The Best Fall Pumpkin Muffin Recipe

Fall is coming — which means it’s the perfect time to fill your kitchen with the warm, spiced aroma of pumpkin bread. This recipe bakes into soft loaves or yummy muffins that make your whole house smell like autumn. Pair with coffee, cider, or a crisp fall morning!

🍁 Ingredients

• 2 cups sugar
• 3 ½ cups flour
• 2 ½ teaspoons cinnamon
• 1 ½ teaspoon nutmeg
• 2 teaspoons salt
• 2 teaspoons baking soda
• 1 cup vegetable oil
• ⅔ cup water
• 1 can (15 oz) pumpkin purée
• 2 eggs, beaten
• 6–12 oz semisweet chocolate chips (optional — or swap in golden raisins)

🍂 Directions

1. Preheat oven to 350°F. Grease three 8x4-inch loaf pans or line muffin tins.
2. In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, salt, and baking soda.
3. In another bowl, stir oil, water, pumpkin purée, and eggs until smooth.
4. Pour the wet mix into the dry, stirring until no flour remains.
5. Fold in chocolate chips (or other mix-ins).
6. Divide into pans or muffin tins, filling about ⅔ full.
7. Bake loaves for 45–50 minutes or muffins for about 40 minutes, until a toothpick comes out clean.
8. Cool, slice, and enjoy the cozy vibes.

✨ Tip: This bread freezes well — bake extra so you’ll always have a little taste of fall ready to go.