Pumpkin Muffins – Tender, Moist & Easy Weeknight Bake

Welcome to the ultimate fall baking treat! These pumpkin muffins are super moist and boast a wonderfully soft, irresistible texture. Each bite is packed with warm, delicious pumpkin spice flavor, making them utterly perfect. The best part? This recipe is incredibly easy and requires no mixer. Get ready to discover your new favorite fall go-to!

Why You’ll Love These Pumpkin Muffins

You’ll adore these pumpkin muffins for so many fantastic reasons! First, this recipe is incredibly quick and easy to follow, perfect for busy parents and beginners. We achieve those beautiful, bakery-style tall, domed tops every time. Expect an irresistibly moist and soft crumb with every bite. Each muffin is packed with comforting pumpkin spice flavor, making them a true autumn delight. They are also easily customizable with various delightful add-ins. Enjoy them for breakfast, brunch, or as a perfect anytime snack.

Ingredients

Get ready to bake some delightful pumpkin muffins with these simple ingredients. Fresh, quality ingredients make all the difference for the best flavor.

• 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 (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 (60ml) milk (dairy or nondairy)
• Optional: Coarse sugar for topping.

Notes & Substitutions

Making a few tweaks is simple with these helpful notes.

• Flour: You can substitute up to half of the all-purpose flour with whole wheat flour for a slightly heartier texture and added fiber. Keep the other half all-purpose for the best rise.
• Pumpkin Puree: Use either canned pumpkin puree or fresh, homemade puree for these pumpkin spice muffins. Just be absolutely sure it’s 100% pure pumpkin, not the pre-spiced pie filling.
• Oil: Vegetable oil is ideal for its neutral flavor, but melted coconut oil also works beautifully, adding a subtle coconut note.
• Sugars: The combination of granulated and brown sugar is crucial. Brown sugar contributes to the incredible moisture, while granulated sugar adds sweetness and structure. Try to maintain this balance for the best results.
• Spices: If you don’t have store-bought pumpkin pie spice, you can easily create your own blend. A typical mix includes cinnamon, nutmeg, ginger, and a pinch of cloves.
• Milk: Any preferred dairy milk, such as whole milk, or non-dairy alternatives like almond, soy, or oat milk work perfectly in this recipe.
• Reducing sugar/oil: While possible, remember that significant reductions can impact the muffins’ moisture, texture, and overall deliciousness. A little sweetness and fat are key to these delightful spiced pumpkin muffins.

Instructions

Let’s get baking! Follow these simple steps to create your perfectly moist pumpkin muffins.

1. Prepare Your Oven and Pan: Preheat your oven to 425°F (218°C). Line a 12-count muffin pan with cupcake liners, or spray the pan with nonstick cooking spray. This ensures your muffins won’t stick.
2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, ground ginger, and salt until they are well combined. Set this bowl aside for a moment.
3. Combine Wet Ingredients: In a separate, medium bowl, whisk together the vegetable oil, granulated sugar, brown sugar, canned pumpkin puree, eggs, and milk. Whisk until all these wet ingredients are fully incorporated and smooth.
4. Mix Wet into Dry: Pour the whisked wet ingredients directly into the bowl with your dry ingredients. Using a rubber spatula, fold everything together very gently. Mix just until no dry flour pockets remain in the batter. Important: Avoid overmixing! Overmixing leads to tough muffins, and we want tender, soft pumpkin muffins.
5. Fill Muffin Liners: Spoon the finished batter evenly into the prepared muffin liners, filling each cup almost completely to the top. Filling them fully helps create those desirable tall, domed tops. If you like, sprinkle coarse sugar on top for a beautiful sparkle and a slight crunch.
6. Bake with Temperature Change: Place the muffin pan into the preheated 425°F oven. Bake for exactly 5 minutes at this high temperature.
7. Reduce Heat and Continue Baking: After 5 minutes, and without opening the oven door, reduce the oven temperature to 350°F (177°C). Continue baking the muffins for an additional 16-17 minutes.
8. Check for Doneness: To check if your muffins are done, insert a toothpick into the center of one of the middle muffins. It should come out clean or with only a few moist crumbs attached. The total baking time will be around 21-22 minutes.
9. Cool: Allow your baked pumpkin muffins to cool in the muffin pan for 5 minutes. This helps them set. Then, transfer them to a wire rack to cool completely. Store them tightly covered at room temperature for up to one week.

