The air is crisp, and autumn flavors are calling! I know you’re looking for comforting, warm treats to make your home smell amazing. Nothing says fall quite like pumpkin, and these pumpkin muffin recipes are just what you need.
I’ve gathered my favorite pumpkin muffin ideas, from classic combinations to fun new takes. Each one is simple to make and perfect for breakfast, a snack, or even a light dessert. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Almond Flour Muffins – A Healthier Treat
- 2. Delightful Pumpkin Carrot Muffins
- 3. Bright Pumpkin Cranberry Muffins for Fall
- 4. Decadent Pumpkin Nutella Swirl Muffins
- 5. Sweet and Salty Pumpkin Salted Caramel Muffins
Pumpkin Almond Flour Muffins – A Healthier Treat
These pumpkin muffins are a great way to enjoy fall flavors with a lighter touch. Made with almond flour, they offer a slightly different texture and a nutty flavor that I really enjoy.
Key Ingredients & Tips for Almond Flour Muffins
- Almond Flour Choice: Use blanched, superfine almond flour for the best texture in these muffins. It helps make them lighter and adds a subtle richness.
- Pumpkin Puree vs. Pie Filling: Always use 100% pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices that you might not want here.
- Spice Mix: A combination of cinnamon, nutmeg, and ginger brings out that perfect pumpkin taste without being too strong.
What You Need for Pumpkin Almond Flour Muffins
- 1 ½ cups almond flour
- ½ cup canned pumpkin puree
- 2 large eggs
- ¼ cup maple syrup or honey
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- ¼ cup oil (coconut or vegetable)
- Pinch of salt
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Almond Flour Muffins
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well so your muffins don’t stick.
Step 2: Mix Dry Ingredients
In a large bowl, mix together the almond flour, baking soda, baking powder, pumpkin pie spice, and a pinch of salt until everything is combined.
Step 3: Mix Wet & Combine
In a separate bowl, whisk the pumpkin puree, eggs, maple syrup, vanilla extract, and oil until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
Step 4: Bake the Muffins
Divide the batter evenly among the muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
Let these pumpkin almond flour muffins cool in the tin for a few minutes before moving them to a wire rack. They keep well in an airtight container for up to 3 days.
Delightful Pumpkin Carrot Muffins
Combine two favorite fall vegetables in one delicious muffin. These pumpkin carrot muffins are moist, flavorful, and a fantastic way to enjoy a little extra veggie goodness.
Key Ingredients & Tips for Carrot Muffins
- Grated Carrots: Finely grate your carrots for an even distribution and soft texture throughout the muffins. Freshly grated carrots always give the best results.
- Brown Sugar Sweetness: Using brown sugar adds a deep, molasses-like sweetness that pairs wonderfully with both pumpkin and carrot flavors.
- Optional Add-ins: Feel free to add chopped walnuts, pecans, or raisins for extra texture and flavor if you like.
What You Need for Delightful Pumpkin Carrot Muffins
- 1 ½ cups all-purpose flour
- ½ cup canned pumpkin puree
- 1 cup finely grated carrots
- ½ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ⅓ cup vegetable oil
- Pinch of salt
⏱️ Time: 38 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Carrot Muffins
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking soda, baking powder, cinnamon, nutmeg, and a pinch of salt.
Step 3: Mix Wet & Combine
In a separate bowl, whisk the pumpkin puree, eggs, and vegetable oil until smooth. Then, fold in the grated carrots. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 4: Bake the Muffins
Divide the batter evenly among the muffin cups. Bake for 22-27 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
These pumpkin carrot muffins are extra moist. Store them in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
Bright Pumpkin Cranberry Muffins for Fall
The tartness of cranberries cuts through the richness of pumpkin perfectly in these muffins. They are bright, festive, and wonderful for any autumn morning.
Key Ingredients & Tips for Cranberry Muffins
- Cranberry Choice: Both fresh and frozen cranberries work well here. If you’re using frozen, just add them directly to the batter without thawing first.
- Orange Zest Boost: A little bit of orange zest brightens the flavor and complements both the pumpkin and cranberry beautifully. I always add it!
- Mixing Gently: To keep your muffins soft and tender, mix the batter only until the ingredients are just combined. Overmixing can lead to tough muffins.
