Easy Pumpkin Muffins are soft, moist, and full of that gentle pumpkin flavor with just the right touch of warm spices like cinnamon and nutmeg. These muffins are wonderfully simple to make and perfect for cozy mornings or a quick snack. They have a tender crumb and a slightly sweet taste that feels just like fall in every bite.
I love making these muffins when I want something comforting but don’t have a lot of time. The recipe calls for straightforward ingredients that you probably already have, so it’s a go-to for me when I want something fresh and homemade without fuss. Plus, I like to add a sprinkle of cinnamon sugar on top before baking to give a little extra crunch and sweetness.
My favorite way to enjoy these muffins is warm out of the oven with a bit of butter melting right on top. They’re great for breakfast on the go or as a cozy treat with a cup of tea or coffee. Everyone I’ve shared them with always asks for the recipe because they’re just that good and so easy to make!
Key Ingredients & Substitutions
Pumpkin Puree: Use canned pumpkin puree, not pie filling, for the best texture and balanced sweetness. You can also use homemade pumpkin puree if you have fresh pumpkin handy.
Flour: All-purpose flour works well here. For a gluten-free option, try a gluten-free baking mix but check that it includes xanthan gum for structure.
Vegetable Oil: It keeps muffins moist. You can substitute with melted coconut oil or applesauce for a lighter version.
Spices: Cinnamon, nutmeg, cloves, and ginger give these muffins their warm, cozy flavor. You can adjust the amounts to suit your taste or use pumpkin pie spice as an easy swap.
Add-ins: Nuts and chocolate chips are optional but add great texture and flavor. Walnuts or pecans work well, or try dried cranberries for a fruity twist.
How Can You Make Muffins Tender Without Overmixing?
Mixing the wet and dry ingredients just until combined is key for tender muffins. Overmixing develops gluten, making muffins tough.
- Combine dry ingredients in one bowl and wet in another.
- Pour wet into dry and gently fold with a spatula or wooden spoon.
- Stop mixing when you still see a few lumps—this keeps the crumb soft.
- Add nuts or chocolate chips at the end, folding them in gently.
This simple step helps keep your muffins soft and moist, just like in the picture!
Equipment You’ll Need
- Muffin tin – This holds your muffins in shape for even baking.
- Paper muffin liners – Make cleanup easier and keep muffins from sticking.
- Mixing bowls – You’ll need one for dry ingredients and one for wet.
- Whisk or fork – For blending ingredients smoothly without lumps.
- Spatula or wooden spoon – Perfect for gently folding batter without overmixing.
- Toothpick – Handy to check when muffins are baked through.
Flavor Variations & Add-Ins
- Add ½ cup chopped walnuts or pecans for a nice crunch and nutty flavor.
- Mix in ½ cup chocolate chips to make the muffins a little sweeter and more decadent.
- Stir in ½ cup raisins or dried cranberries for a chewy, fruity surprise in each bite.
- Swap pumpkin puree with sweet potato puree for a different but still cozy flavor.
Easy Pumpkin Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
Leavening and Spices:
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Optional:
- 1/2 cup chopped nuts or chocolate chips
How Much Time Will You Need?
Prep takes about 10 minutes, and baking takes 18-22 minutes. Plan for a few extra minutes to let the muffins cool before enjoying them warm or at room temperature. All in all, about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Prepare a muffin pan by lining it with paper liners or lightly greasing it to prevent sticking.
2. Mix Dry Ingredients:
In a big bowl, combine the flour, sugar, baking soda, baking powder, salt, and all your warm spices: cinnamon, nutmeg, cloves, and ginger. Whisk them well so everything is evenly mixed.
3. Mix Wet Ingredients:
In a different bowl, whisk together pumpkin puree, vegetable oil, and eggs until you get a smooth, combined mix.
4. Combine and Fold:
Pour the wet ingredient mix into your dry ingredients bowl. Fold gently just until everything is combined — don’t overmix! If you want, gently fold in nuts or chocolate chips now.
5. Fill and Bake:
Divide the batter evenly into your muffin cups, filling each about three-quarters full. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool and Enjoy:
Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature and enjoy!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Yes! Cook and puree fresh pumpkin before using it, making sure it’s smooth and drained of excess moisture to avoid soggy muffins.
How Should I Store Leftover Pumpkin Muffins?
Store muffins in an airtight container at room temperature for up to 3 days or freeze them for up to 3 months. Thaw frozen muffins at room temperature or warm briefly in the microwave.
Can I Substitute Oil With Butter?
Absolutely! Melted butter can be used in place of vegetable oil for a richer flavor. Use the same amount but allow it to cool slightly before mixing with other ingredients.
How Can I Make These Muffins Gluten-Free?
Swap the all-purpose flour for a gluten-free baking blend that includes xanthan gum. Keep an eye on baking time, as it may vary slightly.
