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Skip the coffee shop line and bake a batch of warm, spice-filled Pumpkin Muffins in your own kitchen! This easy recipe yields two dozen moist muffins perfect for breakfast, snacks, or freezing for later. Packed with cinnamon, nutmeg, cloves and ginger, these tasty muffins are like a Pumpkin Spice Latte on a plate—but better, because you made them yourself. Easy pumpkin muffins take only 15 minutes to pull together, so they’re even a do-able breakfast option on those first mornings when you feel a distinctive chill in the air.

pumpkin muffins

Warm, Spiced Pumpkin Muffins: Skip the coffee shop! Bake 24 homemade muffins with cinnamon, nutmeg &amp; ginger. A delicious taste of autumn!

Recipe meets Kitchen Tested criteria.  Reviewed as part of project  MSO-5941 BC Audit 200 recipes

There are some best practices for mixing up quick breads, most importantly not overmixing the batter. The dry ingredients should just be moistened by the wet ingredients—and it’s okay if there are still some small pockets of floury ingredients as you spoon the batter into the muffin tin.

The best muffins should be golden brown, slightly rounded with bumpy tops, tender, moist, even textured and easy to remove from the pan. Here are some things that can happen, with solutions to help. Pale: the oven was not hot enough or was underbaked. Peaked or smooth on top: too much mixing. Tough and heavy: too much flour or overmixing. Dry: too much flour, oven too hot or baked too long. Tunnels: too much mixing.

If your muffin tins have a dark nonstick surface, you'll want to reduce the oven temperature by 25°F. The dark surface absorbs heat, speeding up the baking process making the muffins brown more quickly.

Each ingredient plays a role in the final product, contributing to the muffins' texture, flavor, and overall appeal. The balance of dry and wet ingredients, leavening agents, spices, and the pumpkin itself is what makes these muffins a classic fall treat.Whole Wheat &amp; All-Purpose Flour: Provides the structure and texture of the muffins. Whole wheat adds a slightly nutty flavor while all-purpose keeps the muffins light.Baking Soda: Acts as a leavening agent which makes the muffins rise and gives them a light, airy texture.Kosher (Coarse) Salt: Enhances the flavors of all the other ingredients. Salt balances the sweetness and brings out the spices.Ground Cinnamon, Nutmeg, Cloves, Ginger: These are the signature spices that give pumpkin muffins their characteristic warm, comforting flavor. They create the "pumpkin spice" profile that's so popular in the fall.Sugar: Sweetens the muffins and contributes to their moistness and tenderness. Sugar also helps with browning.Canola Oil: Adds moisture to the muffins, resulting in a tender crumb. Oil, unlike butter, stays liquid at room temperature, which helps keep the muffins moist for longer.Water: Provides moisture and helps to combine the dry and wet ingredients.Eggs: They bind the ingredients together and contribute to the overall texture of the muffins.Pumpkin (Not Pumpkin Pie Mix): The star ingredient! Provides moisture, a subtle sweetness, and that distinctive pumpkin flavor. It also contributes to the muffins' tender texture.&nbsp;Important to use pure pumpkin puree, not pumpkin pie mix, which contains added spices and sugar that would alter the recipe.&nbsp;

Recipe Ingredients

Here are instructions for making the Pumpkin Muffins, with key information for success. See recipe below for full details.<h3>1. Prep Your Pans</h3>Line two 12-cup muffin pans with paper baking cups or grease the muffin pans well.&nbsp;Lining or greasing prevents sticking and makes removal easier.<h3>2. Combine Dry Ingredients</h3>Whisk together both flours, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.&nbsp;Whisking ensures even distribution of the leavening and spices.<h3>3. Combine Wet Ingredients</h3>Whisk together the sugar, oil, water, and eggs until well combined. Stir in the pumpkin puree until smooth.&nbsp;Make sure to use pure pumpkin puree, not pumpkin pie mix.<h3>4. Combine Wet and Dry</h3>Pour the wet ingredients into the dry ingredients. Gently stir the mixture together&nbsp;just until moistened.&nbsp;This is the most important step to avoid tough muffins!&nbsp;It's okay if there are still some small pockets of flour.<h3>5. Fill and Bake</h3>Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.&nbsp;Even filling ensures uniform baking. Bake until a toothpick inserted into the center comes out clean, about 25 minutes. Let the muffins cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.

