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!
One reader, Nicole, commented: “Another winner, of course. We made the mini muffin version and they were so light, moist, and delicious. Perfect breakfast compliment for this crisp fall morning! ★★★★★”
Another reader, Holly, commented: “First time making these. Did half regular and half with chocolate chips, and they came out delicious and very moist. Even my picky daughter loved them… This recipe is definitely a keeper. ★★★★★“
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 cream cheese 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?
Here’s Why You’ll Love My Simple Pumpkin Muffins
- Reliable, easy recipe with basic ingredients
- No mixer needed
- Extra soft & moist
- Deep pumpkin spice flavor (you can use your homemade pumpkin pie spice!)
- Dairy free if using dairy-free milk
- Very adaptable recipe—add chocolate chips, nuts, or dried cranberries; sprinkle with coarse sugar; or leave plain
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.
Grab These 11 Ingredients:
- Flour: Use all-purpose flour in this recipe. If desired, you can replace half of the flour with whole wheat flour for a heartier, denser pumpkin muffin.
- Baking Soda: Helps the muffins rise. There’s no need for baking powder and, in fact, I’ve made these pumpkin cream cheese muffins with only baking soda before too. (Just leave out the baking powder in those; truly no noticeable difference in the outcome.)
- Cinnamon, Ginger, & Pumpkin Pie Spice: Pumpkin is tasty, but in order to really bring out its flavor, you need some warming spices like cinnamon, ginger, and pumpkin pie spice. You can use store-bought or try my homemade pumpkin pie spice blend. Pumpkin pie spice already includes cinnamon and ginger, but for the BEST, deepest flavor, I recommend using all 3. See recipe Note.
- Pumpkin Puree: You need 1 and 1/2 cups (about 340g) of pumpkin puree, which is most of a standard 15-ounce can. Do not use pumpkin pie filling. Just like with these pumpkin snickerdoodles, canned pumpkin is best, but you could use fresh puree if that’s what you have.
- Oil: The muffins taste dry and rubbery without some fat. Just as if we’re making pumpkin cake and pumpkin coffee cake, use vegetable oil. You could also use melted coconut oil.
- Brown & White Sugars: Pumpkin adds a lot of volume to the muffin batter, but doesn’t sweeten it at all. Using half white and brown sugars provide enough sweetening, and the brown sugar adds additional flavor.
- Eggs: Provide structure.
- Milk: Like most muffin recipes, the batter needs a liquid. You can use whole milk, buttermilk, or any dairy or nondairy milk you enjoy. I use orange juice in my pumpkin bread recipe, but using orange juice (for the amount of liquid needed here) wasn’t ideal here. The muffins were too citrus-y. You could, of course, replace *some* of the milk with *some* orange juice.
This is optional, but I love adding a little coarse sugar to the tops of the pumpkin muffins before baking. I do this in a lot of my muffin recipes (both online and in my book) because it adds a sparkly crunch—just like real bakery muffins! You can use something like Sugar in the Raw or white sparkling sugar. And don’t forget my high-temperature trick, included in the written recipe and explained in the Notes below.
As instructed in the printable recipe below, grab a large bowl for the dry ingredients, a medium bowl for the wet ingredients, then whisk it all together. Expect a thick batter:
Fill the muffin liners all the way to the top:
Pumpkin Chocolate Chip Muffins
You can turn these easy pumpkin muffins into pumpkin chocolate chip muffins! Simply fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your 12-count muffin pan.
If you enjoy pumpkin + chocolate together, be sure to try my chocolate pumpkin muffins as well. For extreme chocolate and pumpkin lovers only!
More Pumpkin Favorites
- Pumpkin Pie and Pumpkin Cheesecake Pie
- Pumpkin Chocolate Chip Cookies
- Pumpkin Donuts
- Pumpkin Cake
- Pumpkin Bars
- Pumpkin Pancakes or Pumpkin Waffles
- Pumpkin Bundt Cake
- Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Coffee Creamer
- Pumpkin Oatmeal Cream Pies
- Pumpkin Hand Pies
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
Print
Easy Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- Category: Muffins
- Method: Baking
- Cuisine: American
Description
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!
Ingredients
- 1 and 3/4 cups (219g) all-purpose flour (spooned & 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
- 1/2 cup (100g) 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)
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- 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.
- Spoon the batter into liners, filling them all the way to the top.
- 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.
- Cover tightly and store at room temperature for up to 1 week.
