Fall hits and it’s all about the pumpkin everything. Pumpkin spice lattes and all that aside, these pumpkin muffins are a true shout out to autumn. But they’re awesome year round, of course! If you LOVE pumpkin spice, this pumpkin muffin recipe is the seasonal kick start you need and they are super easy to make.
Easy and Versatile Pumpkin Muffin Recipe
This pumpkin muffin recipe is moist and cake-like, studded with pecans and smeared with a sweet cream cheese frosting. If the school or church is requesting fall festival bake sale items, this pumpkin muffin recipe is exactly what you need.
During the fall season you can find pumpkin goodies just about anywhere. But homemade treats are so much better than store-bought. Even if you’re a novice baker, these are simple to bake. You can make baked goods from scratch at home and this recipe is super easy to follow.
The batter uses pure pumpkin puree, straight from the can. No need to bake pumpkins (although I suppose you could!) And you don’t want to use canned pumpkin pie filling, so be sure to check the label. Just a few basic ingredients, pumpkin pie spices and a few minutes to mix them up and you’re good.
Fall Deliciousness, Inside and Out
While straight-up pumpkin muffins are delish, I like to add in my own creative touch. Chopped pecans are a must in my opinion. They add that nutty goodness that pairs nicely with the spices and moist texture of the cake. Other options could include chocolate chips or Craisins.
To keep your muffins moist and tender, use care when mixing. I always beat the heck out of the eggs and sugar. But once you add in the flour, you want to mix as minimally as possible. A gentle hand will ensure that your baked goods aren’t tough.
While you can certainly eat these muffins just as they are, I love the addition of cream cheese frosting on the top. For our Halloween movie night, I added colorful sprinkles to the top.
Baking Pumpkin Muffins from Scratch
This recipe includes a good amount of oil so you don’t need to grease the muffin tins or use paper cups. So long as you have a non-stick surface, these pumpkin muffins should slide right out after baking. I made both regular sized muffins and mini-muffins. Fill the tins up about 3/4 full with batter.
Use a toothpick to check for doneness, then cool on a wire baking rack. When cooled, smear each with a bit of the cream cheese icing to take the muffins over-the-top. Pure deliciousness!
Batch bake this pumpkin muffin recipe ahead, then freeze in zippered storage bags. Pop them out the night before you’re ready to serve. This pumpkin muffin recipe is a great breakfast idea for kids. If you plan to freeze the muffins, wait to frost them until after defrosting completely.
Serving This Pumpkin Muffin Recipe
We’ve served this pumpkin muffin recipe for dessert and after-school snack. My husband eats the bite-sized muffins with coffee in the morning for breakfast. I can’t think of a better way to start the day! They were a hit when we added colorful sprinkles for our Halloween movie night event.
Muffins can be stored in a zip close bag at room temperature or in the fridge. Muffins with icing should be stored in the refrigerator.
Easy Pumpkin Muffins with Cream Cheese Frosting
Moist pumpkin muffins with cream cheese frosting
- 4 eggs
- 1.5 cups sugar
- 1 cup vegetable oil
- 1 can (15 oz) pumpkin puree
- 2 cups all-purpose flour
- 2 tsp ground cinnamon
- 1/4 tsp ginger
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- Optional mix-ins. Choose one or a combination, up to 3/4 cup: Chopped pecans, chocolate chips or Craisins
- 6 ounces cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1-2 Tbsp milk
- Preheat oven to 350 degrees.
- Beat eggs and sugar together, 3-5 minutes.
- Slowly pour in oil while mixing.
- Add pumpkin puree and continue to blend well.
- Combine flour, baking powder, baking soda, salt and spices.
- Gradually add to pumpkin mix and stir only until combined. Stop to scrape sides if necessary.
- Gently add mix-ins if using, mixing only until combined.
- Bake 350 degrees; approximately 10-12 minutes for mini muffins, 15-18 minutes for regular sized muffins. Check for doneness with toothpick. Remove to baking rack to cool completely.
- To make icing: Beat softened cream cheese with softened butter until creamed. Add in sifted confectioners sugar. Drizzle with vanilla and some of the milk while mixing. Add more milk as needed until at the desired consistency. Store frosted muffins in the fridge.
Want More Baking Recipes?
- The Banana bread recipe from Disney parks is studded with nuts and can be made into muffins or a loaf.
- This Fruit-filled Cream Cheese Coffee Cake is a multi-layered breakfast or dessert, made unique with whatever flavor of preserves you use.
- Delightfully colorful and delicious, try these Double-decker Brownies with M&Ms when you want a sweet treat.
- Poppy Seed Bread with Lemon Glaze is light and lovely, especially great for serving at spring brunches.