12 Canned Pumpkin Muffin Recipes for Busy Mornings

Busy mornings just got a whole lot cozier with these 12 canned pumpkin muffin recipes. Embrace the autumn vibes and satisfy your pumpkin cravings without spending hours in the kitchen. Whether you need a grab-and-go breakfast or a seasonal treat, these easy recipes have you covered. Let’s dive in!

Classic Pumpkin Muffins

Under the cozy glow of your kitchen lights, you'll master these classic pumpkin muffins that capture autumn’s essence. With a moist, tender crumb and warming spices, they’re a foolproof bake for any skill level. Let’s walk through each step together to ensure perfection.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

• 1 3/4 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup neutral vegetable oil, such as canola
• 2 large eggs, at room temperature
• 1 (15-ounce) can pure pumpkin purée
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each cup with nonstick spray.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined. Set aside.
3. In a large bowl, whisk together the sugar and oil until well blended. Add the eggs one at a time, whisking after each. Stir in the pumpkin purée and vanilla extract until smooth.
4. Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are fine. Overworking the batter makes muffins dense.
5. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. For even portions, use a 1/4-cup scoop or an ice cream scoop.
6. Bake for 20 to 22 minutes, rotating the pan halfway through, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should spring back when lightly touched.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. If you rush to remove them, they may stick to the liners.

For a finishing touch, dust the tops with confectioners' sugar or add a pat of salted butter while still warm—the contrast of sweet and salty is divine. These muffins keep well in an airtight container for up to 3 days, but they rarely last that long.

Pumpkin Chocolate Chip Muffins

Making these Pumpkin Chocolate Chip Muffins is a wonderful way to bring the cozy flavors of autumn into your kitchen. The combination of canned pumpkin and semi-sweet chocolate chips creates a rich, indulgent treat that's perfect for breakfast or a snack. Follow these steps for perfectly tender muffins every time.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

Dry Ingredients

• 1 ¾ cups (220g) unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon finely ground cinnamon
• ½ teaspoon ground ginger
• ½ teaspoon salt

Wet Ingredients

• 1 cup (200g) packed light brown sugar
• 1/3 cup (80ml) neutral oil (such as vegetable or canola)
• 2 large farm-fresh eggs
• 1 teaspoon pure vanilla extract
• 1 cup (240g) pure canned pumpkin puree

Mix-ins

• 1 cup (180g) high-quality semi-sweet chocolate chips

Instructions

1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt until evenly combined.
3. In a separate medium bowl, whisk the brown sugar, oil, eggs, and vanilla until smooth. Tip: Ensure eggs are room temperature for easier mixing.
4. Add the pumpkin puree to the wet mixture and whisk until fully incorporated.
5. Pour the wet ingredients into the dry ingredients and stir with a rubber spatula until just combined—do not overmix. Tip: A few streaks of flour are fine; overmixing leads to tough muffins.
6. Gently fold in the chocolate chips, reserving a handful to sprinkle on top if desired.
7. Divide the batter evenly among the muffin cups, filling each about ¾ full. Tip: Use a cookie scoop for consistent portions.
8. Sprinkle a few extra chocolate chips on top of each muffin for a bakery-style finish.
9. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
10. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

For the ultimate texture, enjoy these muffins warm when the chocolate chips are still gooey. They also freeze beautifully—just wrap individually and thaw at room temperature.

Pumpkin Cream Cheese Muffins

A classic fall muffin gets a creamy twist with a hidden cream cheese center that melts into every bite. These pumpkin cream cheese muffins are perfect for using up that can of pumpkin in your pantry and are surprisingly easy to make.

Serving: 12 | Prep Time: 20 minutes | Cooking Time: 20 minutes

Ingredients

• 1 ¾ cups unbleached all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon finely ground sea salt
• 1 teaspoon freshly ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 1 cup canned pumpkin puree (not pie filling)
• 2 farm-fresh large eggs
• ½ cup rich vegetable oil
• 1 teaspoon pure vanilla extract
• 8 ounces cream cheese, softened to room temperature
• ¼ cup granulated sugar (for filling)
• 1 large egg yolk
• ½ teaspoon pure vanilla extract (for filling)

