Easy Pumpkin Muffins

Easy Pumpkin Muffins are soft, spiced, and perfect for cozy mornings or afternoon snacks. These muffins blend pumpkin puree with warm cinnamon and a touch of nutmeg, creating a sweet…

By Melanie • August 27, 2025 • Reading time: 18 min

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Easy Pumpkin Muffins are soft, spiced, and perfect for cozy mornings or afternoon snacks. These muffins blend pumpkin puree with warm cinnamon and a touch of nutmeg, creating a sweet and tender treat that feels just like fall in every bite.

I love how simple they are to make—just a few basic ingredients mixed together quickly, and soon your kitchen smells amazing. These muffins always remind me of cool weather and comfy sweaters, and they’re great to have on hand when I want something sweet but not too heavy.

My favorite way to enjoy them is fresh out of the oven with a little bit of butter melting on top. They’re also great packed in a lunchbox or paired with a cup of coffee or tea. These pumpkin muffins feel like a little homemade hug any time of day!

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Key Ingredients & Substitutions

Pumpkin Puree: Use canned pumpkin puree, not pumpkin pie filling, for the best flavor and texture. If fresh pumpkin is available, roast, puree, and drain it well before using.

Spices: Cinnamon and nutmeg are must-haves here. I like adding ginger and cloves for extra warmth, but you can skip those if you prefer a milder taste or don’t have them on hand.

Sugars: A mix of granulated and brown sugar gives moisture and depth. Brown sugar adds a subtle caramel note. For a healthier swap, try coconut sugar or maple syrup but reduce liquid elsewhere.

Oil or Butter: Vegetable oil keeps muffins moist and tender. You can swap melted butter for richer flavor. For a lighter version, try applesauce instead of oil, but the texture may change slightly.

How Do I Mix the Batter Without Overworking It?

Overmixing muffin batter can make muffins tough and dense. Here’s how to avoid that:

• First, mix all dry ingredients well to create a uniform base.
• In a separate bowl, whisk wet ingredients until smooth.
• Combine wet and dry ingredients by folding gently with a spatula.
• Stop mixing as soon as the flour is mostly moistened; some lumps are okay.
• Avoid using a hand mixer or beating vigorously.

This gentle mixing helps muffins stay tender and fluffy. It’s a simple step that really makes a difference!

Equipment You’ll Need

• Muffin tin – shapes your muffins perfectly and helps them bake evenly.
• Mixing bowls – one for dry ingredients and one for wet; it keeps mixing easy and mess-free.
• Whisk or fork – great for blending wet ingredients smoothly.
• Rubber spatula – perfect for folding the batter gently without overmixing.
• Measuring cups and spoons – for accurate ingredient amounts and consistent results.
• Toothpick or cake tester – to check if your muffins are baked through.

Flavor Variations & Add-Ins

• Add ½ cup chocolate chips for a sweet surprise inside your pumpkin muffins.
• Mix in ½ cup chopped nuts like walnuts or pecans for a nice crunch and extra texture.
• Swap half the all-purpose flour for whole wheat flour to add nuttiness and more fiber.
• Stir in ½ cup dried cranberries or raisins for bursts of tartness that balance the sweetness.

Easy Pumpkin Muffins

Ingredients You’ll Need:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (optional)
• 1/4 teaspoon ground cloves (optional)
• 2 large eggs
• 1 1/2 cups canned pumpkin puree (not pumpkin pie filling)
• 1/2 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract

How Much Time Will You Need?

This recipe will take about 10 minutes to prepare the batter and around 20 to 25 minutes to bake. Allow a few extra minutes to cool before enjoying your muffins. So, plan for about 35 to 40 minutes total from start to finish.

Step-by-Step Instructions:

1. Prepare the Oven and Muffin Tin:

Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly using non-stick spray to prevent sticking.

2. Mix the Dry Ingredients:

In a large bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves until well combined.

3. Mix the Wet Ingredients:

In a separate bowl, beat the two eggs. Add the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Stir until the mixture is smooth.

4. Combine the Wet and Dry Ingredients:

Pour the wet ingredients into the bowl with the dry ingredients. Gently stir everything together just until you no longer see flour. The batter will be thick and slightly lumpy—this is perfect! Avoid overmixing to keep the muffins light and tender.

5. Fill and Bake:

Evenly divide the muffin batter among the muffin cups, filling each about three-quarters full. Bake the muffins for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.

6. Cool and Serve:

Take the muffins out of the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely or enjoy warm. These pumpkin muffins are delicious any way you serve them!