Notes
- Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk
- Pumpkin Pie Spice & Spices: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each ground cinnamon, ground cloves, ground nutmeg, and ground allspice, and 1/2 teaspoon ground ginger. Do not leave out the 1 and 1/2 teaspoons of ground cinnamon that is also called for in this recipe. Depending how much you like ginger, you can skip or leave in the extra 1/4 teaspoon ground ginger that is also called for in this recipe.
- Can I reduce the sugar or oil? You can absolutely slightly reduce either or both, but understand that sugar and oil help produce moist, tender muffins and the results may be disappointing and your muffins could taste dry. For the oil, feel free to swap *some* for applesauce. You could also try substituting all or most of both sugars with coconut sugar.
- Pumpkin Chocolate Chip Muffins/Other Add-Ins: Simply fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your muffin pan. Or you can add 1 cup (about 130g) of chopped pecans or walnuts, or 3/4 cup (about 105g) of dried cranberries.
- Mini Muffins: For around 30 mini muffins, line mini muffin pans with liners or spray with nonstick spray. Prepare batter as directed and fill liners to the top. Bake at 350°F (177°C) the entire time (skip the initial high temperature) for 11–13 minutes or until a toothpick inserted in the center comes out clean.
- Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.
Reader Comments and Reviews
Delicious! I added a few chopped pecans to the batter and on top and also about a tsp of praline liquor. So good!!!
Very good.
How can I adjust flour to accommodate a whole can of pumpkin? It whole can is 1 3/4c. I did use it all and they came out a bit gummy. Still fabulous though.
Ty
Hi Kathy! We recommend following the recipe as written for best results. Here’s more recipes that use pumpkin puree to use up your leftover pumpkin!
I love your recipes! Looking forward to trying these in the fall. Can these be made as jumbo muffins? Would I need to change any of the ingredient quantities in the recipe? I’m guessing the bake time would be longer. I make your chocolate raspberry jumbo muffins and also your blueberry jumbo muffins, I’m assuming the bake time would be similar to those. 5 minutes at 425 then 25 min at 375. Thank you for all your recipes and great instructions and notes.
Hi Kristie, You can use this batter for jumbo muffins. You can follow the baking times and instructions from these jumbo blueberry muffins as a guide.
Super moist muffins that are really pleasant, but a little light in the flavor department (I often find that to be the case for homemade pumpkin bakes). Planning on adding a nice cinnamon glaze on top once they’re all cooled to amp up the sweetness a bit!
These are delish!!! I’m making the zucchini muffins next!
I love this recipe because it is so moist and I add a few mini chocolate chips for my granddaughter. The one thing I do change which I think really adds to the flavor, is a teaspoon of salt and not a half teaspoon. With a half teaspoon, I thought it was lacking
Can you sub sweet potato puree for pumpkin? I’m trying to find a recipe for sweet potato muffins like I had at a restaurant?
Can’t see why not, Annie!
I’ve never baked something so delicious. The recommended times were perfect and the directions were so simple. I will definitely be making this recipe more than once.
Decided to make pumpkins this morning & found this recipe. Followed it exactly BUT substituted Trader Joe’s Chai mix for the milk. OMG!
Will look for Sally’s recipes in the future!
Just made these muffins and they came out perfect! They are very moist and flavorful it’s a very simple and clear recipe to follow as well
Yesterday I picked a small, early pumpkin and made fresh puree. I baked these muffins this morning following your recipe as written. Bake time was spot on and they are beautiful, moist and delicious. I started at high temp as you recommend and also dabbed off the moisture from my fresh puree with a paper towel. You do a great job teaching this art and your recipes are extremely well thought out.
could I use puree butternut squash or puree sweet potato instead of pumpkin?
Hi Adelle, we haven’t tested it, but that should work! Let us know if you try it.
My son told me they weren’t lunch muffins, they were dessert muffins. I think they were a hit. My other evidence was at the rare they disappeared, including the handful I accidentally overcooked.
I only had 1 cup of mashed pumpkin (boiled and mashed) unfortunately, added 1/8 cup extra milk however the battery was waaaaay too runny even though I weighed the flour. Usually for American recipes I use the weight option because aus cups and spoons are different measurements to us, however when first weighing the flour I did the fluffy and spoon into the measuring cups and tipped into a bowl to weigh and it was maybe 300g so I removed to the weight in the recipe. In the end I used probably double the amount of flour to get the consistency to look like what was in the pictures. I was worried because baking recipes dont usually work without extract measurents but I was in luck today!! These were some of the best muffins I’ve ever baked! I will be doing the initial high temp trick for bakery style muffins from now on!! Thanks Sally!
muffins look soooooooo good 🙂
This is our favorite, go to pumpkin recipe, all of my kids love it! We have made it a few times substituting ground flax seed for eggs and it turns out so dense and moist. With or without eggs these muffins turn out 10/10!
