These pumpkin muffins are soft, moist, and filled with cozy spices. Made with real pumpkin puree in just one bowl, they’re quick to mix up and perfect for a fall breakfast!

Three pumpkin muffins on a white plate.

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Easy Pumpkin Muffins

These easy pumpkin muffins are moist, fluffy, and packed with cozy fall flavor. The batter comes together in one bowl with no special equipment, so you can have fresh muffins in the oven in just minutes. For even more pumpkin fun, try my pumpkin chocolate chip muffins or pumpkin muffins with a cake mix!

I worked on this recipe until it baked perfectly every time, with a tender crumb and just the right amount of spice. They’re a delicious grab-and-go breakfast or snack and always disappear fast.

Ingredient Notes

Pumpkin puree, baking staples, applesauce, vegetable oil, sugar and pumpkin spice on the counter.

Find the full printable recipe with specific measurements below.

  • Baking staples: Four, sugar, baking soda, baking powder and vanilla.
  • Sugar: Sweetens the muffins. Sugar also helps to tenderize the texture and contributes to browning during baking.
  • Pumpkin pie spice and cinnamon: These spices provide the characteristic warm and spicy flavor we love with pumpkin treats during the fall.
  • Pumpkin puree: Make sure to use canned pumpkin puree, not pumpkin pie filling.
  • Vegetable oil: Oil helps create a light and delicate texture in muffins. It contributes to a moist and airy crumb that many people prefer in their muffins.
  • Apple sauce: Moistens and softens the pumpkin muffins. I love to use my homemade crockpot applesauce!
  • Eggs: Room-temperature ingredients mix more evenly and create a better texture in your muffins.
Pumpkin muffins stacked on top of each other with one sliced in half.

How to Make Pumpkin Muffins

Pumpkin muffin batter in a muffin tin.
  1. Whisk. Preheat the oven to 375°F. Line a muffin pan with paper liners or spray with nonstick spray. Whisk the dry ingredients, together with flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder, and salt in a large bowl.
  2. Combine. Stir in the wet ingredients, pumpkin, oil, eggs, and vanilla, and mix just until combined. Do not overmix. Add in mix-ins if desired.
  3. Fill muffin tins. Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 of the way full.
  4. Bake and cool. Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling wire rack.
Pumpkin muffins on plate with a pumpkin in the background.

Baking Tips

  • Don’t overmix. Do not over-mix your batter or the muffins won’t rise as well. I like to use a bowl and a wooden spoon and just mix until you no longer see flour.
  • Extra pumpkin spice. If you love pumpkin spice add in an extra 1/2 teaspoon.
  • Applesauce pouch. One 3-ounce applesauce pouch from Costco is 1/4 cup, so no need to measure it out.
  • Toothpick trick. Watch the muffins for the last few minutes and test them with a toothpick to make sure the center is cooked through.
  • Toppings. Add a crumble topping and a drizzle of powdered sugar icing like in my pumpkin crumble muffins.
  • Add-ins. If you want to add some optional add-ins toss in some white, semi-sweet, or milk chocolate chips, pumpkin seeds, walnuts, pecans, or raisins.
Sliced pumpkin muffin showing how moist and fluffy it is.

More pumpkin recipes include pumpkin coffee cake, pumpkin cream cheese bread and pumpkin muffins with cream cheese.

More Pumpkin Recipes

Pumpkin muffins on a white plate.

Easy Pumpkin Muffins

5 from 5 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Moist and fluffy pumpkin muffins made in one bowl with pumpkin puree and warm spices. An easy fall recipe perfect for breakfast or snacking.
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Ingredients 

  • 1 ¾ cups (230 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1 ½ teaspoons pumpkin pie spice (use 2 teaspoons if you like extra spice)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil , or melted coconut oil
  • ¼ cup apple sauce (I use a 3 ounce pouch)
  • 2 large eggs , whisked
  • 1 ½ teaspoon vanilla extract

Optional mix-ins: 1 cup semi-sweet chocolate chips or 1/2 cup walnuts or pecans

Instructions

  • Prep. Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
  • Dry ingredients. Whisk 1 3/4 cups flour, 1 cup sugar, 1 1/2 teaspoons pumpkin spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt in a large bowl.
  • Wet ingredients. Stir in 1 cup pumpkin, 1/4 cup oil, 2 eggs, and 1 1/2 teaspoon vanilla, and mix just until combined. Do not overmix. Add in mix-ins if desired.
  • Fill muffin tin. Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 of the way full.
  • Bake. Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Storing & Freezing: Store the muffins in an airtight container for up to 3 days for freeze for up to 3 months. 

Nutrition

Serving: 1muffin, Calories: 264kcal, Carbohydrates: 49g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 249mg, Potassium: 127mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3217IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 2mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Recipe FAQs

Can I use fresh pumpkin instead of pumpkin puree?

Yes! Using fresh pumpkin will take a few extra steps but will still be delicious! Simply roast or steam your pumpkins until they are soft. Drain the excess liquid and scrape the pumpkin into a bowl.

How can I prevent my pumpkin muffins from sticking to the paper liners?

You can try using a non-stick cooking spray on the liners or try using silicone muffin cups for your muffin tin. Use a knife to cut around the edges of the muffin tins. Letting the muffins cool for a few minutes in the pan before transferring them to a wire rack can also help.

Why did my easy pumpkin muffins turn out dense or gummy?

Overmixing the batter or overbaking the muffins can result in a dense or gummy texture. Be sure to mix the batter until just combined and bake until a toothpick comes out with a few crumbs, but not wet batter.

How to store leftover muffins?

To maintain their moisture, keep the pumpkin muffins covered in an airtight container at room temperature for up to 3 days. Any longer than that, freeze muffins by placing them in a freezer-friendly Ziploc or airtight container and keep them frozen up to 3 months.