32 Pumpkin Muffin and Bread Recipes You’ll Love This Fall

As the leaves start to turn and the air gets crisper, nothing says fall quite like the irresistible aroma of pumpkin baked goods wafting through the house. Whether you’re a die-hard pumpkin spice aficionado or just looking to try something new for your autumn baking repertoire, you’ve come to the right place.

I’ve compiled a delightful assortment of 32 Pumpkin Muffin and Bread Recipes You’ll Love This Fall. From classic favorites to creative twists, these recipes are perfect for cozy mornings, festive gatherings, or simply indulging your pumpkin cravings. So grab your apron and let’s dive into these scrumptious, seasonal treats!

1. Classic Pumpkin Muffins

These classic pumpkin muffins are fluffy and full of autumn flavor.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup water

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a separate bowl, beat together oil and sugar until well blended. Add eggs one at a time, then mix in pumpkin puree.
4. Gradually add the dry ingredients to the wet mixture and stir until just combined, then add water.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

2. Pumpkin Chocolate Chip Muffins

A sensational mix of pumpkin and chocolate for a delightful fall treat.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 1/2 cup granulated sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 1 cup chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, baking soda, baking powder, salt, and pumpkin pie spice.
3. In another bowl, blend melted butter, brown sugar, and granulated sugar until smooth. Add eggs and mix well, then stir in pumpkin puree and milk.
4. Incorporate dry ingredients into the wet mixture until just combined. Fold in chocolate chips.
5. Spoon batter into muffin cups, filling each about 3/4 full.
6. Bake for about 20 minutes, or until a toothpick comes out clean. Cool on a wire rack.

3. Pumpkin Cream Cheese Muffins

These muffins feature a luscious cream cheese filling that will win over any crowd.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 8 oz. cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, combine flour, baking soda, cinnamon, nutmeg, salt, and cloves.
3. In another bowl, blend together oil and 1 cup of sugar. Beat in eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture.
5. In a separate bowl, beat cream cheese, 1/4 cup sugar, and vanilla extract until smooth.
6. Fill each muffin cup halfway with batter, add a spoonful of cream cheese mixture, then fill with more batter.
7. Bake for 20-25 minutes, or until a toothpick inserted into the muffin comes out clean. Cool on a wire rack.

4. Spiced Pumpkin Apple Muffins

A harmonious blend of pumpkin and apple spice for the ultimate fall muffin.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 cup diced apples

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In another bowl, blend melted butter and brown sugar. Beat in eggs, then mix in pumpkin puree.
4. Slowly add dry ingredients to wet mixture until just combined. Fold in diced apples.
5. Spoon batter into muffin cups, about 3/4 full.
6. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Cool on a wire rack.

5. Pumpkin Streusel Muffins

Enjoy a delightful streusel topping on these tender pumpkin muffins.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• For streusel topping:
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons cold butter, cubed

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, blend oil and sugar, then add eggs one at a time, followed by pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture.
5. For the streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until it resembles coarse crumbs.
6. Fill muffin cups with batter and sprinkle streusel topping on each.
7. Bake for 20-25 minutes, or until a toothpick comes out clean. Cool on a wire rack.

6. Pumpkin Banana Muffins

Combining the best of pumpkin and banana in these moist, flavorful muffins.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, melted
• 1/2 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 2 ripe bananas, mashed

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, blend melted butter and brown sugar. Beat in the eggs, then add pumpkin puree and mashed bananas.
4. Gradually add dry ingredients to the banana-pumpkin mixture, stirring until just combined.
5. Fill muffin cups about 3/4 full with batter.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

7. Pumpkin Cranberry Bread

A perfect blend of tart cranberries and warm pumpkin spice in a hearty loaf.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup orange juice
• 1 cup fresh or dried cranberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add pumpkin puree and orange juice.
4. Gradually add dry ingredients to the pumpkin mixture, stirring until just blended. Fold in cranberries.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

8. Pumpkin Pecan Muffins

Crunchy pecans add a delightful texture to these spiced pumpkin muffins.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together oil and sugar. Beat in eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Fold in chopped pecans.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

9. Pumpkin Carrot Bread

A moist, nutritious bread with the flavors of pumpkin and carrot.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 cup grated carrots

