Pumpkin English Muffins


5 from 34 votes
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Making pumpkin English muffins couldn’t be simpler! These need just 4 ingredients and two minutes to make.

pumpkin english muffin.

We love simple and homemade English muffins around here. If you’ve tried our microwave version, low-calorie version, low-carb version, or the classic cinnamon raisin ones, you know we do them VERY well.

Inspired by the Fall-themed Pumpkin spice English muffins, these are a simple and FAST spin on them that take less than two minutes to make.

I use pumpkin puree for these muffins to provide flavor and a moist texture. I also subbed the wheat flour for oats, and this trick works like a charm for them. They turn out soft and fluffy whether you make them in the microwave or in the oven. 

Table of Contents
  1. Why this recipe works
  2. Ingredients needed
  3. How to make pumpkin spice English muffins
  4. Tips to make the best recipe
  5. Storage instructions
  6. What to eat with these muffins
  7. Frequently asked questions
  8. Pumpkin Spice English Muffins (Recipe Card)

Why this recipe works

  • They are great for sweet and savory toppings. These muffins are not sweetened. This means you can eat them with any topping you like. 
  • You can make them in the microwave or the oven. The microwave muffins take only 2 minutes to make and are exceptionally convenient for busy mornings. 
  • They are freezer-friendly. Make a double or triple batch of these muffins and freeze them for later. You will be stocked up on healthy bread for weeks. 

If healthy pumpkin recipes are your favorite, try these pumpkin pancakes and healthy pumpkin bread, too. 

Ingredients needed

You need the following ingredients to make these pumpkin spice English muffins. 

  • Pumpkin puree. Use homemade or canned pumpkin puree. If you use the latter, make sure it is 100% unsweetened.
  • Rolled oats. You will need to grind them until you reach a flour consistency. You can use my homemade oat flour if you prefer to make a big batch.
  • Chia seeds. Similar to the oats, you will need to grind these seeds into a powder. 
  • Baking powder. Gives the muffins a light and fluffy texture. 
  • Milk. I used almond milk but any milk works.

How to make pumpkin spice English muffins

These muffins can be made in the microwave and in the oven. Cook them in the microwave on your busy days or bake them in the oven when you need time to prepare the remaining breakfast items. 

The microwave method 

  1. Mix the dry and wet ingredients except for the mi
  2. Start adding the milk and mix until a sticky dough remains. The dough needs to be on the stickier side to yield soft muffins. 
  3. Transfer the dough into a greased ramekin or medium-size cereal bowl. 
  4. Microwave for 2 minutes or until a toothpick inserted in the center comes out clean. 
  5. Allow the muffin to sit for a minute before you slice it and toast it. 

The oven method

  1. Prepare the muffin batter as instructed. 
  2. Pour the batter into a greased ramekin. 
  3. Bake for 12 to 15 minutes in the oven preheated to 350F degrees. 
  4. Allow the muffin to cool before slicing it. 
pumpkin english muffins.

Tips to make the best recipe

  • Add spices. Add cinnamon or pumpkin pie spice to the batter for deliciously spiced muffins. 
  • Use ring molds. Stainless steel ring molds (muffin rings) are a convenient tool to have at hand when baking these muffins in the oven. They yield perfectly round muffins that look identical. 
  • Use leftover pumpkin puree. If you happen to have leftover pumpkin puree, grab the remaining ingredients and get to making these muffins. No worries if you have seasoned the puree with savory spices. You can eat these muffins with savory toppings. 
  • Don’t swap milk for water. While water will work just as well for adding moisture to the muffins, milk provides a richer flavor. 
  • Fork split the muffins. Splitting the muffins with a fork instead of slicing them using a knife is not merely an English thing. There is actually a reason behind it. When using a fork to split the muffins in half, the inner surface of the slices is left with more texture – nooks and crannies that deliver a better texture once the muffins are toasted. 

Storage instructions

To store. There’s no need to refrigerate these muffins. Store them at room temperature in an airtight container or bag for up to 3 days. 

To freeze. Freeze the muffins to make them last longer. Slice the muffins in half, transfer them to an airtight bag, and freeze for up to 3 months. Allow the muffins to come to room temperature before toasting them. 

pumpkin spice english muffins.

What to eat with these muffins

As noted earlier, you can eat these muffins with your sweet and savory toppings. Here are a few topping ideas.

Frequently asked questions

Are you supposed to toast English muffins?

There is nothing wrong with eating these muffins without toasting them – they are cooked through and completely safe to eat without further cooking. However, toasting the muffins does make a difference in texture. It warms up the muffins and makes them soft inside while creating a crispy texture on the outside. 

How to toast English muffins without a toaster?

You can toast sliced muffins in the oven, in a toaster oven, or on the stove. When toasting the muffins on the stove, add a knob of butter to make the muffins extra crispy. 

pumpkin english muffins recipe.

Pumpkin Spice English Muffins

5 from 34 votes
Making pumpkin English muffins couldn’t be simpler! These need just 4 ingredients and two minutes to make.
Servings: 1 Serving
Prep: 1 minute
Cook: 2 minutes
Total: 3 minutes




  • In a mixing bowl, combine all the dry ingredients and mix well.
  • Add your wet ingredients and mix until a sticky dough is formed. Aim for the dough to be more on the wet side. If it is even remotely crumbly, add more liquid to it. 
  • Transfer to a greased ramekin or cereal bowl. 
  • For the microwave option, microwave for at least 2 minutes, or until the center comes out completely clean. Allow to sit for 1 minute before removing, slicing in half and toasting in a toaster.
  • For the oven option, Bake at 350 degrees for 12-15 minutes, or until the center comes out clean with a toothpick. Allow cooling slightly before slicing in half and toasting in a toaster. 


Serving: 1MuffinCalories: 174kcalCarbohydrates: 26gProtein: 6gFat: 6gSodium: 237mgPotassium: 209mgFiber: 8gSugar: 1gVitamin A: 4675IUVitamin C: 1mgCalcium: 233mgIron: 3mgNET CARBS: 18g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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  1. Do we have to toast them in a toaster after baking? Not sure if this is a silly question, but I don’t own a toaster! Thank you 🙂

  2. Wow, these look just like English muffins! I definitely will have to try pumpkin-flavored English muffins too!

  3. Long time reader, first time in ages commenter. (I do still read all your posts, my dear Almond, but I’m terribly lazy AF at commenting nowadays.) Anyway, I just wanted to say that you are the Pumpkin King – always coming up with the best fall recipes that make my New Englander heart so stoked. 🙂

  4. these look amazing! shame pumpkin is so expensive where I live ;( (also they don’t sell pumpkin puree, am in Europe) is there any possible sub?

    1. Use a roasted butternut squash. Puree it after oven baking and it’s pretty much the same as pumpkin @daisy