins before baking. This adds a pretty visual and an extra crunchy topping.
What You Need
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup pumpkin puree
- 1 large egg
- ½ cup milk
- ¼ cup melted butter
- 1 cup crushed Oreo cookies
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Prep Oven and Dry Mix
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, combine the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. Make sure everything is mixed well.
Step 2: Combine Wet and Dry
In a separate medium bowl, whisk together the pumpkin puree, egg, milk, and melted butter until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Then, gently fold in the crushed Oreo cookies.
Step 3: Bake Muffins
Divide the batter evenly among the prepared muffin cups. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the muffin tin for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These muffins are best enjoyed fresh, but you can store them in an airtight container at room temperature for up to 3 days.
Pumpkin Snickerdoodle Muffins for Cozy Mornings
These pumpkin muffins have the classic cinnamon-sugar topping of a snickerdoodle cookie. They are soft, perfectly spiced, and comforting. You will love the sweet crunch on top!
Key Ingredients & Tips
- Cream of Tartar: This ingredient is key for the classic snickerdoodle taste and texture. Don’t skip it in the muffin batter if you want that true flavor.
- Cinnamon Sugar Topping: Make sure to coat the tops of the muffins generously with the cinnamon sugar mixture before baking. This creates the signature snickerdoodle crackly crust.
- Room Temperature Ingredients: Having your egg and milk at room temperature helps them mix better with the other ingredients, leading to a smoother batter.
What You Need
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp cream of tartar
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp salt
- 1 cup pumpkin puree
- 1 large egg
- ½ cup milk
- ¼ cup melted butter
- For the Topping:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Prep and Dry Mix
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, and salt. Make sure these dry ingredients are well combined.
Step 2: Make Batter and Add Topping
In a separate medium bowl, whisk the pumpkin puree, egg, milk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix. Divide the batter into the muffin cups. In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle this mixture generously over the top of each muffin.
Step 3: Bake and Cool
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and crackly. Let them cool in the muffin tin for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
These muffins are best served warm, but they store well in an airtight container at room temperature for up to 3 days.
Pumpkin White Chocolate Chip Muffins
These pumpkin muffins are a delightful blend of warm pumpkin spice and sweet white chocolate chips. The white chocolate melts slightly, adding a creamy texture. They are a wonderful sweet treat.
Key Ingredients & Tips
- White Chocolate Chips: Use good quality white chocolate chips for the best flavor. You can also chop a white chocolate bar if you prefer larger chunks.
- Don’t Overmix: When adding the chocolate chips, fold them in gently. Overmixing will make your muffins tough and can break up the chips too much.
- A Touch of Orange Zest: A little bit of orange zest in the batter can brighten the pumpkin flavor and pair nicely with the white chocolate.
What You Need
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 tsp baking powder
- ½ tsp baking soda
- 1 ½ tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup pumpkin puree
- 1 large egg
- ½ cup milk
- ¼ cup melted butter or vegetable oil
- 1 cup white chocolate chips
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make It
Step 1: Prepare Dry Ingredients
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, whisk together the flour, both sugars, baking powder, baking soda, pumpkin pie spice, and salt. Ensure all dry ingredients are evenly distributed.
Step 2: Mix Wet Ingredients and Combine
In a separate medium bowl, whisk together the pumpkin puree, egg, milk, and melted butter or oil. Pour these wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix. Fold in the white chocolate chips.
Step 3: Bake until Golden
Divide the muffin batter evenly among 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 in the tin for a few minutes before transferring them to a wire rack to cool completely.
📝 Final Note
These muffins are a wonderful addition to any breakfast or brunch. Store them in an airtight container at room temperature for up to 3 days.