Instructions

1. Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners. Set aside.
2. In a medium mixing bowl, whisk together 1 ¾ cups unbleached all-purpose flour, 1 teaspoon baking soda, ½ teaspoon finely ground sea salt, 1 teaspoon freshly ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ¼ teaspoon ground ginger. Ensure there are no lumps.
3. In a large mixing bowl, whisk together ½ cup granulated sugar, ½ cup packed light brown sugar, 1 cup canned pumpkin puree, 2 farm-fresh large eggs, ½ cup rich vegetable oil, and 1 teaspoon pure vanilla extract until smooth and thoroughly combined.
4. Pour the dry ingredients into the wet ingredients and stir with a rubber spatula until just combined. A few lumps are fine—do not overmix, as that can make the muffins tough.
5. In a separate small bowl, beat 8 ounces softened cream cheese with ¼ cup granulated sugar, 1 large egg yolk, and ½ teaspoon pure vanilla extract until smooth and creamy. Tip: Use room temperature cream cheese for a lump-free filling.
6. Fill each muffin cup halfway with the pumpkin batter. Drop a heaping tablespoon of the cream cheese mixture into the center of each cup, then top with the remaining batter, spreading gently to cover the filling. Tip: A small cookie scoop works perfectly for dividing the cream cheese.
7. Bake for 18–20 minutes, until the muffin tops are golden and a toothpick inserted into the muffin (avoid the cream cheese center) comes out clean. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Tip: Don't skip the cooling time—it helps the filling set slightly.

Rich with pumpkin spice and a luscious cream cheese surprise, these muffins are perfect for breakfast or a mid-afternoon treat. The cakey crumb and gooey center create a delightful contrast. Serve them warm for the ultimate experience.

Pumpkin Walnut Muffins

Nothing says fall like the aroma of pumpkin and walnuts baking together. These pumpkin walnut muffins are the perfect grab-and-go breakfast or snack, packed with wholesome ingredients and a satisfying nutty crunch. In this recipe, I'll guide you through each step to ensure tender, flavorful muffins every time.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt

Wet Ingredients

• 1 cup canned pure pumpkin puree (not pumpkin pie filling)
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1/2 cup vegetable oil (or melted coconut oil)
• 2 large farm-fresh eggs
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup raw walnut halves, roughly chopped

Instructions

1. Preheat your oven to 350°F (177°C). Line a 12-cup standard muffin tin with paper liners or grease each cup well.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a large bowl, whisk the pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla extract until smooth and well combined.
4. Pour the dry ingredients into the wet ingredients. Stir gently with a spatula until just combined—a few streaks of flour are okay. Do not overmix; that makes toughness. (Tip #1: Overmixing develops gluten, leading to dense muffins.)
5. Fold in the chopped walnuts with a few swift strokes until evenly distributed.
6. Evenly divide the batter among the 12 muffin cups, filling each about three-quarters full. (Tip #2: Use a spring-loaded scoop or two spoons for clean filling.)
7. Bake for 18–22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. (Tip #3: Start checking at 18 minutes; ovens vary. The muffins should be golden and spring back when lightly touched.)
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or at room temperature.

Moist and tender on the inside with a delightfully crunchy walnut topping, these muffins are a cozy anytime treat. Enjoy them with a pat of butter for extra richness, or simply as is alongside a cup of coffee.

Pumpkin Cranberry Muffins

Start your morning with a burst of autumn flavor: these pumpkin cranberry muffins are the perfect balance of earthy pumpkin and tart dried cranberries. Made with canned pumpkin for convenience, they bake up tender and moist, with a golden top that begs for a pat of butter. Ready in under an hour, they're a simple way to bring seasonal baking into your kitchen.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cloves)
• 1 cup granulated sugar (or 1/2 cup granulated + 1/2 cup packed light brown sugar)

Wet Ingredients

• 1 cup high-quality canned pumpkin (100% pure pumpkin)
• 1/2 cup neutral vegetable oil, such as canola
• 2 large room-temperature eggs
• 1 teaspoon pure vanilla extract

Add-ins

• 1 cup tart dried cranberries

Instructions

1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or generously grease the cups with butter or nonstick spray.
2. In a large bowl, whisk together the flour, baking soda, baking powder, salt, and pumpkin pie spice until well combined. Tip: If you don’t have pumpkin pie spice, mix 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, and 1/4 tsp cloves.
3. In a separate medium bowl, whisk the sugar(s), canned pumpkin, vegetable oil, eggs, and vanilla extract until smooth and fully incorporated.
4. Pour the wet mixture into the dry ingredients. Using a rubber spatula, stir gently until just combined—do not overmix. The batter will be thick and slightly lumpy, which is fine.
5. Gently fold in the dried cranberries, reserving a handful if you’d like to sprinkle a few on top before baking.
6. Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full. A #20 cookie scoop or two spoons works perfectly for even portions.
7. Bake for 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be golden and spring back when lightly pressed.
8. Allow the muffins to cool in the pan on a wire rack for 5 minutes, then transfer them directly to the rack to cool completely. They’re delicious served warm or at room temperature.

