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!
One reader, Nicole, commented: “Another winner, of course. We made the mini muffin version and they were so light, moist, and delicious. Perfect breakfast complement for this crisp fall morning! ★★★★★“
Another reader, Holly, commented: “First time making these. Did half regular and half with chocolate chips, and they came out delicious and very moist. Even my picky daughter loved them… This recipe is definitely a keeper. ★★★★★“
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 cream cheese 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
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: 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: Pumpkin adds a lot of volume to the muffin batter, but doesn’t sweeten it at all. Using half white and brown sugars provide enough sweetening, and the brown sugar adds additional flavor.
- 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:
Fill the muffin liners all the way to the top:
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 12-count muffin pan.
If you enjoy pumpkin + chocolate together, be sure to try my chocolate pumpkin muffins as well. For extreme chocolate and pumpkin lovers only!
More Pumpkin Favorites
- Pumpkin Pie and Pumpkin Cheesecake Pie
- Pumpkin Chocolate Chip Cookies
- Pumpkin Donuts
- Pumpkin Cake
- Pumpkin Bars
- Chocolate Pumpkin Muffins
- Pumpkin Pancakes or Pumpkin Waffles
- Pumpkin Bundt Cake
- Chocolate Marble Pumpkin Bread
- Mini Cinnamon Sugar Pumpkin Muffins
- Pumpkin Coffee Creamer
- Pumpkin Oatmeal Cream Pies
- Pumpkin Hand Pies
- Pumpkin Baked Oatmeal
For even more inspiration, here are my 30+ best pumpkin dessert recipes.
Print
Easy Pumpkin Muffins
- Prep Time: 15 minutes
- Cook Time: 21 minutes
- Total Time: 45 minutes
- Yield: 12 muffins
- 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
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice*
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (113g/120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) 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 (60g/ml) milk (dairy or nondairy)
- optional: 1 cup (180g) semi-sweet chocolate chips
Instructions
- Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
- In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
- 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 whisk everything together just until combined and no flour pockets remain. Fold in the chocolate chips, if using.
- Spoon the batter into liners, filling them all the way to the top.
- 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 5 minutes in the muffin pan before enjoying.
- Cover tightly and store at room temperature for up to 1 week.
Notes
- 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.
- Special Tools (affiliate links): 12-count Muffin Pan | Cupcake Liners | Glass Mixing Bowls | Whisk
- 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 ground cinnamon, ground cloves, ground nutmeg, and ground allspice, and 1/2 teaspoon ground ginger. Do not leave out the 1 and 1/2 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.
- 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.
- Other Optional Add-ins: Instead of chocolate chips, you can add 1 cup (about 130g) of chopped pecans or walnuts, or 3/4 cup (about 105g) of dried cranberries.
- 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.
- 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.
Reader Comments and Reviews
Was out of milk so I used some milk powder I had on hand, toasted it first and used 2 tbsp of the poweder milk. Adding it as a dry ingredient kept it from clumping and 1/4 cup of water to the wet ingredients to maintain moisture. Also did the King Arthur trick of reducing the pumpkin on the stovetop for about 10 minutes and gave a deeper pumpkin flavor! Absolutely love your recipes.
I have found my new pumpkin muffin recipe! Easy method that produced fluffy, delicious muffins. I cut the sugar a bit, and next time might use more ginger (or try finely chopped crystallized ginger!) but otherwise wouldn’t change a thing.
I just made these and my 11 year old has declared them her new favorite fall food. They are so good!! Tender, moist, and delicious. I made them mini sized because I’m a little obsessed with mini muffins right now, perfect size for the toddler and the older kids can just have a few! Oh and my picky toddler loved them too, kept asking for more “fuffies.” 😂 Will be making these on repeat this fall!
These are incredible! cream cheese icing was a chefs kiss!
These were great, even with minor changes! I subbed King Arthur’s GF all purpose flour for the wheat flour, but used the whole 15oz can of pumpkin, since Gf can be drier. Also only had white sugar. Still really good!
These turned out amazing! I baked mine for 20 minutes and they were perfectly baked. The flavor is great and they were nice and soft. I did add vanilla and turbinado sugar to the tops and I thought they were a nice addition. I would definitely make these again!
WOOOOWWWWW
These are absolutely phenomenal!!!! I didn’t have all purpose flour and subbed in bread flour and it was perfection. Thank you for sharing such a fabulous and easy recipe!
these are a bit tough, and not sweet enough. followed the recipe exactly. i’ll add some icing to make them edible.
When muffins, cakes or quick breads turn out a bit tough, it is generally b/ c the batter was accidentally over mixed. You can google what makes muffins turn out somewhat tough. Over mixing is listed most often. Been there done that myself accidentally
OMG! Best muffins ever! My granddaughter and I made them into mini muffins with chocolate chips. She immediately ate five of them and she’s not quite two. Thanks Sally for another huge hit in our house.
Any tips for how to make these gluten free? I have never tried to make gluten free muffins. Would I just swap the flour our for GF flour?
Hi Colette, we haven’t tested a gluten free version of these muffins, but let us know if you do.
Hi Colette! I make GF versions a LOT, and I just swap the AP flour with King Arthur’s GF 1:1 flour. Works like a charm. Sometimes we add in Enjoy Life mini chocolate chips… delicious!
Thank you, Milissa!
King Arthur has 2 kinds of GF flour. Uses the one called Measure for Measure GF
You are definitely my go-to for the best outcomes! Great instructions and delicious results!
