Carina has been typing on the internets before there was a www in front of everything. This is why she’s cranky and wants to know when you’ll get off her lawn. She resides in a hopelessly outdated home in the Mountain West with a mathematician and three children hell-bent on destruction. Her laundry is not done, but her Twitter is totally up to date. Carina does not have a Tumblr, because get serious.

More from this author »

The Best Pumpkin Muffins

My pathetic morning performance is well documented: I can barely function before 9am. Too bad that having kids not only means you’re awake far, far before 9am, but that you have to make sure people are dressed, fed, and placed in a school-type environment. I’m always on the lookout for recipes that I can pull together the night before and assemble in the morning without having to think too hard. If you prep these delicious pumpkin muffins the night before, they’ll be on the table ready to eat within 20 minutes. Not bad. And did I mention portable?

The Best Pumpkin Muffins

1 3/4 cups flour

1 cup packed brown sugar

1 tablespoon baking powder

1/2 tsp salt

1 tsp cinnamon

1/4 tsp allspice

1/2 tsp ginger

1/2 tsp freshly grated nutmeg

1 cup pureed pumpkin

1/2 cup milk

1/2 cup oil

Optional Ingredients:

1/2 cup chopped pecans

1/4 cup melted butter

1/2 cup cinnamon sugar (1/2 cup sugar mixed with 1 tsp cinnamon)

Oven preheat: 400

Combine dry ingredients in a medium bowl: flour, baking powder, salt, spices

Combine wet ingredients in a small bowl: Pumpkin, oil, sugar, milk

You can stop the recipe here and refrigerate the wet ingredients until morning, or keep going.

Stir wet ingredients into dry, stir until just combined. Spray regular muffin tin with non-stick spray. Using a large ice cream scoop, scoop the batter generously into the tins (should be about 2/3 full.)  Sprinkle tops of muffins with chopped pecans (if using.) Bake in a 400 degree oven for 18-20 minutes. Remove to a cooling rack.

You can serve the muffins at this point, or dip the top of each warm muffin into the melted butter and then into the cinnamon sugar for a delicious topping.

More Breakfast Ideas:

Lemon Ricotta Pancakes

Sunday Breakfast Buttermilk Blueberry Cake

The Great Granola Recipe

Tags: , , , ,

Leave a Comment

Comments (24)

  1. Holly B. 01/21/2017 at 10:33 pm

    Excellent! We love these muffins and have made them several times! Thank you for sharing!

  2. Pingback: 81 to 46, so why not muffins | GullyCreekCottage

  3. Carol Vicidomino 11/25/2016 at 6:19 am

    Any idea the number of carbs in one of these? My little grandson is diabetic (the other little one is allergic to eggs so this is perfect) and really wanted one at Thanksgiving but don’t know how to calculate the carbs from the recipe. They turned out great and we’re a hit for all.

  4. Judy 10/30/2016 at 10:26 am

    I got 6 lg muffins..i use the large muffin tin.


  5. Judy 10/30/2016 at 10:26 am

    I got 6 lg muffins..i use the large muffin tin.

  6. DJ 03/18/2016 at 8:31 pm

    This recipe is easy, perfect and very delicious,
    I followed the recipe as it is, but i didn’t put all spice as i dont have in stock,
    It yielded 10 muffins,

    Thank u so much for sharing this great recipe.

  7. Debra Newbill 01/27/2016 at 11:21 am

    These sound as if they will be delicious……I will try them this weekend. Thanks!

  8. Pingback: Mother's Day brunch - make it easy (and fun) for the moms in your life. - It's in the Cards by Photo Card Cafe'

  9. Patti 10/28/2015 at 5:32 pm

    I made these muffins this morning and they actually ARE they best pumpkin muffins ever!! I did sprinkle the tops with walnuts, and dipped in the sugar and cinnamon as suggested, and they are out of this world!! So moist, just the right amount of spice….thank you so much. I see a lot of these in my future.

  10. Lindsay Kopecky 10/26/2015 at 5:21 pm


    I’d really like to make these but would love to know the answers to the questions below: how much Baking Powder do you need and how many muffins does this make?


    • Patti 10/28/2015 at 5:34 pm

      I followed the recipe and put in 1 Tbsp of baking powder. I got exactly 24 muffins. And they are fabulous! I did as suggested and topped with walnuts before baking and then dipped in the butter and cinnamon/sugar after they came out. What a hit.

  11. Sharon 10/05/2015 at 8:16 pm

    Hello , this recipes is not match because I notice that is not there recipes proper make that no eggs ?? .. Should be match eggs 1 or 2 eggs will works !!.. Thanks

    • Patti 10/28/2015 at 5:36 pm

      I made these today and put in 1 egg. Worked fine. Not sure if the egg is needed, but I put it in, just in case. They are very good.

  12. Jess 11/13/2014 at 7:45 pm

    I just made these, instead of flour I used a half and half mix of almond meal and gluten-free flour—they are DELICIOUS. I’ve made many pumpkin things before, but these are subtle. I didn’t have ginger, so i added 1/2tsp of pumpkin spice instead. They’re moist, light, and really good. The oil I used was coconut oil–cant taste the coconut, but it makes the texture more moist. HIGHLY recommend these!

    • Maria 10/03/2015 at 10:47 am

      so happy to see someone switch this up to GF version- can’t wait to try it! For now I am trying this as is for the non GF people in my home!

  13. DNorwood 11/02/2014 at 7:45 am

    This is an easy to follow recipe. I used everything according to the recipe except for the optional pecans. I did, however, add raisins. It worked better than I imagined. These muffins are surprisingly moist AND delicious. Will definitely make them again!!!

  14. Pingback: Pumpkin Muffins with Maple Butter | Honey Plate

  15. Joli 09/29/2014 at 8:48 pm

    Is it really supposed to be a tablespoon of baking powder? That seems like a lot!

  16. Joli 09/29/2014 at 8:48 pm

    Is it really supposed to be a tablespoon of baking powder? That seems like a lot!

  17. Sarah 09/14/2014 at 1:23 pm

    hi, I made these today for my kids for their school lunches. I was so surprised and happy to see there isn’t any egg in the recipe as my son is anaphylactic to them. I guess its the pumpkin that acts like the binder like the egg. I doubled the recipe to have lots for the week it made 24 muffins and 2 small loaves. Easy recipe to follow. I just had one now with a cup of tea and Im trying to stay away from having another one. moist, dense and just sweet enough I was a bit nervous cause there was a lot of sugar but it was perfect. Thank you and i will make again.

  18. Gabrielle 10/21/2013 at 12:31 pm

    I’ve been looking for a good pumpkin bread recipe. These look yummy!

  19. Krissy 02/20/2013 at 8:55 am

    These are so delicious! I just made them this morning. I made 12 muffins out of the batch. thank you for sharing the recipe!

  20. Rima 10/04/2012 at 2:31 pm

    How many muffins?

  21. Pingback: Tomato Basil Parmesan Soup in the Slow Cooker Utah Mama