Your kitchen will smell heavenly as these muffins bake. Their moist crumb and sweet-tart cranberries make them perfect for a cozy breakfast or an afternoon snack. For an extra touch, drizzle with a simple cream cheese glaze or spread with salted butter.

Pumpkin Oatmeal Muffins

Gather your ingredients and preheat the oven to 375°F. These pumpkin oatmeal muffins combine canned pumpkin with hearty rolled oats for a fiber-rich breakfast that's both satisfying and simple to make.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 18 minutes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup granulated sugar
• 1/2 cup lightly packed brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2 teaspoons pumpkin pie spice
• 1 cup pure canned pumpkin
• 2 large farm-fresh eggs
• 1/2 cup whole milk
• 1/3 cup neutral vegetable oil
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 375°F. Line a 12-cup muffin tin with paper liners or generously grease each cup.
2. In a large bowl, whisk together the flour, rolled oats, granulated sugar, brown sugar, baking powder, baking soda, salt, and pumpkin pie spice. Ensure all dry ingredients are evenly distributed.
3. In a separate medium bowl, whisk together the canned pumpkin, eggs, milk, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
4. Pour the wet ingredients into the dry ingredients. Using a rubber spatula, fold gently until just combined. Be careful not to overmix; a few streaks of flour are acceptable. Overmixing can result in dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. For consistent size, use a #20 cookie scoop or a 1/4-cup measure. This helps them bake evenly.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden brown and spring back when lightly pressed.
7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. For extra tenderness, brush the warm tops with a little melted butter.

For a delightful breakfast treat, serve these muffins warm with a pat of butter and a drizzle of honey. Their tender crumb and subtle pumpkin spice make them a cozy, portable option for busy mornings.

Pumpkin Apple Muffins

A cozy autumn morning calls for these pumpkin apple muffins, where sweet, spiced pumpkin meets tender chunks of apple in every bite. Perfect for using up that can of pumpkin and a few apples, this recipe is a simple, foolproof way to create a batch of moist, flavorful muffins.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon fine sea salt

Wet Ingredients & Add-ins

• 1 cup pure canned pumpkin
• 1 cup finely diced firm-tart apple (such as Granny Smith)
• ½ cup granulated sugar
• ½ cup packed light brown sugar
• 2 large eggs, at room temperature
• ½ cup vegetable oil
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup standard muffin tin with paper liners. This ensures easy release and minimal cleanup. Tip: For even baking, never fill empty cups with water; leave them empty.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt until well combined. Set aside. Tip: Sifting isn't necessary, but whisking aerates the dry ingredients, leading to a lighter texture.
3. In a large bowl, beat the eggs lightly with a fork. Add the granulated sugar, brown sugar, vegetable oil, canned pumpkin, and vanilla extract. Stir with a spatula until the mixture is smooth and glossy. Tip: Make sure no brown sugar lumps remain; press them against the bowl to break them up.
4. Fold the finely diced apples into the wet mixture using a rubber spatula. The apple pieces should be evenly distributed. Tip: Tossing the diced apples in a teaspoon of flour before adding can prevent them from sinking to the bottom of the muffins during baking.
5. Pour the wet ingredients into the bowl of dry ingredients. Using a light hand, stir just until no streaks of flour remain — about 10 to 12 strokes. Overmixing will develop gluten and make the muffins dense and tough.
6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. Use a cookie scoop for consistent portions. Tip: For extra sparkle, sprinkle a pinch of coarse sugar on top of each muffin before baking.
7. Bake in the preheated oven for 18 to 20 minutes, rotating the pan halfway through. The muffins are done when a toothpick inserted into the center of one comes out clean or with a few moist crumbs. Tip: If the toothpick shows wet batter, bake for 2 more minutes and test again.
8. Remove the muffin tin from the oven and let it cool on a wire rack for 5 minutes. Then carefully transfer the muffins directly onto the rack to cool completely. This prevents the bottoms from becoming soggy.

Rustic and aromatic, these pumpkin apple muffins boast a moist, tender crumb with pockets of soft apple and a warm spice finish. Serve them slightly warm with a pat of salted butter, or let them cool completely and store in an airtight container for up to three days. They also freeze beautifully for a quick breakfast treat.

