Pumpkin Breakfast Muffins

Name: Pumpkin Breakfast Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup canned pumpkin puree; 1/2 cup vegetable oil; 1 cup brown sugar; 2 large eggs; 1 1/2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/4 teaspoon ground ginger; 1/2 cup walnuts or pecans (optional); 1/2 cup chocolate chips (optional)

Highlighted under: Sweet Baking Studio

I absolutely love starting my day with these Pumpkin Breakfast Muffins! They combine the warm flavors of pumpkin and spices, making breakfast feel like a special treat. The best part is how easy they are to make; in just about 30 minutes, you can whip up a batch that fills your kitchen with an irresistible aroma. They're perfect for those busy mornings or a cozy weekend brunch. Trust me, once you try them, these muffins will become a go-to recipe for the fall and beyond.

Created by

Ainsley Harper

Last updated on 2026-02-10T19:55:36.405Z

When I first tried making pumpkin muffins, I was amazed at how simple it was to transform a can of pumpkin puree into something so delicious. I decided to add a touch of nutmeg and cinnamon for that extra warmth, setting it apart from typical breakfast fare. Each bite is a cozy hug, even on the busiest mornings.

One specific tip I learned is to not overmix the batter; a few lumps are totally fine for achieving the perfect moist texture. These muffins freeze beautifully too, so I often make a double batch for those mornings when I need a quick grab-and-go breakfast!

Why You'll Love These Muffins
Moist and flavorful with the perfect blend of fall spices
Quick to whip up, making them ideal for busy mornings
Healthier option for breakfast packed with fiber and nutrients

Why Pumpkin is the Star Ingredient

Pumpkin is not only delicious, but it also brings a wealth of nutritional benefits to these muffins. It's high in fiber, making it a great choice for digestive health, and it contributes to a moist texture that enhances the overall eating experience. The natural sweetness of pumpkin means you can use less sugar compared to other muffin recipes, leading to a healthier breakfast option without compromising on taste.

Additionally, pumpkin is rich in vitamins A and C, which are essential for immune support and skin health. By incorporating pumpkin into your breakfast routine, you can give yourself a nutritious boost while enjoying the warm, comforting flavors that fall brings.

Baking Tips for Perfect Muffins

To achieve the best results with these Pumpkin Breakfast Muffins, it’s essential to measure your ingredients accurately. I recommend using the spoon and level method for the flour—spoon it into your measuring cup and scrape off the excess. This prevents the muffins from becoming too dense, ensuring they rise beautifully and have a light texture.

Another key tip is to avoid overmixing the batter. It’s okay if a few lumps remain; this will encourage the muffins to be tender. Overmixing can lead to tough texture because it develops the gluten in the flour. Aim for a batter that is just combined for the best outcome.

Variations and Storage Ideas

You can easily customize these Pumpkin Breakfast Muffins to suit your tastes. Consider adding dried fruits like cranberries or raisins for a sweet and chewy texture, or swap the nuts for seeds if you're looking for a nut-free option. Experimenting with spices is also fun; try adding a pinch of cloves or allspice for a deeper flavor profile.

For storage, let the muffins cool completely, then store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag. They can be reheated in the microwave or oven—just a few seconds in the microwave will bring back their fresh-baked quality.

Ingredients

Gather all your ingredients before you start for a smooth baking experience.

Ingredients for Pumpkin Breakfast Muffins

1 cup canned pumpkin puree
1/2 cup vegetable oil
1 cup brown sugar
2 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup walnuts or pecans (optional)
1/2 cup chocolate chips (optional)

Ensure everything is mixed well before pouring into muffin tins.

Instructions

Preheat your oven and prepare your muffin tin before you start mixing the ingredients.

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.

Mix Wet Ingredients

In a large bowl, mix the pumpkin puree, vegetable oil, brown sugar, and eggs until well combined.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, and ginger.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing.

Add Nuts/Chocolate Chips

Fold in the walnuts or pecans and chocolate chips if you’re using them.

Fill Muffin Tin

Spoon the batter evenly into the prepared muffin tin, filling each cup about 2/3 full.

Bake

Bake in the preheated oven for 20 minutes, or until a toothpick comes out clean from the center of a muffin.

Cool

Remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring to a wire rack.

Enjoy your muffins warm or store them in an airtight container for later.

Pro Tips

For an added twist, try substituting half of the all-purpose flour with whole wheat flour for extra nutrition!

Troubleshooting Common Issues

If your muffins come out dense, it could be due to too much flour or overmixing. Ensure you're not packing the flour into the cup and mix just until combined. If they aren't rising, check that your baking soda is fresh and the oven is properly preheated; inaccuracies in temperature can hinder the leavening process.

On the flip side, if they domed too much or had a cracked top, it might be due to an excessively hot oven. Consider using an oven thermometer to verify the temperature and adjust accordingly for even baking.

Serving Suggestions

These Pumpkin Breakfast Muffins pair beautifully with a spread of cream cheese or a dab of butter. For a special touch, drizzle a simple glaze made from powdered sugar and milk over the tops after they cool. This adds an extra layer of sweetness that'll make them tantalizing for breakfast or brunch.

Consider serving them alongside a warm beverage, such as spiced chai tea or a pumpkin spice latte, to enhance that fall atmosphere. They also make for a delightful snack during the day—easy to grab and packed with nutrients!

Questions About Recipes

→ Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. Just make sure to puree it and drain excess moisture.

→ How do I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.

→ Can I make these muffins gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend.

→ What can I add for variation?

You can add raisins, cranberries, or different spices like cloves for a twist!