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
Just wondering if you can double this recipe or if you’d recommend making two separate batches. Thank you! (I hope I didn’t miss this in notes or older comments.)
Hi Shannon, for best results and to prevent over mixing, we recommend making two separate batches.
I’m not sure what I did wrong, I followed everything. I had enough batter left over to make another tray of 12 donuts! and they came out super oily.
Hi Cheryl! Did you happen to accidentally add more oil? That is quite a bit of leftover batter and the baked muffins should be moist, but not oily.
I love a recipe where I can bake something delicious without having to get out the mixer. It usually means that there is a higher likelihood of making it again – and I definitely will be making these again! So delicious! Made half with no additions and the other half with pecans and cranberries because hubs likes “stuff” in his muffins. Either way they were a hit. Thanks for another great recipe!
They were wonderful! I topped them with fresh cranberries :)!
Yum!! I used the whole can of pumpkin and added Cloves, all spice, and nutmeg. The higher temp and then lower makes the muffins so high and fluffy! So good!
Can I sub. A.P. Flour for gluten free flour? Some coworkers are gluten free. I am new to gluten free are any other ingredients have gluten?
Hi Linda, we haven’t tested this recipe with gluten-free flour, so we’re unsure of the results. Although some readers report using an all-purpose 1:1 gluten-free flour in many of our recipes with success, you should expect slightly different results anytime you substitute ingredients. If you’re interested, here are all of our naturally gluten free recipes.
Easy to make, great texture, the right amount of spice, and not overly sweet! I made half of the batch into “cupcakes” when having company over by adding some frosting on top. They were a nice treat that way as well! Will be making these again.
This is the first time I’ve made pumpkin muffins, and they were so good. So soft and moist. I was surprised at how soft these were. Really good. Yummy. I usually make stuff low carb or keto, so not sure if I could just switch the ingredients. If not, there are other recipes low carb i can find. But I’m also looking for the nutrition in these, just because I am keeping track of food. I didn’t see it anywhere. Could you let me know the nutrition facts please. I hope I didn’t miss it. Thank you.
Hi Jennifer, 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
This recipe was super easy to follow and produced some delicious muffins. The tip about an initial blast of high heat really worked! The muffins puffed up nicely. I added walnuts and adjusted the baking time because I made jumbo muffins. I would definitely make this recipe again, and it works well with additions, so if you want to take it in a different direction you can. Some toasted pumpkin seeds on top would be a nice touch.
made em and my family gobbled em all up YUM! ! ! DEFINITELY a KEEPer
First time making these muffins and these are hands down my favorite pumpkin muffins! Will be my new go-to recipe, thank you!
The only issue I ran into was some of the muffin sticking to the bottom of my paper liners. Any tips on how to avoid that next time?
Hi Kayleigh, we’re so glad you love these! They will stick when the pumpkin muffins are still very warm. (Usually the case with all muffin or cupcake recipes.) If you let them cool a little longer, they shouldn’t stick any more.
Baking @ 425’ for 5 minutes then 350’ for 20 or so minutes did the trick for perfect muffin tops. !! Thanks for the tip it WORKS. WILL use this method with other muffin recipes
Thank you for another great recipe
Can I substitute AP flour with w/w flour and wheat bran ? Will the cooking time n temp will change….what about the texture…
Hi Farah, you can try using whole wheat flour here, but the muffins will taste heavy and dense. You could always try half all-purpose and half whole wheat flour if you’d like.
I made some small changes—whole wheat pastry flour, EVOO and nut milk. Topped them with oats, crushed pecans and some turbinado sugar. This is truly the best pumpkin muffin recipe I’ve tried. A truly satisfying pumpkin flavor without being a sugar bomb. Very pleased! Thank you and keep up the amazing recipes…please!
Any ideas on cooking time and temperature if I use a small cup muffin tin and/or small cupcake liners?
See recipe notes for mini muffin instructions!
These were delicious! Lovely flavor and just the right amount of sweetness for me. I used half white and half wheat flour. Froze most of the muffins and they were even better defrosted, at room temperature and with a smidge of fresh whipped cream. Thanks Sally!
Great taste but overcooked following the instructions to cook at 425 then at 350.
