These pumpkin muffins are the best and very easy to make! Perfectly fluffy and not at all dry, these muffins are a delicious combination of sweet and spice.
We make these pumpkin muffins weekly during the fall season, alongside our other fall favorites like candy corn cookies, pumpkin pancakes, and snickerdoodles. They are also the perfect muffins to gift. Make a batch for a new mom alongside a dinner meal, because you know they need breakfast, too!
The Best Recipe
I've done a lot of recipe testing lately with pumpkin muffin recipes. We already shared a healthier almond flour pumpkin muffin recipe, but it's taken me a little longer to find the perfect easy pumpkin muffin recipe we all love from our favorite bakeries. You know, the kind that is a little sweet, yet not so sweet that you still enjoy the pumpkin flavor. The muffins that are fluffy and not dry. We achieve all of this in this recipe!
If you love these easy pumpkin muffins, you'll also love my pumpkin muffin tops recipe! These are a copycat recipe from Panera's pumpkin muffies. One of our favorites!
Ingredients
(full printable recipe at end of post)
This recipe uses basic pantry staples of wet ingredients and dry ingredients. You need the following:
- Flour -- We use all-purpose, but you can use white whole wheat for a heartier muffin.
- Granulated sugar -- Otherwise known as white sugar.
- Brown sugar -- You can use light or dark. Dark will give a deeper molasses taste.
- Baking soda and baking powder -- Both are needed for the right consistency.
- Spices -- The recipe will instruct you to use pumpkin pie spice, but follow the notes if you do not have this.
- Eggs -- For structure.
- Pumpkin puree -- Please make sure you get pure pumpkin and not the pumpkin pie filling that is already spiced.
- Vegetable oil -- You can use melted butter, but vegetable oil helps keep the muffins moist.
- Vanilla extract -- We always opt for pure and not imitation.
This pumpkin muffin recipe uses an entire 15-ounce can of pumpkin, which is a little less than 2 cups. I like recipes that use the whole can instead of having to measure out a cup or so. This way you don't have to take an extra step of measuring or dirtying the measuring cup! Just scoop from the can and toss! Use canned pumpkin puree, NOT canned pumpkin pie filling.
Pumpkin Pie Spice for Pumpkin Muffins
When I make pumpkin muffins, I like to use pumpkin pie spice to cut down on the amount of spices I have to grab out of my cabinet. During the fall, I keep a jar of homemade pumpkin pie spice that I quickly throw together at the beginning of the season. It's easy to do and makes it more convenient because I only have to scoop out of one jar instead of 3 or 4!
Pumpkin spice is made of cinnamon, ginger, cloves, nutmeg and sometimes allspice. For this recipe, I use 2 teaspoons of pumpkin pie spice. If you do not use pumpkin pie spice you can use 1 ½ teaspoons cinnamon, ¼ teaspoon ginger, ¼ teaspoon cloves, and ¼ teaspoon nutmeg. Or, use measurements to your taste.
How to Make Pumpkin Muffins
It is so easy to make these pumpkin muffins. Use the "muffin method" which means mixing the dry ingredients in one bowl, the wet ingredients in another, then combine the two gently. Use just a whisk and wooden spoon and then evenly scoop into the muffin pan. I use my large cookie scoop and cupcake liners for easy clean up, but it's not necessary as long as you grease the muffin tin.
Variations
You can stir chocolate chips into the batter, or even toasted pecans or walnuts. Try adding a streusel topping if you prefer. I like to sprinkle powdered sugar over top after they're cooled to make them pinterest pretty.
How Long Do Pumpkin Muffins Keep?
Pumpkin muffins will last about 3 days stored at room temperature in an airtight container. The best way to store muffins on the countertop is by lining a paper towel on the bottom of the container as well as over top of the muffins, then closing with the lid. The paper towels absorb the moisture and helps keep the muffins from getting soggy. This works for any muffin recipe.
To make the pumpkin muffins last longer, you can freeze them. To freeze pumpkin muffins, simply place them in a freezer bag in a single layer and freeze! We do this ALL THE TIME. Pop one in the microwave when you're ready to eat it -- it takes only 20 seconds. Or, if you want the whole batch out of the freezer, remove them from the freezer about 1 hour before you want them ready.
More Pumpkin Recipes
Made This Recipe?
Leave a star rating, take a photo and tag me on social media @seededtable so I can share it!
