If you’ve ever found yourself craving pumpkin spice aor nything the moment the leaves start to turn, these Easy Pumpkin Muffins are your new go-to. Moist, perfectly spiced, and ready in under 30 minutes, they’re everything you want in a fall muffin recipe—without the fuss. Made with pantry staples and no mixer required, these muffins are the perfect healthy pumpkin snack or quick pumpkin breakfast for busy mornings.
Whether you’re baking for a cozy weekend brunch or stocking the freezer for grab-and-go moments, these muffins deliver big autumn flavor most simply.
Why You’ll Love These Easy Pumpkin Muffins
- Super moist and flavorful thanks to real pumpkin
- Warmly spiced with cinnamon, ginger, and pumpkin pie spice
- Easy to make in one bowl—no fancy tools needed
- Ideal for meal prep, snacks, or breakfast on the go
Ingredients
- 1¾ cups all-purpose flour
- 1 tsp baking soda
- 1½ tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- ¼ tsp ground ginger
- ½ tsp salt
- ½ cup vegetable oil or melted coconut oil
- ½ cup granulated sugar
- ½ cup packed light or dark brown sugar
- 1½ cups canned pumpkin purée (not pumpkin pie filling)
- 2 large eggs
- ¼ cup milk (dairy or non-dairy)
How to Make the Best Healthy Pumpkin Snack
- Preheat your oven to 425°F. Grease or line a 12-count muffin tin.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
- In another bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin purée, eggs, and milk until smooth.
- Pour the wet ingredients into the dry and fold gently until just combined. Don’t overmix.
- Divide the batter evenly among the muffin cups, filling each all the way to the top.
- Bake for 5 minutes at 425°F, then reduce the temperature to 350°F (without opening the oven) and bake for another 16–17 minutes, until a toothpick comes out clean.
- Cool in the pan for 5 minutes before transferring to a wire rack.
Tips for Muffin Success
- That high initial baking temperature gives you bakery-style muffin tops.
- Use canned pumpkin purée for consistent results.
- Want to jazz them up? Stir in chocolate chips, chopped nuts, or dried cranberries.
- These freeze beautifully—just cool them completely and store in a zip-top bag.
Pumpkin Muffins Straight from My Fall Playlist
This recipe was a happy accident during a hectic fall morning. I had about 30 minutes before the kids woke up, a half-used can of pumpkin, and a craving for something cozy. One bowl, a whisk, and some pantry staples later—these Easy Pumpkin Muffins were born.
They’ve since become a weekly staple. The kids grab one on the way to school, I pair one with coffee, and my husband sneaks them into his lunch bag. They’re the kind of everyday muffin that feels special without any of the stress.
What to Serve with These Quick Pumpkin Breakfast Muffins
- A latte or hot apple cider for the full fall experience
- A smear of cream cheese or almond butter for added richness
- Paired with a fruit cup or yogurt for a balanced breakfast
- Warmed with a pat of butter for that melt-in-your-mouth magic
Great for busy mornings, lazy Sundays, or mid-afternoon snacks, these muffins are pure autumn comfort.
How to Store and Freeze
- Room Temp: Store in an airtight container for up to 3 days.
- Refrigerate: Keep up to 5 days in the fridge.
- Freeze: Wrap individually and freeze for up to 2 months. Thaw overnight or microwave for 20 seconds.
FAQs About This Fall Muffin Recipe
Can I make them gluten-free?
Yes! Use a 1:1 gluten-free flour blend.
Can I reduce the sugar?
You can cut each sugar to ⅓ cup for a less sweet muffin.
Can I add mix-ins?
Absolutely—try chocolate chips, pecans, or even a cream cheese swirl.
Are these good for kids?
Yes! They’re soft, flavorful, and just sweet enough for picky eaters.
The Pumpkin Muffin You’ll Make Again and Again
These Easy Pumpkin Muffins are the cozy, foolproof recipe you’ll reach for all season long. With warm spices, soft texture, and the ease of one-bowl prep, they’re the kind of fall treat that makes mornings feel just a little more magical.
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Easy Pumpkin Muffins: The Quick Fall Muffin Recipe You’ll Make on Repeat
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Easy Pumpkin Muffins are soft, moist, and full of cozy fall spices. Made in one bowl with real pumpkin purée and pantry staples, these muffins are perfect for busy mornings, healthy snacks, or meal prep. No mixer is required and ready in under 30 minutes!
Ingredients
-
1¾ cups all-purpose flour
-
1 tsp baking soda
-
1½ tsp ground cinnamon
-
1½ tsp pumpkin pie spice
-
¼ tsp ground ginger
-
½ tsp salt
-
½ cup vegetable oil or melted coconut oil
-
½ cup granulated sugar
-
½ cup packed light or dark brown sugar
-
1½ cups canned pumpkin purée (not pumpkin pie filling)
-
2 large eggs
-
¼ cup milk (dairy or non-dairy)
Instructions
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Preheat oven to 425°F (218°C). Grease or line a 12-count muffin tin.
-
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
-
In another bowl, whisk oil, granulated sugar, brown sugar, pumpkin purée, eggs, and milk until smooth.
-
Pour wet ingredients into dry ingredients and fold until just combined—do not overmix.
-
Divide batter evenly among muffin cups, filling to the top.
-
Bake for 5 minutes at 425°F, then reduce temperature to 350°F and bake an additional 16–17 minutes, until a toothpick comes out clean.
-
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Start at a high temperature to get bakery-style muffin tops.
Use pure canned pumpkin for best texture and flavor.
Customize with mix-ins like chocolate chips, nuts, or dried cranberries.
Muffins freeze well—just wrap individually.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast / Snack
- Method: Baking
- Cuisine: American