Pumpkin Pecan Streusel Muffins

Pump up your fall baking with these Pumpkin Pecan Streusel Muffins, a perfect blend of moist spiced pumpkin cake and a crunchy, sweet pecan topping. This recipe uses canned pumpkin for convenience and a streusel that bakes into a crisp crust.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

• 1 3/4 cups light, scoopable all-purpose flour
• 1 teaspoon double-acting baking powder
• 1 teaspoon fresh baking soda
• 1/2 teaspoon fine sea salt
• 1 1/2 teaspoons warm pumpkin pie spice blend
• 1 teaspoon aromatic ground cinnamon
• 1 cup smooth canned pumpkin puree (not pie filling)
• 1 cup fine granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 1/2 cup neutral vegetable oil (like canola)
• 2 teaspoons pure vanilla extract
• For the streusel:
• 1/2 cup light, scoopable all-purpose flour
• 1/2 cup packed light brown sugar
• 1 teaspoon aromatic ground cinnamon
• 4 tablespoons cold unsalted butter, cut into small cubes
• 1/2 cup toasted chopped pecans (optional)

Instructions

1. Preheat your oven to 400°F. Line a 12-cup muffin tin with paper liners or grease the cups well.
2. Make the streusel: In a small bowl, combine 1/2 cup all-purpose flour, 1/2 cup packed light brown sugar, and 1 teaspoon ground cinnamon. Cut in 4 tablespoons cold unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Stir in 1/2 cup chopped pecans. Set aside. Tip: Keep the butter cold for a crunchier streusel.
3. In a large bowl, whisk together 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.
4. In a separate medium bowl, whisk together 1 cup canned pumpkin puree, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 large eggs, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract until smooth.
5. Pour the wet ingredients into the dry ingredients and fold gently with a rubber spatula until just combined. Do not overmix; a few streaks of flour are okay. Tip: Overmixing develops gluten and makes muffins tough.
6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Sprinkle the streusel generously over each muffin, pressing lightly to adhere.
7. Bake for 18-22 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking. Tip: For taller muffins, let the batter rest for 10 minutes before baking.
8. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Keep these muffins in an airtight container for up to 3 days—if they last that long. The crunchy streusel topping stays crisp if you gently reheat them in a 300°F oven for a few minutes. Serve with a pat of butter or a drizzle of maple glaze for an extra indulgent treat.

Vegan Pumpkin Muffins

These vegan pumpkin muffins are the perfect fall treat, but they're so good you'll want them year-round. Using canned pumpkin and plant-based milk, they come out moist, fluffy, and full of warm spice flavor—without any dairy or eggs.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 22 minutes

Ingredients

• 1 3/4 cups high-quality all-purpose flour
• 1 cup organic cane sugar
• 1/4 cup packed light brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 2 teaspoons freshly ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 cup pure canned pumpkin (not pumpkin pie filling)
• 1/2 cup unsweetened almond milk (or other plant-based milk)
• 1/3 cup rich coconut oil, melted and cooled
• 2 teaspoons pure vanilla extract
• 1/2 cup dairy-free chocolate chips (optional)

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease the cups.
2. In a large bowl, whisk together the flour, cane sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This ensures the leaveners and spices are evenly distributed.
3. In a separate medium bowl, combine the canned pumpkin, almond milk, melted coconut oil, and vanilla extract. Stir until smooth.
4. Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. A few streaks of flour are okay—do not overmix, or the muffins will be tough.
5. If using, fold in the chocolate chips with a few gentle strokes.
6. Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full. A cookie scoop works great for even portions.
7. Bake for 20-22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. The tops should be golden and spring back when lightly touched.
8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. This prevents soggy bottoms.

Possessing a tender crumb and a deep, spiced flavor, these muffins are wonderfully moist without being dense. Serve them warm with a pat of vegan butter or enjoy as is with a cup of coffee—they're equally delightful for breakfast or a snack.

Gluten-Free Pumpkin Muffins

Yielding perfectly moist and tender crumb, these gluten-free pumpkin muffins are a fall favorite you can enjoy any time. Using canned pumpkin and almond flour, they come together quickly with a simple method that ensures consistent results every time.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Dry Ingredients

• 2 cups finely ground blanched almond flour
• 1/2 cup organic coconut sugar
• 2 teaspoons pumpkin pie spice
• 1 teaspoon baking soda
• 1/4 teaspoon fine sea salt

Wet Ingredients

• 1 cup pure canned pumpkin puree (not pie filling)
• 3 large eggs, at room temperature
• 1/4 cup melted coconut oil
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together all dry ingredients: almond flour, coconut sugar, pumpkin pie spice, baking soda, and salt. Ensure there are no lumps.
3. In a separate medium bowl, whisk together wet ingredients: pumpkin puree, eggs, melted coconut oil, and vanilla extract until smooth and fully combined.
4. Pour the wet mixture into the dry ingredients. Stir gently with a spatula just until no streaks of flour remain. Do not overmix; overmixing can make muffins dense. Tip: If the batter seems too thick, add 1 tablespoon of milk (dairy or non-dairy) to loosen it.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full. Use a cookie scoop for consistent portions.
6. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Tip: Rotate the pan halfway through baking for even browning.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms.

