Name: Easy Pumpkin Muffins
Prep time: 10 min
Cook time: PT-489600H3M53S
Total time: PT-489600H3M53S
Cuisine: American
Ingredients: 1 can (15 oz) pumpkin puree; 2 large eggs; ½ cup vegetable oil; ¼ cup water; 1 ½ cups sugar; 1 ¾ cups all-purpose flour; 1 teaspoon baking soda; ¾ teaspoon salt; ½ teaspoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon cloves; ¼ teaspoon ginger

Jump to Recipe

There’s something about pumpkin muffins that just feels like a hug in food form. Maybe it’s the warm spices swirling through the kitchen air, or maybe it’s knowing you can whip up a batch in under 40 minutes. Either way, this recipe is here to be your new fall favorite.

If you’re anything like me, mornings often start with coffee in one hand and a to-do list in the other. That’s where these easy muffins come in—they’re quick, reliable, and taste like autumn in every bite. Plus, they’re made with simple pantry staples you probably already have stocked, which means no last-minute grocery runs in your slippers (we’ve all been there).

Whether you’re baking for the family, prepping snacks for the week, or just need a cozy pick-me-up on a chilly day, these pumpkin muffins are the answer. With a tender crumb, just the right amount of sweetness, and those classic spiced pumpkin notes, they’ll disappear faster than you can say “save me one for later!”

Why You’ll Love These Pumpkin Muffins

They’re beginner-friendly—no complicated steps, just mix, bake, enjoy.
Perfect for fall baking, with cozy spices like cinnamon, nutmeg, and cloves.
Moist, fluffy, and not overly sweet (though no one will complain if you add a little cream cheese frosting on top).
Great for make-ahead snacks or breakfast on the go.

Ingredients You’ll Need

1 can (15 oz) pumpkin puree
2 large eggs
½ cup vegetable oil
¼ cup water
1 ½ cups sugar
1 ¾ cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon salt
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon ginger

Step-by-Step Directions

Preheat oven to 400°F (200°C). Line or grease a 12-cup muffin tin.
In a large bowl, whisk together pumpkin puree, eggs, oil, water, and sugar until smooth.
In a separate bowl, sift flour, baking soda, salt, and all the spices.
Gently fold the dry ingredients into the wet mixture until just combined. Don’t overmix—lumpy batter is okay!
Divide evenly into muffin cups, filling each about ¾ full.
Bake 20–25 minutes, until a toothpick comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.

Cooking Tips for Perfect Muffins

Here’s the thing with muffins: they’re a little forgiving, but also a little fussy. Too much mixing? Tough muffins. Not enough spice? Flat flavor. So here’s what I’ve learned:

Don’t skip sifting: It helps distribute the spices evenly and avoids clumps.
Oil vs. butter: Oil keeps these muffins extra moist, which is especially great for make-ahead batches.
Mix gently: Overmixing makes dense muffins—stir just until the flour disappears.
Boost the flavor: Sprinkle coarse sugar on top before baking for a crunchy, bakery-style finish.

And if your muffins don’t dome perfectly on top? Don’t sweat it. They’ll still taste amazing with a cup of coffee.

My Pumpkin Muffin Story

I still remember the first time I baked pumpkin muffins. It was one of those crisp October weekends when the leaves were crunchy underfoot and all I wanted was something cozy from the oven. I made them for brunch, and by the time I grabbed my second cup of coffee, half the tray had mysteriously disappeared (my kids and husband were the culprits, of course).

Since then, these muffins have been a staple in my kitchen. They’re the kind of recipe that never fails—whether it’s a lazy Saturday, a school bake sale, or just me wanting that little taste of fall without waiting for Thanksgiving. Honestly, the smell alone makes me happy. It’s like pumpkin pie and cinnamon rolls teamed up to perfume your entire house.

What to Serve with Pumpkin Muffins

Pumpkin muffins are delightful on their own, but if you want to level things up:

Breakfast spread: Pair with scrambled eggs, bacon, and fresh fruit for a cozy weekend brunch.
Coffee companion: A latte or chai tea is the perfect match for that spiced pumpkin flavor.
Sweet sidekick: Spread with cream cheese, apple butter, or even a drizzle of honey.
Holiday gatherings: Serve alongside a cheese board for a sweet-savory twist.

They’re versatile enough for mornings, snacks, or dessert—basically, a little pumpkin joy any time of day.

How to Store Pumpkin Muffins

The best part? These muffins keep beautifully.

Room temperature: Store in an airtight container for up to 3 days.
Fridge: Keep them chilled for up to a week (bonus: they firm up slightly, which makes them extra yummy with a smear of butter).
Freezer: Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Just reheat in the microwave for 20–30 seconds when the pumpkin craving strikes.

Pumpkin Muffins FAQs

Can I use fresh pumpkin instead of canned?

Yes! Just make sure it’s well-pureed and not watery—drain off excess liquid if needed.

Can I make these pumpkin muffins healthier?

Swap half the flour for whole wheat, reduce sugar slightly, or use applesauce instead of oil. They’ll still be delicious, just a bit heartier.

Can I add mix-ins?

Absolutely! Chocolate chips, chopped nuts, or dried cranberries all play nicely with spiced pumpkin.

Why are my muffins dense?

Overmixing is usually the culprit. Stir gently, and your muffins will stay fluffy.

How do I reheat frozen muffins?

Microwave for about 25 seconds, or pop them in a 300°F oven for 10 minutes.

Baking Joy, One Muffin at a Time

Pumpkin muffins aren’t just a recipe—they’re a mood. They’re fall in a bite, the cozy companion to your coffee, the thing that makes your kitchen smell like heaven on a Sunday morning. Whether you’re new to fall baking or already obsessed with spiced pumpkin everything, this easy recipe is one you’ll come back to again and again.

So grab that can of pumpkin puree, warm up the oven, and treat yourself. Because sometimes, happiness really does come in muffin form.

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