Pro Tips & Troubleshooting

Achieving perfect pumpkin muffins is easy with these simple pointers.

• Avoid overmixing: This is key! Mix just until ingredients are combined to ensure tender, soft muffins every time.
• High initial temperature: Starting at 425°F promotes those beautiful, tall, domed tops on your muffins.
• Correct flour measurement: Always spoon and level your flour. Scooping packs too much flour, leading to dry muffins. To understand more about why this method is crucial for baking success, review this article on how to properly measure flour.
• Pumpkin puree vs. pie filling: Use only 100% pure pumpkin puree. Pie filling has added sugars and spices.
• Testing for doneness: A toothpick inserted into the center should come out clean.
• Greasy muffins: Ensure accurate oil measurement. Too much oil makes muffins greasy.

Serving, Storage & Variations

These versatile fall muffins are perfect for any occasion!

Serving Suggestions

• Enjoy these delightful muffins warm, straight from the oven.
• Serve them plain, with a pat of butter, or alongside a dollop of cream cheese.
• A simple maple glaze also makes a wonderful topping.

Storage Instructions

• Store your baked pumpkin muffins tightly covered at room temperature for up to 1 week.
• Freeze them in an airtight container for up to 3 months.
• Thaw frozen muffins overnight in the refrigerator or briefly warm them.

Flavor Variations

• Pumpkin Chocolate Chip: Fold in 1 cup of chocolate chips for a classic twist.
• Nuts: Add 1/2 cup of chopped pecans or walnuts for extra crunch.
• Dried Fruit: Include 1/2 cup of dried cranberries for fruity sweetness.
• Mini Muffins: Use a mini muffin tin and adjust baking time to about 10-15 minutes.

Nutrition Information

Please note that specific nutrition details for these pumpkin muffins are not provided in this recipe. Nutritional values can vary based on exact ingredients and portion sizes. We recommend using an online nutrition calculator with your specific ingredients to get the most accurate information. Any variations you make, such as adding chocolate chips or nuts, will also affect the final nutritional content.

Frequently Asked Questions (FAQ)

Conclusion

There you have it – a straightforward recipe for perfectly moist and incredibly flavorful pumpkin muffins. This fall staple is simple to make and always impresses, whether for a cozy autumn morning or an afternoon treat. We encourage you to try this recipe and experience the deliciousness yourself. Don’t hesitate to share your creations and feedback with us!

Perfectly Moist & Spiced Pumpkin Muffins Recipe

These perfectly moist and spiced pumpkin muffins are a delightful treat, ideal for breakfast or a snack. Made with real pumpkin puree and a blend of warm spices, they promise a fluffy texture and rich autumnal flavor.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 22 minutes mins

Total Time 37 minutes mins

Servings 12 muffins

Calories 224 kcal

Equipment

• Large bowl
• Medium bowl
• whisk
• 12-count muffin pan
• Nonstick spray
• Cupcake liners
• Toothpick

Ingredients

  

Dry Ingredients

• 1 3/4 cups all-purpose flour (219g) (spooned & leveled)
• 1 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup vegetable oil (120ml) (or melted coconut oil)
• 1/2 cup granulated sugar (100g)
• 1/2 cup packed light or dark brown sugar (100g)
• 1 1/2 cups canned pumpkin puree (340g) (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup milk (60ml) (dairy or nondairy)

Instructions

 

Preparation

• Preheat oven to 425°F (218°C) and prepare a 12-count muffin pan by spraying it with nonstick spray or lining with cupcake liners.

Combine Dry Ingredients

• In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt; set aside.

Combine Wet Ingredients & Mix

• In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk. Pour the wet mixture into the dry ingredients, then gently fold everything together until just combined with no flour pockets remaining.

Bake

• Spoon the batter evenly into the prepared muffin liners, filling them all the way to the top.

Bake and Cool

• Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.

Notes

For the pumpkin pie spice, if you don’t have it, you can create your own by combining 1 1/2 teaspoons cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon ginger, and a pinch of ground cloves. Store these muffins in an airtight container at room temperature for up to 1 week.