These pumpkin muffins are soft, moist, and fluffy with a perfect amount of spice. They’re easy to make and perfect for a snack or breakfast. You can even add chocolate chips!
Do you only think of pumpkin as a fall thing?? I will admit I am horrible at that, and I don’t know why because these pumpkin muffins can be (and should be!!) enjoyed at any time of the year!
Serve them for breakfast alongside fluffy scrambled eggs and a hot cup of coffee, have them as an afternoon snack with mugfuls of delicious Apple Cider or Pumpkin Hot Chocolate, or pair them with chili, pork pot roast, or for an after dinner treat.
Reasons Why You Will Want To Make These Easy Pumpkin Muffins:
- They use an entire can of pumpkin! I did this for two reasons: 1) you don’t have to store leftover pumpkin that most likely will be forgotten about and end up going bad and 2) it adds more pumpkin flavor.
- Use simple and easy-to-find ingredients.
- Freezer-friendly, so you can make a few extra batches to have on hand!
- They are the perfect canvas for many kinds of add-ins! This is great because now you can make it your own.
- Flavorful, moist, soft, and fluffy….need I say more?
This is just a quick overview of the simple ingredients needed for these pumpkin spice muffins. As always, specific measurements and step-by-step baking instructions are included in the printable recipe card at the bottom of the post.
FLOUR: All-purpose flour is what I have tested with these muffins. Feel free to try your favorite gluten-free flour as long as it is a cup 4 cup type.
BROWN SUGAR: I used all brown sugar for the added flavor and moisture. Feel free to use more if you want a sweeter muffin. You can also replace some of the brown sugar with granulated sugar.
EGGS: Provide structure and help hold the muffin together.
OIL: I chose oil over melted butter because I didn’t want the flavor to compete with the spices or pumpkin. Feel free to use butter instead of oil if you prefer.
PUMPKIN PUREE: Be sure you use pumpkin puree, not pumpkin pie filling. Canned or homemade will work in this recipe. If you use homemade, make sure it isn’t too wet but nice and thick.
SPICES: Cinnamon, pumpkin pie spice, and a little ginger add just the right amount of spice to these muffins.
Store completely cooled muffins in an airtight container for up to 3 days or in the refrigerator for up to 1 week. I like them the second day best because their flavors have had time to meld.
This is a result of overmixing. You want to mix just until the ingredients are combined and that is it. Even if there are a few small streaks of flour left that is perfect!
There is a little more than 1 1/2 cups of puree.
Pumpkin Muffin Variations:
- Replace half of the all-purpose flour with whole wheat flour. Note that this will create a denser muffin.
- Stir in 1 cup of chopped nuts such as pecans, walnuts, or hazelnuts.
- Stir in 1 cup of raisins or dried cranberries.
- Want to add some chocolate? Stir in 1 cup of chocolate chips mini or regular size.
- You could also try cinnamon chips or white chocolate chips.
- Make these into mini muffins by using a mini muffin pan and baking at 350 degrees for 14-16 minutes.
- Top the muffins with coarse sugar before baking, or dip the tops in a cinnamon sugar mix right after removing them.
- 1¾ cups (235g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon ground ginger
- 1 (15oz) (425g) canned pumpkin puree
- ⅔ cup (125g) packed brown sugar
- ½ cup (120ml) oil (canola, avocado, or coconut)
- 2 large eggs
- 1 teaspoon vanilla
- Preheat oven to 375℉. Line or lightly grease a 12 cup muffin tin; set aside.
- In a small mixing bowl, combine the flour, baking soda, salt, cinnamon, pumpkin pie spice, and ginger; set aside.
- In a large mixing bowl, combine the pumpkin puree, sugar, oil, eggs, and vanilla. Stir in the dry ingredients JUST until combined. Using a large scoop, evenly distribute the batter in prepared muffin tin. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a FEW crumbs. Let cool in pan for 10 minutes before removing if didn't use liners.
- STORAGE: Store completely cooled muffins in an airtight container for up to 3 days or in the refrigerator for up to 1 week. I like them the second day best because their flavors have had time to meld.
- FREEZER-FRIENDLY: Freeze completely cooled muffins in an airtight container or freezer bag for up to 3 months. Thaw overnight at room temperature.