30-Minute Pumpkin Muffins with Pumpkin Seeds

If you ask me, pumpkin muffins are one of fall’s best treats.

These tender spiced muffins make a cozy breakfast or snack that’s packed with warm autumn flavors. The pumpkin puree keeps them moist while cinnamon and nutmeg add just the right amount of spice.

They’re topped with roasted pumpkin seeds that give each bite a nice crunch. A touch of brown sugar in the batter brings out the pumpkin’s natural sweetness without making them too rich.

It’s a comforting recipe that fills your kitchen with the smell of fall, perfect for chilly mornings with a hot cup of coffee.

What Kind of Pumpkin Puree Should I Use?

For these muffins, you’ll want to use pure pumpkin puree, not pumpkin pie filling which already has spices and sugar added. Canned pumpkin puree is perfectly fine and actually works better than fresh in most baking recipes since it has a consistent moisture content and smooth texture. If you do want to use fresh pumpkin, make sure to roast it until tender, then puree it until completely smooth and drain any excess liquid. The key is making sure your pumpkin puree isn’t too watery, as this can make your muffins dense and soggy.

Options for Substitutions

These pumpkin muffins are pretty forgiving when it comes to ingredient swaps:

• Pumpkin puree: If you’re out of pumpkin puree, you can use sweet potato puree, butternut squash puree, or even applesauce for a different flavor profile. Just make sure it’s the same consistency as pumpkin puree.
• Vegetable oil: Feel free to swap this with melted butter (let it cool slightly first), canola oil, or even melted coconut oil. You can also try applesauce for a lighter version, though the texture will be slightly different.
• All-purpose flour: You can substitute with whole wheat flour, but use about 2 tablespoons less since it absorbs more liquid. For gluten-free options, try a 1:1 gluten-free flour blend.
• Pumpkin pie spice: Don’t have pumpkin pie spice? Mix together 2 teaspoons cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon allspice or cloves.
• Sugar: You can reduce the sugar to 1 cup if you prefer less sweetness, or substitute with brown sugar for a deeper flavor. Coconut sugar works too at a 1:1 ratio.
• Water: Try milk or buttermilk instead of water for richer, more tender muffins. Use the same amount.

Watch Out for These Mistakes While Baking

The biggest mistake when making pumpkin muffins is overmixing the batter, which creates tough, dense muffins instead of light and fluffy ones – mix just until the dry ingredients are barely combined with the wet ingredients, even if you see a few lumps.

Another common error is using the wrong type of pumpkin puree, so make sure you’re using pure pumpkin puree (not pumpkin pie filling) to avoid overly sweet and spiced muffins.

To prevent your muffins from sticking to the pan, either use paper liners or generously grease your muffin tin, and don’t overbake them – they’re done when a toothpick inserted in the center comes out with just a few moist crumbs.

For extra flavor and crunch, toast your pumpkin seeds in a dry skillet for 2-3 minutes before adding them to the batter, and fill your muffin cups only about 2/3 full to prevent overflow.

What to Serve With Pumpkin Muffins?

These pumpkin muffins are perfect for breakfast with a hot cup of coffee or chai tea – the warm spices pair beautifully with both drinks. I love serving them alongside scrambled eggs and crispy bacon for a complete fall breakfast, or you can keep things simple with just a pat of butter and a drizzle of honey. They also make a great afternoon snack with a glass of cold milk or even some vanilla Greek yogurt on the side. For a cozy weekend brunch, try them with maple syrup for dipping or alongside some fresh fruit like sliced apples or pears.

Storage Instructions

Keep Fresh: These pumpkin muffins stay moist and delicious when stored in an airtight container at room temperature for up to 4 days. I like to line the container with paper towels to absorb any extra moisture. They’re perfect for grabbing on busy mornings or packing in lunch boxes!

Freeze: Pumpkin muffins freeze really well for up to 3 months. Let them cool completely, then wrap each one individually in plastic wrap or store them in freezer bags with parchment paper between layers. This way you can grab just one or two whenever you want a quick breakfast or snack.

