This post may contain affiliate links. Please read my disclosure policy.

Welcome to the epitome of fall baking! (Well, besides apple cake and apple crisp.) These are my super-moist, deliciously spiced, and extra soft pumpkin muffins. They’re adapted from my popular pumpkin crumb cake muffins and aren’t quite as sweet, making them the perfect “anytime” treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!

stack of 2 pumpkin muffins.

Meet my favorite pumpkin muffin recipe, the sequel to my favorite zucchini muffins and banana muffins. I appreciate “simple” muffin recipes like these because sometimes we don’t crave all the bells and whistles of pumpkin cheesecake muffins… right? Over-the-top muffins are undoubtedly delicious, but I’m certain you’ll want to make today’s easy pumpkin muffins again and again. Why?

Here’s Why You’ll Love My Simple Pumpkin Muffins

  • Reliable, easy recipe with basic ingredients
  • No mixer needed
  • Extra soft & moist
  • Deep pumpkin spice flavor (you can use your homemade pumpkin pie spice!)
  • Dairy free if using dairy-free milk
  • Very adaptable recipe—add chocolate chips, nuts, or dried cranberries; sprinkle with coarse sugar; or leave plain
close-up photo of many pumpkin muffins topped with coarse sugar.

How are these different from pumpkin cupcakes? My pumpkin cupcakes recipe is a favorite! In that recipe, you use less flour and milk with the same amount of pumpkin, so the cupcakes have a much lighter, airier texture. Today’s muffins are thicker and denser with just as much flavor.

Grab These 11 Ingredients:

flour, baking soda, pumpkin, eggs, milk, pumpkin pie spice, and other ingredients on marble counter.
  • Flour: Use all-purpose flour in this recipe. If desired, you can replace half of the flour with whole wheat flour for a heartier, denser pumpkin muffin.
  • Baking Soda: Helps the muffins rise. There’s no need for baking powder and, in fact, I’ve made these pumpkin cream cheese muffins with only baking soda before too. (Just leave out the baking powder in those; truly no noticeable difference in the outcome.)
  • Cinnamon, Ginger, & Pumpkin Pie Spice: Pumpkin is tasty, but in order to really bring out its flavor, you need some warming spices like cinnamon, ginger, and pumpkin pie spice. You can use store-bought or try my homemade pumpkin pie spice blend. Pumpkin pie spice already includes cinnamon and ginger, but for the BEST, deepest flavor, I recommend using all 3. See recipe Note.
  • Pumpkin Puree: You need 1 and 1/2 cups (about 340g) of pumpkin puree, which is most of a standard 15-ounce can. Do not use pumpkin pie filling. Just like with these pumpkin snickerdoodles, canned pumpkin is best, but you could use fresh puree if that’s what you have.
  • Oil: The muffins taste dry and rubbery without some fat. Just as if we’re making pumpkin cake and pumpkin coffee cake, use vegetable oil. You could also use melted coconut oil.
  • Brown & White Sugars: I slightly reduced the sugar from my starting point (pumpkin crumb cake muffins), so the pumpkin flavor shines. Using a little brown sugar adds some flavor, too.
  • Eggs: Provide structure.
  • Milk: Like most muffin recipes, the batter needs a liquid. You can use whole milk, buttermilk, or any dairy or nondairy milk you enjoy. I use orange juice in my pumpkin bread recipe, but using orange juice (for the amount of liquid needed here) wasn’t ideal here. The muffins were too citrus-y. You could, of course, replace *some* of the milk with *some* orange juice.

This is optional, but I love adding a little coarse sugar to the tops of the pumpkin muffins before baking. I do this in a lot of my muffin recipes (both online and in my book) because it adds a sparkly crunch—just like real bakery muffins! You can use something like Sugar in the Raw or white sparkling sugar. And don’t forget my high-temperature trick, included in the written recipe and explained in the Notes below.

As instructed in the printable recipe below, grab a large bowl for the dry ingredients, a medium bowl for the wet ingredients, then whisk it all together. Expect a thick batter:

orange batter in glass bowl with blue whisk.

Fill the muffin liners all the way to the top:

muffins batter in metal muffin pan.
pumpkin muffins on white plate with cinnamon sticks.

Pumpkin Chocolate Chip Muffins

You can turn these easy pumpkin muffins into pumpkin chocolate chip muffins! Simply fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your muffin pan.

pumpkin batter with chocolate chips in muffin pan.
stack of two pumpkin chocolate chip muffins.
Free Bonus: Most Popular Fall Baking Recipes

Sign up to receive my most popular fall baking recipes via email. (Unsubscribing is easy and you can do so at any time!)

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of 2 pumpkin muffins.

Easy Pumpkin Muffins

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 21 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins
  • Method: Baking
  • Cuisine: American

Description

These muffins are adapted from my popular pumpkin crumb cake muffins and aren’t quite as sweet, making them the perfect “anytime” treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!


