I love pumpkin season, and nothing beats the smell of fresh pumpkin muffins baking in the kitchen. These warm, comforting treats are perfect for a cozy breakfast, an afternoon snack, or to share with friends. If you enjoy baking with pumpkin, I have put together some fantastic pumpkin muffin recipes for you.
I want to share five of my favorite pumpkin muffin ideas. You will find simple options and some with fun fillings or toppings. Get ready to bake some really good pumpkin muffins!
Jump to Recipe:
- 1. Moist Pumpkin Chocolate Chip Muffins Recipe
- 2. Moist Pumpkin Muffins With Cream Cheese Swirl
- 3. Pumpkin Apple Cinnamon Muffins
- 4. Pumpkin Cheesecake Muffins With Cream Cheese Filling
- 5. Pumpkin Oreo Muffins
Moist Pumpkin Chocolate Chip Muffins Recipe
These pumpkin chocolate chip muffins are a true classic for good reason. The pumpkin keeps them wonderfully soft, and the chocolate chips add just the right amount of sweetness.
You will love how simple it is to make these comforting pumpkin treats, perfect for any time of day.
Key Ingredients & Tips for Pumpkin Chocolate Chip Muffins
- Pumpkin Puree: Make sure to use plain pumpkin puree, not pumpkin pie filling. The right puree ensures proper texture and pumpkin taste.
- Chocolate Chips: You can use semi-sweet, milk, or even white chocolate chips here. Mix them in gently so you don’t overmix your batter.
What You Need for Pumpkin Chocolate Chip Muffins
- All-purpose flour
- Granulated sugar & brown sugar
- Canned pumpkin puree
- Eggs
- Vegetable oil
- Pumpkin pie spice
- Baking soda & powder
- Chocolate chips
⏱️ Time: Prep: 15 min | Bake: 20-22 min🍽️ Yields: 12 standard muffins
How to Make Pumpkin Chocolate Chip Muffins
Step 1: Get Ready to Bake
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or spray with non-stick spray. In a large bowl, mix together the pumpkin puree, eggs, oil, and both sugars until they are smooth and well combined.
Step 2: Combine and Bake the Muffins
In a separate bowl, stir together the flour, pumpkin pie spice, baking soda, and baking powder. Add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips. Fill muffin liners about two-thirds full. Bake for 5 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for 15-17 minutes, or until a toothpick comes out clean.
📝 Final Note on Pumpkin Chocolate Chip Muffins
Store these muffins in an airtight container at room temperature for up to 3 days to keep them fresh and soft.
Moist Pumpkin Muffins With Cream Cheese Swirl
These pumpkin muffins get an extra special touch with a creamy, sweet cream cheese swirl on top. It makes each bite truly delightful.
The cream cheese swirl adds a nice texture and balances the pumpkin flavor perfectly. You will want to make these often!
Key Ingredients & Tips for Pumpkin Muffins with Cream Cheese Swirl
- Softened Cream Cheese: For a smooth swirl, ensure your cream cheese is at room temperature before mixing. This helps avoid lumps.
- Swirl Technique: After spooning the cream cheese mixture onto the muffin batter, use a toothpick or knife to gently swirl it around for a pretty effect.
What You Need for Pumpkin Muffins with Cream Cheese Swirl
- All-purpose flour
- Granulated sugar & brown sugar
- Canned pumpkin puree
- Eggs
- Vegetable oil
- Pumpkin pie spice
- Baking soda & powder
- Cream cheese, powdered sugar, vanilla (for swirl)
⏱️ Time: Prep: 20 min | Bake: 20-25 min🍽️ Yields: 12 standard muffins
How to Make Pumpkin Muffins with Cream Cheese Swirl
Step 1: Make Muffin Batter and Cream Cheese Swirl
Preheat your oven to 400°F (200°C) and prepare your muffin tin. In a large bowl, mix pumpkin puree, eggs, oil, and sugars. In another bowl, combine flour, spices, baking soda, and powder. Add dry to wet, mixing until just combined. In a separate small bowl, beat softened cream cheese, powdered sugar, and a bit of vanilla until smooth for the swirl.
Step 2: Assemble and Bake the Swirl Muffins
Fill muffin liners about two-thirds full with pumpkin batter. Drop small spoonfuls of the cream cheese mixture onto the top of each muffin. Use a toothpick to gently swirl the cream cheese into the pumpkin batter. Bake for 5 minutes at 400°F, then reduce temperature to 375°F (190°C) and bake for another 15-20 minutes, or until golden and set.
📝 Final Note on Pumpkin Muffins with Cream Cheese Swirl
These muffins are best stored in the refrigerator in an airtight container for up to 4 days because of the cream cheese.
Pumpkin Apple Cinnamon Muffins
These pumpkin apple cinnamon muffins bring together the best of fall flavors in one delicious bite. The grated apple adds moisture and a lovely tartness to the sweet pumpkin.
You will appreciate the comforting aroma and wonderful texture of these fruit-filled pumpkin muffins.
Key Ingredients & Tips for Pumpkin Apple Cinnamon Muffins
- Grated Apple: Use a firm apple variety like Honeycrisp or Granny Smith. Grate it finely to distribute the apple pieces evenly and add moisture.
- Cinnamon: Don’t skip the extra cinnamon! It enhances both the pumpkin and apple flavors for a perfect fall taste.
