Fall is in the air and just like many of you, I’m starting to bake all things pumpkin! These pumpkin muffins are perfect for this time of year and feel like the food equivalent of a warm hug.
Truthfully, I’m constantly looking for ways to hide vegetables in Charlie and Max’s food. After all, they are my toughest critics! These pumpkin muffins are perfect for a snack or breakfast on the run and freeze beautifully. Making them the perfect thing to have on hand for when I need a little something extra for their lunches.
The original recipe called for both sugar (white and brown) and milk but I experimented with maple syrup to replace both and couldn’t tell the difference! Personally I love the maple syrup option. Not only does it reduce the number of ingredients you need to use, it adds just that extra touch of fall flavour and is less refined as far as sweeteners go.
My Favourite Muffin Recipes
Muffins are such a great thing to stock the freezer with! If you’re already in the kitchen, why not whip up another batch? I love these Double Apple Muffins this time of year, they are so comforting! Of course we also always have a batch of Sneaky Mommy Muffins handy. I’ve also got my eye on making these Gluten Free Morning Glory muffins by Basics with Bails… it looks like I’ll be baking up a storm!
How to Make These Gluten Free or Vegan
You can substitute a 1:1 gluten-free flour blend to make these gluten free. Our personal favourite is the Bob’s Red Mill 1:1 flour blend but the Robin Hood one is also good! You can use flax eggs to make these vegan. Just mix 2 tablespoons ground flax with 6 tablespoons water and let it sit for 5-10 minutes before adding to your wet mixture.
Pumpkin Muffins
Pumpkin Muffins
These pumpkin muffins are perfect for fall! They are great for breakfast or packed as a snack for lunch.
Ingredients
Dry Ingredients:
- 2 cups flour (I usually substitute half for whole wheat flour)
- 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ cup raisins (optional)
- 1/2 cup roasted pumpkin seeds
Wet Ingredients:
- 1 ½ cups pumpkin puree (not the pumpkin pie filling!)
- 3/4 cup maple syrup
- 2 eggs (well beaten)
- 1 teaspoon vanilla
- 1/2 cup oil (olive, canola or avocado)
Instructions
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Preheat oven to 350F. Line a muffin tin with paper baking cups.
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In a large bowl combine all of the dry ingredients except for the pumpkin seeds, and mix together with a whisk until mixed.
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In a medium bowl combine all of the wet ingredients with a whisk until smooth.
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Mix the wet ingredients into the dry ingredients with a rubber spatula, mixing just until combined. Don’t over-mix.
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Spoon the batter into the prepared muffin tins until they are ¾ full and sprinkle the top of each muffin with about 1 teaspoon of the pumpkin seeds.
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Bake until a toothpick inserted into the middle of the muffin comes out clean, approximately 25 minutes.
Hi Tori, Love your recipes! I tried this muffin recipe today and it didn’t really work well for me. Is there supposed to be oil or butter in the recipe? Mine also took much longer to bake than 15 min – should the heat be higher? Thanks so much!
Hi Patricia,
I’m so sorry for the delay! Yes there should have been some fat in the recipe, not sure what I was thinking it’s a mistake, my apologies!!! I have revised the recipe now after making them again (I didn’t want to respond until I had a chance to test it out for myself). I have some ideas to improve it even more, but the recipe works now with my revisions. Thank you so much for following and for taking the time to give me your valuable feedback, I really appreciate it! Oh, and I agree that the baking time should be longer, the oven at the cabin isn’t the same as my oven in Kelowna, so I revised that as well. Take care!!!
I just made these and they are delicious! I’ve been meaning to try them for a while now and I am so glad I finally got around to it. Big hit with the family! Thanks Tori!
Thank you Charlotte that’s awesome so happy they loved them!
Thank you for the update! I will def make them again. I enjoy following your blog and love all the recipes. Keep It up!
Thank you!!
Hello Tori, I only have a counter top oven and limited kitchen storage space, so I was thinking about modifying this recipe into a loaf / cake so I can use one of the glass dishes I already have. Do you think that would work? Also do you think this recipe is appropriate for my 14 month old? I’d like to make something with his little pumpkin leftover from Halloween. Thanks!