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Nutritional Information & Health Benefits

Easy Pumpkin Muffins offer quick energy, fiber, and a rich dose of vitamin A. The estimates below assume a 12-muffin batch, standard flour, sugar, oil, and 1 cup pumpkin purée.

Calories (per muffin) ~210–260 kcal

Carbohydrates ~30–34 g

Total Fat ~9–11 g

Protein ~3–4 g

Fiber ~2–3 g

Total Sugars ~15–18 g

Sodium ~170–230 mg

Vitamin A ~45–70% DV

Nutrient	Per Muffin (est.)	%DV*
Calories	210–260 kcal	—
Total Fat	9–11 g	12–14%
Sat. Fat	1–2 g	5–10%
Carbohydrates	30–34 g	11–12%
Fiber	2–3 g	7–11%
Total Sugars	15–18 g	—
Protein	3–4 g	—
Sodium	170–230 mg	7–10%
Vitamin A	~400–630 µg RAE	~45–70%
Potassium	140–220 mg	3–5%
Iron	1–1.5 mg	6–8%

*%DV is based on a 2,000-calorie diet and will vary with exact ingredients, brands, and muffin size. Estimates calculated from a typical home-baked recipe with 1 cup pumpkin purée divided by 12 muffins.

Mini muffins? For 24 minis (same batter), divide the numbers roughly by 2 per mini.

Why These Muffins Are a Better-for-You Treat

• High in Vitamin A: Pumpkin is rich in beta-carotene, supporting vision, skin, and immune function.
• Helpful Fiber: Each muffin provides ~2–3 g, which supports fullness and digestion.
• Spice Antioxidants: Cinnamon, ginger, and cloves add polyphenols that fight oxidative stress.
• Steady Energy: Carbs + fiber offer quick fuel without an extreme spike when paired with protein.
• Lower Saturated Fat: Using oil instead of solid fats can help keep saturated fat moderate.

Make It Lighter (Without Losing Flavor)

• Cut sugar by 20–25%: Pumpkin and warm spices keep flavor satisfying.
• Swap part of the oil: Replace 2–3 tbsp oil with plain Greek yogurt or extra pumpkin.
• Boost fiber: Use 25–50% whole-wheat pastry flour or add 1–2 tbsp oat bran.
• Portion control: Bake as mini muffins for built-in smaller servings.
• Add protein: Stir in 2–3 tbsp hemp hearts or use a milk with added protein.

Allergen & Dietary Notes

• Dairy-free: Use oil and a dairy-free milk; skip butter toppings.
• Gluten-free: Substitute a 1:1 gluten-free baking flour blend; avoid overmixing.
• Egg-free: Try 2 flax “eggs” (2 tbsp ground flax + 6 tbsp water) for the batch.
• Lower-sugar option: Replace 25–50% sugar with unsweetened applesauce; reduce added liquid slightly.

Pro tip: For the most accurate macros, enter your exact ingredients and brands into any nutrition calculator and set yield = the number of muffins you baked.

Storage and Freezing Tips

Keep Easy Pumpkin Muffins moist, fresh, and freezer-ready with these proven methods. Cool completely before sealing to prevent condensation and sogginess.

Room Temp2–3 days in airtight box, cool/dry spot

Refrigerator3–5 days, tightly wrapped (prevents mold)

Freezer2–3 months, double-wrapped for best quality

Store at Room Temperature (Best for Short Term)

1

Cool muffins on a rack until no warmth remains.

2

Line a container with a paper towel. Add muffins in one layer.

3

Place another paper towel on top. Seal airtight.

4

Store in a cool, dry cupboard for 2–3 days.

Tip: If your kitchen is very warm or humid, use the fridge method below after Day 2.

Refrigerator Storage (Moist Pumpkin, Safer Beyond Day 2)

1

Wrap each muffin in plastic wrap or place in zipped bags.

2

Put wrapped muffins in an airtight box to prevent drying.

3

Refrigerate for 3–5 days.

Heads-up: Fridges can dry crumbs. Reheat gently (see below) to revive softness.

Freezing Baked Muffins (Best Quality 2–3 Months)

1

Cool completely. For toppings/frosting, freeze plain for best results.

2

Flash-freeze: Place muffins on a tray (not touching); freeze 1–2 hours.

3

Wrap each muffin tightly (plastic or foil). Then bag in a heavy freezer bag.

4

Press out excess air; seal. Label with name + date.

5

Freeze for up to 2–3 months for best taste and texture.