These muffins are excellent, not too sweet and really easy to whip us. For other Europeans: I used a 320g jar of squash puree, added 100g of a 72% dark chocolate bar and 1/2 cup walnuts, it was excellent. I prepped Sally’s homemade pumpkin spice, there was plenty left for future recipes.
To whip up! I also forgot to rate, naturally it’s a 5 star recipe. My daughter smiles in anticipation when I say a sweet I’m serving is from Sally, enough said.
Best muffins I’ve ever made
These were delicious! The trick for creating the “high tops” was a great hack. Mine deflated a little after coming out of the oven but it still worked.
One thing I was curious about, the oil was pooled in the muffin tin and dripping from the bottom of the muffins when cooling. Any suggestions?
Hi Sue! Using high quality great-proof liners can help with this – we link to our favorites in the recipe notes!
Thanks for the great recipe!
These turned out delicious! By using the 425 degrees temp for the first 5 minutes, they rose so much more than any other muffins I’ve made and were very moist and flavorful. I was able to make 12 with the easy-to-use instructions. I added craisins instead of chocolate chips and that really enhanced the flavor. Will definitely make again many times!
This is the first time I’ve made pumpkin muffins from scratch, I’ve always used a box mix. I added in semi sweet chocolate chips! I will be using this recipe for all my pumpkin muffin needs!! Absolutely delicious, MOIST, with a perfect balance of flavors. Incredible.
I made this recipe yesterday, I chose to add the chocolate chips and since I had sourdough starter to use I added that as well. They came out great! Family enjoyed one as a snack and my son took a couple with him on his way to school for breakfast. I will note that the sourdough didn’t interfere with taste at all. The chocolate chips do take over the pumpkin flavor a bit, and my kids said next time they’d like a little more cinnamon flavor. The muffins are moist, not too sweet, and they rose beautifully.
I’ll be sure to add this to my list of favorites!
I added a 1/4 teaspoon of clove and did all brown sugar. I garnished with pumpkin seeds before putting in the oven. Nice high crowns! You never steer me wrong!
Can you substitute buttermilk for the milk?
Pamela, yes, buttermilk will work just fine. Enjoy!
What is the difference between pumpkin puree and the pumpkin pie filling? For pies I always use 100% pure pumpkin in a can. Looking forward to making these yummy muffins very soon 😋 Thank you. 😊
Hi Patricia, pumpkin pie filling has added sugar and spices, pure pumpkin is what you want for these muffins!
Hi,Sally,,,how can I make the sugar topping on top stay crunchy for a day or two and not to melt?
Hi Liza! The moisture from the muffins can make the sugar “melt” on top of the muffins – using sparkling sugar should help with this!
I have had luck with sugar in the raw. Just make SURE the container says TURBINADO sugar. I did not realize that Sugar In The Raw came in both fine, & course grain. You want the course grain (Turbinado)
OR, like Trina says Sparkling Sugar can also help, in the same way.
Can I double the recipe to make 24 muffins?
Hi Maria! For best results and to prevent over mixing, we recommend making two separate batches.
If I want to bake in a loaf pan, do I need to double the recipe?
Hi Eleanor, here is our very similar pumpkin bread recipe!
Is this recipe in one of your books?
Hi Kim, this specific recipe is not in any of Sally’s cookbooks, but we use it as the starting point for a Pumpkin Spice Latte Muffin in Sally’s Baking 101.
On your 12-cup muffin recipe do you have a time for 6-cup muffins, these are wonderful and I want to make the Texas size muffins?
Hi Rhonda, You can follow the baking times and instructions from these jumbo blueberry muffins as a guide. Enjoy!
This recipe is amazing! The muffins are very moist and not overly sweet. They rose perfectly. I will be making them again soon.
Hi Sally.
I’d love to make your pumpkin muffins however i’m not sure of your measurements in your notes for your homemade pumpkin pie spice compared to your actual full recipe for Homemade Pumpkin Pie Spice Blend. You only mention 1/2 tsp of cinnamon in your notes and i know your muffin recipe calls for another 1 1/2 tsp of cinnamon but if i was to use 1-1/2 tsp. of your Homemade Pumpkin Pie Spice Blend as written in your recipe I would definitely be using more cinnamon.
Hi Debbie, Thanks for checking! The measurements in the muffin recipe note are simply an alternative if you don’t have any pumpkin pie spice on hand. If you’re using our homemade blend in place of the store bought, you should still use the 1 and 1/2 teaspoons called for in the muffin recipe, plus the additional 1 and 1/2 teaspoons of cinnamon listed in the ingredients. The extra cinnamon is intentional and gives these muffins a stronger, warmer cinnamon flavor. Hope that helps clarify!
Sally: Do you have a cream cheese (pipe-able) frosting recipe (that can be doubled) for these pumpkin cupcakes? I might make a double batch of cupcakes. Thx
Hi Gary, our cream cheese frosting would be fantastic here. It will pipe simple designs. Enjoy!
What is the difference in the taste in using butter milk rather than regular/ whole milk? Does it take away from the pumpkin taste or sweetness? Which do you prefer?
Hi Sherry, buttermilk can add just a slight tang, but doesn’t take away from the sweetness or pumpkin flavor. We usually use whichever milk we have on hand!
I make pumpkin bread. Since I follow lot of your recipes, I was wondering if I can make this muffin recipe into a bread recipe. I usually quadruple any recipe you have for a single bread because I sell them at the local flea market.
Hi Debra, here is our very similar pumpkin bread recipe!