These easy pumpkin muffins are the best! Perfectly fluffy and not at all dry. These pumpkin spice muffins are an irresistible combination of sweet and spice.
I’ve done a lot of recipe testing lately with pumpkin muffin recipes. We already shared a healthier almond flour pumpkin muffin recipe here in our collection, and I have another pumpkin oat muffin recipe I’ll share in the new year. But, it’s taken me a little longer to find that 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 spice. The pumpkin muffins that are fluffy and not dry. This is that perfect pumpkin muffin.
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 1/2 teaspoons cinnamon, 1/4 teaspoon ginger, 1/4 teaspoon cloves, and 1/4 teaspoon nutmeg. Or, use measurements to your taste.
How long do pumpkin muffins last?
Pumpkin muffins will last about 3 days stored at room temperature in a covered 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.
Easy pumpkin muffins
It is so easy to make these pumpkin muffins. Use only two bowls, a whisk and wooden spoon to mix the ingredients and then evenly scoop to the muffin pan. I use cupcake liners for easy clean up, but it’s not necessary as long as you grease the muffin tin.
You’ll want to make them weekly during the fall season because you’re whole family will love them! These are also the perfect pumpkin muffins to make and gift! Make a batch for a new mom or a family in need of a meal. Because you know they need breakfast, too!
These easy pumpkin muffins 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.
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!
Did you make this recipe? Share your photo and tag #seededatthetable!
Easy Pumpkin Muffins
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar , light or dark
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons pumpkin pie spice
- 2 large eggs
- 15 oz. can pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- Preheat oven to 375°F. Line standard 12-cup muffin/cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, sugars, baking soda, salt and pumpkin pie spice; set aside.
- In a large mixing bowl, whisk the eggs, pumpkin, oil and vanilla. Pour into the dry ingredients and use a wooden spoon to gently combine. Do not over mix.
- Evenly scoop the batter into the 12 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.
- 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 1/2 tsp cinnamon, 1/4 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg instead.
- You can use coconut oil, canola oil, or applesauce in place of the vegetable oil.