Avoid freezer burn by double-wrapping and keeping muffins away from freezer vents.

Thawing & Reheating (Soft and Fresh Again)

Method	How	Time	Best For
Counter Thaw	Unwrap; place on a plate; cover lightly.	30–60 minutes	Most muffins; preserves moisture
Microwave	Wrap in a paper towel. Heat in 10–15 sec bursts.	15–30 seconds	Single muffin, quick snack
Oven	Preheat to 300°F / 150°C. Wrap loosely in foil.	5–8 minutes	Reviving fridge-cold or thawed muffins
Air Fryer	300°F / 150°C, basket lined; check early.	2–4 minutes	Crisp tops; avoid over-drying

Pro tip: If the muffin seems dry, brush the cut side with a few drops of milk or simple syrup before reheating.

Prevent Sogginess, Dryness, and Off-Flavors

• Cool fully before sealing to avoid trapped steam.
• Paper towels above and below help absorb condensation.
• Avoid strong odors (onions, garlic) in the same fridge—muffins absorb smells.
• Add moisture back: warm briefly, then cover 2–3 minutes to steam.
• Refreeze only once for best quality; keep portions small.

Optional: Freeze Muffin Batter (Bake on Demand)

For freshest “just-baked” texture, freeze pre-portioned batter:

1

Line a muffin tin. Portion batter into liners.

2

Freeze the filled tin until solid (2–3 hours). Pop out the batter “pucks.”

3

Bag the pucks airtight. Label. Bake from frozen at 350°F / 175°C, adding 3–5 minutes to the usual time.

Quality is best within 1 month. Chemical leavening weakens over long storage.

Food safety: Don’t leave perishable baked goods out for more than 4 hours in very warm rooms. When in doubt, refrigerate after Day 2.

Make-Ahead & Meal Prep Ideas

Plan Easy Pumpkin Muffins for busy weeks. Use these make-ahead methods to bake once, enjoy many times.

Overnight BatterMix, chill 12–24 hrs; bake fresh

Frozen Batter PucksPortion & freeze; bake from frozen

Batch & FreezeBake now; thaw & reheat fast

Option A — Mix Tonight, Bake Tomorrow

Refrigerating the batter helps spices bloom and simplifies mornings.

1

Mix batter just until combined. Cover the bowl tightly.

2

Chill 12–24 hours. Do not exceed 48 hours.

3

Before baking, stir batter once to re-disperse. Portion and bake as usual.

Tip: If batter thickens in the fridge, fold in 1–2 tsp milk to loosen.

Option B — Freeze Batter “Pucks” (Bake on Demand)

Get fresh-baked muffins any day without mixing a bowl.

1

Line a muffin pan. Portion batter into liners.

2

Freeze the filled pan until solid (about 2–3 hours).

3

Pop out frozen batter “pucks.” Store airtight for up to 1 month.

4

Bake from frozen at 350°F / 175°C, adding 3–5 minutes.

Note: Chemical leavening weakens with long storage; aim to use within 4 weeks.

Option C — Bake, Cool, and Freeze

Best for school lunches and grab-and-go breakfasts.

1

Bake and cool completely. Leave off frosting/toppings.

2

Wrap each muffin. Bag airtight. Freeze 2–3 months.

3

Thaw at room temp 30–60 minutes or microwave 15–25 seconds.

Par-Bake Trick (Entertainers’ Shortcut)

Finish warm muffins right before serving.

• Bake at 350°F / 175°C until set but pale, about 12–14 minutes (for 18–20 min recipes).
• Cool, wrap, and refrigerate up to 24 hours or freeze up to 2 weeks.
• Finish baking 4–6 minutes until tops spring back.

Weekly Batch Plan (Sample)

When	What to Prep	How to Store	Bake/Serve
Sun PM	Mix batter + portion into liners	Freeze as batter pucks	—
Mon–Thu AM	Bake 4–6 pucks	—	Fresh muffins in 20–25 min
Fri PM	Bake full batch	Cool, wrap, freeze	Reheat for weekend

Scaling: For mini muffins, reduce bake time; for jumbo, extend 4–8 minutes. Always check with a toothpick.

Packable & Topping-Ready Ideas

Lunchbox packs: Freeze individually. Move to the fridge overnight; pack in the morning.

Streusel kit: Mix dry streusel and chill the butter separately. Add before baking.

Cream-cheese swirl: Keep the swirl mixture refrigerated up to 24 hours. Swirl just before baking.

Cinnamon-sugar finish: Melt butter ahead. Brush warm muffins; dip in spiced sugar right before serving.