The office favorite so far!
Brought these babies into the office this morning, and to say they were the office favorite, is an understatement. They did NOT last.
The recipe makes EXACTLY 12 perfect plush muffins that you can smell everywhere. You can whip this recipe up very quickly, considering you are not waiting for anything to get to room temperature, which was amazing to me. Quick and easy for any time of the year. I would HIGHLY suggest making these for a holiday party. BUT I did tweak this recipe, just a teensy bit, mainly the baking portion of it.
The recipe suggests 5 minutes at 425, which I did, and to continue baking at 350 for 16 minutes. When I switched the oven to 350, I baked the muffins for 13 minutes and they were perfectly done. My oven is older, so I guess it cooks faster? I also learned a trick with baking muffins. Fill every other cavity with the batter, for “Bakery Style” muffins. Shrug
They were absolutely perfect.
Thank you again Sally! this one is being saved in my recipe book.
Thank you!! Was looking for a good pumpkin muffin recipe
What’s the amount of sugar per muffin based on the recipe?
Hi Dizzy, We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076
These muffins are wonderful. I had a pumpkin muffin recipe that was good but overly sweet (all granulated sugar and more than this recipe). I made exactly as is, then threw in a handful of raisins only because we like the combo. Easy, moist, delicious! This is my new go-to recipe. Thank you!
I don’t ever comment on recipes, but these pumpkin muffins were fantastic! I doubled the recipe, but reduced the sugar to 1/2 cup granulated and 3/4 cup brown sugar. Mildly sweet (as I prefer since I’ll be sharing with kids) and will definitely make again. Plan to freeze for easy postpartum snacking.
These are absolutely amazing. Perfect thick consistency but not stodgy. They puff up into perfect pumpkin domes and are SO EASY to make. I like to add chocolate chips for that extra sweetness. I make these year round they’re that good!! If you’re looking for a sign to make these, this is it!!
I make these at least once a month, sometimes more! They are a huge hit with my entire family which is difficult to do! Easy to make, great spiced flavor, and the texture is light and beautiful. I use lots of extra turbinado cane sugar on the top just before putting them in the oven. Thanks for the recipe, Sally! These are wonderful!
Can I substitute some whole wheat or white whole wheat for some of the so four?
Hi Rana, Shouldn’t be a problem, the texture will be a little different, as expected.
can I bake them in jumbo muffin tin?
Hi Gloria, you can use this batter for jumbo muffins. You can follow the baking times and instructions from these jumbo blueberry muffins as a guide.
As always, another winner Sally! These muffins are fantastic, we make them often (2 batches this week to use up a large can of pumpkin). I have used my own roasted pumpkin puree as well as canned. The only change I make is to use 1/3 cup of each sugar instead, and add 1/3 cup dark chocolate chips. They are also good with cream cheese chips. Everyone in the family loves them!
Muffins came out very soft but there is too much sugar for me. I used a 1/4 cup less than suggested and it’s still too sweet. Will try them again with only half cup next time.
I love this recipe. It even uses a whole small can of pumpkin so I do t have to figure out how to use leftover canned pumpkin like so many other recipes. They are nicely spiced and very moist. I have used this recipe several times and always love it. I have some in the oven right now that I added diced apples to because I was short on pumpkin. Hope it turns out as good as the listed recipe.
Can we use cake flour instead of all purpose ?
Hi HN! Cake flour would be a little too light for these moist muffins. We recommend sticking with all purpose here.
I have made these yesterday and they are delicious! I added dried cranberries and roasted pumpkin seeds for texture and added flavour. I dropped a few off at a neighbour’s house and they called to say that they were the best! Thanks
These are very very tasty! Curious if I could add lemon juice to this recipe? I love lemon so so much and feel like it would contrast nicely with the pumpkin! Would this affect the recipe of flavor in any way?
Hi Corey, how about a lemon glaze, like we add to our gingerbread muffins. Or you could try replacing some of the milk in this recipe with lemon juice. Adding zest is also a great way to add lemon flavor without changing the consistency of the batter. Let us know what you try!