This easy 30-minute pumpkin muffin recipe is the BEST! They’re soft, moist, and loaded with delicious cinnamon and pumpkin pie spice. Good luck stopping at just one!
A Quick and Easy Snack
There’s just something about this time of year when I get to sit down and sift through the best pumpkin recipes I’ve loved throughout the years and discover and create a bunch of new ones. To me, it signifies the changing of the seasons, back to school, and dare I say? the upcoming holiday season!
These easy pumpkin muffins are one of my favorites. I tested and retested them multiple times to get the recipe just perfect. They are so fluffy, tender, and have just the right amount of pumpkin flavor. Not only are they soft, moist, and loaded with cinnamon and pumpkin pie spice, but they are so easy to make and my kids love coming home to them baking in the oven after school.
They’re a great grab ‘n go breakfast on busy mornings and they fit perfectly in school lunch boxes. They freeze well so you can definitely make more than one batch at a time and then just take out whatever you need at a time later on. You’re going to love them!
More About These Pumpkin Muffins
If you love pumpkin bread, these pumpkin spice muffins are just as moist and flavorful and loaded with pumpkin spice. Unlike my pumpkin chocolate chip muffins, however, they’re made without any add-ins but that doesn’t mean you can’t add whatever you want to them. Honestly, I love them plain but my kids love mixing chocolate chips in them too. You could even add in some nuts.
This pumpkin muffin recipe comes with a little something special and it’s that it uses pure pumpkin puree giving it a fresh taste that just doesn’t come from a store. If you know how to make pumpkin puree already then perhaps you have some on hand. If not, I promise you it’s worth making some and freezing what you don’t use for all the other upcoming pumpkin recipes you’re about to enjoy!
Can These Be Made Gluten-Free?
They can be made gluten-free with a simple swap of flour. As with any baking recipe where the flour is substituted you’re always going to end up with a different texture. If you’re on board with that, then by all means play around with something different. Try a 1:1 gluten-free all-purpose flour or a combination of oat flour and almond flour. See what you prefer and let me know how it turns out.
Baking Tips & Variations
- 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.
- If you love pumpkin spice add in an extra 1/2 teaspoon.
- One 3-ounce applesauce pouch from Costco is 1/4 cup, so no need to measure it out.
- Watch the muffins for the last few minutes and test with a toothpick to make sure the center is cooked through.
- Add a crumble topping and a drizzle of powdered sugar icing like in my pumpkin crumb muffins.
- 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.
To store: 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!
To freeze: Place them in a freezer-friendly Ziploc or airtight container and keep frozen for up to 3 months.
More Fall Favorites:
- Best Pumpkin Chocolate Chip Cookies
- Pumpkin Pancakes
- Pumpkin Spice Cupcakes
- Best Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Banana Bread
- 1 3/4 cups (230 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 1/2 teaspoons pumpkin spice (use 2 teaspoons if you like extra spice)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1 cup pumpkin puree
- 1/4 cup vegetable oil , or melted coconut oil
- 1/4 cup apple sauce (I use a 3 ounce pouch)
- 2 large eggs , whisked
- 1 1/2 teaspoon vanilla extract
Optional mix-ins: 1 cup semi-sweet chocolate chips or 1/2 cup walnuts or pecans
- Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray. Whisk the flour, sugar, pumpkin spice, cinnamon, baking soda, baking powder and salt in a large bowl.
- Stir in the pumpkin, oil, eggs and vanilla until and mix just until combined. Do not overmix. Add in mix-in's if desired.
- Add the batter to the prepared muffin pan using a large cookie or ice cream scoop. Fill the liners 3/4 the way full.
- Bake for 20 minutes, or until a toothpick comes clean. Remove from oven and allow to cool on a cooling rack.