11 Best Pumpkin Muffin Recipes
Pumpkin muffins are perfect for fall but honestly taste good any time of year. The canned pumpkin makes them super moist and they stay fresh longer than most other muffins. These 11 recipes give you lots of options from basic to fancy versions. Most pumpkin muffins freeze really well too, so you can make a big batch when you have time and enjoy them later.
1. Classic Pumpkin Spice Muffins
These are the standard pumpkin muffins everybody loves. They’ve got that perfect blend of cinnamon, nutmeg, and cloves that makes your kitchen smell amazing. The pumpkin keeps them so moist they don’t need anything fancy added. You can mix these up in one bowl which means less dishes to wash. Perfect for busy weekday mornings or when you want something comforting.
2. Pumpkin Cream Cheese Swirl Muffins
These look way fancier than they are to make. You just put a spoonful of sweetened cream cheese on top of the batter and swirl it with a toothpick. The cream cheese gets all melty inside and makes a nice contrast to the spiced pumpkin. The trick is not to overmix the swirl – just a couple quick passes with the toothpick does it. Great for impressing people at breakfast without much extra work.
3. Streusel-Topped Pumpkin Muffins
The crunchy streusel topping on these is what makes them special. It’s got brown sugar, butter, and sometimes oats or nuts mixed in. The contrast between the soft muffin and the crunchy top is so good. Making streusel only takes like 5 minutes extra but makes these taste like they’re from a fancy bakery. These hold up well for a couple days on the counter.
4. Chocolate Chip Pumpkin Muffins
Pumpkin and chocolate might sound weird together but trust me, it works really good! The chocolate chips get all melty while the muffins are warm. Kids who might turn up their nose at plain pumpkin muffins will gobble these up. Use mini chocolate chips if you want the chocolate more spread out or regular ones for bigger chocolate pockets. Great for lunchboxes or after-school snacks.
5. Whole Wheat Pumpkin Oat Muffins
These are sturdier and more filling than regular muffins. The whole wheat flour and oats add fiber but the pumpkin keeps them from getting dry like some healthy muffins do. They’re not as sweet as most muffins which makes them better for everyday breakfasts. My dad doesn’t normally like “healthy” stuff but he’ll eat these no problem. Good for busy mornings when you need something that’ll keep you full.
6. Pumpkin Apple Muffins
Adding diced apples to pumpkin muffins gives you little bursts of fruity flavor and extra moisture. The apples can be any kind, whatever you got lying around. Some recipes have you cook the apples first but I think it’s fine to just dice them small and throw them in raw. The combo of fall flavors makes these perfect for October when you got lots of apples and pumpkins everywhere.
7. Maple Glazed Pumpkin Muffins
The maple glaze on top of these makes them taste kinda like a donut. Its just maple syrup mixed with powdered sugar but it takes these from basic to special. The glaze soaks in a little bit and makes the tops sticky and sweet. These are perfect for weekend brunch or when you want something that feels like a treat but isn’t as heavy as cake.
8. Pecan Pumpkin Muffins with Brown Sugar Topping
The pecans in these add a nice crunch and nutty flavor that goes perfect with pumpkin. The brown sugar topping gets all caramelized in the oven and makes the tops extra special. Some recipes have you toast the pecans first which is worth the extra step for the flavor. These are substantial enough to be breakfast but sweet enough for dessert too.
9. Gluten-Free Pumpkin Muffins with Almond Flour
These don’t taste like “alternative” muffins – they’re just good muffins that happen to be gluten-free. The almond flour makes them super moist and gives them a slight nutty flavor that works good with the pumpkin. They don’t rise as much as regular muffins but that’s OK. Great for when you got friends with different diets coming over for brunch.
10. Pumpkin Cranberry Muffins
The tart cranberries in these balance out the sweetness of the pumpkin batter. You can use fresh cranberries when there in season or dried ones the rest of the year. The red berries look pretty against the orange muffin which makes these nice for Thanksgiving morning or Christmas brunch. These are a good way to use up leftover cranberries from holiday cooking.
11. Pumpkin Chai Spice Muffins
These use chai spices instead of just regular pumpkin spice which gives them a more complex flavor. They got cardamom and ginger along with the usual cinnamon which makes them taste different than regular pumpkin muffins. If you’re tired of the same old pumpkin spice everything, these are a nice change. They go perfect with a cup of coffee or actual chai tea on cold mornings.