17 Pumpkin Muffin Recipes Perfect for Fall and Holiday Baking

Warm, spiced, and bakery-style, these fall treats are meant to be shared. Each recipe focuses on moist crumb and cozy flavor, from classic creamed-butter batters to cream cheese-filled surprises.

Thank you for reading this post, don't forget to subscribe!

Expect clear, reliable methods: use 100% pure purée, cream butter and sugar for lift, and fill each cup for high domes. Two pro baking lanes appear: 350°F for a bread-like interior or 400°F for quick, golden edges, with doneness judged when a tester comes clean.

Streusel and frosting options let you dial sweetness and texture. Storage tips keep unfrosted muffins soft for days or frozen for months. Read on to find the best pumpkin muffin recipe for breakfast, brunch, or a holiday table.

Key Takeaways

Use 100% pure purée and cream butter with sugar for tender rise.
Choose 350°F for deeper crumb or 400°F for faster, crisp edges.
Streusel and cream cheese turn a simple muffin into a dessert-ready treat.
Fill cups generously for tall tops and watch the tester for doneness.
Store unfrosted at room temp for days or freeze unfrosted up to 3 months.
Small changes in flour, oil, or spice balance transform texture and taste.

Pumpkin Muffins: 17 Cozy Recipes for Fall and Holidays

If you want tall domes, soft crumb, and loads of seasonal flavor, these 17 recipes deliver. This collection ranges from classic bakery-style loaves turned into single-serve treats to dessert-ready cupcakes with cream cheese frosting.

Classic & Bakery-Style

Classic bakery-style starts with creamed butter and sugar, warm spice, and filling cups to the top. Bake at 350°F for 35–40 minutes for a tender, bread-like crumb.

Cinnamon-Pecan Streusel

Choose a demerara-topped streusel for caramel crunch. Add chopped pecans or walnuts for nutty texture without overwhelming the batter.

Cream Cheese-Filled & Frosted

For a surprise center, layer sweetened cream cheese between batter. Bake larger cups at 400°F for 18–20 minutes. For frosting, use 1 oz cream cheese per 1/2 lb powdered sugar with butter and vanilla.

Add-Ins, Better-for-You, and Minis

Mix-ins: chocolate chips, golden raisins, or toasted nuts folded gently in the bowl.
Swaps: coconut oil or Measure for Measure flour work for dairy-free and gluten-free versions.
Mini size: bake minis at 375°F for 12–15 minutes—great for kids and parties.

Essential Ingredients for the Best Pumpkin Bread-Style Muffins

A handful of smart swaps in the ingredient list makes a reliable, bakery-style muffin at home. Start by using 100% pure purée—Libby’s is a dependable canned pumpkin choice—or a well-drained homemade pumpkin purée. Avoid pumpkin pie filling; it already has sugar and spices and will throw off the balance.

Measure flour carefully. Spoon all-purpose flour into the cup and level it to keep the crumb light. Salt plus a combo of baking powder and baking soda gives even lift and a plush, bread-style interior.

Pick fats by texture goal. Use butter for richness and a crisp streusel. Use oil or coconut oil to boost moisture and tender crumb. Swap a bit of butter for oil in your batter to test the difference.

Use granulated sugar for reliable moisture, brown sugar for caramel notes, and demerara or turbinado in streusel for crunch. Build spice with pumpkin pie spice or a mix of cinnamon, nutmeg, cloves, and ginger.

Keep a large bowl ready to whisk dry ingredients well. Coat add-ins in a light dusting of flour so nuts and raisins stay suspended. When in doubt, follow a trusted pumpkin muffin recipe and tweak one variable at a time.

Foolproof Method: From Mixing Bowl to Muffin Tin

Follow a few simple mixing and pan tips to move from a bowl of batter to bakery-style results. These steps keep texture consistent and make timing predictable for every recipe.

Wet and dry mixing

Creaming method: Beat butter and sugar in a bowl with a mixer until just light. Add eggs one at a time, then fold in pumpkin and spices. This creates a bakery crumb that holds shape.

