Easy Pumpkin Muffins Recipe

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Easy Pumpkin Muffins Recipe
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These are the cozy kind of pumpkin muffins that make your kitchen smell like you actually have your life together… even if you’re still in pajama pants at noon. They’re tall and fluffy with that soft, pumpkiny middle, not too sweet, and they bake up fast enough to pull off between school drop-off and a coffee that goes cold three times. Think bakery-style tops, cinnamon sugar sparkle, and a tender crumb that actually stays moist on day two. You’ll want butter. Maybe cream cheese. Maybe both. I don’t judge.

My little crew goes feral for these. My husband swears they’re “the good kind”—which, okay, sir—while our kid eats the tops off two and saves the stumps “for later.” These muffins became a Sunday ritual after one chaotic fall morning when I had half a can of pumpkin, an unshakeable craving, and exactly 40 minutes before soccer pickup. I scribbled down the amounts on the back of a junk mail coupon, and we’ve barely looked back. They’ve come on road trips, into lunchboxes, and to neighbors who didn’t ask but were clearly thrilled.

Why You’ll Love This Easy Pumpkin Muffins Recipe

– You get tall, domed muffin tops without a mixer or any weird steps—just two bowls and a whisk.
– They’re moist, not gummy. Pumpkin forward, spice cozy, and not cloying.
– One bowl if you’re brave; two if you like tidy. Either way, they’re forgiving.
– Make them plain, chocolate-chipped, or pecan-studded. They say yes to your mood.
– Leftovers are breakfast, snack, emergency dessert… all of the above.

How to Make It


Okay, preheat your oven to 375°F and line a 12-cup muffin tin. If you’re out of liners, grease them like you mean it.

In one bowl, whisk the dry stuff: 1 3/4 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 2 teaspoons pumpkin pie spice, 1/2 teaspoon cinnamon (extra cozy), and 1/2 teaspoon kosher salt. If your spices are ancient, double-check the sniff test. No aroma = no vibe.

In another bowl, whisk the wet: 1 cup canned pumpkin puree (not pie filling), 2 large eggs, 1/2 cup neutral oil (or melted butter if you’re feeling extra), 3/4 cup brown sugar plus 1/4 cup granulated sugar, 1 teaspoon vanilla, and 1/3 cup milk or plain yogurt. It’ll look silky and slightly thick—perfect.

Pour wet into dry and fold with a spatula just until you don’t see streaks of flour. Lumpy batter is fine; overmixed batter is tough muffin energy. Fold in 3/4 cup chocolate chips or chopped pecans if you like. Scoop into the pan, filling each cup about 3/4 full. Sprinkle the tops with turbinado sugar if you want that crunchy lid.

Bake 18–22 minutes, until a toothpick comes out mostly clean (a few moist crumbs are ideal). Let them cool in the pan for 5 minutes, then move to a rack. Makes 12 muffins, or 24 minis in about 10–12 minutes if patience isn’t your thing.

Ingredient Notes

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Pumpkin puree: Use 100% canned pumpkin, not the pre-sweetened pie filling. If your puree looks watery, blot a bit with paper towels.
All-purpose flour: Spoon and level so you don’t pack it in. Too much flour = sad, dry muffins.
Pumpkin pie spice: Shortcut city. If you’re out, mix cinnamon, ginger, nutmeg, and a whisper of cloves.
Baking powder + baking soda: They’re the lift. Check the dates—flat leaveners make flat muffins.
Brown sugar: Brings moisture and those caramel-y notes. Light or dark works; dark is richer.
Granulated sugar: Helps with structure and those shiny tops. You can swap in more brown if you love a softer crumb.
Neutral oil (or melted butter): Oil keeps them moist for days; butter tastes decadent. Flip a coin or do half and half.
Eggs: Room temp if you remember. Cold is fine—just whisk like you mean it.
Milk or yogurt: Milk makes a looser batter; yogurt adds tang and tenderness. Both work—don’t stress.
Chocolate chips/pecans: Optional but joy-forward. Toss chips in 1 teaspoon flour if you’re nervous about sinking.
Turbinado sugar: For those crunchy, bakery-style tops. Regular sugar works in a pinch; it just melts more.

Recipe Steps


1. Preheat oven to 375°F and line or grease a 12-cup muffin pan.
2. Whisk flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt in a large bowl.
3. Whisk pumpkin, eggs, oil (or melted butter), brown sugar, granulated sugar, vanilla, and milk or yogurt in a second bowl.
4. Fold wet into dry just until combined; gently fold in chocolate chips or nuts if using.
5. Scoop batter to fill cups about 3/4 full; sprinkle with turbinado sugar.
6. Bake 18–22 minutes, cool 5 in the pan, then transfer to a rack to finish cooling.