What You Need for Pumpkin Apple Cinnamon Muffins
- All-purpose flour
- Granulated sugar & brown sugar
- Canned pumpkin puree
- Eggs
- Vegetable oil
- Pumpkin pie spice & extra cinnamon
- Baking soda & powder
- Grated apple
⏱️ Time: Prep: 15 min | Bake: 20-22 min🍽️ Yields: 12 standard muffins
How to Make Pumpkin Apple Cinnamon Muffins
Step 1: Mix Wet Ingredients
Preheat oven to 400°F (200°C) and line your muffin tin. In a large bowl, whisk together the pumpkin puree, eggs, vegetable oil, granulated sugar, and brown sugar until smooth. Make sure everything is well combined before moving to the next step.
Step 2: Combine Dry, Apple, and Bake
In a separate bowl, stir together the flour, pumpkin pie spice, extra cinnamon, baking soda, and baking powder. Add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the grated apple. Spoon the batter into prepared muffin cups. Bake for 5 minutes at 400°F, then reduce temperature to 375°F (190°C) and bake for another 15-17 minutes, or until a toothpick comes out clean.
📝 Final Note on Pumpkin Apple Cinnamon Muffins
If you like, sprinkle a little cinnamon sugar on top of the muffins before baking for a sweet crunch.
Pumpkin Cheesecake Muffins With Cream Cheese Filling
These pumpkin cheesecake muffins have a lovely surprise inside: a creamy, sweet cream cheese filling. It’s like having a mini pumpkin cheesecake in a muffin form!
The rich filling pairs perfectly with the spiced pumpkin muffin for a truly special treat you will enjoy making.
Key Ingredients & Tips for Pumpkin Cheesecake Muffins
- Cream Cheese Filling: Use full-fat cream cheese and make sure it’s very soft for a smooth, lump-free filling. A little vanilla extract enhances the flavor.
- Filling Placement: Put half the muffin batter in the liner, add a spoonful of filling, then top with more batter. This helps keep the filling in the center.
What You Need for Pumpkin Cheesecake Muffins
- All-purpose flour
- Granulated sugar & brown sugar
- Canned pumpkin puree
- Eggs
- Vegetable oil
- Pumpkin pie spice
- Baking soda & powder
- Cream cheese, powdered sugar, vanilla (for filling)
⏱️ Time: Prep: 25 min | Bake: 25-30 min🍽️ Yields: 12 standard muffins
How to Make Pumpkin Cheesecake Muffins
Step 1: Prepare Batter and Filling
Preheat your oven to 375°F (190°C) and line a muffin tin. Prepare the pumpkin muffin batter by mixing wet and dry ingredients as usual (pumpkin, eggs, oil, sugars, flour, spices, leaveners). In a separate bowl, beat softened cream cheese with powdered sugar and vanilla until smooth for the filling.
Step 2: Fill and Bake the Muffins
Spoon about half of the pumpkin muffin batter into each prepared liner. Add a generous spoonful of the cream cheese filling on top of the batter. Then, cover the filling with the remaining pumpkin muffin batter. Bake for 25-30 minutes, or until the muffins are golden brown and a toothpick inserted into the pumpkin part comes out clean.
📝 Final Note on Pumpkin Cheesecake Muffins
Let these muffins cool completely before eating. This helps the cream cheese filling set up nicely, giving you a better texture. Store them in the fridge.
Pumpkin Oreo Muffins
If you love Oreos, you are in for a treat with these pumpkin Oreo muffins! They bring together soft, spiced pumpkin muffins with chunks of your favorite chocolate sandwich cookie.
This fun and simple muffin recipe is sure to be a hit with everyone, adding a playful crunch to your pumpkin baking.
Key Ingredients & Tips for Pumpkin Oreo Muffins
- Crushed Oreos: For the best texture, crush some Oreos into large chunks and some into finer crumbs. This gives you different textures in each bite.
- Folding Gently: When adding the Oreos to the batter, fold them in very gently. Overmixing can make the muffins tough and break up the cookies too much.
What You Need for Pumpkin Oreo Muffins
- All-purpose flour
- Granulated sugar & brown sugar
- Canned pumpkin puree
- Eggs
- Vegetable oil
- Pumpkin pie spice
- Baking soda & powder
- Oreo cookies (crushed)
⏱️ Time: Prep: 15 min | Bake: 20-22 min🍽️ Yields: 12 standard muffins
How to Make Pumpkin Oreo Muffins
Step 1: Prepare Batter and Crush Oreos
Preheat your oven to 400°F (200°C) and line your muffin tin. In a large bowl, mix the pumpkin puree, eggs, oil, and sugars. In a separate bowl, combine flour, spices, baking soda, and baking powder. Add the dry ingredients to the wet, mixing until just combined. Crush your Oreo cookies into pieces.
Step 2: Fold Oreos and Bake the Muffins
Gently fold about three-quarters of the crushed Oreos into the muffin batter. Fill muffin liners about two-thirds full, then sprinkle the remaining crushed Oreos on top of each muffin. Bake for 5 minutes at 400°F, then reduce temperature to 375°F (190°C) and bake for another 15-17 minutes, or until a toothpick comes out clean.
📝 Final Note on Pumpkin Oreo Muffins
These muffins are best enjoyed fresh to keep the Oreo pieces from getting too soft. Store any leftovers in an airtight container at room temperature.