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, baking soda, salt, cinnamon, and ginger.
3. In another bowl, whisk together oil and brown sugar. Add eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Fold in grated carrots.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

10. Pumpkin Chocolate Swirl Bread

A beautiful and delicious bread that combines pumpkin and chocolate in a stunning swirl.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup unsalted butter, softened
• 1 1/2 cups sugar
• 3 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 1/3 cup unsweetened cocoa powder

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then add pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, alternating with milk.
5. Divide batter in half. Mix cocoa powder into one half of the batter.
6. Alternate spoonfuls of pumpkin and chocolate batter into the prepared loaf pan, then swirl with a knife.
7. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

11. Pumpkin Oat Muffins

These hearty muffins are packed with oats and pumpkin, perfect for a filling breakfast.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup old-fashioned oats
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, oats, baking soda, salt, cinnamon, and ginger.
3. In another bowl, whisk together oil and brown sugar. Add eggs one at a time, then stir in pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 3/4 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

12. Pumpkin Blueberry Bread

A unique twist on pumpkin bread, bursting with fresh blueberries.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Fold in blueberries.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

13. Pumpkin Spice Muffins

Simple and delicious, these muffins have all the classic pumpkin spice flavors.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

14. Pumpkin Walnut Bread

This bread features the delightful crunch of walnuts with the warm pumpkin spice.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 1/2 cup chopped walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, combine flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, stirring until just blended. Fold in chopped walnuts.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

15. Pumpkin Spice Latte Muffins

Inspired by the famous beverage, these muffins combine coffee and pumpkin flavors.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup vegetable oil
• 1 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup strong brewed coffee, cooled

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk together oil and brown sugar. Add eggs one at a time, then stir in pumpkin puree and coffee.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 3/4 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

16. Pumpkin Coconut Bread

A delightful bread with the tropical twist of coconut, perfect for a unique fall treat.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup coconut milk
• 1/2 cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree and coconut milk.
4. Gradually add dry ingredients to the pumpkin mixture, stirring until just combined. Fold in shredded coconut.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

17. Pumpkin Maple Muffins

The addition of maple syrup gives these muffins a sweet, rich flavor.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/4 cup vegetable oil
• 1/4 cup maple syrup
• 1/2 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk together oil, maple syrup, and brown sugar. Add eggs one at a time, then stir in pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 3/4 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

18. Pumpkin Gingerbread Muffins

Combining the spicy goodness of gingerbread with the flavor of pumpkin for a flavorful muffin.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1/2 cup molasses
• 1/4 cup brown sugar
• 1 egg
• 1 cup pumpkin puree
• 1/4 cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking soda, salt, ginger, cinnamon, and cloves.
3. In another bowl, whisk together oil, molasses, and brown sugar. Add egg, then stir in the pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 3/4 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

19. Pumpkin Zucchini Bread

A moist and healthy bread combining the best of pumpkin and zucchini.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1 cup grated zucchini

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Fold in grated zucchini.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

20. Pumpkin Streusel Bread

A decadent bread with a spicy, buttery streusel topping.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• For the streusel:
• 1/4 cup brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 2 tablespoons butter, cubed

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Pour batter into the prepared loaf pan.
6. For the streusel: In a small bowl, mix brown sugar, flour, and cinnamon. Cut in butter until mixture resembles coarse crumbs and sprinkle on top of the batter.
7. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

21. Pumpkin Cornbread Muffins

These muffins blend the hearty goodness of cornbread with the sweet flavor of pumpkin.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup pumpkin puree
• 1/2 cup buttermilk
• 2 eggs
• 1/4 cup vegetable oil

Instructions:

1. Preheat oven to 400°F (200°C) and line a muffin tin with paper liners.
2. In a bowl, combine cornmeal, flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, whisk together pumpkin puree, buttermilk, eggs, and oil.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 3/4 full with batter.
6. Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

22. Pumpkin Lemon Bread

A zesty twist on traditional pumpkin bread with the bright flavor of lemon.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup lemon juice
• Zest of one lemon

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree, lemon juice, and lemon zest.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

23. Pumpkin Almond Muffins

The combination of pumpkin and almonds makes these muffins especially nutty and delicious.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup chopped almonds