Diet & Goal-Based Meal Prep

• Higher protein: Add 2–3 tbsp hemp hearts or swap part of milk for Greek yogurt.
• More fiber: Use 25–50% whole-wheat pastry flour; add 1–2 tbsp oat bran.
• Lower sugar: Cut sugar by 20–25% or replace part with unsweetened applesauce.
• Dairy-free: Use oil + dairy-free milk; skip butter toppings.

Batch identical muffins for consistency, or split batter to try two goals in one bake.

Food safety: Chill or freeze promptly after cooling. Label everything with date + contents.

Pumpkin Purée: Homemade vs. Canned

Both options work for Easy Pumpkin Muffins. Choose based on flavor, moisture, and convenience. Use the swap and moisture tips below for perfect texture.

FlavorCanned = deeper; Homemade = fresher

MoistureCanned = thicker; Homemade = variable

ConvenienceCanned is ready; Homemade needs prep

CostHomemade can be cheaper in season

Aspect	Homemade Purée	Canned Purée
Flavor	Bright, squash-forward; varies by pumpkin variety and roast level.	Consistent, concentrated “classic pumpkin” flavor, great for baking.
Texture	Often looser; may be stringy unless well blended and drained.	Thick and smooth; low water content ideal for structure.
Moisture Control	Must strain or cook down for best muffin crumb.	Usually bake-ready without adjustments.
Time & Effort	45–90 min including roasting, puréeing, and draining.	Open can and measure. Fastest option.
Nutrition	Good fiber, potassium, and vitamin A; varies with variety.	Similar macros; very high vitamin A; standardized labels.
Reliability	Batch-to-batch variation possible.	Highly consistent across batches.

Important: Use plain pumpkin purée, not pumpkin pie filling (which contains sugar and spices).

How to Make Homemade Pumpkin Purée (Oven Method)

1

Choose sugar/pie pumpkins or similar winter squash. Avoid large carving pumpkins.

2

Heat oven to 400°F / 205°C. Halve, seed, and place cut side down on a lined sheet.

3

Roast until very tender, 35–55 min (size dependent). Cool until handleable.

4

Scoop flesh to a blender/processor. Purée until silky.

5

Drain to thicken: Transfer to a fine-mesh sieve lined with a coffee filter/cheesecloth; drain 30–60 min until slow-dripping.

6

Use now or chill up to 1 week; freeze up to 3 months.

Fast options: Microwave chunks (covered) 10–15 min until tender; or pressure-cook on a trivet with 1 cup water, High 10–14 min, quick release, then purée and drain.

Moisture Control for Baking (Critical for Muffins)

• Target thickness: Purée should mound on a spoon and hold ridges when stirred.
• Weight guide: Many recipes assume 1 cup = ~240 g thick purée.
• If too loose: Simmer purée in a pan over low heat 5–8 min, stirring, or drain longer.
• Paper-towel blot: Spread purée in a shallow bowl; press with paper towels to remove excess water.

• Fix wet batter: Reduce added milk by 1–2 tbsp or add 1–2 tbsp flour.
• Flavor boost: Homemade can taste milder; increase spices by 10–20%.
• Oil balance: If purée is very thick, add 1–2 tsp milk to loosen before mixing.

Swap Guide (Homemade ↔ Canned)

Scenario	What to Do
Recipe calls for 1 cup canned	Use 1 cup / 240 g thick homemade purée (drained as above).
Homemade is looser than canned	Use 220–230 g by weight or drain/simmer to reach 240 g per cup.
Only have canned but want fresher taste	Stir in 1–2 tsp lemon juice and a pinch extra cinnamon to brighten.
Switching mid-batch next time	Note the feel of the batter: it should be thick, scoopable, and fall in slow ribbons.

When to Choose Which

Choose Homemade If…

• You want peak-season flavor or specific pumpkin varieties.
• You have time to roast, purée, and drain for thicker texture.
• You prefer controlling roast level and sweetness.

Choose Canned If…

• You need guaranteed consistency for baking.
• You’re short on time and want minimal prep.
• You’re scaling the recipe for a crowd.

FYI: In the U.S., “pumpkin purée” may include closely related squash varieties. Quality is what matters—look for 100% pumpkin on the label.

Storage & Freezing (Purée Only)

• Fridge: Airtight up to 7 days.
• Freezer: Up to 3 months; portion in 1 cup / 240 g bags for easy baking.
• Thaw: Overnight in the fridge; blot or simmer if watery before using.

