Fluffy Pumpkin Muffins – Looking for the perfect cozy fall treat? These Fluffy Pumpkin Muffins are everything you need. Soft, warm, and packed with that perfect pumpkin spice flavor. They’re quick to make, easy to love, and ready in just 35 minutes. So whether it’s breakfast, snack time, or a grab-and-go treat, these muffins will hit the spot every time. And with that fluffy texture? You’ll be hooked after the first bite!
The first time I made these muffins, it was one of those days where I just needed something comforting. You know what I mean, right? My husband was all about pumpkin-flavored everything, and my kid was in full-on muffin mode. So I thought, why not combine both and see what happens? Let me tell you, the smell in my kitchen while they baked was amazing. My husband grabbed one while they were still warm (typical), and my little one couldn’t even wait for them to cool down. The verdict? They were gone before I knew it. Now, they’ve become a regular in our house during fall, and I’m pretty sure they’ll be a hit in yours too.
What makes this Fluffy Pumpkin Muffins truly special?
These muffins are ridiculously easy to make, but they taste like something you spent way more time on. They’re soft, fluffy, and perfectly spiced with cinnamon and pumpkin pie spice. Plus, they aren’t overly sweet, which means you can enjoy them for breakfast or as a light snack. You could even dress them up with chocolate chips or nuts if you’re feeling fancy. And that golden top that springs back when you touch it? Perfection. So if you’re looking for a simple yet delicious fall recipe, these muffins have your name all over them.
What You Need To Make This Fluffy Pumpkin Muffins Recipe?
Pumpkin Puree: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. It’s all about the pumpkin flavor here, and the puree gives these muffins that perfect moisture and richness. Plus, it makes you feel like you’re getting a little extra dose of fall in every bite, right?
Melted Butter: Using melted butter in this recipe keeps the muffins super moist and rich. If you want to switch things up or make them a bit lighter, you could totally swap in some melted coconut oil instead. Either way, the butter (or oil) helps give that smooth, melt-in-your-mouth texture.
Pumpkin Pie Spice: This is the magic ingredient that makes these muffins taste like fall in every bite. It’s a blend of cinnamon, nutmeg, and cloves—basically, all the warm, cozy spices you crave. Don’t have it? You can easily make your own by mixing those spices together.
Brown Sugar: Brown sugar adds a deeper, richer sweetness than regular white sugar. It also helps keep the muffins soft and adds just the right amount of sweetness without being overpowering. Plus, that slight molasses flavor? So good with pumpkin.
Cinnamon: Extra cinnamon on top of the pumpkin spice? Yes, please. It just makes these muffins even more cozy and warm, giving that extra boost of flavor that everyone loves. You can never have too much cinnamon, especially when it comes to pumpkin recipes.
Steps To Make Fluffy Pumpkin Muffins:
Get the oven ready: First things first, preheat your oven to 350°F (175°C). Grab a muffin tin and grease 14 cups, or pop in some paper liners and give them a quick spray with cooking oil to keep things non-stick.
Mix the wet ingredients: In a big bowl, stir together the pumpkin puree, melted butter, brown sugar, water, eggs, and vanilla extract. You want everything to be well combined and smooth—this is your wet mixture.
Mix the dry ingredients: In a separate bowl, whisk together the flour, white sugar, pumpkin pie spice, salt, baking soda, cinnamon, and baking powder. Once that’s all blended, pour the dry ingredients into the bowl with the wet ingredients.
Bring it together: Stir everything until just combined. Don’t overmix it—stop as soon as the flour disappears into the batter. We’re going for light and fluffy muffins here!
Fill the muffin cups: Spoon the batter into your prepared muffin cups, filling each one about ¾ full. No need to be too precise—just eyeball it!
Bake: Pop the muffins into the oven and bake for 25-30 minutes. You’ll know they’re done when the tops are lightly golden and spring back when you press them gently. Let them cool in the pan for a few minutes before transferring to a rack.
Tip:
Want to get even fluffier muffins? Here’s a little trick: don’t overmix the batter. As tempting as it is to keep stirring, stop as soon as the dry ingredients are just combined with the wet ones. Overmixing can lead to denser muffins because it activates the gluten in the flour, making them tougher. And, if you want to get an extra dome shape on top, let your batter sit for about 5-10 minutes before baking. This allows the baking powder and soda to start doing their thing, giving the muffins a nice rise in the oven. Oh, and one last thing—use a scoop to fill the muffin cups evenly. It’ll save you time and make sure all your muffins come out the same size!
Frequently Asked Questions:
Can I freeze these muffins?
Yes, absolutely! These muffins freeze really well. Once they’re completely cooled, wrap each one tightly in plastic wrap or pop them in a freezer bag. They’ll stay fresh for up to three months. When you’re ready to enjoy, just let them thaw at room temperature or warm them up in the microwave for 20-30 seconds.
Can I use whole wheat flour instead of all-purpose flour?
Yep, you can! If you want to make them a bit healthier, feel free to substitute whole wheat flour for the all-purpose flour. Just know that the texture will be a little denser. You could also do half whole wheat, half all-purpose to keep a good balance between fluffiness and fiber.
What mix-ins work well with these muffins?
So many options! You can toss in chocolate chips, chopped nuts (like walnuts or pecans), or even dried cranberries for a bit of texture and extra flavor. About ½ cup of any mix-in should do the trick. It’s a great way to add a little something extra to your muffins.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Fluffy Pumpkin Muffins
Ingredients
- Cooking spray
- 1 15 oz can pumpkin puree
- ¾ c melted butter
- ¾ c brown sugar
- ¼ c water
- 2 large eggs
- 1 tsp vanilla extract
- 1¾ c all-purpose flour
- ½ c white sugar
- 2 tsp pumpkin pie spice
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp baking powder
Instructions
- First, gather all your ingredients and preheat the oven to 350°F (175°C). You’ll want to grease 14 muffin cups or line them with paper liners, then give them a light spray with cooking oil just to be safe.
- In a large bowl, mix together the pumpkin puree, melted butter, brown sugar, water, eggs, and vanilla extract until everything is smooth and well blended.
- In a separate bowl, whisk together the flour, white sugar, pumpkin pie spice, salt, baking soda, cinnamon, and baking powder. Once that’s combined, slowly add it to the pumpkin mixture. Stir everything together until it’s fully mixed—no flour clumps left!
- Now, spoon the batter into your prepared muffin cups, filling each about ¾ of the way full.
- Pop the muffins into the oven and bake for 25-30 minutes. You’ll know they’re ready when the tops are lightly golden and spring back when you give them a gentle press.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
