Name: Easy Pumpkin Muffins Recipe
Prep time: 15 min
Cook time: 21 min
Total time: 45 min
Cuisine: American
Ingredients: 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled); 1 teaspoon baking soda; 1 and 1/2 teaspoons ground cinnamon; 1 and 1/2 teaspoons pumpkin pie spice*; 1/4 teaspoon ground ginger; 1/2 teaspoon salt; 1/2 cup (120ml) vegetable oil (or melted coconut oil); 1/2 cup (100g) granulated sugar; 1/2 cup (100g) packed light or dark brown sugar; 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling); 2 large eggs; 1/4 cup (60ml) milk (dairy or nondairy)

If you’ve been searching for a truly simple, crowd-pleasing pumpkin treat, look no further than these Easy Pumpkin Muffins. With their fluffy texture, warm spice, and tender crumb, they’re the kind of muffins you’ll want to bake on repeat all fall (and probably beyond). Best of all, you don’t need a mixer—just a bowl, a whisk, and about 45 minutes to transform basic ingredients into comforting, bakery-worthy muffins. Whether you enjoy them for breakfast, as an afternoon snack, or a cozy dessert, Easy Pumpkin Muffins never fail to deliver autumn nostalgia and pure pumpkin joy.

Easy Pumpkin Muffins Recipe - Recipe Image

Ingredients You’ll Need

Let’s talk pumpkin pantry magic! These Easy Pumpkin Muffins come together with straightforward ingredients, each chosen for how they boost flavor, softness, or that signature golden hue. Here’s how every item plays its part in the deliciousness:

All-purpose flour: Provides just the right amount of structure for tall, tender muffins.
Baking soda: Gives your muffins a lovely lift and airy crumb.
Ground cinnamon: Delivers that classic, cozy fall aroma and warmth.
Pumpkin pie spice: Rounds out the flavor with cloves, nutmeg, allspice, and more—you can use store-bought or homemade!
Ground ginger: Adds a gentle zing that truly brightens the pumpkin flavor.
Salt: Enhances all the sweet and spicy notes, making everything pop.
Vegetable oil (or melted coconut oil): Keeps the muffins exceptionally moist and tender, even days after baking.
Granulated sugar: Brings classic sweetness and helps with the lovely golden top.
Brown sugar: Adds depth, moisture, and a hint of caramel richness.
Canned pumpkin puree: The star! It gives color, flavor, and plenty of earthy sweetness—be sure to use puree, not pie filling.
Eggs: Bind the batter together for that perfect muffin crumb.
Milk (dairy or nondairy): Loosens the batter just enough for dreamy, pillowy muffins.

How to Make Easy Pumpkin Muffins

Step 1: Prep Your Muffin Pan and Oven

Get started by heating your oven to 425°F (218°C). This initial high temperature is the secret to that perfect bakery-style muffin dome! Either line a 12-count muffin pan with cupcake liners or give it a generous spray with nonstick spray so your muffins pop out clean every time.

Step 2: Mix Dry Ingredients Together

In a large mixing bowl, combine the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Whisk them together until everything is well blended. This step ensures that all those lovely spices are evenly distributed, setting your Easy Pumpkin Muffins up for flavor in every bite.

Step 3: Blend the Wet Ingredients

Grab a medium bowl and whisk together the oil, both sugars, pumpkin puree, eggs, and milk. There’s no need for fancy equipment—just keep whisking until the mixture looks smoothly combined and inviting. This luscious pumpkin base is what makes your muffins so incredibly moist!

Step 4: Combine Wet and Dry Ingredients

Pour your wet ingredients over the bowl of dry ingredients, then gently fold everything together. The key here is to be gentle—stir just until you don’t see spots of flour. Overmixing can mean tough muffins, so a light hand leads to that soft, fluffy crumb you crave in Easy Pumpkin Muffins.

Step 5: Fill and Bake

Spoon the batter into your prepared muffin tin, filling each cup all the way to the top for tall, beautiful muffins. Bake for 5 minutes at the hot 425°F, then, without removing the pan, immediately lower your oven temperature to 350°F (177°C) and continue baking for another 16-17 minutes. This temperature trick gives you sky-high, domed muffins that look (and taste!) like they came from your favorite bakery. Let them cool for about 5 minutes before digging in.

How to Serve Easy Pumpkin Muffins

Garnishes

Dress up your Easy Pumpkin Muffins with a dusting of powdered sugar, a drizzle of maple glaze, or even a sprinkle of toasted pumpkin seeds for crunch and extra fall flair. For a cozy finish, try a light smear of softened butter or cinnamon-spiced cream cheese.

Side Dishes

These muffins are perfect alongside a steamy mug of coffee or chai, but they’re also lovely paired with fresh fruit, a yogurt parfait, or a hearty scramble for brunch. Their balanced sweetness means they go with almost anything you’d serve for breakfast or a midday snack.

Creative Ways to Present

If you’re entertaining, stack Easy Pumpkin Muffins high on a decorative cake stand, or wrap them individually in parchment with a rustic twine bow for grab-and-go charm. For a dessert tray, slice each muffin in half and sandwich with sweetened whipped cream or pumpkin butter for a seasonal twist!

Make Ahead and Storage

Storing Leftovers

Once your muffins are completely cool, cover them tightly and keep at room temperature for up to 1 week. They actually taste even better after a day or two, as the flavors meld and the moisture redistributes perfectly.

Freezing

If you want to bake ahead, Easy Pumpkin Muffins freeze like a dream! Just place the cooled muffins in an airtight container or zip-top freezer bag, and freeze for up to 3 months. For extra protection, wrap each muffin individually in plastic wrap before freezing.

Reheating

To revive that just-baked warmth, microwave a muffin for 15-20 seconds straight from the fridge or up to a minute from frozen (wrap in a paper towel to prevent sogginess). A quick toast in the oven or toaster oven at 325°F also brings the crumb back to life—perfect for busy mornings!

FAQs

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is simply pure cooked pumpkin with no added sugar or spices, giving you full control of the flavor. Pumpkin pie filling, on the other hand, already contains sugar and spices, so it’s not suitable for this Easy Pumpkin Muffins recipe—always double-check your can!

Can I make these Easy Pumpkin Muffins gluten-free?

Absolutely! Swap in your favorite cup-for-cup gluten-free flour blend in place of all-purpose flour. Just check that your blend contains xanthan gum or a similar binder for best results—otherwise the texture may vary.

Can I reduce the sugar or oil without ruining the muffins?

You can slightly reduce either the sugar or oil, but keep in mind they each help create moist, tender muffins. You might find the texture a little drier and less rich if you cut too much. If you want to experiment, replace some oil with applesauce, or substitute coconut sugar for both granulated and brown sugar.

Are there fun add-ins I can include?

A resounding yes! Stir in a cup of chocolate chips, chopped toasted pecans, walnuts, or dried cranberries for more variety. Chocolate chips give you irresistible pumpkin chocolate chip muffins, while nuts and fruit add texture and even more autumn flavor.

How do I make mini pumpkin muffins with this recipe?

To make bite-sized treats, simply use a mini muffin pan and decrease the baking time. Skip the initial high temp and bake the mini muffins at 350°F (177°C) for 11-13 minutes, or until a toothpick comes out clean. Perfect for parties or little hands!

Final Thoughts

If you’re craving a taste of fall that’s wonderful morning to night, you’ll absolutely fall in love with Easy Pumpkin Muffins. They’re simple, satisfying, and so versatile—make a batch soon, and I guarantee your kitchen will smell amazing. Happy baking!

Easy Pumpkin Muffins Recipe