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Soft & Moist Pumpkin Muffins – A Cozy Fall Favorite

Soft & Moist Pumpkin Muffins – A Cozy Fall Favorite

These Soft & Moist Pumpkin Muffins are the perfect cozy fall treat—warmly spiced, tender, and made with real pumpkin. Whether you're baking for a chilly morning or a festive fall gathering, these muffins will become your go-to autumn ritual.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Pumpkin Muffins
  • 1 cup pumpkin purée
  • 2 eggs room temperature
  • 3/4 cup brown sugar packed
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour sifted
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
Optional Cream Cheese Filling
  • 4 oz cream cheese softened
  • 2 tbsp sugar
  • 1/2 tsp vanilla extract

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Whisk
  • Sifter

Method
 

  1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
  2. In a large bowl, whisk together pumpkin purée, eggs, brown sugar, oil, and vanilla extract until smooth.
  3. In another bowl, sift together flour, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon.
  4. Gradually fold dry ingredients into the wet mixture until just combined. Do not overmix.
  5. Optional: In a small bowl, mix softened cream cheese, sugar, and vanilla extract until smooth.
  6. Scoop batter into muffin cups, filling each about ¾ full. Add a dollop of cream cheese filling if using, and swirl with a toothpick.
  7. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack.

Notes

These muffins freeze beautifully and taste even better the next day. Try sprinkling cinnamon sugar on top before baking for a bakery-style finish!