I’m obsessed with fall baking, and these Easy Pumpkin Muffins are my ultimate go-to treat!
This recipe has been perfected over years of autumn mornings.
The warm spices and pumpkin flavor create that cozy feeling we all crave when the leaves start changing.
The secret for getting that perfect moist texture every single time might interest readers.
Perhaps readers are curious about favorite mix-ins that take these from good to absolutely irresistible.
Ingredients
- All-purpose flour
- Pumpkin pie spice
- Cinnamon
- Baking powder
- Fine sea salt
- Pumpkin puree
- Salted butter
- Light brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Mix-ins (optional): chocolate chips, nuts, etc.
Recommended Tools
Having the right kitchen tools on hand makes baking these delicious pumpkin muffins a breeze. Whether your a beginner baker or experienced in the kitchen, these essential tools will help you mix, measure and bake your way to perfect muffins every time.
- Muffin Tin
A standard 12-cup muffin tin is essential for baking evenly-sized, perfectly shaped muffins.
- Mixing Bowls
You’ll need at least two bowls – one for dry ingredients and another for wet ingredients.
- Whisk
Perfect for combining the pumpkin puree with butter and thoroughly mixing in the eggs and vanilla.
- Measuring Cups
Accurate measurements ensure your muffins have the right texture and sweetness.
- Measuring Spoons
Essential for precisely measuring smaller ingredients like baking powder, spices and vanilla.
- Rubber Spatula
Helps you fold in mix-ins and scrape every bit of delicious batter from the bowl.
- Wire Cooling Rack
Allows air to circulate around your muffins so they cool properly without getting soggy bottoms.
Instructions for easy pumpkin muffins
Ready to whip up some delicious pumpkin muffins? Let’s get baking!
First, preheat your oven to 375°F (190°C) and grease a 12-cup muffin tin. Trust me, you don’t want these beauties sticking to the pan!
In a bowl, whisk together 1¾ cups all-purpose flour, 1 tablespoon pumpkin pie spice, 2 teaspoons cinnamon, 2 teaspoons baking powder, and ½ teaspoon fine sea salt. This magical mixture creates the perfect spiced base for our muffins.
Next, grab another bowl and whisk 15 ounces of pumpkin puree with ½ cup melted salted butter until they’re BFFs (that’s “beautifully fully mixed” in baking talk!). Add ¾ cup light brown sugar and ¾ cup granulated sugar, then whisk until the sugars dissolve completely.
Time to add 2 eggs and 1 teaspoon vanilla extract to your wet ingredients! Mix them in well—show those ingredients who’s boss!
Now for the big moment: stir your dry ingredients into the wet mixture until smooth. Want to take these muffins to the next level? Fold in 1 cup of mix-ins like chocolate chips or chopped nuts. (I personally can’t resist the chocolate chip version!)
Fill each muffin cup with about ¼ cup of batter. Don’t overfill—these babies need room to rise!
Pop them in the oven for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean. If you’re baking at high altitude, reduce your baking time to 15-18 minutes.
Let your masterpieces cool in the pan for 10 minutes (I know it’s hard to wait!), then transfer them to a wire rack to finish cooling.
Congratulations! You’ve just made the easiest, most delicious pumpkin muffins ever. They’re perfect for breakfast, snacks, or whenever that pumpkin craving hits!
Pro Tips
For effortless portioning, use an ice cream scoop with a release mechanism to fill your muffin cups, ensuring uniform size and less mess on the pan edges.
Substitutions & Variations
These classic pumpkin muffins can be customized in countless ways to suit dietary needs or to experiment with new flavor combinations.
- Gluten-Free Version: Substitute the all-purpose flour with a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum for the perfect texture.
- Vegan Adaptation: Replace eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water) and use plant-based butter or coconut oil instead of dairy butter.
- Spiced Apple Pumpkin: Fold in 1 cup of diced apples and increase cinnamon to 1 tablespoon for a fall-inspired hybrid treat.
- Cream Cheese Filled: Fill muffin cups halfway with batter, add a dollop of sweetened cream cheese mixture then top with remaining batter for a surprise center.
- Streusel Topped: Sprinkle a simple mixture of 1/4 cup brown sugar, 2 tablespoons flour and 1 tablespoon butter on muffins before baking for a crunchy sweet topping.
- Mini Muffins: Use a mini muffin tin and reduce baking time to 12-15 minutes for bite-sized treats perfect for parties or lunchboxes.
Leftovers & Storage Tips
Once you’ve enjoyed these warm, spicy pumpkin muffins fresh from the oven, you’ll likely find yourself with extras that deserve proper storage to maintain their moisture and flavor.
Store them in an airtight container at room temperature for up to 3 days, or pop them in the freezer for up to 3 months!
Just microwave frozen easy pumpkin muffins for 30 seconds when you’re ready to indulge again.
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Easy Pumpkin Muffins
Delicious homemade pumpkin muffins with warm fall spices.
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon fine sea salt
- 15 ounces pumpkin puree
- ½ cup melted salted butter
- ¾ cup light brown sugar (packed)
- ¾ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- Optional: 1 cup mix-ins (chocolate chips, nuts, etc.)
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin.
- Whisk flour, pumpkin pie spice, cinnamon, baking powder, and salt in a bowl.
- Whisk pumpkin puree and melted butter until smooth. Add sugars; whisk until dissolved.
- Add eggs, vanilla; mix well.
- Stir in dry ingredients until smooth. Fold in mix-ins if using.
- Fill muffin cups with ¼ cup batter each.
- Bake 20–25 minutes until a toothpick comes out clean.
- Cool in pan 10 minutes, then on a wire rack.