What You Need for Pumpkin Cranberry Muffins
- 1 ¾ cups all-purpose flour
- ½ cup canned pumpkin puree
- 1 cup fresh or frozen cranberries
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon ground cloves
- ½ cup melted butter or vegetable oil
- 1 teaspoon orange zest (optional)
- Pinch of salt
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Cranberry Muffins
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, cloves, and a pinch of salt. Give it a good whisk to mix everything.
Step 3: Mix Wet & Combine
In a separate bowl, whisk the pumpkin puree, eggs, and melted butter (or oil) until smooth. Gently fold in the cranberries and orange zest, if you’re using it. Add the wet ingredients to the dry mixture and stir until just moistened.
Step 4: Bake the Muffins
Fill each muffin cup about two-thirds full with batter. Bake for 20-25 minutes, or until golden brown and a toothpick comes out clean.
📝 Final Note
These pumpkin cranberry muffins freeze really well! Once completely cool, place them in a freezer-safe bag or container for up to 2 months.
Decadent Pumpkin Nutella Swirl Muffins
Here’s a happy combination of pumpkin spice and chocolate-hazelnut spread. Each of these pumpkin Nutella muffins has a lovely swirl of Nutella, making them an extra special treat.
Key Ingredients & Tips for Nutella Muffins
- Perfect Nutella Swirl: For a good swirl, warm the Nutella slightly in the microwave for a few seconds. Drop spoonfuls onto the batter in the muffin cups and gently swirl with a knife or toothpick.
- Pumpkin Spice Balance: A generous amount of pumpkin pie spice helps balance the sweetness of the Nutella. Don’t be shy with it!
- Buttermilk for Moisture: Buttermilk adds moisture and a slight tang, which improves the muffin’s texture and flavor. If you don’t have buttermilk, you can use regular milk mixed with a teaspoon of lemon juice or vinegar.
What You Need for Pumpkin Nutella Swirl Muffins
- 1 ½ cups all-purpose flour
- ½ cup canned pumpkin puree
- ½ cup Nutella
- ¼ cup granulated sugar
- ¼ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ cup buttermilk
- ⅓ cup melted butter
- Pinch of salt
⏱️ Time: 38 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Nutella Swirl Muffins
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, pumpkin pie spice, and a pinch of salt.
Step 3: Mix Wet & Combine
In a separate bowl, whisk the pumpkin puree, eggs, buttermilk, and melted butter. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4: Swirl & Bake
Fill each muffin cup about two-thirds full with batter. Drop a teaspoon of warm Nutella on top of each and use a toothpick to create a nice swirl pattern. Bake for 22-27 minutes, or until a toothpick inserted comes out clean.
📝 Final Note
For an extra gooey Nutella center, I recommend warming these muffins up slightly in the microwave before serving. So good!
Sweet and Salty Pumpkin Salted Caramel Muffins
These pumpkin muffins bring together the warm flavors of pumpkin with a delightful salted caramel surprise. It’s a truly special treat that’s easy to make at home.
Key Ingredients & Tips for Salted Caramel Muffins
- Caramel Sauce: You can use your favorite store-bought salted caramel sauce or make your own. Just make sure it’s thick enough to hold its shape in the muffin center.
- Prevent Sinking Caramel: To keep the caramel from sinking to the bottom, fill your muffin cups halfway with batter, add a dollop of caramel, then top with the remaining batter.
- Flaky Sea Salt Topping: A sprinkle of flaky sea salt on top before baking not only enhances the caramel flavor but also adds a beautiful visual touch.
What You Need for Pumpkin Salted Caramel Muffins
- 1 ¾ cups all-purpose flour
- ½ cup canned pumpkin puree
- ½ cup salted caramel sauce
- ¾ cup brown sugar, packed
- 2 large eggs
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons pumpkin pie spice
- ½ cup milk
- ⅓ cup vegetable oil
- Pinch of salt
- Flaky sea salt (for topping, optional)
⏱️ Time: 40 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Salted Caramel Muffins
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and a pinch of salt.
Step 3: Mix Wet & Combine
In a separate bowl, whisk the pumpkin puree, eggs, milk, and vegetable oil. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 4: Fill & Bake
Spoon about half the batter into each muffin cup. Place a teaspoon of salted caramel sauce in the center of each. Top with the remaining batter. Sprinkle with flaky sea salt if you like. Bake for 25-30 minutes, or until a toothpick comes out clean.
📝 Final Note
If you have extra salted caramel, a drizzle over the warm muffins right before serving is always a good idea! It makes them even more special.