5 Best Pumpkin Muffin Recipes to Make Your Day Better

A pumpkin muffin recipe is not easy to make, until now.

Because these recipes are usually tasty and healthy, it was time to find out which are the very best 5 that are not that complicated to make.

You don’t have to be a kitchen nerd to get around making these. They are easy to make in the shortest time possible.

Check out our list and let us know which one you think is the best.

1 – Pumpkin Crumb Cake Muffins

This list is starting out with a nice and easy recipe. Considering that you can enjoy it throughout the week, there shouldn’t a question your mind. You have to try this one.


  • 1 and 3/4 cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) canola or vegetable oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 and 1/2 cups pumpkin puree
  • 2 large eggs, at room temperature
  • 1/4 cup (60ml) milk, at room temperature

Crumb Topping:

  • 3/4 cup (94g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 teaspoon pumpkin pie spice
  • 6 Tablespoons (86g) unsalted butter, melted

Maple Icing (optional):

  • 1 and 1/2 cups (180g) confectioners’ sugar
  • 2 Tablespoons (30ml) pure maple syrup
  • 2 Tablespoons (30ml) milk

How to Make:

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. This recipe makes 15 muffins, so prepare a second muffin pan in the same manner. Set aside.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Set aside. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.
  3. Spoon the batter into liners, filling them almost full.
  4. Make the crumb topping: Whisk the flour, granulated sugar, brown sugar, and pumpkin pie spice together until combined. Stir in the melted butter until crumbs form. Spoon crumbs evenly on top of the batter and gently press them down into the batter so they’re snug.
  5. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21-22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan as you make the icing.
  6. Make the icing: Whisk all of the icing ingredients together until combined and smooth. Drizzle over muffins and serve warm.

Make ahead tip: For longer storage, freeze muffins (with or without icing) for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Top with icing before serving if needed.

2 – Kid Approved Pumpkin Muffins

Whether or not you have a kid at home, if one child loves a muffin, you can bet that all kids love it too. That means that even grown ups are loving it. Case in point, I love this recipe too.


  • 1 + ⅓ cup unbleached, all-purpose flour
  • 3 TBSP ground flax
  • ¾ tsp baking soda
  • ¾ tsp baking powder
  • ¾ tsp cinnamon
  • ¼ tsp salt
  • 2 large eggs
  • ½ cup milk
  • ¼ cup pure maple syrup
  • 3 TBSP butter, melted
  • 1 tsp pure vanilla
  • ½ cup pureed pumpkin

How to Make:

  1. Preheat oven to 350 degrees F.
  2. Line a muffin tin with parchment paper baking cups or spritz with your favorite oil spray. I used parchment liners for uber-easy cleanup and zero sticking!
  3. In a medium bowl, combine flour flax, baking soda, baking powder, cinnamon, and salt and mix.
  4. In a larger bowl, combine lightly beaten eggs with milk, maple syrup, melted butter, vanilla, and pumpkin. Whisk until
  5. Slowly sift the flour mixture into the egg mixture, using a fork to mix in a clockwise motion.
  6. Once the mixture is just combined, scoop into muffin cups, filling each about halfway.
  7. Bake at 350F on the center rack for approximately 14-16 minutes, inserting a toothpick into the center to check for a fluffy, full-cooked interior.
  8. Remove muffins from tray and allow to cool on a wire rack until they’re cool enough to eat.
  9. Dig in! Store remaining muffins wrapped on the counter for up to four days or in the freezer for a month. Enjoy!

3 – Healthy Chocolate Pumpkin Muffins

Adding a little sweet chocolate to the pumpkin muffins may sound unhealthy. However, this recipe is just the opposite. You can now make your pumpkin muffin healthier and sweeter with this recipe.


  • 1½ cup whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • ⅔ cup sugar (I used ½ cup stevia/sugar substitute)
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 15 ounce can pumpkin puree
  • 1 teaspoon vanilla
  • ⅓ cup skim milk
  • 1 egg beaten
  • 3-ounce container non-fat Greek yogurt
  • ½ cup miniature chocolate chips

How to Make:

  1. Preheat oven to 350 degrees F.
  2. Combine flour, cocoa powder, sugar, baking powder, baking soda, salt and cinnamon in a bowl.
  3. Stir pumpkin, vanilla, milk, egg, and yogurt into the dry mix.
  4. Fold in mini chocolate chips.
  5. Fill muffins tins lined with paper liners or coated with cooking spray about ⅔ full. (Tip: if using liners, give them a light spritz of cooking spray before filling with batter.)
  6. Bake for 20-25 minutes or until firm.
  7. Allow muffins to cool for 5 minutes and then remove to a wire rack to cool further.

4 – Pumpkin Cream Cheese Swirl Muffins

Cream cheese usually comes with a great deal of shame and regret after eating it. However, this recipe saves you that guilty feeling in your heart. Enjoy this recipe without any regrets today!


  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

How to Make:

  1. Preheat oven to 375°F. Place paper baking cups into muffin pan. Set aside.
  2. In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined. Set aside.
  3. In a large bowl, whisk together pumpkin, sugar and brown sugar.
  4. Beat in eggs, vegetable oil and vanilla extract. Slowly whisk in the flour mixture, until there are no lumps. Fill muffin tins 3/4 full.
  5. In a medium bowl, beat cream cheese until smooth. Add in sugar, egg yolk, and vanilla extract and beat until well combined.
  6. Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter. This will not look smooth, but it will bake up much prettier. (You can see exactly how I did this in the video above.)
  7. Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  8. I liked these best at room temperature or even slightly chilled! Store in an airtight container in the fridge.

5 – Chocolate Chip Pumpkin Muffins

We all love chocolate chips and mixing them with this pumpkin muffin recipe is exactly what you should try. It is a sweet recipe that is almost guaranteed to make your morning better. So, why not try it tomorrow?


  • 1 cup canned pumpkin
  • 2 eggs
  • ½ cup water
  • ½ cup unsalted butter, melted (but not hot)
  • 1¾ cups flour
  • ¼ teaspoon salt
  • 1⅓ cups sugar
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ginger
  • ¼ teaspoon ground cloves
  • 1-1/4 cup chocolate chips

How to Make:

  1. In a large bowl, mix together the pumpkin, eggs, water and melted butter with a whisk until well combined.
  2. In a medium bowl, combine the flour, salt, sugar, baking soda, baking powder, cinnamon, nutmeg, ginger and ground cloves and mix well.
  3. Add the dry ingredients to the wet ingredients and mix well until combined.
  4. Stir in the chocolate chips.
  5. Spray a cupcake tin with cooking spray and pour in the batter to each cup.
  6. Add a few extra chocolate chips to the top of each muffin (optional).
  7. Bake at 350F for 30 minutes, or until fully cooked (use toothpick test).
  8. Allow to cool for 5 minutes, then remove the muffins to a rack to cool.


These 5 pumpkin muffin recipes are the best of the best that we could recommend. Let us know in the comments down below if you have any other suggestions! We are happy to add them to our future lists!


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