Easy Pumpkin Muffins

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These easy Pumpkin Muffins recipe is everything you love about pumpkin spice. Beautifully domed, moist, and tender muffins that taste like fall in every bite.

Pumpkin Muffins on a wood stand

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When the fall leaves begin to turn, or even when I think they might be turning, I begin to crave pumpkin spice. Specifically pumpkin muffins or pumpkin scones.

That warm and heady fragrance alone gets me every time. Even if it’s still warm outside.

Distant view of Pumpkin Muffins with yellow leaves in the background.

But when the trees begin to drop their leaves the days grow brisk, there is nothing quite like a warm pumpkin muffin, with a drizzle of honey butter, and a cup of tea or cider.

Add a fire, a page-turner book or an awesome movie, a gathering of my favorite people, and I know that fall is finally here.

Pumpkin Muffin ingredients

Pumpkin Muffins Ingredients

Specific ingredient measurements are in the recipe card below, but here’s what you’ll need to make the pumpkin muffins.

  • All-purpose flour
  • Granulated sugar and brown sugar
  • Baking soda plus salt
  • Ground cinnamon
  • Ground ginger
  • Nutmeg or ground cloves
  • Large eggs
  • Canned pure pumpkin puree
  • Vegetable oil
  • Vanilla extract

Ingredient Notes

Seasoning for pumpkin spice can vary widely depending on preferred spices. Adapt these to your preferences. I love ground cloves, but if it’s not your favorite, swap it for ground nutmeg.

Or, if you happen to have Pumpkin Pie Spice on hand, you can also swap 1 1/2 tablespoons of it instead.

Be sure to use pure pumpkin puree instead of pumpkin pie mix, which already contains seasoning.

How to Make Pumpkin Muffins

Preheat the oven to 425°F and line a standard 12-cup muffin tin with paper sleeves. Set aside.

Step 1: Whisk the Dry Ingredients

Combine flour, sugar, brown sugar, baking soda, salt, cinnamon, ginger, and cloves (or nutmeg) in a large bowl. Whisk to combine.

Process view of combining dry and wet ingredients for Pumpkin Muffins

Step 2: Make the Pumpkin Muffin Batter

In a separate bowl, beat together granulated sugar, brown sugar, canned pumpkin, eggs, oil, and vanilla until just blended. Fold in the dry flour mixture until just moistened.

Filling muffin tins with Pumpkin Muffin batter

Step 3: Fill the Muffin Tin

Scoop pumpkin muffin batter into prepared muffin cups evenly.

Step 4: Bake the Pumpkin Muffins

Bake the muffins at 425° for 5 minutes. Then, without opening the oven, reduce the temperature to 350° and bake for another 15 to 18 minutes, or until a wooden pick inserted in the muffin center comes out clean.

FAQs: Pumpkin Muffins

Why are there two oven temperatures?

I’ve found that baking muffins at 425° for 5 minutes before reducing the oven temperature to 350° helps develop a beautiful tall, domed muffin top.

How long do Pumpkin Muffins last?

These muffins can be stored for up to 3 days at room temperature in an airtight container. Refrigerate for up to a week, or freeze for longer storage.

They are delicious at room temperature or warm them in the microwave for a couple of seconds and add butter that will melt into the muffin. Yum!

Vertical view of Pumpkin Muffins with fall leaves in the background

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Easy Pumpkin Muffins with a bite missing.
Pumpkin Muffins on a wood stand

Easy Pumpkin Muffins

Yield: 12 muffins
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

These easy Pumpkin Muffins recipe is everything you love about pumpkin spice. Beautifully domed, moist, and tender muffins that taste like fall in every bite.

Ingredients

  • 2 cup all-purpose flour
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves (or nutmeg)
  • 2 large eggs
  • 1 (15-ounce) can pure pumpkin puree
  • 1/2 cup vegetable oil
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 425°F and line a standard 12-cup muffin tin with paper sleeves; Set aside.
  2. Combine flour, sugar, brown sugar, baking soda, salt, cinnamon, ginger, and cloves (or nutmeg) in a large bowl; whisk to combine.
  3. In a separate bowl, beat together canned pumpkin, eggs, oil, and vanilla until blended. Fold in the dry flour mixture until just moistened.
  4. Scoop pumpkin muffin batter into prepared muffin cups evenly.
  5. Bake the muffins at 425° for 5 minutes. Then, without opening the oven, reduce the temperature to 350° and bake for another 12 to 18 minutes, or until a wooden pick inserted in the muffin center comes out clean.
  6. Cool on wire racks.

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Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 271Total Fat: 10gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 31mgSodium: 261mgCarbohydrates: 42gFiber: 1gSugar: 25gProtein: 3g

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2 Comments

  1. In the video you show a bowl for the dry ingredients and another for wet ingredients, yet in the directions you state to add both sugars to each bowl, then combine. Which is it? Also, I have found the 425 degrees to peak the tops, browns quicker before the inside is done at the latter 350 degrees.

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