Hi Alison,
Yes I think it would work in a loaf pan, you would just want to adjust the baking time to around 40 minutes (until firm to the touch or a toothpick inserted into the centre comes out clean). Just make sure your pumpkin is a baking pumpkin (aka sugar pumpkin) not a regular one from the supermarket as those ones aren’t meant for eating!
Hi Tori, I made these today and they were delicious. They only thing is they stuck really bad to the baking cups? I find this happens often with other recipes. Could it be because I use flax eggs?
Hi Nikki,
Thanks for the note! Yes it’s possible, but I think that it could be because they are lower in fat. I will try to test them to see if I have the same experience and will add it to my list to test out some tweaks if so!
I made 2 batches of these muffins, they are delicious. I made some in mini muffin size for my grandkids and they loved them. Thanks Tori for this and all the great recipes. ❤
The taste of fall turns any day into a great day. These are wonderful! I was going to put the rest in the freezer to bring home to my family for thanksgiving…looks like I’ll be making a new batch for them instead!
These muffins are amazing and so easy to make! Soft, great flavour and the pumpkin seeds on top add such a great crunch! Will for SURE be making these again!! Thanks for sharing this recipe Tori!
Just made these muffins and they were the best muffins I’ve ever tried. The whole house smells amazing!! I will be making then again and again. Thank you Tori!!!
Tried these yesterday- so yummy and just the perfect amount of sweetness! Only downfall- hard to have just one. Plan to make and give as gifts- 10/10!
Amazing so happy you enjoyed them Luisa! Some lucky people have muffins coming their way then, that is such a great gift idea!
Delicious muffins! Love that there is no added refined sugar. The whole fam loved these. My don might have snuck some dark chocolate chips on top when we made them…Tori you are my go to for family-friendly, healthy recipes. Thank you!
So happy your family enjoyed them Nicki! Love the addition of chocolate chips on top. Thank you so much for taking the time to leave a review!
Yum! The texture and flavour are great. I am likely ditching the recipe I used to always use for this one 🙂
I am just wondering if there is a less costly substitute for the maple syrup? I love the recipe as it is, but sometimes the cost of 3/4 cup maple syrup is just a bit much for muffins. Would be useful to know another option!
Hi Melina! You can use white or brown sugar instead! Glad you love them!
Just made these and they are fantastic! Very tasty and would be wonderful with a tad of cream cheese frosting and a few more pumpkin sprinkles. I didn’t have enough maple syrup so I substituted sugar for what I was lacking in syrup and they still turned out great! Love the recipe ❤️
That’s a great suggestion Margaret that would be yummy! Thanks so much for taking the time to rate the recipe and sharing your feedback! Tori
Hi Tori! Wondering how I know I have the right pumpkin purée? I purchased some today, but it was near all the pumpkin filling stuff. It says it’s pure pumpkin though so is that the sign?
Hi Angela you bet if it says pure pumpkin that is the kind without the extra stuff but you can always look at the ingredients too!
Absolutely LOVE these muffins. Subbed out the maple syrup for molasses and they turned out great.
This will be my go to pumpkin recipe now!
My kids cannot get enough!
So happy you enjoyed them Stacie!!
Hi Tori,
Made this recipe this morning and I loved how simple and easy it was to follow. Sadly I found the muffins to lack flavour, wondering if maybe a little brown sugar topping or something next time would help. Made them with flax eggs though and they cooked perfectly.
These have been a real crowd pleaser and great to use up all the halloween pumpkin seeds we roasted! Thanks for another great recipe.
Delicious! I’ve made these 3 times. Kids love them!
another try from your website and another hit at my house 🙂
anytime I need a recipe now I just come straight to your page first. Everything is so yummy
I make these all the time in the fall and add chocolate chips. My family LOVES them and they are so easy. Thank you Tori!
So great to hear Jenine! Thanks so much!!
Hi Tori,
When you refer to flour, is it always all purpose flour? (Rookie Baker). Can I use whole wheat all purpose flour?
Hi Pav you can sub up to 1/2 whole wheat flour generally without it affecting the texture! And yes all purpose. Happy baking!
LOVE this recipe (as well as many others from you!). Made them today using my Epicure Silicone Muffin Pans… they are perfect. Popped out seamlessly and were so evenly baked. I did use 1/2 white and 1/2 whole wheat flours and was a little more generous with my spices. Pumpkin is a family favourite. Thanks so much for this recipe.