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These Easy Pumpkin Muffins are soft, moist, perfectly spiced, and basically my favorite pumpkin bread in portable form. They’re an easy from-scratch fall recipe with tons of pumpkin flavor and you can keep them simple or add chocolate chips, nuts, or whatever sounds good!
Once fall baking starts, pumpkin is one of those ingredients I use over and over because it does more than add flavor: it keeps muffins and scones incredibly soft and moist too. (Let’s be honest: I start baking with pumpkin in August to make fall hurry up and get here!) I love a muffin that tastes good enough to feel like a treat but still easy enough to grab for breakfast or a snack, and these pumpkin muffins check both boxes.
These also freeze beautifully, which is something I always look for in muffins and quick bread. I’ll happily bake a batch, freeze the extras, and pull them out one at a time when I want something homemade. I created this muffin recipe from my best pumpkin bread recipe that I’ve been making for many years and you’re going to love them too!
Pumpkin Muffin Ingredients
- I’m always looking for recipes using 1 cup pumpkin puree and this is one of them! I always have leftover canned pumpkin and this is a great way to use it up. Just make sure to use puree, not pumpkin pie mix.
- I use a combination of granulated sugar and brown sugar to add a bit of flavor into the muffins and also keep them extra soft.
- I love using vegetable oil in quick breads and muffins because it keeps them softer and more moist longer and it’s a neutral oil without much flavor.
- My secret muffin-rising ingredient is a combination of baking soda and acid. I do the same thing in banana bread and pumpkin bread too: use either buttermilk or any kind of milk (or nondairy milk) and add vinegar or lemon juice to activate the baking soda to make a puffy muffin.
- Pumpkin Pie Spice is really where all that “pumpkin” flavor comes from, so you must add it or your muffins will be bland. If you have a pumpkin spice mix, use 2 teaspoons. Otherwise you can add a teaspoon of cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon each nutmeg and cloves or make my homemade pumpkin pie spice to keep on hand.
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Dorothy’s Testing Notes
- You can use a mini muffin pan to make mini muffins (approximately 36 mini muffins). Just reduce the bake time to around 8-12 minutes.
- Want more muffins? Simply double (or triple) everything in the ingredients.
- Add 1 cup chocolate chips to the batter for chocolate chip pumpkin muffins. You can also add a cup of chopped nuts or anything you like.
- Dairy Free Muffins: use non-dairy milk and vinegar. Gluten Free Muffins: use 1:1 AP gluten free flour.
- 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.
Pumpkin Muffins Recipe
Ingredients
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 cup (244g) pumpkin puree
- ⅓ cup (79ml) vegetable oil
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- ⅓ cup (79ml) Fat-Free Milk, , or use any milk or nondairy milk
- 2 cups (248g) all-purpose flour
Instructions
- 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 ¾ full. 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Pumpkin Muffins
- Always stir together the wet ingredients first: pumpkin, oil, eggs, and sugars.
- Once the dry ingredients are added the batter will be thick and fill muffin cups 3/4 full. Use liners for easy removal.
FAQs
Yes in an airtight container for up to 3 months. Great for grab and go!
Do the toothpick test (it comes out clean) from the center of the muffin.
