14 Pumpkin Breads and Muffins You’ll Bake on Repeat

Pumpkin bread and muffins are some of the easiest ways to bring big flavor without a lot of effort. They check all the right boxes: soft texture, cozy spice, and a sweetness that works for breakfast, dessert, or an afternoon snack. This list brings together a mix of classic bakes, chocolate-loaded favorites, fruit-filled twists, and versions built for bread machines or egg-free needs. Whether you’re after something plain and sliceable or loaded with chips, berries, or a sweet glaze, there’s something here to match your style. These recipes lean into soft crumbs, tall muffin tops, and loaves that stay moist for days, no frostings, no extra steps, just the kind of reliable, good bakes that always deliver.

Pumpkin Bread Pudding

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Cubed bread soaks in a creamy pumpkin custard and bakes into a golden, spiced pudding with crisp edges. It’s spoonable and rich without being heavy. Best served warm, either plain or with a drizzle of cream. A cozy way to use leftover bread or extra puree.
Get the Recipe: Pumpkin Bread Pudding

Chocolate Chip Pumpkin Muffins

A whole muffin in a white paper liner sits next to a halved muffin with chocolate chips, displayed on a white plate with more muffins and a napkin in the background. — Chocolate Chip Pumpkin Muffins. Photo credit: Upstate Ramblings.

These muffins are packed with chocolate chips and warm spice in every bite. The batter stays soft and moist, making them perfect for storing or freezing. Serve them warm for a melty texture or cooled for a firmer bite. A simple muffin that always disappears fast.
Get the Recipe: Chocolate Chip Pumpkin Muffins

Cranberry Pumpkin Muffins

A hand holding a pumpkin muffin with chocolate chips in a dark paper liner; more muffins are displayed in a red tray in the background. — Cranberry Pumpkin Muffins. Photo credit: Honest and Truly.

Tart cranberries cut through the smooth pumpkin base to give these muffins a little extra punch. The contrast between soft crumb and juicy berries makes each bite pop. Great for fall mornings or a quick grab-and-go snack. They bake evenly and look just as good as they taste.
Get the Recipe: Cranberry Pumpkin Muffins

Bread Machine Pumpkin Bread

A slice of brown bread rests on a wooden cutting board next to the main loaf. — Bread Machine Pumpkin Bread. Photo credit: Easy Homemade Life.

All the ingredients go straight into the machine—no mixing bowls, no kneading. The bread bakes up moist and lightly spiced, with a tender crumb and golden crust. It’s set-it-and-forget-it baking that still tastes homemade. Best sliced thick and eaten warm.
Get the Recipe: Bread Machine Pumpkin Bread

Banana Pumpkin Muffins

A close-up view of several crumb-topped muffins on a plate, with one muffin partially unwrapped in the foreground. — Banana Pumpkin Muffins. Photo credit: Xoxo Bella.

Banana brings sweetness while pumpkin keeps things soft and balanced. The flavors mix smoothly for a muffin that doesn’t lean too heavily in either direction. You can keep them plain or toss in nuts or chocolate. A smart way to use two pantry staples at once.
Get the Recipe: Banana Pumpkin Muffins

Blueberry Pumpkin Bread

A close-up of a sliced loaf of blueberry bread, showing blueberries and seeds inside and on top, resting on a white and orange striped cloth. — Blueberry Pumpkin Bread. Photo credit: Upstate Ramblings.

Pumpkin gives this loaf structure and warmth, while blueberries add bursts of fruit throughout. The mix is unexpected but works, especially with a little citrus in the batter. It’s bright, soft, and full of color. Serve it for breakfast or slice for snacking.
Get the Recipe: Blueberry Pumpkin Bread

Cranberry Pumpkin Bread

Sliced loaf of golden-brown bread with visible pieces of berries on a white serving tray. — Cranberry Pumpkin Bread. Photo credit: Trop Rockin.

This loaf blends tart berries with a dense pumpkin batter that holds its shape and slices clean. Each bite brings contrast between the moist crumb and the pop of fruit. Use dried or fresh cranberries depending on what you have. It’s bold without being complicated.
Get the Recipe: Cranberry Pumpkin Bread

Eggless Pumpkin Muffins

Pumpkin chocolate chip muffins cooling on a wire rack, with visible chocolate chips and a golden-brown color. — Eggless Pumpkin Muffins. Photo credit: An Off Grid Life.

These muffins skip the eggs but still rise tall and stay tender. The pumpkin does most of the work, keeping the texture soft and even. Great for baking with dietary restrictions without giving anything up. They’re flexible, simple, and still full of flavor.
Get the Recipe: Eggless Pumpkin Muffins

Chocolate Pumpkin Bread

A close-up view of a freshly baked chocolate loaf cake in a rectangular baking pan. — Chocolate Pumpkin Bread. Photo credit: Primal Edge Health.

Dark cocoa and pumpkin bake into a rich, dense loaf with a slightly fudgy texture. The pumpkin smooths out the batter without making it overly sweet. It feels like cake but slices like bread. A solid pick when you want something deeper than spice alone.
Get the Recipe: Chocolate Pumpkin Bread

Pumpkin Streusel Muffins

A crumbly topping bakes into the surface of these soft muffins, adding texture and a bit of crunch. Inside, the muffin is classic pumpkin, spiced and fluffy. They’re bakery-style without the fuss. Best fresh, but they reheat well, too.
Get the Recipe: Pumpkin Streusel Muffins

Pumpkin Bread

No mix-ins, no glaze, just soft, spiced bread that cuts clean and stays moist for days. It’s the kind of recipe you keep on hand for when you don’t want to measure too much. Toast it, butter it, or eat it plain. Reliable and always worth making again.
Get the Recipe: Pumpkin Bread

Pumpkin Muffins

A group of muffins on a wire rack. — Pumpkin Muffins. Photo credit: Primal Edge Health.

These are straight-up, simple muffins with a smooth texture and even bake. You can batch them for the week or freeze for later. Light spice and just enough sweetness keep them flexible. They’re basic, in the best way.
Get the Recipe: Pumpkin Muffins

Chocolate Chip Pumpkin Bread

A loaf of chocolate chip bread with two slices cut, resting on a wooden surface. — Chocolate Chip Pumpkin Bread. Photo credit: Honest and Truly.

Pumpkin brings the moisture, chocolate brings the richness, and together they balance each slice. The chips melt into pockets that stay soft even after cooling. It’s sliceable, snackable, and makes a great gift. Not too sweet, not too heavy, just right.
Get the Recipe: Chocolate Chip Pumpkin Bread

Pumpkin Bread with Cinnamom Glaze

A sliced loaf of glazed pumpkin bread sits on a wooden board, with icing dripping down the sides and flowers blurred in the background. — Pumpkin Bread with Cinnamom Glaze. Photo credit: Maria’s Mixing Bowl.

A spiced glaze sets over the top of a soft loaf for a finish that adds just the right amount of sweetness. It’s more drizzle than frosting, and it doesn’t overpower the bread. The texture holds up well even after a day or two. Good for gifting or slicing after dinner.
Get the Recipe: Pumpkin Bread with Cinnamom Glaze