There’s something magical about the smell of pumpkin spice drifting through your kitchen on a crisp autumn morning. These Easy Pumpkin Muffins are here to bring all the cosy vibes without any fuss. With warm spices, rich pumpkin flavour, and an ultra-moist crumb, they’re the bakery-style muffins you’ll want to make on repeat all season long. And the best part? You don’t need a mixer, a lot of time, or any fancy ingredients to make them.

Why You’ll Love These Easy Pumpkin Muffins

If you’ve been searching for a foolproof fall muffin recipe that’s soft, spiced just right, and not too sweet—this is it. The combination of pumpkin puree and oil keeps these muffins moist for days, while the cinnamon and pumpkin pie spice make every bite taste like a hug from your favorite sweater. Whether you’re baking for brunch, school lunches, or just because, these moist pumpkin muffins rise tall and golden every time.

Ingredients

1¾ cups all-purpose flour (219 g)
1 tsp baking soda (5 g)
1½ tsp ground cinnamon (3 g)
1½ tsp pumpkin pie spice (3 g)
¼ tsp ground ginger (0.5 g)
½ tsp salt (2.5 g)
½ cup vegetable oil or melted coconut oil (120 ml)
½ cup granulated sugar (100 g)
½ cup packed light or dark brown sugar (100 g)
1½ cups canned pumpkin puree (340 g)
2 large eggs
¼ cup milk, dairy or nondairy (60 ml)

How to Make Them

Preheat your oven to 425°F (218°C). Line a 12-count muffin tin with liners or spray with nonstick spray.
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
Pour the wet ingredients into the dry. Gently fold together just until you no longer see streaks of flour. Don’t overmix!
Fill each muffin cup all the way to the top with batter.
Bake at 425°F for 5 minutes, then (without opening the oven) reduce the heat to 350°F (177°C) and bake for another 16–17 minutes, or until a toothpick comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Tips for Bakery-Style Muffins at Home

Start with a high oven temp (425°F) for the first 5 minutes. It gives your muffins a beautiful high dome.
Don’t overmix the batter—it keeps the texture soft and tender.
Want to level up? Add chocolate chips, chopped nuts, or a crumble topping before baking.
These freeze beautifully. Just wrap individually and store in a zip-top bag.

A Seasonal Favorite in My Kitchen

I make these Easy Pumpkin Muffins every year as soon as September hits. It started as a back-to-school breakfast idea, but now it’s a full-blown seasonal ritual. My kids love them warm with a pat of butter, and I sneak one (okay, two) with my morning coffee. They never last long, and I always wish I had doubled the batch.

What to Serve With Pumpkin Muffins

Hot coffee or chai tea for the ultimate fall pairing
Sliced apples and cheddar for a snacky lunchbox combo
A drizzle of maple glaze for a brunch-worthy upgrade
With a cozy blanket and a good book (yes, that counts!)

How to Store Leftovers

Once completely cooled, store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually and thaw as needed. They reheat well in the microwave or a warm oven.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, just be sure to drain well and puree it until smooth.

Can I make them gluten-free?

Absolutely—use a 1:1 gluten-free flour blend.

What kind of milk works best?

Any! Dairy or unsweetened almond, oat, or soy milk all work great.

A Muffin for Every Fall Morning

These Easy Pumpkin Muffins are everything a fall muffin recipe should be: warm, moist, spiced, and simple. Whether you’re baking for a crowd or stocking your freezer, they deliver bakery-style flavour with minimal effort. Make a batch, share a few, and keep the rest for those mornings when only a pumpkin muffin will do.

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