These pumpkin muffins are packed with pumpkin flavor and the perfect amount of autumn spice. You’ll love this simple, one-bowl recipe! It makes moist and fluffy muffins that last for days.
Why You’ll Love These Pumpkin Muffins
I’m all about pumpkin in the fall and this recipe is one of my favorites. It’s right up there with my pumpkin bread when it comes to the perfect autumn treat! Here are some of the reasons I’m sure you’ll love these muffins:
- Perfect texture. These muffins are light and fluffy like a cupcake, with a tighter crumb thanks to the combination of oil and butter.
- They keep for days. They’re incredibly moist, and stay that way for a few days (if you don’t eat them all first!).
- Just the right amount of spice. Pumpkin spice, plus a dash of extra cinnamon and nutmeg results in the perfect balance of autumn flavors.
- Quick and easy! You’ll only need about 15 minutes to make the batter in one mixing bowl.
Ingredient Notes
Here’s a quick look at what you’ll need to make pumpkin muffins, along with my notes. Be sure to scroll down to the recipe card for specific ingredient amounts.
- Eggs
- Milk: Any kind of milk will work, including soy milk, oat milk or almond milk.
- Vegetable oil & melted butter: We’re using mostly oil for a moist and tender crumb and a little bit of butter for richness.
- Pure vanilla extract
- Pumpkin puree: Make sure it’s 100% pumpkin puree, not pumpkin pie filling
- Sugar: This recipe uses both white and brown sugar. The brown sugar helps with moisture and also add a subtle caramel flavor to the finished muffins.
- Dry ingredients: All-purpose flour, baking soda and salt.
- Spices: Pumpkin pie spice, ground cinnamon, nutmeg. I like a little extra spice in my muffins, so I added cinnamon and hint of nutmeg on top of the pumpkin spice.
Variations
- Want to add mix-ins? Feel free to add up to 3/4 cup total of chocolate chips, walnuts or pecans.
- Add a glaze. 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
Are you ready to make the best muffins ever? Here’s how to do it. Scroll down to the recipe card for even more details.
- Prep: Preheat the oven to 350°F. Line a muffin pan with liners.
- Beat the wet ingredients: Beat the eggs until fluffy. Add the oil, butter, egg, milk and vanilla extract. Mix until combined, then add the pumpkin puree and mix again.
- Add the sugar and dry ingredients: First add both sugars and mix until well combined. Then add the remaining dry ingredients and beat just until the flour is incorporated. Use a spatula to scrape down the sides and make sure there are no dry bits of batter left.
- Bake: Using a large cookie scoop, fill each liner 3/4 full. Bake at 350°F for 18-20 minutes.
- Cool: Let the muffins cool for 5-10 minutes, then transfer to a wire rack to finish cooling.
Tips for Success
- Don’t over-beat your batter: It’s important not to over mix the batter, as this can produce 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.
- Measure your flour accurately: 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 Store
- Counter: Store cooled muffins in an airtight container in a cool and dry place. They are best within 3 days of baking.
- Freezer: Cool completely and then store in an airtight, freezer-safe container. Thaw to room temperature prior to serving.
More Easy Muffin Recipes
Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 21 muffins
- Category: Muffins
- Method: Baked
- Cuisine: American
Description
This easy recipe makes moist and flavorful pumpkin muffins that are perfect for fall baking!
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
- Serving Size: 1 Muffin
- Calories: 257
- Sugar: 21g
- Sodium: 244mg
- Fat: 13.2g
- Saturated Fat: 10g
- Carbohydrates: 33.4g
- Fiber: 1g
- Protein: 2.5g
- Cholesterol: 23mg
So good! My son helped me make them. My kids demolished these. I tried half the batch with mini semi sweet chocolate chips on top & half without. Kids definitely preferred the added chips. I think my 14 year old son ate 6 the first day I made them. 😄 Today Im going through make another batch (it makes a good amount) & share some with my older neighbors (not too many though. lol!)
Yes! I love adding chocolate chips to this recipe! Thank you for sharing, I am so happy your family loved these!
These were so good though I do wonder could I substitute the pumpkin with blueberry
I would add the blueberries into the batter, I don’t suggest swapping one out for the other.
Easy tasty muffins😊
Wonderful Tara, thank you so much!
*I commented this on Pinterest* My grandmother knows I like her pumpkin muffins but what I haven’t told her is I believe these taste better than hers (I think she adds less pumpkin puree – 1 instead of 1.5 cups). I love pumpkin muffins this recipe was a hit <3
First of all, thank you for coming over here to leave your review! Second, I am honored to hold such a (secret) title haha. I won’t tell your Grandmother either.
Really enjoyed the flavour of these, super moist! I would add less oil – maybe just 1/2 cup and see how they turn out. Other than that- superb!
Thank you Kerry! So glad you enjoyed these! Reducing the oil by half will effect the texture and moisture of the muffins, I’d suggest starting with 3/4 cups first to see if you prefer that instead.
I made these muffins with some slight changes! I used my whole 15 oz can of pumpkin, used the brown sugar only, used oat milk, omitted the nutmeg, and added 53% dark chocolate chips. They turned out AMAZING. The recipe made 2 dozen, so I was able to share with my mother in law as well as my parents. I’ll be making these all fall when I’m craving something sweet 😊 I think they’re perfect for breakfast or dessert! I had them for breakfast with some whipped cream cheese and turkey bacon. So so good!!
I am glad the alterations you made worked out for you.
Insanely delicious! I made into mini muffins for my kids (made 48 mini plus one extra large regular muffin). They are moist and light. Going to be great for lunch boxes this week. I wouldn’t change a thing.
I didn’t have pumpkin spice, so I used just shy of a 1/4tsp each: ginger, nutmeg, and allspice, and just shy of a 1/8tsp ground cloves. Cinnamon as directed on the recipe.
Yessss! That’s amazing Jillian. This is definitely on my lunchbox list when me kiddo starts preschool!