These pumpkin muffins are quick and easy to throw together. They are ready to be baked in about 15 minutes or less!
Here is a basic muffin recipe for you for this Fall season loaded with pumpkin flavor! The best part, this recipe can then be transformed any way you like. Love Nutella? Stuff some in the middle. Chocolate craving? Throw some chocolate chips in the batter. Halloween party to go to?
And they really couldn’t be simpler. No mixer needed. A few minutes. And Boom!
Pumpkin Muffins. So let’s do this thang!
Why These Muffins Are Awesome
- Quick To Prep – These are super quick to throw together and are ready to be baked in about 15 minutes or less.
- No Mixer Required – No need to break out your mixer! Just grab a whisk and let’s make some pumpkin muffins!
- Lots of pumpkin flavor – With lots of warm spices and a whole cup of pumpkin puree, these pumpkin muffins are moist, flavorful, and totally scrumptious.
- Dry Ingredients: Flour, baking powder, baking soda, salt, cinnamon nutmeg, cloves
- Wet Ingredients: Brown sugar, eggs, oil, pumpkin puree, milk, oil, and vanilla
How To Make Pumpkin Muffins
First start by prepping your pans with muffin liners. And don’t forget to preheat that oven yo!
Then whisk together your dry ingredients in your mixing bowl – properly measured flour, baking powder, baking soda, salt, and spices.
And in a second bowl, whisk together the wet ingredients – eggs, pumpkin puree, vegetable oil, milk, and vanilla extract.
HEATHER’S BAKING TIP: Use room temperature eggs so everything is incorporated easily. Bring them to room temperature quickly by placing them in a bowl of warm water for 10 minutes.
Now the BIG moment… combining the two! The key is to NOT over mix. In fact, lumps are OK in your batter. It’s one of my 6 secrets to perfect muffins.
Now just simply portion out the muffin batter into your pans.
I prefer to use a cookie scoop so I get even portions. And you can fill them right up to the top. You will get Bake these muffins for about 17-18 minutes, until a toothpick inserted comes out clean.
- Use pumpkin pie spice instead. This uses cinnamon, nutmeg, and cloves. If your pantry isn’t stocked with these items, you can always substitute pumpkin pie spice. I know growing up there was always a container of that stuff hidden in the spice cabinet. Keep in mind pumpkin pie spice has the addition of allspice and ginger. You can learn how to make your pumpkin pie spice here.
- Make sure to use pumpkin PUREE not pumpkin pie FILLING. The difference? Pumpkin pie filling is already pre-sweetened and pre-spiced, pumpkin puree is just pure good old pumpkin. This gives you more control over your recipe.
- Be sure to NOT overmix. Lumps are OK in your batter and a good sign you haven’t overmixed. Get all stir crazy and you will without a doubt (I bet you a thousand chocolate chip cookies) a TOUGH muffin. And nobody likes a tough muffin. Yech…
So make this your go-to muffin recipe and play dress up with it however you like.
No, that will dry out your muffins. Cool your muffins thoroughly, then store them in an air-tight container at room temperature for 3-5 days. If you want them to last longer, follow the freezing instructions below.
Yes, muffins are great for freezing! Cool thoroughly, then wrap individually in plastic wrap. Place the wrapped muffins in a zipper bag for an extra layer of protection from the cold. Then freeze for up to three months. Thaw at room temperature or using the defrost setting on the microwave.
Yes it is the same thing. Just make sure to NOT use pumpkin pie filling which has added ingredients in it.
Yes omit the cinnamon, ginger, and nutmeg and use 2 teaspoons pumpkin pie spice instead.
Absolutely! I love adding mini chocolate chips, but regular work as well. Add about 3/4 cup (and expect to get about 2 more muffins out of the batch).
More Recipes To Try
- 1 2/3 cup (220 grams) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 tsp. ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup (107 grams) light brown sugar
- 2 large eggs
- 1 cup (227 grams) pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120 ml) vegetable oil
- 1/3 cup (80 ml) milk
- 1 teaspoon vanilla extract
- Preheat oven to 350F degrees. Spray two 12-count muffin pans with non-stick spray or line with cupcake liners. Set aside.
- In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves together until combined. Set aside.
- In a medium bowl, whisk the brown sugar and eggs together until combined. Add the pumpkin, oil, milk, and vanilla until combined. Pour the wet ingredients into the dry ingredients and stir until just combined. Do NOT overmix the batter.
- Spoon the batter evenly into 12 cups, right up to the top is OK and will create nice tall muffins. Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before frosting.
- Storage: You can store these at room temperature, covered for 3-5 days, but any longer and I would freeze them.
- Freezing: You can freeze baked muffins for up to 3 months. Simply thaw at room temperature. I like heat them up again in the microwave but they can be eaten cold of course!
- Pumpkin puree: You need 100% canned pumpkin, not pumpkin pie filling which has added ingredients in it.
- Spices: Omit the cinnamon, ginger, and nutmeg and use 2 teaspoons pumpkin pie spice instead.
- Chocolate chips: Add 3/4 cup (mini or regular) semi-sweet chocolate chips to the batter. You will get a couple more muffins out of the batch if you do!