Pumpkin muffins are soft, sweet, and easy to make. You just need simple ingredients and one bowl. They bake in 25 minutes and are perfect for snacks or breakfast.
This recipe is great for parents and anyone baking for toddlers. I’ve also shared easy ways to change it up like no sugar, no flour, oatmeal, vegan, and gluten-free muffins. Pick your favorite and start baking.
Why You’ll Love This Recipe
These pumpkin muffins are soft, sweet, and made with simple ingredients you probably already have at home. They’re perfect for toddlers, easy for busy parents, and great for snack time, lunchboxes, or a quick breakfast.
- These muffins are soft and fluffy.
- They’re sweet with brown sugar and maple syrup.
- You only need one bowl to mix everything.
- The muffins bake in just 25 minutes.
- You can freeze extras for busy days.
- They’re perfect for picky eaters.
- No fancy tools needed — just a bowl, spoon, and muffin pan.
What You Need to Make This Recipe
You don’t need anything fancy for these pumpkin muffins. Just a bowl, a spoon, and a muffin pan. Here’s what you’ll need:
- 2 eggs
- 1 cup pumpkin purée (from a can or cooked fresh pumpkin)
- 1 and ½ cups all-purpose flour
- ½ cup brown sugar
- 2 tablespoons maple syrup
- ½ cup olive oil (or melted butter)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon ground nutmeg (optional)
- ½ teaspoon ground ginger (optional)
Optional: a handful of mini chocolate chips or raisins for extra fun.
How to Make Pumpkin Muffins
These muffins are super easy. You’ll mix everything in one bowl and pop them in the oven.
- Turn on your oven to 350°F (180°C) so it’s nice and hot when you’re ready to bake.
- In a big bowl, add pumpkin purée,eggs,brown sugar,maple syrup,olive oil,vanilla extract.Mix it all together with a spoon or whisk until it’s smooth.
- Now, gently add flour, baking, powder, baking, soda, nutmeg, ginger. Stir it slowly until you don’t see any flour. Don’t mix too much — just until it’s combined.
- Spoon the batter into muffin cups. Fill each one about ¾ full. If you want, sprinkle a few mini chocolate chips or raisins on top.
- Put the muffins in the oven and bake for 18–20 minutes.To check if they’re done, poke a toothpick in the middle. If it comes out clean, they’re ready!
- Let them cool for a few minutes. Serve warm or pack them in lunchboxes. They’re soft, sweet, and perfect for little hands.
Tip: You can freeze extras for busy days. Just warm them up in the microwave for a quick snack. If you look out another pumpkin snacks try out our Pumpkin Smoothie .
How to Store
These muffins stay soft and tasty for days. You can keep them in the fridge or freezer. Here’s how to store them:
- Keep in a container at room temperature for 2 days.
- Store in the fridge for up to 4 days.
- Freeze extras for up to 2 months.
- Warm in the microwave for 10–15 seconds before eating.
Tip: Let them cool fully before storing so they don’t get soggy.
Best Tips for Success
Want soft, yummy muffins every time? Follow these easy tips:
- Don’t overmix the batter. Stop when you don’t see any flour.
- Use canned pumpkin purée, not pumpkin pie filling.
- Fill muffin cups ¾ full so they rise nicely.
- Let them cool a little before taking them out of the pan.
- Add mini chocolate chips or raisins for extra fun.
- Freeze leftovers to save for busy days.
Explore recipes like Pancake Muffins, Raspberry Muffins Recipe, and muffin with hidden veggies like Spinach Muffins Recipe, Broccoli Cheese Bites, Carrot Smoothie to keep snack time exciting and nutritious.
Pumpkin Muffin Variations
You can make pumpkin muffins in lots of fun ways. Just change a few ingredients to make them healthy, sugar-free, or even dairy-free
Pumpkin Muffins with Yogurt
Adding yogurt to pumpkin muffins makes them extra soft and adds some protein. It’s a simple way to make them healthier for your little ones.
To make these, just add ½ cup of Greek yogurt to the wet ingredients. Mix it in with the pumpkin purée, eggs, and oil. Follow the same steps to bake, and you’ll have soft, fluffy muffins perfect for snack time.