Quick-mix option: Whisk wet ingredients (pumpkin, eggs, oil or milk) and fold into dry flour and leaveners. Mix until just combined to avoid a tough crumb.

Pan prep and fill

Line or spray the pan, then fill each cup to the top for 12 large or two-thirds full for 18 smaller. Lofty domes come from generous filling and an even oven.

Oven, timing, and streusel

Bake at 350°F for 35–40 minutes for a bread-like interior, or 400°F for 18–25 minutes for faster color. A tester inserted in the center should come clean.

For streusel, mix flour, softened butter, demerara sugar, cinnamon and chopped pecans or oats until clumpy. Sprinkle evenly so every bite gets crunch. If made ahead, set aside in the fridge up to 3 days.

Cooling note: Let muffins cool in the tin about 10 minutes, then transfer to a rack so they cool without getting soggy.

Flavor Upgrades: Toppings, Fillings, and Seasonal Spices

A few smart toppings and fillings take a home-baked batch from good to unforgettable. Use a contrast of textures and a touch more spice to highlight the squash notes and cozy cinnamon aromatics.

Buttery cinnamon-pecan streusel and demerara crunch

Make streusel by mixing flour, softened butter, demerara sugar, and cinnamon until clumpy. Fold in chopped pecans or rolled oats for nutty crunch.

Make ahead: Prepare streusel and set aside in the fridge up to three days so it stays slightly clumpy and bakes into cragginess.

Cream cheese filling and frosting

For a filled center, spoon sweetened cream cheese between two layers of batter and bake at 400°F for 18–20 minutes. The filling becomes a silky ribbon without sogginess.

Frosting ratio: 1 oz cream cheese : 1/4 cup butter : 1/2 lb powdered sugar + vanilla. Spread only on fully cooled muffins and refrigerate for best texture and safety.

Mix-ins and finishing touches

Fold in chocolate chips, golden raisins, or chopped nuts near the end to avoid overmixing the batter. A light sugar–cinnamon or nutmeg sprinkle adds a crisp top.

Upgrade	Key Ingredients	Timing
Streusel	flour, butter, demerara, cinnamon, pecans	Make ahead, refrigerate up to 3 days
Cream cheese fill	cream cheese, sugar, vanilla	Bake 18–20 minutes at 400°F
Frosting	cream cheese, butter, powdered sugar	Apply when fully cool; refrigerate
Mix-ins	chocolate chips, raisins, nuts, oats	Add at end; fold gently

Make-Ahead, Storage, and Freezer Tips for Busy Breakfasts

A little planning turns a weekend bake into weekday-ready breakfast in minutes. These quick steps keep texture and flavor so each serving feels fresh.

Room-temperature storage: keeping muffins moist for days

Store unfrosted muffins at room temperature in an airtight container for up to 4 days. Keeping air out prevents stale tops and dry interiors.

Let muffins cool completely before sealing. Trapped steam makes soggy tops and weak crumb.

Freezer-friendly steps: wrap, thaw, and rewarm within minutes

For weekday prep, freeze fully cooled muffins in a single layer, then transfer to a zip-top bag. Freeze unfrosted for up to 3 months; label with the date and flavor.

Thaw on the counter about 60 minutes or overnight in the fridge.
Rewarm wrapped in foil at 350°F for a few minutes or microwave briefly on low to avoid a rubbery texture.

Frosted vs unfrosted: when to refrigerate and when to frost

Frosted items with cream cheese should be refrigerated. Bring to room temperature before serving so the powder‑softened frosting feels silky.

Tip: Freeze unfrosted and frost only what you plan to serve that day for the best finish and easy breakfast prep.

Conclusion

Conclusion: Armed with clear steps and dependable ingredient choices, you can turn simple batter into high-domed pumpkin muffins that taste like fall in every bite.

Choose butter for rich flavor and a crisp streusel, or use oil or coconut oil for a supremely moist crumb. Use balanced leaveners and bake at 350–400°F until a tester comes clean for reliable results.

