Sweet Bisquick Pumpkin Muffins

Here is my favorite pumpkin muffin recipe, using Bisquick mix for a quick and easy batter, with warm fall spices, real pumpkin puree, and just the right amount of sweetness.

These Bisquick pumpkin muffins are perfect for busy mornings when you want something homemade but don’t have a lot of time. My kids love grabbing one on their way to school, and I love that I can have fresh muffins ready in under 30 minutes.

What Kind of Pumpkin Should I Use?

For these muffins, you’ll want to stick with canned pure pumpkin rather than pumpkin pie filling – they’re two completely different products. Pure pumpkin is just cooked and pureed pumpkin with nothing else added, while pie filling already has spices and sweeteners mixed in that could throw off your recipe. Most grocery stores carry brands like Libby’s in the baking aisle, and it’s available year-round even when fresh pumpkins aren’t in season. If you happen to have leftover roasted pumpkin from making your own puree, that works great too – just make sure it’s well-drained and smooth.

Options for Substitutions

These pumpkin muffins are pretty forgiving when it comes to swaps:

• Bisquick Baking Mix: Don’t have Bisquick? You can make your own by mixing 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and 1/3 cup shortening or cold butter cut in until crumbly.
• Truvia Baking Blend: Regular granulated sugar works perfectly – just use 1/2 cup instead of 1/4 cup. You can also try brown sugar for a deeper flavor, or honey (reduce milk by 2 tablespoons if using honey).
• Pumpkin pie spice: Make your own blend with 1 teaspoon cinnamon, 1/4 teaspoon ginger, 1/8 teaspoon nutmeg, and a pinch of cloves. Or just use cinnamon alone if that’s all you have.
• Canned pumpkin: Sweet potato puree works as a great substitute and gives similar moisture and flavor. You can also use mashed banana, though the taste will be different.
• Milk: Any milk works here – dairy, almond, oat, or soy. Buttermilk will make them extra tender, just add a pinch of baking soda.
• Oil: Melted butter, applesauce, or even mashed banana can replace the oil. If using applesauce, the muffins will be slightly less rich but still moist.

Watch Out for These Mistakes While Baking

The biggest mistake when making Bisquick pumpkin muffins is overmixing the batter, which leads to tough, dense muffins instead of light and fluffy ones – mix just until the ingredients are barely combined, even if the batter looks a bit lumpy.

Another common error is using pumpkin pie filling instead of pure pumpkin puree, which contains added spices and sugar that will throw off your recipe’s balance and make the muffins too sweet.

Don’t skip checking your muffins with a toothpick inserted in the center around the 18-20 minute mark, as overbaking will dry them out quickly, and remember that they’ll continue cooking slightly even after you remove them from the oven.

For extra moist muffins, try adding an extra tablespoon of pumpkin puree, and fill your muffin cups only about 2/3 full to prevent overflow and ensure even baking.

What to Serve With Bisquick Pumpkin Muffins?

These pumpkin muffins are perfect for breakfast or an afternoon snack with a hot cup of coffee or spiced chai tea. I love spreading a little butter or cream cheese on them while they’re still warm – the cream cheese especially complements the pumpkin flavor really nicely. They also make a great addition to a fall brunch spread alongside scrambled eggs and crispy bacon. For a cozy evening treat, try warming one up and serving it with a scoop of vanilla ice cream or a drizzle of maple syrup.

Storage Instructions

Keep Fresh: These pumpkin muffins stay moist and tasty when stored in an airtight container at room temperature for up to 3 days. I like to line the container with paper towels to absorb any extra moisture. They’re perfect for grabbing on busy mornings or packing in lunch boxes.

Freeze: Wrap each muffin individually in plastic wrap or pop them in a freezer bag for up to 3 months. This is such a great way to have homemade muffins ready whenever you need them. I often make a double batch just so I can freeze some for later.

Warm Up: To enjoy frozen muffins, just thaw them at room temperature for about 30 minutes or microwave for 20-30 seconds. If you want them to taste fresh-baked again, wrap in a damp paper towel and microwave for 15 seconds, or pop them in a 350°F oven for 5 minutes.

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 880-980
• Protein: 16-20 g
• Fat: 28-34 g
• Carbohydrates: 150-170 g

Ingredients

• 1/4 cup Truvia baking blend
• 1 1/2 tsp pumpkin pie spice (for warmth and aroma)
• 2 tbsp canola oil (or any neutral oil like vegetable oil)
• 1 large egg
• 1/2 cup pure pumpkin (not pumpkin pie filling; I use Libby’s pumpkin puree)
• 3/4 cup milk (any fat percentage will work)
• 2 cups Bisquick baking mix

Step 1: Preheat the Oven and Prepare the Muffin Tin

Preheat your oven to 400ºF.

Spray a 12-cup muffin tin with cooking spray or line it with muffin liners, ensuring the muffins will come out easily after baking.

Step 2: Combine the Dry Ingredients

• 2 cups Bisquick baking mix
• 1/4 cup Truvia Baking Blend or 1/2 cup granulated sugar
• 1 1/2 tsp pumpkin pie spice

In a mixing bowl, combine the Bisquick baking mix, Truvia Baking Blend (or granulated sugar), and pumpkin pie spice.

Whisk them together until they are well blended and free of lumps.

Step 3: Mix the Wet Ingredients

• 3/4 cup milk (any variety)
• 1/2 cup pure canned pumpkin (not pie filling)
• 1 large egg
• 2 tbsp canola oil

In a separate bowl, whisk together the milk, pure canned pumpkin, large egg, and canola oil until the mixture is smooth and uniform.

Step 4: Combine Wet and Dry Mixtures

• dry mixture from Step 2
• wet mixture from Step 3

Pour the wet ingredients from Step 3 into the dry ingredients from Step 2.

Whisk everything together until just combined, being careful not to overmix.

The batter should be slightly lumpy.

I find that mixing just until incorporated gives you fluffier muffins!

Step 5: Fill Muffin Tin and Bake

• batter from Step 4

Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Step 6: Cool and Serve

Let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Enjoy warm or at room temperature!