Healthy Pumpkin Oatmeal Muffins
Oatmeal makes these pumpkin muffins extra hearty and filling. They’re a great choice for breakfast or a healthy snack for your toddler.
To make them, replace some of the flour with oats (about 1 cup). You can use rolled oats or quick oats. Mix them with the wet ingredients and bake just like the regular recipe. These muffins will be soft and full of yummy texture.
Pumpkin Muffins No Flour
These pumpkin muffins are made without any flour, making them perfect for a gluten-free option. They’re still soft, tasty, and great for little ones.
To make them, replace the flour with almond flour or oat flour. Follow the same steps for mixing and baking. These muffins will be just as fluffy and delicious.
Pumpkin Muffins No Sugar
These pumpkin muffins are naturally sweet without any added sugar. They’re perfect for toddlers or anyone looking to reduce sugar.
To make them, skip the brown sugar and use maple syrup or mashed banana for sweetness. Follow the same steps for mixing and baking. These muffins will still be sweet and soft, just without the extra sugar.
Pumpkin Muffins No Sugar
These pumpkin muffins are completely plant-based, making them perfect for vegan families. They’re soft, moist, and full of flavor.
To make them, replace the eggs with flax eggs (mix 1 tablespoon of flaxseed with 3 tablespoons of water). Use non-dairy milk like almond or oat milk instead of regular milk. Follow the same steps, and you’ll have delicious vegan muffins for your little ones.
Pumpkin Muffins Gluten-Free
These pumpkin muffins are perfect for anyone avoiding gluten. They’re soft, moist, and just as delicious as the regular version.
To make them, swap the flour with a gluten-free flour blend. You can also add 1/4 teaspoon of xanthan gum to help the muffins hold together. Mix and bake as usual, and you’ll have gluten-free pumpkin muffins your family will love
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, you can. Just cook and mash the pumpkin until it’s soft and smooth.
Can I freeze these muffins?
Yes, you can freeze them. Let the muffins cool first, then place them in a bag or container. They will stay good for up to 2 months.
How long do these muffins stay fresh?
They stay fresh for 2 days at room temperature. In the fridge, they stay good for up to 4 days.
Can I skip the maple syrup?
Yes, you can. Use mashed banana or honey instead. But remember — only give honey to kids over 1 year old.
Can I add chocolate chips?
Yes, you can. Mix a handful of chocolate chips into the batter before baking.
Do I need to use muffin liners?
No, you don’t have to. But muffin liners make clean-up easy. If you don’t have them, just grease the muffin pan well.
Pumpkin Muffins Recipe
Soft pumpkin muffins ready in 25 minutes. Perfect for toddlers—full of cozy fall flavor, vitamin A, and just the right amount of sweetness.
12
servings10
minutes15
minutes111
kcal25
minutesIngredients
2 eggs
1 cup pumpkin purée (from a can or cooked fresh pumpkin)
1 and ½ cups all-purpose flour
½ cup brown sugar
2 tablespoons maple syrup
½ cup olive oil (or melted butter)
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon vanilla extract
½ teaspoon ground nutmeg (optional)
½ teaspoon ground ginger (optional)
Directions
- Turn on your oven to 350°F (180°C) so it’s nice and hot when you’re ready to bake.
- In a big bowl, add pumpkin purée,eggs,brown sugar,maple syrup,olive oil,vanilla extract.Mix it all together with a spoon or whisk until it’s smooth.
- Now, gently add flour,baking, powder,baking, soda,nutmeg,ginger.Stir it slowly until you don’t see any flour. Don’t mix too much — just until it’s combined.
- Spoon the batter into muffin cups. Fill each one about ¾ full. If you want, sprinkle a few mini chocolate chips or raisins on top.
- Put the muffins in the oven and bake for 18–20 minutes.To check if they’re done, poke a toothpick in the middle. If it comes out clean, they’re ready!
- Let them cool for a few minutes. Serve warm or pack them in lunchboxes. They’re soft, sweet, and perfect for little hands.