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Fold in chopped almonds.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

24. Tropical Pumpkin Bread

A tropical twist on pumpkin bread with pineapple and coconut for extra flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/2 cup crushed pineapple, drained
• 1/2 cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, salt, and cinnamon.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Fold in crushed pineapple and shredded coconut.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

25. Pumpkin Chia Muffins

Healthy and packed with nutrients, these pumpkin chia muffins are a great breakfast option.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 1/2 cup honey
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• 2 tablespoons chia seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together oil and honey. Add eggs one at a time, then stir in pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Fold in chia seeds.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

26. Pumpkin Spice Donut Muffins

These muffins have the flavor of a pumpkin spice donut, finished with a sweet cinnamon-sugar coating.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup vegetable oil
• 1/2 cup brown sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• For the coating:
• 1/4 cup melted butter
• 1/2 cup sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.
3. In another bowl, whisk together oil and brown sugar. Add eggs one at a time, then stir in pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 3/4 full with batter.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack, then dip the tops of the muffins in melted butter and roll in the cinnamon-sugar mixture.

27. Pumpkin Ricotta Muffins

Light and fluffy, these muffins are enriched with the creamy texture of ricotta cheese.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup vegetable oil
• 1 cup sugar
• 1 cup ricotta cheese
• 2 eggs
• 1 cup pumpkin puree

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together oil and sugar. Add ricotta cheese, then stir in pumpkin puree and eggs.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

28. Pumpkin Mint Bread

A refreshing twist on pumpkin bread with a hint of fresh mint.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup fresh mint, finely chopped

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree and mint.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

29. Savory Pumpkin Parmesan Muffins

A savory twist on the traditional pumpkin muffin, with the delicious addition of Parmesan cheese.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground sage
• 1/2 cup vegetable oil
• 1/2 cup grated Parmesan cheese
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, combine flour, baking powder, baking soda, salt, and sage.
3. In another bowl, whisk together oil and Parmesan cheese. Add eggs one at a time, then stir in pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. Fill muffin cups about 2/3 full with batter.
6. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

30. Pumpkin Caramel Pecan Bread

A decadent bread with swirls of caramel and crunchy pecans.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup caramel sauce
• 1/2 cup chopped pecans

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a bowl, mix flour, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined. Fold in caramel sauce and chopped pecans.
5. Pour batter into the prepared loaf pan.
6. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

31. Pumpkin Miso Muffins

An umami twist with miso paste that adds complexity to these savory muffins.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground ginger
• 1/4 cup vegetable oil
• 1/4 cup white miso paste
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk

Instructions:

32. Pumpkin Cream Cheese Swirl Bread

This gorgeous bread combines the smooth richness of cream cheese with spiced pumpkin batter in a visually stunning and delicious swirl.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup sugar
• 2 eggs
• 1 cup pumpkin puree
• 1/4 cup milk
• For the cream cheese swirl:
• 8 oz. cream cheese, softened
• 1/4 cup sugar
• 1 egg
• 1 teaspoon vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, mix flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together oil and sugar. Add eggs one at a time, then stir in pumpkin puree and milk.
4. Gradually add dry ingredients to the pumpkin mixture, mixing until just combined.
5. In a separate bowl, prepare the cream cheese swirl by beating together cream cheese, sugar, egg, and vanilla extract until smooth.
6. Pour a layer of pumpkin batter into the prepared loaf pan, followed by a layer of the cream cheese mixture. Continue layering, ending with the pumpkin batter. Use a knife to gently swirl the cream cheese into the pumpkin batter.
7. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Conclusion

Embracing the flavors of fall through baking is one of the simple pleasures that makes this season so special. These 32 pumpkin muffin and bread recipes offer a variety of ways to enjoy the warm, comforting taste of pumpkin. From classic combinations to creative twists, there’s a recipe here for every palate and occasion.

I personally love the way the aroma of these baked goods fills my home, adding an extra layer of coziness to those crisp autumn days. Whether you’re baking for friends, family gatherings, or just for yourself, these recipes are sure to become seasonal favorites. Happy baking, and may your fall be filled with delicious pumpkin treats!