How to Make Pumpkin Muffins

Here are the best ways to store your pumpkin muffins to keep them fresh and delicious.<h3>Room Temperature</h3>Let the muffins cool completely on a wire rack after baking. Once cooled, place them in an airtight container or a resealable plastic bag. You can line the container with a paper towel to help absorb any excess moisture. Pumpkin muffins will typically stay fresh for 2 to 3 days.<h3>Freezer</h3>Cool the muffins completely. Wrap each muffin individually in plastic wrap. This helps prevent freezer burn. Place the wrapped muffins in a freezer-safe airtight container or a resealable freezer bag. Remove as much air as possible from the bag before sealing.&nbsp;Frozen pumpkin muffins can last for up to 2-3 months.<h3>Thawing</h3><ul><li>Room Temperature:&nbsp;Thaw the muffins at room temperature for about 30 minutes to an hour.</li><li>Microwave:&nbsp;For a quicker thaw, place a muffin on a microwavable place, heat on high (100%) for 15-30 seconds.</li></ul>

Storage and Reheating

pumpkin-muffins

Pumpkin Muffins

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Brighten breakfast—or mid-afternoon, for that matter—with these pumpkin muffins filled with dried cranberries and chopped pecans. Ginger and cinnamon add delicious warmth and depth.

pumpkin cranberry muffins

Try these muffins with dried cherries instead of cranberries.

Variation

Take care not to overmix the batter. Overmixing can result in tough muffins with peaked tops and tunnels inside.

Success

pumpkin-cranberry-muffins

Pumpkin-Cranberry Muffins

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These tiny muffins are a flavor-packed marvel. Starting with Original Bisquick mix, they add pumpkin and chocolate chips, making a rich and satisfying combination.

mini pumpkin pie pancake muffins

Serve the muffins with maple syrup for dipping.

The chocolate chips can be omitted, if desired.

mini-pumpkin-pie-pancake-muffins

Mini Pumpkin Pie Pancake Muffins

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Sweet and spicy and loaded with pumpkin-pie flavor, these muffins make a great snack with coffee on a cool autumn morning!

pumpkin spice muffins

You can use mashed cooked sweet potatoes instead of the canned pumpkin.

Substitution                

Sprinkle with powdered sugar before serving.

Special Touch               

pumpkin-spice-muffins

Pumpkin-Spice Muffins

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These Pumpkin Protein Muffins with Protein Streusel Topping are packed with pumpkin puree, fall spices, and protein powder making them an easy and filling way to start your morning! Made with spice cake mix and wholesome pantry ingredients, you can have delicious muffins in under one hour. Each muffin is topped with a generous amount of protein streusel and then baked to perfection. Grab a cup of coffee and start walking into the crisp fall morning air while enjoying this homemade breakfast pastry.

pumpkin protein muffins with protein streusel topping

Protein Pumpkin Muffins with Protein Streusel are the perfect fall breakfast or snack. They are moist, fluffy, and packed with protein in every bite.

Adding walnuts, pecans, or dried cranberries can elevate the flavor and give the muffins a delicious twist.

Allowing your eggs, milk, and yogurt to sit out at room temperature for 20 to 30 minutes before using them in this recipe can help ensure the batter is smoother and thoroughly blended.

Here are the ingredients you need to make these pumpkin protein muffins.Spice Cake Mix: This is a major ingredient in this recipe. It has the perfect blend of warm spices and softness needed to make these muffins moist and fluffy with each bite.Pumpkin: Our recipe calls for canned pumpkin, but feel free to make your own pumpkin puree. It acts as a natural moistener allowing the muffins to be soft and tender without additional oil or butter. Be sure to choose the can that is 100% pumpkin and not pumpkin pie mix which has other ingredients added.Whey Protein Powder: Vanilla-flavored whey protein powder adds a subtle sweetness and depth that compliments the warm spices while increasing amount of protein in the muffins.Greek Yogurt: Choose full-fat or whole milk Greek yogurt for this recipe. It adds a slight tang and creamy texture that contributes to the overall protein content while the higher fat content keeps the muffins tender.Other Ingredients You’ll Need: Brown sugar, unsalted butter, ground cinnamon, ground allspice, large eggs, and whole milk.

