These fresh Pumpkin Muffins are flavored with warm spices and topped with pumpkin seeds for a delicious fall treat!
Moist, flavorful, and not too sweet, these pumpkin muffins check off all the boxes for what I love in fall baking.
It’s a great opportunity for using fresh pureed pumpkin (though you could use canned too), and baking with the classic combination of cinnamon, nutmeg, allspice, and ginger.
These muffins make the house smell amazing when you bake them!
We use half whole wheat flour in this recipe, to give the muffins a more interesting flavor and make it a little healthier.
Because this is technically a “quick bread” like Banana Bread where we don’t want to develop gluten, it’s fine to use some whole wheat flour here.
A little bit of molasses also adds a complexity of flavor and a nice dark color too.
Best of all, these muffins are SO moist. I can’t stand dry muffins, and have made sure that ALL of my muffin recipes, from Chocolate Muffins to Lemon Poppy Seed Muffins to Blueberry Muffins really deliver when it comes to texture!
How to Make It:
Combine all purpose flour in a bowl with ground cinnamon, ginger, nutmeg, and allspice:
This will give us that classic pumpkin spice aroma that we want in pumpkin baked goods!
In another bowl, combine the wet ingredients, which are oil, brown sugar, and molasses:
Add a couple eggs to the party:
Then whisk to combine well.
Add fresh pumpkin puree and a little vanilla extract:
You can use canned pumpkin as well, but as I covered in this fresh pumpkin vs canned pumpkin post, I find fresh pumpkin to be SO much better.
Mix the wet and dry ingredients together in batches, along with buttermilk, then divide evenly into 12 muffin cups.
Sprinkle some pumpkin seeds and crunchy turbinado sugar on top before sending it into the oven:
Twenty minutes later, you’re in business!
Pumpkin Roll cake is another of my favorite fall baked treats. Enjoy!
More Pumpkin Treats:
- Homemade Pumpkin Butter
- Pumpkin Chip Gingersnap Cookie Ice Cream
- Pumpkin Spice Caramels
- Brown Butter Pumpkin Spice Doughnuts
How to store pumpkin muffins: Let cool completely, then store at room temperature for up to 3 days, or in the freezer for up to 2 months.
- 5 oz by weight all purpose flour (1 cup, measured)
- 5 oz by weight whole wheat flour (1 cup, measured)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground allspice
- 3/4 cup packed dark brown sugar
- 3 tbsp dark molasses (I used blackstrap molasses)
- 1/4 cup neutral oil*
- 2 large eggs
- 1 cup fresh pumpkin puree (canned is okay too)
- 1 tsp vanilla extract
- 3/4 cup buttermilk**
- pumpkin seeds for garnish
- turbinado sugar for garnish, optional
- Preheat the oven to 400 degrees F. Line a 12 cup muffin pan with paper liners.
- In a large bowl, whisk together both flours, baking soda, salt, cinnamon, ginger, nutmeg, and allspice.
- In another large bowl, whisk to combine the sugar, molasses, oil, and eggs. When you stop whisking, there should be a bit of frothiness on top of the wet ingredients.
- Add the pumpkin and vanilla extract, and whisk to combine.
- Before we get into mixing everything together, remember that you want to whisk/stir as little as possible for these muffins. If you whisk too much, it will make the muffins tough because of gluten development. Lumps are okay.
- Whisk half the flour mixture into the wet ingredients, then whisk in half the buttermilk. Repeat with the other half of the flour, then the rest of the buttermilk (doing this in bursts lets the wet ingredients incorporate everything well).
- When the batter is combined, evenly divide it between the muffin cups. Every cup should be full to the top.
- Sprinkle the tops with pumpkin seeds and turbinado sugar, if using, and bake for 18-20 minutes. They are done when the tops are springy in the center (you can also check that a toothpick inserted into the center comes out without any raw batter).
- Let the muffins cool, then enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated September 2018. Originally published September 2014.
24 Comments on “Pumpkin Muffins”
Can the dark sugar be substituted with golden sugar?
These are easy & delicious! I make these for my Inn guests when pumpkin is in season. Rave reviews on these!!
Super yummy – have a gingerbread taste and texture. Plus the look so nice.
So glad to hear that!!
Just made the pumpkin muffins – very moist and not too sweet!
Awesome, glad they were just right for you, Maria!
How can I print this recipe?
Hi Maria, if you look at the upper right corner of the recipe box you will see a ‘print’ button.
These are beautiful! I love the contrast of dark brown with the bright green seeds. Lovely recipe!
I’m definitely all about the pumpkin this time of year — and I could definitely see myself grabbing one of these on my way into work in the morning! Would be a welcome addition to breakfast!
Love the recipe. Can you give me some advice, how can you tell when a pumpkin is ripe. I am trying to make pumpkin puree for this recipe.
Hi Giselle, I think more or less you’re at the mercy of the pickers unless you’re growing your own, but I did find some tips here: http://www.gardeningknowhow.com/edible/vegetables/pumpkin/how-to-tell-when-pumpkins-are-ripe.htm
Oh my goodness, these look absolutely stunning. I have to make these ASAP….’cause I’m with you, pumpkin is just too good to pass up in any shape or form!
Thanks Myrtle! Hope you enjoy them =)
YUM! These muffins look delicious!!
Can’t wait to try these! Love all your recipes! Joanne, you folks should move to San Diego! It’s so beautiful there and heard that they were voted to have the best weather year round! :-). Good luck on your travels!
Oh and forgot to say! That I absolutely love pumpkin and it’s one of my favorite things about fall! I drive my boyfriend nurts because I’ll eat everything pumpkin :-p. Would you happen to have a DIY pumpkin spice latte recipe? I’ve tried some and it didn’t turn out as I had hoped. Thanks so much!
Hi Kelsi, I’ve made my own lattes before, but haven’t tried pumpkin spice. I’m definitely going to experiment!
THANK YOU THANK YOU THANK YOU!!!!!!!!!! GOIN TO BAKE RIGHT NOW:))
Haha, awesome. Hope you liked them Agnes!
Those look fantastic, delicious and really quite cute. Great 🙂
After you weigh the pros and cons of the different cities and get ready to move to San Diego, let me know and I’ll show you the area. We moved here 30 years ago and love it. Average temperature 70-80 most of the year but we do have 4 seasons. The leaves that should show color in the fall do and then drop. But the chill in the air is only 50-60. No snow to shovel and the Navy presence is welcomed and large. And then there’s the ocean…..and great restaurants….parks…..missions…..hiking trails…..sunsets you won’t believe or forget….if you DO miss snow, we get snow in our surrounding mountains and you can pick your own apples. Plenty to see and do in San Diego. Welcome to the best coast!
Thanks so much for your comment! San Diego is one of our top choices. If we ask for it, I’m not sure we’ll get it, as I’m sure others we are competing with want it too. It sounds amazing!!!
The love the dark color the Molasses give these! They sound awesome and look awesome too! Can’t get enough pumpkin right now! 🙂