Make-ahead strategies save time: freeze unfrosted batches, thaw as needed, and frost just before serving. Keep tools minimal—a large bowl, a mixer, and a standard muffin tin—and you’ll repeat success batch after batch.

FAQ

What’s the difference between canned pumpkin purée and pumpkin pie filling?

Canned purée is plain cooked squash and works for baking, while pie filling is sweetened and spiced. Use purée for recipes that call for precise sugar and spice amounts so flavors stay balanced.

Can I swap all-purpose flour for a gluten-free blend?

Yes — use a 1:1 gluten-free baking mix designed to replace all-purpose flour. Expect slight texture differences; adding a teaspoon of xanthan gum can help mimic structure in quick breads.

Should I use baking powder or baking soda in quick-bread style recipes?

Use baking soda when the batter includes acidic ingredients like brown sugar or buttermilk; use baking powder when no acid is present. Many fall recipes use both for lift and crumb.

What’s the best fat for moist, tender muffins: butter, oil, or coconut oil?

Oil (vegetable or canola) gives the moistest crumb. Melted butter adds flavor and slightly firmer texture. Coconut oil works well for dairy-free versions and imparts a mild coconut note.

How do I get a bakery-style domed top on each muffin?

Fill cups almost to the top, use a slightly hotter initial oven temperature (about 400°F for 5–7 minutes), then lower to 350°F. A thick batter and stirring just until combined also help create domes.

Can I make mini or jumbo sizes from one batter? How do I adjust baking time?

Yes. Mini cups bake in 8–12 minutes, standard in 18–22 minutes, and jumbo in 25–30 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs but not wet batter.

How should I store these quick breads to keep them fresh several days?

Cool completely, then store unfrosted in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate up to a week, but bring to room temp before serving for best texture.

Are streusel toppings easy to prepare and will they stay crisp?

Yes — mix cold butter, flour, sugar, and nuts until clumpy and sprinkle on before baking. To keep crunch, store muffins in a single layer and add fresh topping of demerara sugar before serving if needed.

How can I add a cream cheese filling without it leaking during baking?

Chill the filling well and spoon small dollops into the batter center rather than on top. Seal with more batter and bake. For best results, freeze small scoops of filling for 10–15 minutes before adding to batter.

What are quick tips for freezing and reheating for busy mornings?

Wrap cooled, unfrosted items individually in plastic wrap, then place in a freezer bag. Thaw at room temperature or rewarm in a 325°F oven for 8–12 minutes or microwave 20–30 seconds from frozen.

Can I reduce sugar without ruining texture and flavor?

You can reduce sugar by about 25% without major texture loss; consider swapping some granulated sugar for brown sugar to retain moisture. For larger reductions, add a tablespoon of applesauce or an extra egg yolk.

What spices should I use to create a warm, balanced spice mix?

A classic blend uses ground cinnamon, nutmeg, ginger, and a pinch of cloves. Start with 1–2 teaspoons total of mixed spice per two cups of flour and adjust to taste. Pumpkin pie spice blends are a convenient shortcut.

Are chocolate chips or nuts better as add-ins for texture?

Both work well. Chocolate chips add sweetness and pockets of richness; toasted pecans or walnuts deliver crunch and nutty depth. Fold in gently to avoid overmixing the batter.

How can I prevent muffins from sticking to the tin?

Grease the tin well, use paper liners, or spray with a baking oil spray. For very moist batters, liners plus a light spray works best to ensure easy release and clean edges.

Is it okay to use brown sugar instead of granulated sugar?

Yes — brown sugar adds moisture and a caramel note thanks to its molasses content. It pairs especially well with warm spices and produces a tender, rich crumb.

What oven cues tell me a quick-bread is done besides time?

Look for set, springy tops that feel slightly firm and pull away from pan edges. A toothpick inserted into the center should come out with a few moist crumbs, not raw batter. Golden edges help too.