What to Serve It With

– Hot coffee or a chai latte if you’re leaning full autumn.
– A swipe of salted butter or cinnamon-honey butter.
– Plain Greek yogurt and apple slices for a snacky little plate.
– Sharp cheddar on the side (trust me—sweet + salty is a thing).
– Warm them and add a drizzle of maple for dessert-ish vibes.

Tips & Mistakes

– Don’t overmix. Stir just until the flour disappears. Lumps are fine, rubbery muffins are not.
– Use fresh spices. If the jar predates your last move, replace it.
– Fill the cups evenly so they bake at the same pace. A cookie scoop saves your sanity.
– Sugar on top equals crunch. Skip it if you want softer lids.
– If using melted butter, let it cool a bit so it doesn’t scramble the eggs.

Storage Tips

Keep muffins in an airtight container at room temp for 2–3 days. They’ll stay soft thanks to the pumpkin. For longer, pop them in the fridge up to 5 days (they’re surprisingly great cold with coffee), or freeze up to 3 months. Reheat in the microwave for 15–20 seconds or split and toast—breakfast is solved.

Variations and Substitutions

– Dairy-free: Use oil and non-dairy milk or yogurt. Easy win.
– Gluten-free: A good 1:1 GF baking blend works—don’t overmix.
– Sweetness shifts: Drop the granulated sugar to 2 tablespoons for a lightly sweet muffin, or swap part with maple or honey (reduce milk by a tablespoon).
– Add-ins: Chocolate chips, pecans, walnuts, or dried cranberries. Go about 3/4 cup total.
– Streusel top: 2 tablespoons cold butter + 1/4 cup brown sugar + 1/3 cup flour, pinch salt. Rub together and sprinkle before baking.
– Mini muffins: 10–12 minutes at 375°F. Watch them; they go from done to dry fast.
– Whole wheat: Swap in up to 1/2 the flour for white whole wheat; add an extra tablespoon milk if the batter seems thick.

Frequently Asked Questions

I can’t have gluten… will this still work?
Yep. Use a 1:1 gluten-free baking flour with xanthan gum. Mix gently and let the batter sit 5 minutes before baking for best texture.
Do I need muffin liners or can I just grease the pan?
Either works. Liners make cleanup easy, but a well-greased pan (spray + a swipe of oil on the rims) gives those crispy edges we all love. Cool 5 minutes before popping them out so they don’t tear.
Can I use fresh pumpkin instead of canned?
Totally. Roast sugar pie pumpkin, puree until smooth, and blot excess moisture with paper towels. Aim for the thickness of canned or the muffins can get dense and gummy. You’ll need 1 cup packed puree.
How sweet are these? Can I tone it down?
They’re gently sweet. Cut 2–4 tablespoons sugar if you like, or swap some with maple or honey and reduce the milk by a tablespoon. Still soft, still cozy, just less dessert-y.
What if I skip the chocolate chips?
No problem. They’re great plain. Add chopped nuts or a teaspoon of coarse sugar on top if you want a little texture and crunch without the chocolate.

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Easy Pumpkin Muffins Recipe

Moist, tender pumpkin muffins packed with cozy spice and ready in about 35 minutes—perfect for breakfast, snacks, or the lunchbox.
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Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Servings: 12
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 1.75 cup all-purpose flour
  • 1 cup granulated sugar
  • 0.5 cup light brown sugar, packed
  • 1.5 teaspoon pumpkin pie spice
  • 0.5 teaspoon ground cinnamon optional, for extra warmth
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon fine salt
  • 2 large eggs room temperature if possible
  • 1 cup pumpkin puree not pumpkin pie filling
  • 0.5 cup vegetable oil or melted coconut oil
  • 0.25 cup milk dairy or unsweetened non-dairy
  • 1 teaspoon vanilla extract
  • 0.75 cup chocolate chips or chopped pecans optional mix-in
  • 2 tablespoon coarse sugar optional, for topping

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line a 12-cup muffin pan with paper liners or lightly grease.
  • In a large bowl, whisk flour, pumpkin pie spice, cinnamon, baking soda, baking powder, and salt until well combined.
  • In a separate bowl, whisk eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk, and vanilla until smooth.
  • Add dry ingredients to the wet ingredients and stir gently just until no dry flour remains. Do not overmix.
  • Fold in chocolate chips or pecans if using.
  • Divide batter evenly among muffin cups, filling each about 0.75 full. Sprinkle tops with coarse sugar if desired.
  • Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days or freeze up to 2 months. For a bakery-style touch, add a cinnamon-sugar sprinkle before baking or top cooled muffins with a simple glaze.
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Featured Comments

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