Pumpkin Muffin Recipe

Welcome to the epitome of fall baking! (Well, besides apple cake and apple crisp.) These are my super-moist, deliciously spiced, and extra soft pumpkin muffins. They’re adapted from my popular pumpkin crumb cake muffins and aren’t quite as sweet, making them the perfect “anytime” treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!

Meet my favorite pumpkin muffin recipe, the sequel to my favorite zucchini muffins and banana muffins. I appreciate “simple” muffin recipes like these because sometimes we don’t crave all the bells and whistles of pumpkin cheesecake muffins… right? Over-the-top muffins are undoubtedly delicious, but I’m certain you’ll want to make today’s easy pumpkin muffins again and again. Why?

How are these different from pumpkin cupcakes? My pumpkin cupcakes recipe is a favorite! In that recipe, you use less flour and milk with the same amount of pumpkin, so the cupcakes have a much lighter, airier texture. Today’s muffins are thicker and denser with just as much flavor.

Easy Pumpkin Muffins

These muffins are adapted from my popular pumpkin crumb cake muffins and aren’t quite as sweet, making them the perfect “anytime” treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!

Prep: 15min

Total: 45min

Yield: 12

Ingredients:

• 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 and 1/2 teaspoons pumpkin pie spice*
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 cup (120ml) vegetable oil (or melted coconut oil)
• 1/2 cup (100g) granulated sugar
• 1/3 cup (67g) packed light or dark brown sugar
• 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup (60ml) milk (dairy or nondairy)

Instruction:

1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
2. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
4. Spoon the batter into liners, filling them all the way to the top.
5. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
6. Cover tightly and store at room temperature for up to 1 week.

Best Pumpkin Muffins Recipe

These are the best pumpkin muffins ever. They are moist, buttery, soft and loaded with fragrant fall spices with just the right amount of sweetness. Use fresh or canned pumpkin to make these easy pumpkin muffins – no mixer required.

Prep: 10min

Total: 25min

Yield: 14

Serving Size: 1 muffin

Nutrition Facts: servingSize 1 muffin, calories 224 kcal, Carbohydrate 38 g, Protein 3 g, Fat 7 g, Saturated Fat 4 g, Trans Fat 1 g, Cholesterol 41 mg, Sodium 156 mg, Fiber 2 g, Sugar 23 g, unSaturated Fat 3 g

Ingredients:

• 15 oz pumpkin puree
• ½ cup salted butter (melted)
• ¾ cup light brown sugar (packed)
• ¾ cup granulated sugar
• 2 eggs
• 1 tsp pure vanilla extract
• 1 ¾ cups all-purpose flour
• 1 TBS pumpkin pie spice
• 2 tsp cinnamon
• 2 tsp baking powder
• ½ tsp fine sea salt
• 1 cup mix-ins (optional) (chocolate chips, cinnamon chips, nuts, dried fruit, etc.)

Instruction:

1. Preheat oven to 375 degrees F.
2. Grease a standard 12-cup muffin tin, set aside.
3. In a small bowl, mix together flour, pumpkin pie spice, cinnamon, baking powder and sea salt. Set aside.
4. In a large bowl whisk together pumpkin puree and melted butter until smooth.
5. Add brown sugar and granulated sugar and whisk until combined and there are no lumps.
6. Add eggs and vanilla and stir to combine.
7. Add dry ingredients and stir until batter is smooth.
8. If desired, add mix-ins like chocolate chips, cinnamon chips, walnuts, etc. and stir until evenly distributed.
9. Pour ¼ cup of the pumpkin muffin batter into each well of the muffin tin, and smooth out the top.
10. Bake in preheated oven for 22-25 minutes, or until the tops are set and a cake tested inserted into the center of the loaf comes out clean or with a few crumbs. (I bake mine for 15 minutes but I am 5000 ft above sea level).
11. Let pumpkin muffins cool in the pan on a wire rack for 10 minutes, then remove them and transfer muffins to a wire rack to cool completely.

Pumpkin Muffins

FAQ

Is canned pumpkin the same as pumpkin puree?

What is a substitute for pumpkin puree in muffins?

Do pumpkin muffins need to be refrigerated?

What are the health benefits of pumpkin muffins?