Rich with warm spices and a tender, moist crumb, these muffins have a subtle nuttiness from almond flour that pairs beautifully with the pumpkin. Serve them warm with a pat of salted butter or a drizzle of honey for an extra treat.

Pumpkin Banana Muffins

Baking pumpkin banana muffins is a wonderful way to use up overripe bananas and a can of pumpkin puree. These muffins are naturally sweet, extra moist, and filled with warm spices. Follow these steps for perfect results every time.

Serving: 12 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree (not pie filling)
• 1/2 cup mashed very ripe bananas (about 2 medium)
• 1/3 cup lightly packed light brown sugar
• 1/4 cup granulated sugar
• 1/3 cup vegetable oil (or melted coconut oil)
• 2 large eggs, at room temperature
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease the cups with non-stick spray.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt until evenly combined. Tip: Spoon the flour into the measuring cup and level with a knife for accuracy.
3. In a large bowl, stir together the pumpkin puree, mashed bananas, brown sugar, granulated sugar, oil, eggs, and vanilla until smooth. Use ripe bananas with brown spots for maximum sweetness.
4. Pour the dry ingredients into the wet ingredients. Fold gently with a rubber spatula just until no streaks of flour remain — a few lumps are okay. Do not overmix, or the muffins will be tough.
5. Divide the batter evenly among the muffin cups, filling each about three-quarters full. You can use a cookie scoop for consistent portions.
6. Bake for 18 to 22 minutes, until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs. Rotate the pan halfway through for even baking.
7. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms.

A warm muffin split open and spread with butter makes a comforting breakfast or snack. The tender, moist crumb and gentle spice will have you reaching for another.

Pumpkin Spice Latte Muffins

Oh, the aroma of autumn spices and coffee fills the kitchen as you prepare these Pumpkin Spice Latte Muffins. Perfect for a cozy morning or an afternoon pick-me-up, they combine the warmth of pumpkin spice with a subtle espresso kick. Let's walk through each step to create bakery-quality muffins at home.

Serving: 12 | Prep Time: 15 minutes | Cooking Time: 18 minutes

Ingredients

Muffin Batter

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon ground ginger
• 2 large eggs, at room temperature
• 1 cup granulated sugar
• ½ cup packed light brown sugar
• 1 cup canned pumpkin puree (not pie filling)
• ½ cup vegetable oil or melted coconut oil
• ¼ cup whole milk
• 1 teaspoon pure vanilla extract
• 2 tablespoons instant espresso powder, dissolved in 2 tablespoons hot water

Streusel Topping

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cut into small cubes

Instructions

1. Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners to prevent sticking and ensure easy cleanup.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Set this dry mixture aside.
3. In a large bowl, whisk the eggs, granulated sugar, and brown sugar until thick and pale, about 2 minutes. This step incorporates air for a lighter texture.
4. Add the pumpkin puree, oil, milk, vanilla extract, and the dissolved espresso mixture. Whisk until smooth and fully combined.
5. Pour the dry ingredients into the wet ingredients. Use a rubber spatula to fold gently just until no streaks of flour remain. A few lumps are fine; overmixing will make muffins tough.
6. For the streusel: In a small bowl, combine the flour, granulated sugar, brown sugar, and cinnamon. Add the cold butter cubes and cut them in using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Tip: Keep the butter cold for a crunchy topping.
7. Divide the batter evenly among the muffin cups, filling each about three-quarters full. An ice cream scoop makes this step tidy.
8. Sprinkle the streusel generously over each muffin, pressing it lightly into the batter so it adheres.
9. Bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. Tip: Rotate the pan halfway through for even baking.
10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. This prevents soggy bottoms.

Each bite of these muffins delivers a soft, tender crumb with a crunchy streusel topping and a subtle coffee kick. Enjoy them warm with a dollop of whipped cream or a drizzle of caramel sauce for an extra indulgent treat.

Conclusion

From quick breakfasts to cozy treats, these 12 canned pumpkin muffin recipes are lifesavers for busy mornings. Try a few, then drop a comment with your faves! Don’t forget to share this roundup on Pinterest for fellow pumpkin lovers.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.