These easy pumpkin muffins comes together in one bowl with warm fall spices! No special equipment is needed to make these moist, tender muffins for breakfast or snack.
If you love pumpkin recipes, try pumpkin bread, pumpkin chocolate chip muffins or pumpkin muffins with a cake mix.
Table of Contents
Simple Pumpkin Muffins
Moist, fluffy, and flavorful easy pumpkin muffins are sure to become your new favorite fall treat. With just 10 minutes of prep, one bowl and no special equipment, this muffin recipe is perfect for busy mornings!
I tested and retested this pumpkin muffin multiple times to get the recipe just perfect. They are so fluffy, and tender, and have just the right amount of fall spice. They are great for a grab-and-go breakfast or snack, just like my applesauce muffin recipe.
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Baking staples: Four, sugar, baking soda, baking powder and vanilla extra.
- Sugar: Sweetens the muffins. Sugar also helps to tenderize the texture and contributes to browning during baking.
- Pumpkin pie spice: These spices provide the characteristic warm and spicy flavor associated with pumpkin treats. They add depth and complexity to each bite.
- Cinnamon: Added in for a sweet and savory seasoning!
- 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.
- Eggs: Room-temperature ingredients mix more evenly and create a better texture in your muffins.
How to Make Pumpkin Muffins
- 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.
- 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.
- 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.
- 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.
Baking Tips & Variations
- 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 crumb 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. Add a swirl of cream cheese like in these pumpkin muffins with cream cheese.
More pumpkin recipes include pumpkin coffee cake, pumpkin cream cheese bread and pumpkin bars.
More Pumpkin Recipes
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Easy Pumpkin Muffins
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.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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Recipe FAQs
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.
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.
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.
To maintain their moisture, you want to make sure to keep them covered at all times. You can keep them in an airtight container at room temperature for up to 3 days, and can probably extend it by a day or so by transferring them to the fridge. Any longer than that, freeze them by placing them in a freezer-friendly Ziploc or airtight container and keeping them frozen up to 3 months.
Categorized as: American, Bread, Breakfast, Freezer-Friendly, Halloween, Kid-Friendly, Muffins, Muffins, Nut-Free, Snacks, Vegetarian
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My kids and I had so much fun making these muffins. They were so delicious too. Will make again.
We made these last week! We love them so much & love adding chocolate chips. My kids request them weekly!!
These muffins made a delicious and easy breakfast this morning! They were fabulous eaten warn and fresh out of the oven!
Hi, can you make this muffins as a loaf?
Sure! Here are instructions for making a loaf instead of muffins: https://www.iheartnaptime.net/pumpkin-bread/
I was looking for a good pumpkin recipe to make the most of fall and this recipe is exactly what I was hoping for! Thank you!