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!
(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.
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
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Easy Pumpkin Muffins
- 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
- 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, 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.
- 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.
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, or applesauce in place of the vegetable oil. It will alter the texture.