Thaw: To enjoy frozen muffins, just leave them on the counter for about 30 minutes to thaw completely. If you’re in a hurry, pop one in the microwave for 20-30 seconds on medium power. They taste just as good as fresh, and sometimes I think they’re even more moist after freezing!

Preparation Time	10-15 minutes
Cooking Time	18-22 minutes
Total Time	28-37 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1850-2000
• Protein: 18-22 g
• Fat: 70-80 g
• Carbohydrates: 285-310 g

Ingredients

For the wet ingredients:

• 1 1/4 cups sugar
• 1/2 cup neutral oil (like canola or vegetable oil)
• 1/3 cup water
• 1 tsp vanilla extract (for best flavor)
• 2 large eggs (room temperature)
• 1 cup pumpkin puree (I use Libby’s)

For the dry ingredients:

• 1 tbsp pumpkin pie spice (freshly measured for best aroma)
• 1 3/4 cups all-purpose flour (I use King Arthur)
• 3/4 tsp kosher salt
• 1 tsp baking soda

Step 1: Prepare the Oven and Mise en Place

• Muffin tin with liners or grease

Preheat your oven to 350°F and line your muffin tin with 18 paper liners or grease the cups well.

While the oven preheats, gather all your ingredients and measure them into separate bowls—this ensures everything is ready when you need it and helps you work quickly.

I always measure my pumpkin pie spice fresh from the container rather than using pre-measured spice blends, as the aroma is noticeably better and the flavor more vibrant.

Step 2: Combine the Wet Ingredients

• 1 cup pumpkin puree
• 2 large eggs
• 1/2 cup neutral oil
• 1/3 cup water
• 1 tsp vanilla extract

In a large mixing bowl, whisk together the pumpkin puree, room temperature eggs, neutral oil, water, and vanilla extract until the mixture is completely smooth and well combined.

The room temperature eggs are important here because they blend more easily and create a smoother batter than cold eggs would.

This wet mixture should be homogeneous with no visible egg streaks before moving to the next step.

Step 3: Prepare the Dry Ingredient Mixture

• 1 1/4 cups sugar
• 1 3/4 cups all-purpose flour
• 1 tsp baking soda
• 3/4 tsp kosher salt
• 1 tbsp pumpkin pie spice

In a separate bowl, whisk together the all-purpose flour, sugar, baking soda, kosher salt, and pumpkin pie spice.

Whisking these together—rather than simply stirring—helps distribute the baking soda and salt evenly throughout the flour, which ensures consistent rise and flavor in every muffin.

Make sure there are no lumps of baking soda or clumps of sugar remaining in the mixture.

Step 4: Combine Wet and Dry Ingredients

• wet ingredient mixture from Step 2
• dry ingredient mixture from Step 3

Pour the dry ingredient mixture from Step 3 into the wet mixture from Step 2, then stir gently with a spatula or wooden spoon just until the dry ingredients are barely incorporated.

The batter should look slightly lumpy—this is exactly what you want.

Overmixing develops gluten and creates tough, dense muffins instead of tender ones, so I stop stirring as soon as I no longer see streaks of dry flour.

Step 5: Fill the Muffin Cups and Bake

• batter from Step 4

Divide the batter evenly among the 18 prepared muffin cups, filling each about three-quarters full.

Use an ice cream scoop or measuring cup for even distribution, which helps the muffins bake at the same rate.

Transfer the filled tin to your preheated oven and bake for 18-22 minutes until a toothpick inserted into the center of the tallest muffin comes out clean with no wet batter clinging to it.

Step 6: Cool and Serve

Remove the muffin tin from the oven and let the muffins cool in the pan for about 5 minutes before turning them out onto a wire rack to cool completely.

This short rest allows them to set slightly while still being warm enough to turn out easily without breaking.

These muffins are best enjoyed warm with a cup of coffee or tea.