Ingredients

Scale
  • 1 and 3/4 cups (219g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice*
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) vegetable oil (or melted coconut oil)
  • 1/2 cup (100g) granulated sugar
  • 1/3 cup (67g) packed light or dark brown sugar
  • 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
  • 2 large eggs
  • 1/4 cup (60ml) milk (dairy or nondairy)

Instructions

  1. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  2. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
  3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
  4. Spoon the batter into liners, filling them all the way to the top.
  5. Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 10 minutes in the muffin pan before enjoying. 
  6. Cover tightly and store at room temperature for up to 1 week.

Notes

  1. Freezing Instructions: For longer storage, freeze the muffins for up to 3 months. Thaw overnight in the refrigerator, then heat up in the microwave if desired.
  2. Pumpkin Pie Spice & Spices: You can find pumpkin pie spice in the baking aisle of most grocery stores or make your own homemade pumpkin pie spice. If you don’t have either and want to use individual spices, use 1/4 teaspoon each of ground ginger, ground nutmeg, ground cloves, and ground allspice. Do not leave out the 2 teaspoons of ground cinnamon that is also called for in this recipe. Depending how much you like ginger, you can skip or leave in the extra 1/4 teaspoon ground ginger that is also called for in this recipe.
  3. Can I reduce the sugar or oil? You can absolutely slightly reduce either or both, but understand that sugar and oil help produce moist, tender muffins and the results may be disappointing and your muffins could taste dry. For the oil, feel free to swap *some* for applesauce. You could also try substituting all or most of both sugars with coconut sugar.
  4. Pumpkin Chocolate Chip Muffins/Other Add-Ins: Simply fold 1 cup (about 180g) of chocolate chips in the batter right before spooning into your muffin pan. Or you can add 1 cup (about 130g) of chopped pecans or walnuts, or 3/4 cup (about 105g) of dried cranberries.
  5. Mini Muffins: For around 30 mini muffins, line mini muffin pans with liners or spray with nonstick spray. Prepare batter as directed and fill liners to the top. Bake at 350°F (177°C) the entire time (skip the initial high temperature) for 11–13 minutes or until a toothpick inserted in the center comes out clean.
  6. Why the initial high oven temperature? Like I do for most muffin recipes, bake the muffins for 5 minutes at a very hot temperature. Then, keeping the muffins in the oven, switch to a lower temperature for the remaining bake time. This initial high temperature will quickly lift the muffin tops so they’re extra high, then the centers will bake during the lower temperature bake time. This trick makes beautiful bakery-style muffins every time.

Keywords: pumpkin muffins

Reader Questions and Reviews

  1. Traveling in a tiny trailer and wanted to celebrate the first day of Fall with my hosts by baking these. Subbed turbinado sugar for brown and added chocolate chunks. No one had a muffin pan so used a loaf pan and covered with foil half way through to prevent over-browning. EVERYONE SWOONED! My hubs asked me to save the recipe. Holy cow fabulous!!

  2. Hi Sally! I bet these are great! I wish I could eat pumpkin. I have found some “pumpkin spice” mixes that don’t contain pumpkin but they are all high in sodium and I must keep my sodium low. I have tried searching recipes that I can alter but can’t find any without pumpkin. Do you have any suggestions that might help me?

    1. Hi Lizabeth! Are you asking how to reduce the salt in these and/or to make them without pumpkin? Here are all of my muffin recipes and I’m sure many would be tasty with pumpkin pie spice. You can reduce the salt in recipes if needed.

    2. Hi Lizabeth, Mashed/pureed sweet potatoes can typically replace pumpkin puree in most recipes. We haven’t tested it with this particular recipe, but let us know if you give it a try. You may wish to try one of our many other muffin recipes instead.

    3. You can substitute any yellow squash, except summer squash, for any recipe using pumpkin. I do this for pumpkin pie for Thaksgiving if I have a overabundance of acorn squash from the garden. Sweet potatoes works great too. Love love love your blog. Thanks for the fun! And by the way, I would have eaten your failed salted caramel frosting! Looks good to me, I mean, wasting caramel must be a sin……

  3. For these muffins do you prefer the oil to be swapped for coconut oil— or is butter an option? What change might I notice with butter? Thanks!

    1. Hi Rachel, We use oil to make the muffins extra moist – you can use melted butter but they may not be quite as moist and the pumpkin and spices are strong flavors so you won’t taste the butter. You can certainly use melted coconut oil but the flavor will slightly change. Let us know what you try!

    1. Hi Kelsi, We use oil to make the muffins extra moist – you can use melted butter but they may not be quite as moist. The pumpkin and spices are strong flavors so you won’t taste the butter.

  4. These were so good! I used coconut oil, and I added mini chocolate chips. They weren’t too sweet. I would totally make these again.

