These soft, tender pumpkin muffins are the perfect breakfast to wake up to in the fall.
They’re easy to makeyou don’t even need a mixer.
They’re delicately spiced with warm notes of clove, cinnamon, and nutmeg.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
We share more on that below.
Learn how to make pumpkin muffins, and enjoy them all fall (and perhaps even in winter).
This pumpkin muffins recipe can be made with a whisk.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Do not overmix the batter, or the muffins will be dry.
Once the dry ingredients are folded into the wet, stop mixing.
You want to mix this batter until just combined, no more.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
That’s why we also recommend mixing by hand rather than using a mixer.
Variations for Pumpkin Muffins
Feel like adding something to your pumpkin muffins?
OurPumpkin Cream Cheese Swirl Muffinshave a creamy topping on each one.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Instead of turbinado sugar, use a mixture of sugar and cinnamon like we did for theseSugar-And-Pumpkin Spice Muffins.
More Pumpkin Favorites
Have leftover pumpkin puree or want more great pumpkin recipes?
Make muffin batter:
Fold flour mixture into pumpkin mixture with a spatula.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let cool in pans 5 minutes, then remove to cooling racks to cool completely.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