Baking Times by Pan Size

Pan/Size	Portion Guide	Temp	Time (est.)	Yield
Mini muffins	~1 tbsp batter each (small scoop)	350°F / 175°C	9–12 min	24–30
Standard muffins	~3 tbsp each (level #20–24 scoop)	350°F / 175°C	18–22 min	12
Jumbo muffins	~1/2 cup each	350°F / 175°C	24–28 min	6

Doneness cues: Tops spring back; a toothpick has a few moist crumbs; centers ~200–205°F / 93–96°C.

Troubleshooting & Fixes

Dense or rubbery Cause: overmixed batter or old leavening. Fix: mix just to combine; ensure fresh baking powder/soda; weigh flour.

Gummy center Cause: underbaked or purée too wet. Fix: bake until 200–205°F; drain/simmer purée or add 1–2 tbsp flour.

Peaked or cracked tops Cause: oven too hot or cups overfilled. Fix: verify oven temp; fill 2/3–3/4 full; avoid top rack.

Dry crumb Cause: overbaked or too little fat/liquid. Fix: check 2–3 min earlier; add 1–2 tsp milk next batch.

Soggy bottoms Cause: steam trapped in pan. Fix: cool 3–5 min, then remove to a rack; use paper-towel lined container.

Bland flavor Cause: mild purée/stale spices. Fix: boost pumpkin spice 10–20% and add a pinch more salt.

Stuck to liners Cause: thin liners or removing too hot. Fix: cool 10–15 min; use quality or parchment liners; light spray.

You Might Also Like

• Pumpkin Streusel Muffins Buttery crumble topping for extra crunch.
• Gluten-Free Pumpkin Muffins Cozy spice, made with a 1:1 GF blend.
• Pumpkin Chocolate Chip Muffins Classic pumpkin + melty chocolate chips.
• Pumpkin Cream Cheese Muffins Swirls of tangy cream-cheese filling.

FAQs — Easy Pumpkin Muffins

? Can I use pumpkin pie filling instead of pumpkin purée?

? How do I avoid dense or rubbery muffins?

? Why are my muffins gummy in the center?

? Can I make the batter ahead?

? What’s the best bake time and temperature?

? How can I freeze them and reheat later?

? Substitutions: oil, dairy-free, gluten-free, or egg-free?

? Why do liners stick to the muffins?

? Homemade vs. canned purée—does it matter?

? How can I reduce sugar without ruining texture?

Step Photos

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Easy Pumpkin Muffins

🍽️ Breakfast

🖨️ Print Recipe

Prep10 mins

Bake20–25 mins

Total35–40 mins

Yield~12 muffins

Calories≈ 265 kcal

Ingredients You’ll Need

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger (optional)
• 1/4 teaspoon ground cloves (optional)
• 2 large eggs
• 1 1/2 cups canned pumpkin purée (not pumpkin pie filling)
• 1/2 cup vegetable oil or melted butter
• 1 teaspoon vanilla extract

Pan: 12-cup muffin tin; paper liners or nonstick spray.

Step-by-Step Instructions

1. Prepare oven & pan: Heat oven to 350°F / 175°C. Line or grease a 12-cup muffin tin.
2. Mix dry: In a large bowl, whisk flour, both sugars, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves.
3. Mix wet: In another bowl, beat eggs. Whisk in pumpkin purée, oil (or butter), and vanilla until smooth.
4. Combine: Pour wet into dry; stir just until no dry flour remains. Batter will be thick and slightly lumpy.
5. Fill & bake: Divide batter among cups (about 3/4 full). Bake 20–25 minutes until tops spring back and a toothpick is clean.
6. Cool & serve: Cool 5 minutes in the tin, then transfer to a rack to finish cooling—or enjoy warm.

Doneness cues: a few moist crumbs on a tester, or center temp 200–205°F / 93–96°C.

Nutrition & Health Tips

Per muffin (est.) Calories ~265

Carbs ~36 g

Fat ~10 g

Protein ~3 g

Fiber ~2 g

Sodium ~200 mg

• Vitamin A boost: Pumpkin is rich in beta-carotene for vision and immunity.
• Lighten it: Cut sugar by 20–25% or swap 2–3 tbsp oil with plain Greek yogurt.
• More fiber: Use 25–50% whole-wheat pastry flour or add 1–2 tbsp oat bran.
• Dairy-free: Use oil and a dairy-free milk; skip buttery toppings.

Estimates are for 12 standard muffins and will vary by brands and portion size.

Melanie

Category: Breakfast · FromMyPan.com