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You’ll love these moist pumpkin muffins! Theses muffins are packed with pumpkin and spices to satisfy your cravings. This is a super easy and quick recipe to prepare, it only requires one bowl.
Quick and Easy Pumpkin Muffins
I happened to be testing this muffin recipe at the same time as my pumpkin bread and boy did we eat our weight in pumpkin treats that week. #worthit
I’m one of those pumpkin-obsessed people, but in a more traditional sense. Cupcakes & cakes, muffins & breads, pancakes & coffee. I don’t go to the extremes like pumpkin spice popcorn. What is that even? Anyway, true pumpkin fans will absolutely love these muffins.
They are light and fluffy like a cupcake, with a tighter crumb thanks to the combination of oil and butter. They’re incredibly moist, and stay that way even for a couple of days (if they last that long!). It’s just the right amount of pumpkin and spice flavors.
Perhaps the most important part, they’re quick to prepare, only about 10-15 minutes and it only requires one mixing bowl. Those recipes are the best, am I right?
Grab a cup of coffee and let’s get to work.
Ingredients You’ll Need
- Vegetable Oil & Melted butter: We’re using mostly oil for a moist and tender crumb and a little bit of butter for richness.
- Egg
- Milk
- Pure vanilla extract
- Pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling
- Light brown sugar & Granulated Sugar: This recipe uses mostly brown sugar, which helps with moisture and also gives the cake a bit of caramelization.
- Spices: pumpkin pie spice, ground cinnamon, nutmeg: I like a little extra spice in my bread, so I added cinnamon and hint of nutmeg on top of the pumpkin spice.
- All-purpose flour, baking soda and salt
Feel free to add your favorite mixins: chocolate chips, walnuts or pecans. I love these muffins just the way they are but you could add a simple vanilla or cinnamon maple glaze as well.
How to Make Pumpkin Muffins
Prep: Preheat the oven to 350°F. Line a muffin pan with liners.
Beat the wet ingredients: Beat the eggs for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
Beat in the dry ingredients: First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
Bake: Using a large cookie scoop, filling each liner 3/4 full. Bake at 350°F for 18-20 minutes.
My Best Tips For Perfect Muffins
Over beating the batter: For muffin and bread recipes, it’s important not to over mix the batter, as this produces tough or dense results. It’s best to mix the the batter until most of the flour is incorporated, and then use a spatula to hand mix it until it’s well combined.
Over measuring the flour: If you find your muffins are dry or dense, it could be due to incorrectly measuring the flour. I prefer to measure my flour and sugar by weight to ensure it’s accurate. Otherwise make sure you are spooning and leveling the flour properly.
How to Keep Them Fresh & Freezing Instructions
Keep stored in an airtight container in a cool and dry place. These muffins will stay moist for a few days, but it’s best when served within 3 days of preparing. I actually think it’s better on the second day. To freeze these, cool them completely and then store in an airtight container. Thaw to room temperature prior to serving.
MORE OF MY FAVORITE MUFFIN AND BREAD RECIPES:
- Cinnamon Chocolate Chip Banana Bread
- Cinnamon Sugar Quick Bread
- Cinnamon Apple Bread
- Brown Butter Apple Muffins
- Maple Pecan Banana Muffins
Easy Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 21 muffins
Print Recipe
Pin RecipeDescription
You’ll love these moist pumpkin muffins! Theses muffins are packed with pumpkin and spices to satisfy your cravings.
Ingredients
- 2 large eggs
- ¼ cup (59ml) milk
- 1 cup (236ml) vegetable oil
- ¼ cup (56g) butter, melted
- 1 teaspoon (5g) pure vanilla extract
- 1 ½ cups (270g) pumpkin puree
- 1 ½ cups (330g) light brown sugar
- ½ cup (95g) granulated sugar
- 2 ½ cups (350g) all-purpose flour
- 2 teaspoon (8.5g) baking soda
- 1 teaspoon (5g) salt
- 2 teaspoons (5g) ground cinnamon
- 1 teaspoon (2.5g) pumpkin pie spice
- ¼ teaspoon nutmeg
Instructions
Prep:Preheat the oven to 350°F. Line a muffin pan with liners.
Beat the wet ingredients:Beat the eggs for 1-2 minutes until fluffy. Next add the oil, butter, egg, milk and vanilla extract and beat together until well combined. Then add the pumpkin puree and continue mixing until well combined.
Beat in the dry ingredients: First add the brown and granulated sugar and continue beating until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to mix the batter, ensuring all ingredients are well combined.
Bake:Using a large cookie scoop, filling each liner 3/4 full. Bake at 350°F for 18-20 minutes. Test for doneness by inserting a toothpick into the center of the muffin, if the toothpick comes out clean, the muffins are done.
Notes
Make ahead and storage suggestions: Keep stored in an airtight container in a cool and dry place. These muffins will stay moist for a few days, but it’s best when served within 2 days of preparing. I actually think it’s better on the second day. To freeze these, cool them completely and then store in an airtight container. Thaw to room temperature prior to serving.
Add your favorite mixins- chocolate chips or nuts would be a great addition!
- Category: Muffins
- Method: Baked
- Cuisine: American
Keywords: Pumpkin muffin, Pumpkin recipe, Muffin, Muffin recipe
