One of my most favorite autumn ingredients is pumpkin.  From ice cream to pie, I love to cook and bake with this squash like fruit. (Yes, I said fruit.)  Its versatility makes it a popular ingredient for both savory and sweet dishes which are enjoyed during the fall season.

Every year from October through December, my kids and I love to bake pumpkin bread, muffins, cookies, cakes and pie.  This week we baked muffins using pumpkin for the first time this season. 

I find baking these muffins very relaxing and enjoyable.  Perhaps it is because they are comforting to eat and can brighten a dreary day in just one bite.  Or, maybe it’s because they fill our home with a wonderful scent of exotic spices. 

Today’s recipe is very easy and simple enough for both kids and parents to make on their own or together.  The flavor is the perfect balance of pumpkin and spices and the texture is moist and slightly dense -just the way I like them!

Recipe: Pumpkin Muffins

  • Prep Time: 10 min(s)
  • Cook Time: 25 min(s)

This recipe is very easy and simple enough for both kids and parents to make on their own or together. The flavor is the perfect balance of pumpkin and spices and the texture is moist and slightly dense.


  • 2 cups pumpkin puree
  • 3 eggs
  • 3/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon all-spice
  • 1/4 teaspoon salt
  • GLAZE: 1/2 cup powdered sugar + 2 tablespoons milk


  1. Preheat the oven to 350 degrees F.
  2. Add the pumpkin, eggs, vegetable oil, and vanilla extract to a large bowl. Mix the wet ingredients until well combined by hand or using an electric mixer.
  3. In a medium bowl, add the flour, sugar, brown sugar, baking powder, cinnamon, baking soda, cloves, nutmeg, all-spice, and salt. Stir the dry ingredients until well combined.
  4. Add the dry ingredients to the wet mixture and mix on low speed until the batter is thick and smooth.
  5. Spray a muffin tin generously with non-stick spray or line each muffin space with a baking liner. Fill each liner with 3/4 cup of batter.
  6. Bake for 25-30 minutes until done.
  7. When the muffins are cool, prepare the glaze. Mix the powdered sugar and milk in a small bowl with a fork until smooth.
  8. Drizzle the tops of each muffin with the glaze.

You Might Also Like

7 Responses to “Pumpkin Muffins”

  1. Dan

    Sweet, fun and easy! Very nice job! I’ll try to do something like that…=)

  2. mhg

    I made this last weekend with my toddler. We had a blast making it. We didn’t have all spice so I just added more cinnamon and clove. Skipped the glaze but added mini chocolate chips on half the batch. Yum!

  3. Cher

    This was an awesome recipe. My culinary students made this with the pumpkin puree’ we made from baking off our pumpkins that decorated the lab for a few weeks. We took them up a notch by digging out the middle and filling with cream cheese pudding then frosted with a light cream cheese frosting. Yummy!

  4. Brandee

    This is an excellent recipe! Very easy to make and absolutely delicious! I used more cinnamon and baked 12 muffins for 18 minutes at 350. I also had enough batter left for a mini loaf. It baked for about 28 minutes. Very moist muffins too. I will definitely use this recipe again.

  5. aimee

    this recipe is delicious. i left off the glaze and i’m going to make a honey vanilla butter to spread on them instead. but the muffins alone are pretty terrific!

  6. MaiaY

    These turned out really well – I used mini-muffin tins and baked for 18 minutes and they were perfect (the recipe made exactly 48 minis). The only thing I’d do differently next time is use way less milk for the glaze – I had to add a ton more sugar to make it as thick as the glaze in the photo. Or else I’ll just leave it off – my kids ate them happily with no glaze and they are generally pretty picky.