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!
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!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Roast and puree fresh pumpkin, then drain any excess moisture to avoid thinning the batter. Use the same amount (about 1 1/2 cups) as canned pumpkin puree for best results.
How Should I Store Leftover Pumpkin Muffins?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them wrapped tightly for up to 3 months. Thaw at room temperature or warm briefly in the microwave before eating.
Can I Substitute Oil with Butter?
Absolutely! Melted butter works beautifully and adds a richer flavor. Use the same amount as the oil called for—1/2 cup. Just make sure it’s cooled slightly before mixing into the wet ingredients.
What If I Don’t Have All the Spices?
No worries! Cinnamon and nutmeg are the most important. Feel free to omit the ginger and cloves or substitute with a pinch of pumpkin pie spice if you have it on hand.
