Can I use fresh pumpkin instead of canned puree?

Yes! Roast a sugar pumpkin, puree the flesh, and drain excess liquid through a sieve before using. Use the same quantity as canned for best pumpkin muffins.

How can I make these pumpkin muffins vegan?

Replace the eggs with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water, let sit 15 min). The rest of the ingredients are already vegan-friendly!

Can I add a cream cheese filling to these muffins?

Yes! Mix 8 oz cream cheese with ¼ cup sugar and 1 egg. Fill muffin cups halfway with batter, add a spoonful of filling, and top with more batter.

How do I make mini pumpkin muffins instead?

Use a mini muffin tin and bake at 350°F for 12–15 minutes. This recipe makes about 36 mini muffins.

Can I turn this into pumpkin bread instead of muffins?

Yes! Pour the batter into a greased 9×5-inch loaf pan and bake at 350°F for 55–65 minutes, or until a toothpick comes out clean.

Best Pumpkin Muffins That’ll Surprise You with Their Fluffy Texture 2025

Name: Best Pumpkin Muffins That’ll Surprise You with Their Fluffy Texture
Prep time: 15 min
Cook time: PT-490135H42M18S
Total time: PT-490135H42M18S
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons ground cinnamon; ¼ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ½ teaspoon ground ginger; ½ teaspoon salt; 1½ cups granulated sugar; ½ cup vegetable oil; ⅓ cup water; 1 cup canned pumpkin puree (not pumpkin pie filling); 2 large eggs, room temperature; 1 teaspoon vanilla extract; Optional: ½ cup chopped walnuts or pecans; Optional: coarse sugar for topping

Best Pumpkin Muffins That’ll Surprise You with Their Fluffy Texture

Print Recipe

These are the best pumpkin muffins you’ll ever make—moist, perfectly spiced, and ready in under 40 minutes. The ultimate fall baking recipe for breakfast, snacks, or dessert!

Author: Harmony
Prep Time: 15 minutes
Cook Time: 22–25 minutes
Total Time: Under 40 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon ground ginger
½ teaspoon salt
1½ cups granulated sugar
½ cup vegetable oil
⅓ cup water
1 cup canned pumpkin puree (not pumpkin pie filling)
2 large eggs, room temperature
1 teaspoon vanilla extract
Optional: ½ cup chopped walnuts or pecans
Optional: coarse sugar for topping

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
In a large bowl, whisk together sugar, oil, water, pumpkin puree, eggs, and vanilla until smooth.
Add dry ingredients to the wet mixture and stir gently until just combined. Do not overmix.
If using, fold in chopped nuts or chocolate chips.
Divide the batter evenly among muffin cups, filling each about ¾ full. Sprinkle tops with coarse sugar if desired.
Bake for 22–25 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For a vegan version, replace eggs with flax eggs. Use pumpkin pie spice (2½ teaspoons) instead of individual spices if needed. These muffins freeze beautifully!

Nutrition

Serving Size: 1 muffin
Calories: 265
Sugar: 25g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 3g
Cholesterol: 35mg

Find it online: https://harmonymeal.com/best-pumpkin-muffins/