Description

Easy Pumpkin Muffins are moist, fluffy, and warmly spiced bakery-style muffins made with pumpkin purée, cinnamon, and pumpkin pie spice. They’re quick to make—no mixer required—and perfect for cozy autumn mornings, brunch spreads, or a comforting snack on the go.

Ingredients

Scale

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 purée (340 g)
2 large eggs
¼ cup milk, dairy or nondairy (60 ml)

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Instructions

Preheat oven to 425°F (218°C). Line a 12-cup muffin tin with liners or grease with nonstick spray.
In a large bowl, whisk flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
In another bowl, whisk oil, sugars, pumpkin purée, eggs, and milk until smooth.
Pour wet ingredients into the dry. Gently fold just until combined—do not overmix.
Fill muffin cups to the top with batter.
Bake at 425°F for 5 minutes, then reduce heat to 350°F (177°C) and bake an additional 16–17 minutes.
Cool in pan for 5 minutes, then transfer to a wire rack.

Notes

The high initial baking temperature gives the muffins a perfect dome.

Don’t overmix the batter to keep them tender.

Add-ins like chocolate chips or pecans make great variations.

Muffins freeze well—wrap individually for easy grab-and-go snacks.

Prep Time: 10 minutes
Cook Time: 21–22 minutes
Category: Desserts
Method: Baking
Cuisine: American