Easy Pumpkin Muffins

5 from 8 votes

 Pumpkin Muffins are the perfect way to use up that pumpkin puree! We love making these muffins for breakfast and look forward to them all year. This recipe makes the best pumpkin muffins: they’re easy, fast and fluffy!

If you want to make the perfect fall muffin then this is the one for you – your kids will like them even if they say they don’t like pumpkin!

Pin it now to save for later

Pin Recipe
pumpkin muffins stack

I made these muffins the other morning just before a friend came over to work out with me. She walked in and couldn’t stop talking about how good my house smelled; it smelled like fall!

Whenever I bake Pumpkin Muffins or pumpkin bread it makes the whole house smell amazing. It’s one of the reasons I look forward to pumpkin season – the smells! I can open a jar of pumpkin pie spice and just be transported to the holidays.

Do you ever have those times when you bake with pumpkin, maybe a pie or bread or cookies, and you have a cup of pumpkin puree left over? That’s when you should make this muffin recipe!

Pumpkin is so good for breakfast!

It’s so easy to add pumpkin puree to breakfast recipes. It’s kind of like applesauce; it doesn’t add a ton of flavor but can add a moistness to baked goods and be substituted for oil.

I’ve added pumpkin to breads and pancakes and now it’s time to make muffins!

stack of pumpkin muffins

These easy pumpkin muffins are made from scratch!

Muffins and quick bread are the easiest things to bake from scratch. All you need to make the batter is a one bowl and a wooden spoon: no mixer needed!

If you notice some leftover pumpkin puree in your refrigerator, it’s time to make muffins.

How do you make pumpkin muffins?

You just need a few main ingredients:

  • Pumpkin puree and pumpkin spice
  • Milk and eggs
  • Oil
  • Sugar

Make sure you’re using canned pumpkin and not pumpkin pie filling. Pumpkin puree in a can is cooked pumpkin and is just as good – but easier – than making it from scratch.

Milk and eggs are important for baking; the proteins create a strong batter. The sugar and fat in milk tenderize or moisten baked goods, and the eggs help with stability and rise (tenderness).

I used non-fat milk in these muffins, but you wouldn’t know it’s missing the fat because the pumpkin keeps the muffins super moist. However, if you only have reduced-fat or full-fat milk in your refrigerator, feel free to use one of those instead.

You can also use a nondairy milk in this recipe – almond milk or soy, etc. Just substitute it 1:1 with the milk called for in the recipe.

This easy muffin recipe has brown sugar and granulated sugar. I like using both in fall flavor muffins because the brown sugar adds a lot of extra flavor because of the molasses in it. Plus, I find that brown sugar recipes are more tender.

Since pumpkin is a great substitute for oil, this recipe has very little fat: just ⅓ cup of oil for the entire batch! I don’t like leaving out the oil all together because it definitely makes the muffins nice and moist.

Don’t forget the pumpkin spice! When you’re making pumpkin muffins (or anything pumpkin for that matter), you have to add all the pumpkin spices to the batter so it actually tastes like what we’ve come to think pumpkin flavor is. If you don’t have pumpkin pie spice, you can make your own with my DIY Pumpkin Pie Spice recipe.

For a nice surprise, top the muffins with cinnamon sugar before baking!


I love to sprinkle some cinnamon sugar on top of these muffins before baking too. It gives them a nice crunchy top with a little extra sweetness.

pumpkin muffins in muffin tin

Pumpkin Muffin Variations

This pumpkin muffin recipe is kind of a blank slate. You can use this as a base muffin recipe for any mix-ins! Add:

These taste great out of the oven, or you can store them in an airtight container or even freeze them for later. I love having a batch in my freezer for fast morning breakfasts!

Learn how to freeze desserts!

This pumpkin muffin recipe will become your favorite fall breakfast.

Pumpkin muffins in a stack

Other pumpkin breakfast recipes:

Serve these for brunch with:

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

BEST Pumpkin Muffins

These are the BEST Pumpkin Muffins! This easy muffin recipe is full of pumpkin flavor and perfect for fall breakfast!
5 from 8 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 14 muffins
Serving Size 1 muffin


  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar, packed
  • 1 cup pumpkin puree
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar or lemon juice
  • 1/3 cup Fat-Free Milk , or use any milk or nondairy milk
  • 2 cups all-purpose flour
  • 1/4 cup cinnamon sugar (see notes)


  • Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
  • Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
  • Add vinegar, milk, and flour and stir or mix until no lumps remain.
  • Fill muffin cups about 2/3 full. Sprinkle each muffin with cinnamon sugar. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
  • Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.

Recipe Notes

  1. To make your own cinnamon sugar, mix ½ cup granulated sugar with 1 tablespoon cinnamon and stir. Store in an airtight container.

Nutrition Information

Serving: 1muffin | Calories: 185kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 26mg | Sodium: 176mg | Potassium: 79mg | Fiber: 1g | Sugar: 15g | Vitamin A: 2775IU | Vitamin C: 0.8mg | Calcium: 24mg | Iron: 1.3mg

Nutritional information not guaranteed to be accurate

Course Breakfast
Cuisine American
Keyword muffin, pumpkin

**Did you make this recipe? Don’t forget to give it a star rating below!**

pumpkin muffins collage photo

Join for FREE to start saving your favorite recipes
Create an account easily save your favorite content, so you never forget a recipe again.
sample postsample postsample post

This post may contain affiliate links. For more information, read my disclosure policy.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

10 CommentsLeave a comment or review

  1. Made these vegan by substituting apple sauce for the oil and aquafaba for the eggs. Instead of cinnamon sugar, I added sugar to the pumpkin spice.

    It’s the month of October in my mouth!

  2. So easy – so tasty – and what a great way to use up that cup of pumpkin puree that doesn’t go into a pie.

  3. Made these this morning. I didn’t use cinnamon sugar, but frosted with cream cheese frosting instead. Absolutely will be making again!!

  4. You’re soooo a w e s o m e.

    Thank you for your best post ever. Great recipes plus kindness and sensitivity to animals. I’m informed as a result of this information. I want to do the same. From this point on, I’m only buying organic milk and eggs.

    THANK YOU for the enlightenment!!

  5. I mostly use organic milk (not Horizons, because we don’t have this brand here) too! I like the taste more. Also the little pumpkins you use as decorations are so cute and the perfect accessory to your muffins!