Pumpkin Breakfast Muffins

Name: Pumpkin Breakfast Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12 muffins
Ingredients: 1 ½ cups all-purpose flour; 1 cup pumpkin puree; ¾ cup sugar; ½ cup brown sugar; ½ cup vegetable oil; 2 large eggs; 1 teaspoon baking soda; ½ teaspoon baking powder; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon cloves; ½ teaspoon salt

Highlighted under: Pastry Pleasures

I absolutely love starting my day with these Pumpkin Breakfast Muffins. They fill my kitchen with a cozy, warm aroma, making me feel right at home. The combination of pumpkin and spices is simply irresistible, and what’s even better is that they are moist and delicious. These muffins are perfect for a brisk autumn morning or any day when you crave a hint of sweetness. Plus, they’re easy to make, so you can whip up a batch and enjoy them fresh out of the oven in no time!

Created by

Eliza Thornton

Last updated on 2026-02-15T03:45:35.793Z

Making these muffins brings back wonderful memories of baking with my grandmother during fall. She always emphasized the importance of using fresh pumpkin puree, which truly makes a difference in flavor and texture. I experimented with various spices and ended up with the perfect blend of cinnamon, nutmeg, and cloves that reminds me of cozy sweater weather.

I also discovered that adding a bit of applesauce not only enhances the moisture but also keeps them light and fluffy. Trust me, these Pumpkin Breakfast Muffins will become a breakfast staple in your home as they are not just tasty but nutritious too!

Why You'll Love This Recipe
Deliciously spiced with autumn flavors
Moist texture that stays fresh for days
Nutritious and perfect for on-the-go breakfasts

Techniques for Perfect Muffins

When baking muffins, the mixing technique is crucial for achieving a light and fluffy texture. As you combine the wet and dry ingredients, it's essential to stir gently and stop as soon as the ingredients are just incorporated. Overmixing can lead to dense muffins, so look for a few lumps in the batter. This gentle approach ensures the muffins rise beautifully in the oven.

Using room temperature eggs can make a significant difference in the uniformity of your muffin batter. Cold eggs can cause the fat to solidify, leading to an uneven mixture. To bring eggs to room temperature quickly, simply place them in warm water for about 10 minutes before adding them to your wet ingredients.

Ingredient Substitutions and Variations

If you're looking to make this recipe healthier, consider substituting half of the all-purpose flour with whole wheat flour. This will add a nutty flavor and more fiber to your muffins without compromising too much on texture. You can also experiment with different sweeteners, like honey or maple syrup, adjusting the amount based on sweetness preference.

Adding mix-ins can elevate your Pumpkin Breakfast Muffins. Chopped nuts, such as walnuts or pecans, lend a delightful crunch and additional nutrients. You can also fold in chocolate chips for an indulgent twist or dried fruits like cranberries for a tangy flavor contrast. Just be mindful not to overload the batter, as it may affect baking time.

Ingredients

Gather these ingredients to create your delicious Pumpkin Breakfast Muffins:

Muffin Ingredients

1 ½ cups all-purpose flour
1 cup pumpkin puree
¾ cup sugar
½ cup brown sugar
½ cup vegetable oil
2 large eggs
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
½ teaspoon salt

Mix these ingredients well for the best results!

Instructions

Follow these steps to bake your muffins perfectly:

Preheat the Oven

Preheat your oven to 350°F (175°C) and line a muffin tin with muffin liners or grease it lightly.

Mix Wet Ingredients

In a large bowl, whisk together the pumpkin puree, vegetable oil, sugar, brown sugar, and eggs until smooth.

Combine Dry Ingredients

In another bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.

Combine Mixtures

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

Fill Muffin Tin

Spoon the mixture into the muffin tin, filling each cup about ⅔ full.

Bake

Bake in the preheated oven for about 20 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Enjoy your freshly baked muffins!

Pro Tips

For an extra touch, try adding chocolate chips or walnuts to the batter for added texture and flavor.

Make-Ahead and Storage Tips

These Pumpkin Breakfast Muffins can be made ahead of time, making them a perfect option for meal prep. You can prepare the batter the night before and refrigerate it. In the morning, just fill the muffin tins and bake fresh muffins to enjoy. Alternatively, baked muffins can be stored in an airtight container at room temperature for 2-3 days; just ensure they have cooled completely before sealing.

For extended storage, you can freeze the muffins. Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. They can be frozen for up to three months. To enjoy, simply thaw in the refrigerator overnight or pop them in the microwave for a quick warm-up; they’ll taste just like fresh!

Serving Suggestions

These muffins are delicious on their own, but you can also enhance your breakfast experience by serving them with a dollop of Greek yogurt or a smear of cream cheese. The tanginess of the yogurt balances the sweetness of the muffins beautifully. For an extra touch, a sprinkle of cinnamon on top can elevate the flavors even further.

Pair these muffins with a warm drink like spiced chai or herbal tea for a comforting autumn breakfast. They also make a great snack or dessert when you need a little pick-me-up. You can even serve them alongside a fresh fruit salad for a well-rounded meal that brightens your day.

Questions About Recipes

→ Can I use pumpkin pie filling instead of pumpkin puree?

No, pumpkin pie filling contains added sugar and spices. It's best to use pure pumpkin puree for this recipe.

→ How can I store the muffins?

Store the muffins in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze these muffins?

Yes, you can freeze the muffins for up to 2 months. Be sure to wrap them individually for best results.

→ What can I substitute for eggs?

You can use a flaxseed egg or applesauce as a substitute. Use 1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for one egg.