These muffins are great but I find myself wanting just a little something extra in their flavor. I bet substituting orange juice or apple juice for the milk would make them excellent and complement the spiced pumpkin flavor really nicely. I put some chopped apple on top of these and that flavor was really excellent with them. The bites I had with apple were amazing so I think that freshness of a fruity bite is what I’m seeking but that is definitely personal preference. Overall amazing muffins and the tip about starting them at a higher heat and then lowering the temp for the rest of the baking is clutch! Thank you for publishing these awesome recipes!
This was so delicious and easy to make!
Do you have the calorie count and break down for these delicious cupcakes? I put Coconut oil in mine and it gave it such a great flavor❣️
Hi Carmen, so glad you enjoyed these muffins! 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
Thank you, this really helps me stay on my calorie count. I watch what I eat, but I always enjoy a homemade treat like your muffin.
What is the difference between this recipe and your pumpkin cupcakes recipe?
Hi Michelle! These muffins are a little more hearty than the light and fluffy cupcake texture. Both are delicious!
Loved these muffins! Noticed that they weren’t overly sweet and liked that. They were incredibly moist, and I used King Arthur’s gluten free flour blend! I shared them with our carpool, and they did not make it past lunchtime in my household, especially with my wheat-allergic husband gobbling them up. 🙂
So glad to hear that you used the KA GF flour! I will try this recipe GF for my husband
Perfection. I make muffins all the time but this is my favorite. Best texture ever. I added walnuts and fresh cranberries cut in half (I got as much moisture out of cranberries as I could with a paper towel squeezing them slightly. ) Thank you!!
Loved this recipe. I added chocolate chips. I didn’t have ginger so didn’t add and I only did 1 tsp cinnamon.
What kind of SALT and BRAND NAME do you USE in your BAKING? You do NOT have any INFORMATION on BRAND or TYPE which makes a HUGE FACTOR in the amount of SODIUM ???? . Table Salt , Mortons Salt , Diamond Crystal – which I use for ALL MY COOKING and BAKING . Could you PLEASE state TYPE and BRAND. THANK YOU and HAPPY BAKING and COOKING.
Hi Rick, we use table salt in all of our recipes unless otherwise stated. We often use Morton brand or even store brands, but you can use whichever brand you prefer.
Pumpkin Muffins THANK YOU Lexi
Muffins are GREAT I went with Morton’s Table Salt on a guess.
I bit into my muffin while it was still warm from the oven. I did not expect much as I make muffins all the time and I have become accustomed to having them. But, OMG, when I bit into mine (I added the chocolate chips to half,) well, I no longer could remember what my hubby was telling me. I offered him a bit, but was quite thankful that he did not want any! I am hoping these babies will freeze nicely because I have a whole lot of fresh pumpkin and did I mention these are soooo yummy? This recipe is a keeper.
We’re so glad you enjoyed these muffins, Debbee! They do freeze wonderfully — see recipe Notes for details. Thank you for giving this recipe a try!
100 % delicious muffins!
Warning! If your family is anything like mine, these won’t last much more than a day. They’re so delicious and moist. The first batch I made had chocolate chips and cream cheese. This batch, I made it with cream cheese (see Sally’s recipe above for the cream cheese version).
I really struggle with baking, normally everything comes out dry. These are incredibly moist and just downright amazing. I feel like they’re pretty fool proof as well. The only change I made was substituting water for milk, since I didn’t have any. If you wanted to make these vegan, you could try substituting the eggs for applesauce, banana, or another egg replacement, but I haven’t tried it.
To save them, I wrapped them individually in plastic wrap, then put them in an airtight container. My current batch is in the oven, I’m sure they’ll be as great as the last! Thank you Sally!!!
Fantastic! Easy to make, moist, and really tasty. The only drawback was that they crumble in your hand easily, but that does not matter to me.
This recipe is a keeper. I found the muffins very mildly sweet, with the pumpkin flavor definitely shining through, so I’m glad I added the chocolate chips and sugared the tops, as pictured, for a little extra sweetness. They took a few minutes longer in my oven, which is standard for me. I agree that the method of 5 min at a higher temp and the rest of the time lower worked out really well, they looked ridiculously professional. Sent them to work with my husband, still warm, and I think they will be appreciated and approved .
I made these for our Sunday snack time at church this weekend. They were excellent!! I also made your pumpkin bars with cream cheese icing. They were good too! The muffins recipe is a definite keeper!
Surprisingly tasty, moist and perfect sweetness (not so sweet)! I don’t usually leave comments but this one deserves a 5 stars!!