Nothing says Fall is here quite like pumpkin! This pumpkin muffin recipe is easy, delicious, and will have your apartment smelling absolutely incredible. Let’s get into it!
These pumpkin muffins are very straightforward!
You can jazz them up by adding:
- chocolate chips
- white chocolate chips
- almond or walnut pieces
- dried cranberries
- a tablespoon of nut butter
Or keep them as is!
DIY Pumpkin Spice Recipe
It’s pretty easy to make it at home:
- 1 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
Make this pumpkin muffin recipe vegan:
Flax eggs are your best friend for vegan baking. Here’s how to make them:
- Combine 1 TBSP ground flaxseed meal with 3 TBSP water.
- Let the mixture sit for 15 minutes at room temp or in the fridge.
- The final result will be goopy, like an egg.
You can also use chia seeds to make a chia egg with the same formula, just replace the flaxseed with chia seeds. Note that when using chia seeds to make a chia egg, you may need to add a bit more water if it’s too thick.
You will also need to use non-dairy milk and vegan butter to make these muffins completely vegan!
Make these muffins gluten-free:
If you need a gluten-free muffin, use all-purpose gluten-free flour for best results. We like to use Bob’s Red Mill! I don’t recommend using coconut or almond flour in baked goods for the most part, but if that’s all you have- go for it! You can also blend up oats to make oat flour. Of course, use gluten-free oats if you need to as well.
Want to double this pumpkin muffin recipe?
You can absolutely double this recipe – simply double the ingredients and get another muffin tin out! If you turn this into a bread/bar by using a bread pan or baking dish, you will need to add more time for baking (especially if you double it).
- Add 10 minutes to the baking time if you’re making the recipe as written in a bread pan/baking dish.
- Add 20-30 minutes to the baking time if you’re DOUBLING this recipe in a bread pan/baking dish.
Storing these pumpkin muffins:
These muffins last in the fridge for up to 5 days. They last at room temp for 2 days. You can freeze them for up to 6 months! Note that this recipe makes 10-12 muffins total. You can eat them cold OR try toasting them in the oven/toaster oven with some butter or nut butter if you’re feeling fancy.
Happy prepping 🙂
And don’t forget to try out our other delicious breakfast recipes!
- Savory Muffins With Cheddar Cheese
- No-Frills Banana Muffins
- Banana Chocolate Chip Breakfast Cookies
- Berry Parfait Recipe with Homemade Granola
- Horchata Overnight Oats
- Blueberry Lemon Pancakes For Meal Prep
- 1/2 cups old fashioned oats plus more for topping
- 1 1/2 cup flour of your choice
- 1 tsp baking soda
- 1/4 tsp salt
- 1 TBSP pumpkin spice mix see notes above if you don’t have this
- 3/4 cup canned pumpkin sub pureed sweet potato
- 1/4 cup brown sugar
- 1/2 cup milk of your choice
- 2 TBSP melted butter sub vegetable oil or coconut oil
- 2 TBSP honey sub agave or maple syrup
- 1 tsp vanilla
- 1 egg or flax egg, for flax egg, see notes above
- Preheat the oven to 325 F (160 C)
- Prepare a muffin tin with muffin liners or grease it with cooking spray.
- Add all the dry ingredients (oats, flour, baking soda, salt, spice mix) to a large bowl. Whisk to combine.
- In a separate mixing bowl, combine the canned pumpkin, brown sugar, milk, melted butter, honey, vanilla, and egg. Whisk until combined and smooth.
- Push the dry ingredients to the edges of the bowl to create a space for the wet ingredients in the middle of the bowl. Add the wet ingredients and mix with a spatula until just combined. The mixture will seem on the more wet/moist side and that's ok!
- Using 1/4 cup measuring cup, add the batter to the muffin tin. Sprinkle oats on top (if desired). Bake for 25-30 minutes, until the muffins are browned and a toothpick inserted comes out clean.