Making protein pumpkin muffins takes only a few easy steps. Here is an overview.<h3>1. Make the Streusel</h3>Make the streusel first, so when the pumpkin muffin batter is in the muffin cups, you’re ready to top them off and bake to golden perfection.<h3>2. Make the Muffin Batter</h3>This recipe can be made in one bowl. Add all the dry ingredients in a bowl and whisk to combine. Add the wet ingredients and gently mix with a wooden spoon or spatula, making sure you don’t overmix.<h3>3. Fill the Muffin Cups</h3>Scoop out muffin batter and fill liners to at least 3/4 full. This is more than the normal amount but overfilling allows the muffins to get a beautiful rise. The tulip muffin liners come in handy as they allow for a taller muffin. Top each muffin with a generous tablespoon of protein streusel topping.<h3>4. Bake and Enjoy</h3>Bake muffins in a muffin tin that is lined with muffin (cupcake) liners. Tulip liners work best here! Allow muffins to cool slightly in the pan for 10 minutes before removing.

How to Make Pumpkin Protein Muffins with Protein Streusel

While these protein pumpkin muffins are best warm from the oven, here are some tips to enjoy them in the days to come.Room TemperatureWe don’t recommend storing these muffins at room temperature as they become soggy. &nbsp;RefrigeratorPlace muffins in an airtight container in the refrigerator for up to 5 days. Enjoy them right from the fridge or place them in the microwave for 10 to 15 seconds to slightly warm.FreezerWrap each cooled muffin thoroughly with plastic wrap and place in a freezer-safe resealable plastic bag. Freeze for up to 3 months. To thaw, place in the refrigerator overnight or microwave for 30 to 40 seconds.

How to Store (and Reheat) Protein Pumpkin Muffins with Protein Streusel Topping

Yes! While tulip cupcake liners work best for this recipe, regular paper cupcake liners (or no liners at all) will work too. Just fill each cup about 2/3 full of batter to leave room for the streusel. The recipe will yield a few more muffins if you use regular liners or do not line the muffin cups.

Will regular cupcake liners work for this recipe?

pumpkin-protein-muffins-with-protein-streusel-topping

Pumpkin Protein Muffins with Protein Streusel Topping

KID_0116

Recipe

Muffin Pan

Bread

Muffin

BAKING

MEALS AND BAKING SOL

Sweet

Betty Crocker

Bisquick

Gold Medal

Lower Calorie

Lower Cholestrol

Lower Fat Abs

Lower Fat

Lower Potassium

All Purpose Baking Mix

Berries

Cake Mix

Chocolate Chips & Chunks

Cinnamon

Clove

Cranberry

Fruit

Herbs & Spices

Nuts & Seeds

Pecan

Pre-Made Mixes

Pumpkin Pie Spice

Pumpkin

Raisin

Vegetable

ALL PURPOSE BAKING MIX

ALL PURPOSE FLOUR

BC CAKE MIX

BC SUPERMOIST DELIGHTS CAKE MIX

GOLD MEDAL FLOUR

GOLD MEDAL WHEAT

OTHER FLOUR

PANCAKE AND DRY MIX

BC BISQ PNCK BKG MX ORIGINAL 40OZ

BC DELIGHTS SM CAKE MX SPICE 13.25OZ

GM BL EN PS AP FLR 5LB

GM WW FLR 5LB

Breakfast

Brunch

BC Fall Baking Chapter

BC Mobile App

10 Or Less

7 Or Less

8 Or Less

9 Or Less

Alcohol Free (unverified)

Dairy (unverified)

Fish (unverified)

Low Sodium (unverified)

Low potassium (unverified)

Peanuts (unverified)

Shellfish (unverified)

Soy (unverified)

Vegetarian (unverified)

Thanksgiving

10 Minutes Or Less

15 Minutes Or Less

20 Minutes Or Less

30 Minutes Or Less

45 Minutes Or Less

60 Minutes Or Less

Bake

1 Spoon or Better

2 Spoons or Better

3 Spoons or Better

4 Spoons or Better

5 Spoon Recipes

Fall

Crowd Size ( 12 or more)

Kitchens

Marketing

Mini

90 Minutes Or Less

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Servings

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