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Easy Pumpkin Muffins

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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.

pumpkin muffins stacked on a wire cooling rack

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.

a muffins pan with pumpkin muffins, one has a bite missing

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.

two side by side images of pumpkin muffin batter in a glass mixing bowl

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.

a close up of pumpkin muffin batter in a muffin pan

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.

an overhead shot of 12 pumpkin muffins in a muffin pan

MORE OF MY FAVORITE MUFFIN AND BREAD RECIPES:

 
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pumpkin muffins stacked on a wire cooling rack

Easy Pumpkin Muffins

  • Author: Julianne Dell
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 21 muffins

Description

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!

Nutrition Information:
1 Muffin
257
21g
244mg
13.2g
10g
33.4g
1g
2.5g
23mg
  • Category: Muffins
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin muffin, Pumpkin recipe, Muffin, Muffin recipe

Leave a Comment

Recipe rating

20 Responses
  1. Stephanie

    This recipe was absolutely amazing! I was delighted that it made almost 2 dozen muffins, plenty to share with my family. I made half the batch plain and half the batch with mini chocolate chips. Both turned out amazing, had the perfect amount of pumpkin spice flavor and were the most moist muffins I have ever made. Definitely will be saving this recipe!

  2. Lindsey

    I wanted some pumpkin muffins to enjoy with a beautiful Fall day and found this recipe. I followed the recipe exactly and the muffins are fluffy and delicious! I made one batch with chocolate chips and one without and both are excellent! I will be making these again. Can’t wait to enjoy one tomorrow morning with my coffee.

  3. Keri

    These were delicious! I sent them to my sons school for Halloween treats.
    I did make a few substitutions thou;
    I used heavy cream instead of milk
    I used a full 15oz can of organic pumpkin purée.
    I cut the sugar by 1/2 cup
    I doubled the pumpkin spice.

    They turned out amazing and I topped them with cream cheese icing!!!

    They were a hit!!!

  4. Ricki

    Yummy! These were perfect for a Saturday morning. I made them gluten free by using non red mills 1-to-1 gluten free baking flour and I ran out of brown sugar so I only used half of what the recipe called for. We don’t like things too sweet in our household so they were perfect for us! Thanks for the recipe. I want to go stock up on pumpkin purée now so I can make them throughout the year.

  5. Monet

    All my kids gobbled 3 down and said “mom, these are the best muffins ever!”. Definetly keeping this recipe. Thank you!

  6. Amanda

    These are great with coffee for breakfast or as a dessert! My Nana originally found the recipe and shared it with me. It’s now a go to!

  7. Corey

    These were delicious! I’m not the best baker and had my 6 year old help- this recipe was easy enough for us to make and not mess up, lol. We added mini chocolate chips. We had enough batter for 24 regular muffins and 16 mini muffins. This recipe is a keeper!

  8. Vanessa

    I love an easy pumpkin recipe, and this one is perfect! The muffins are wonderful and clean up was a breeze!

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