Recipe Card
Easy Pumpkin Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar , light or dark
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 15 oz. can pumpkin puree
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 375°F. Line standard 12-cup muffin/cupcake pan with paper liners.
- In a large bowl, whisk together the flour, sugars, baking soda, baking powder, salt and pumpkin pie spice; set aside.
- In a medium mixing bowl, whisk the eggs, pumpkin, oil and vanilla. Add the wet ingredients to the bowl of the dry ingredients. Use a wooden spoon to gently combine. Do not over mix.
- Evenly scoop the batter into the 12 to 14 muffin cups. I use my large cookie scoop to make this step very easy. (To achieve a domed muffin, fill each cup to close to the top.)
- Bake 22 to 25 minutes, until toothpick comes out clean. Allow to cool for 5 minutes in muffin pan before removing to cooling rack to cool completely.
Notes
Tips for pumpkin muffins:
- Store pumpkin muffins for 3 days in a sealed container lined with paper towels.
- Freeze pumpkin muffins in freezer bag for up to 3 months.
- No pumpkin pie spice on hand? Use 1 ½ teaspoon cinnamon, ¼ teaspoon ginger, ¼ teaspoon cloves, ¼ teaspoon nutmeg instead.
- You can use coconut oil, canola oil, avocado oil, or applesauce in place of the vegetable oil. It may alter the texture.
- To make mini muffins, bake 15 to 18 minutes.
Nutrition
Mary says
Made these today with Monkfruit sugar and they came out fine. They made 17 muffins.
Tammy C says
I made these today for the first time! They are so good! I will be making these more often
Alana Osgood says
I’ve made these twice now and they are delicious! My husband and kids love them and I’m bringing them to fellowship breakfast at our church tomorrow! I always struggle with my baked goods coming out dry… but this recipe is perfect! Soft and moist on the inside and nice and golden brown on top! I also topped my with streusel! Yum! Thank you for sharing!
Nikki Gladd says
Thank you Alana! I'm so glad you love them! This weekend I topped mine with pumpkin seeds and everyone loved the extra crunch. 🙂 I bet the streusel is fantastic, too!
Anonymous says
These are great! Had a question… fresh out the oven they had the perfect crisp on top. But the muffins I stored and had the next day lose the crisp. Is there a way to keep the crisp? Or is that only there when you have them fresh out the oven ?
Nikki Gladd says
Hi! Great question! I haven't found a way to keep that muffin top nice and crisp after storing the next day. However, to help from getting too soggy on top, we prefer to store them in a container lined with paper towels so the moisture is transferred away from the muffin to the paper towel. So, place a layer of paper towel on the bottom of the container, then another layer on top of the muffins. It really does help! (I like to replace the paper towels each day.)
If you have a toaster oven, you could pop your muffin in there the next day for a minute to help crispen it back up. 🙂
Joy L says
Made these tonight and MY OH MY!!! They are absolutely delicious!!
Nikki Gladd says
Hi Joy! Thank you for taking the time to leave your feedback. I'm so glad you enjoyed these pumpkin muffins! -Nikki
cc says
these are easy delicious tender fluffy muffins. this recipe will replace my old recipe. thank you so glad i tried them must have been their picture they look so good.
Nikki Gladd says
Thank you, CC!
Heather says
Just made these and they are fantastic! I used avocado oil rather than vegetable oil because I prefer healthier oils. They are perfection! Oh and sprinkled a bit of sugar on top !
Nikki Gladd says
Thank you, Heather! Avocado oil for the win! Yay!
Jozette says
This was so SOOOO good! They taste amazing hot and even better at room temperature. I’m soo excited to make these for the rest of the fall season and eat them this week!!! Thank you!!
Nikki Gladd says
Thank you for your feedback, Jozette! We love eating these throughout the fall season, too! 🙂
Karen says
Hi I’m making these right now but I noticed there is no amount for the salt. How much do we put in? Thanks.
Nikki Gladd says
Hi Karen! Sorry about that! 1/4 teaspoon.
Karen says
Thank you! I didn’t see this until after I made them, so I guessed and put 1/2 teaspoon. They still came out delicious, though! Thank you for such a yummy recipe!
Anonymous says
These are amazing and so easy to make. My kids love them too!
Nikki Gladd says
Thank you! Happy to hear they were a kid-pleaser, too! 🙂