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Pumpkin Muffins

Created By:Heather on | Updated:

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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.
pumpkin muffins on a wire rack

Ingredients Needed

  • Dry Ingredients: Flour, baking powder, baking soda, salt, cinnamon nutmeg, cloves
  • Wet Ingredients: Brown sugar, Granulated 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 – sugars, 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.

Baking Tips

  • 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.

Recipe FAQ’s

Do I need to refrigerate these pumpkin muffins?

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. 

Can I freeze pumpkin muffins?

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.

Is canned pumpkin the same as pumpkin puree?

Yes it is the same thing. Just make sure to NOT use pumpkin pie filling which has added ingredients in it.

Can I use pumpkin pie spice instead?

Yes omit the cinnamon, ginger, and nutmeg and use 2 teaspoons pumpkin pie spice instead.

Can I add chocolate chips to the batter?

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

Pumpkin Muffins

A versatile go-to easy pumpkin muffin recipe that can be turned into cupcakes or loaded up with chocolate chips. Dress up however you want and enjoy 🙂
4.75 from 12 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: 236kcal
Author: Heather Perine

Ingredients

  • 1 3/4 cup (210 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup (107 grams) packed light brown sugar
  • 1/2 cup (100 g) granulated 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

Instructions

  • Preheat oven to 350℉ (177℃). Spray a 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, granulated 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. Remove from the oven. Cool in the pan for 5 minutes than remove and allow to cool on a wire rack.

Notes

  • 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!
 

Nutrition

Calories: 236kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 206mg | Potassium: 129mg | Fiber: 1g | Sugar: 18g | Vitamin A: 3229IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg
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Comments & Reviews

Type your question or comment below, and tap "Post Comment". I welcome constructive criticism, but please be respectful. Rude or inappropriate comments will not be published. Thank you!

Baking isn't always easy! So if you had any issues, I'd appreciate the chance to help you troubleshoot before you rate.

Comments

  5. Beth says

    5 stars
    Yummy! We love anything pumpkin related and these muffins are so delicious! I love making these with my daughter. Absolutely yummy and moist!

    Reply

  6. Annie says

    4 stars
    I made these a few days ago and added dried cherries. Super delicious and moist. I should have cut the dried cherries up for better distribution since they are heavy. I will definitely make again and with dried cherries.

    Reply

    • Heather says

      Thanks Annie! Glad you loved these 🙂 And love the idea of adding dried cherries! Yes try cutting them up and tossing them in a little bit of flour so they don’t sink.

      Reply

  7. Ruth says

    5 stars
    These muffins are delicious! Super easy to make and they have a wonderfully moist texture and cozy fall flavour. A new go-to recipe for sure 🙂

    Reply

  9. Rhonda S Matthews says

    5 stars
    I made your Pumpkin Muffin recipe last night, w a couple of twists or should I say tortes!
    First I made the batter (x’2)as instructed, but used Real Honduran Vanilla….it is so yummy & added chopped pecans. Then instead of using muffin cups/tins, I used 9inch cake pans to make 4 thin layers of Muffin. Finished it off w my homemade cream cheese buttercream icing between layers & on top. OMG!!

    Reply

  10. Rebekah says

    3 stars
    The muffins came out fairly oily. They leave little rings on plates and napkins. Next time I will have to cut the oil amount in half!

    Reply

    • Heather says

      Hi Rebekah, I’m sorry to hear that. I’ve never had that issue or heard of this happening to others who have made this. I’m wondering if it might have something to do with how you measured the flour? Not enough to help soak it up…that’s just my best guess. You can always try replacing half the oil with applesauce if that helps!

      Reply

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Welcome, I'm Heather!

Hi everyone! I'm Heather and I believe baking doesn't have to be difficult. I want to show you just how easy it can be. To bake with confidence, you don't need another recipe. You need tips, tricks, and simple from scratch recipes. I want to help you become a better baker so you can bake the most delicious desserts for your family and friends. So grab your whisk and let's get baking!