  5. I must be on a muffin kick because this is the 3rd muffin recipe I’ve made from you this week. Another, flawless recipe. Made exactly as written these muffins were subtly sweet with the perfect amount of spices.

  6. Hi Sally. Do you thinki “Sugar in the Raw” works as well as course sugar for sprinkling??

      1. Can I use olive oil instead of vegetable oil or coconut oil? Or will is change the taste too much?

  7. These are SO good and easy to make! Perfect fall recipe! It isn’t too pumpkin-ee lol I added 1 cup chocolate chips and my family loved them. Just enough chocolate to pumpkin ratio. They smell wonderful too!

  8. These muffins are so moist and flavorful! I love that they are easy to make too and I can just use a hand whisk and spoon, no electric mixer needed! I mixed the small amount of leftover pumpkin purée into my overnight oats, yumm!

  9. These are fantastic — super easy (appreciate not needing a mixer, or needing to remember to let the butter soften!), and perfectly pumpkin-y! Will be making these frequently.

  10. If there was anything that I would change is just to add more of the spices so you get a stronger full-fall pumpkin spice flavor. But the recipe comes together so quickly, and the texture of the muffin is so perfectly moist!

  11. These are so good. The texture is perfect, the flavor is complex, and they look really pretty coming out of the oven. My only regret is that I forgot to add some cinnamon sugar to the tops before baking.

  12. I added raisins and chopped walnuts and everyone loved these muffins, saying they were better than the bakery version. Of course they were! I found that my 450g can of pumpkin contained 1 1/2 cups so I used all of it. I used tulip cupcake liners and found that I had to increase the baking time. Thank you for another wonderful recipe.

  13. Hi Sally!
    Just made your delicious and easy pumpkin muffins! They are incredible as usual! Every recipe of yours is outstanding! Thank you for teaching me how to bake like a professional!

    1. Hi Sharon! We recommend making multiple batches instead of doubling for best results.

  14. Lovely pumpkin muffins! I did tweak the recipe though by adding 1/4 cup craisins, pumpkin seeds and chopped walnuts. It was a success!

  15. This recipe lacks flavor and doesn’t have baking powder. Muffins need baking powder. I forgot to add it the second time I made these, but I remembered to double the spices. There are better recipes.

    1. Baking soda is scientifically appropriate in this recipe, as the brown sugar is the acid it is reacting with. No need for baking powder here. In case you weren’t aware, baking powder already contains an acid, baking soda does not. You use baking soda when there is an acid already present in the ingredient list. Of course it gets more complicated than that, but bottom line is there is no “need” for baking powder in muffins. It all depends on the recipe and, being that it is baking, it all comes down to science! .

  16. Great recipe! Just as Sally described, these are not too sweet. I followed directions exactly, and was surprised how big and high the muffins came out. Next time I will add in mini chocolate chips as I think that would be amazing!

  17. I’m extremely picky when it comes to muffins, so I surprised myself by declaring these the best pumpkin muffins ever, period! They are not too sweet, which is a beef I have with most muffin recipes. It has the perfect balance of spice and pumpkin. They are incredibly moist yet fluffy. And the rise, omg the rise! Starting off in a hot oven gave them such height. I will never make another pumpkin muffin recipe again, thanks for sharing this gem!

  18. LOVE these muffins….moist, spicy, not too sweet….rose beautifully! One thing: Can we have the nutritional info? Thanks.

    1. Hi Jo Anne, we’re so glad you’ve been enjoying these muffins! We don’t usually include nutrition information as it can vary between different brands of the same ingredients. Plus, many recipes have ingredient substitutions or optional ingredients listed. However, there are many handy online calculators where you can plug in and customize your exact ingredients/brands. Readers have found this one especially helpful: https://www.verywellfit.com/recipe-nutrition-analyzer-4157076

  19. These are delicious, easy recipe to follow and of course, even better with added chocolate chips! I didn’t have ginger, but it didn’t seem to matter. Toddler and husband approved!

  20. This is a great recipe! I appreciate that I don’t have to use a mixer. The spices come through nicely. (I probably went heavy on the ginger as I usually do. My only issue is that I can taste the baking soda. I think it might just be me, but do you have recommendations or thoughts about how it would turn out or what I can tweak to cut back the baking soda? Thank you!

  21. These are some of the best Pumpkin muffins I’ve made! I did add walnuts for crunch and a little less sugar. I also substituted maple sugar for both.
    These are so so moist! Delicious!!!

  22. I’m wondering if I did something wrong… I felt like they were lacking flavor also? They appeared done after baking and cooling but the texture was that of bordering on undercooked. Just wondering if anyone else experienced that, I’ve never had a bad recipe from here!

  23. Absolutely delicious! I have made these several times and my toddler is constantly asking for a pumpkin muffin. This one is a keeper!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.