Classic Desserts/ Dessert/ easy/ Holiday/ Muffins & Quick Breads/ no mixer/ quick

Pumpkin Muffins

October 31, 2018

These easy pumpkin muffins are light, tender, and super flavorful, and they stay moist for days. They take 10 minutes to make, and you don’t need a mixer to make them. You won’t be able to stop eating them!

Pumpkin Muffins

I was never a big fan of pumpkin until I added sugar to it. Although I’m Jewish and wasn’t raised celebrating Christmas or Thanksgiving, I wait for this time of the year to indulge in all the comforting pumpkin cakes and pies, with their beautiful aroma and creamy texture. I remember one time when I was trick or treating when I visited my cousins, there was this lady who gave us beautifully wrapped pumpkin spice muffins instead of candy, and even as a child I liked the flavors so much that I ate the whole thing in a second.

Pumpkin Muffins

Flavor and Texture

Some pumpkin muffin recipes use a whole can of pumpkin puree but I use a bit less so the muffins aren’t heavy and have a subtle pumpkin flavor. They are tender and stay moist for 3 days. You can see the texture at the end of the video below. I like to keep them in the fridge, and bring them to room temperature before serving, but if you’re craving one right now (can’t blame you), they will still be soft and delicious straight from the fridge. You can play with the amount of spices if you want. You can definitely taste the spice in there, but it’s not overpowering the other flavors.

Pumpkin Muffins

Make Pumpkin Bread Instead

You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. I use a 9×5-inch pan. Bake it in a preheated oven at 350°F/180°C for 50-65 minutes until a toothpick inserted into the center of the bread comes out clean. If the top of the bread is browning too much while baking, cover the pan loosely with aluminum foil.

To make pumpkin chocolate chip muffins add 2/3 cup chocolate chips.

Pumpkin Muffins

More Delicious Treats:

4.89 from 26 votes
Pumpkin Muffins
Pumpkin Muffins
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
YIELD: 12 - 16 muffins
 

Ingredients
  • 1 and 2/3 cups (230g) all-purpose flour
  • 1 teaspoon baking soda
  • 1 and 1/4 teaspoons ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg or freshly grated nutmeg
  • 1/2 teaspoon salt
  • 2 large eggs
  • 3/4 cup (150g) granulated sugar
  • 1/2 cup (100g) light or dark brown sugar
  • 1/2 cup (120ml) vegetable or canola oil
  • 1 and 1/4 cups (285g) pumpkin puree (canned or fresh)
  • 1/4 cup (60ml) milk
Instructions
  1. Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.

  2. In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.

  3. In a medium bowl, whisk together eggs, granulated sugar and brown sugar until combined. Ad oil and whisk until combined. Add pumpkin and milk and whisk until combined. Pour the pumpkin mixture into the flour mixture and mix gently just until combined.
  4. Divide batter among muffin cups. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. Allow to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
  5. These muffins stay moist for up to 5 days. Keep them in the fridge in an airtight container. Bring them to room temperature before serving. The muffins can also be frozen for up to 2 months.

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37 Comments

  • Reply
    Lin
    April 2, 2019 at 3:39 pm

    This recipe is a keeper. I tried your carrot loaf last week, & it turned out really great as well. I think our flavor profiles are similar & I can’t wait to try out more of your recipes.

  • Reply
    Judy
    September 27, 2019 at 12:27 pm

    Awesome muffins . Made them yesterday and only 5 left. Will be making another batch tomorrow.

  • Reply
    Lindsay
    October 10, 2019 at 2:14 pm

    I’m not a baker. I figured I’d give it a whirl. It was easy, the muffins look gorgeous, and they are tasty! Thank you for this easy to follow (and easy to make) recipe.

  • Reply
    Pati
    October 13, 2019 at 11:43 am

    My daughter loved these because they were not too spicy. Made them last week and have to make another batch this weekend. Very easy to make.

  • Reply
    Erez
    October 16, 2019 at 6:09 am

    Soooo delicious!

  • Reply
    Lindsay O'Neil
    October 23, 2019 at 9:06 pm

    Simple and delicious – I switched out the canola oil for coconut oil 🙂

  • Reply
    JFari
    October 25, 2019 at 4:42 pm

    Hi Shiran, they have a really nice rise. Do you use regular baking powder or double acting baking powder?

    • Reply
      Shiran
      October 28, 2019 at 4:02 am

      regular baking soda, not baking powder.

      • Reply
        Amanda
        October 30, 2019 at 9:43 am

        Am I blind? I don’t see baking powder in this recipe – regular or otherwise!

        • Reply
          Shiran
          October 31, 2019 at 5:14 am

          Correct, there’s no baking powder in the recipe, but baking soda.

  • Reply
    R. Petrie
    October 26, 2019 at 2:11 pm

    Delicious. Moist. Perfect. Thank you for sharing this great recipe.

  • Reply
    R. Petrie
    October 26, 2019 at 2:15 pm

    Five stars!

  • Reply
    Darlene
    November 2, 2019 at 6:05 pm

    I’m in love! … I’m obsessed!! … I’M IN TROUBLE!!! BTW, hubby says, “WAY better than all the others you’ve made.”

  • Reply
    Anna
    November 4, 2019 at 1:51 pm

    Delicious, easy, moist. Would highly recommend.

  • Reply
    Miranda
    November 4, 2019 at 7:46 pm

    Amazing !!! I used mini muffin pan so we made 4 dozen mini bite size amazing moist muffins

  • Reply
    j
    November 6, 2019 at 2:37 am

    i added slightly more spice all round as i prefer a slightly stronger spice flavour, also reduced the total sugar to around 180g and it was so good! really moist, its a keeper!
    i think it would benefit from some chopped walnuts or pecans as well.
    thanks so much for the recipe

  • Reply
    Becky
    November 24, 2019 at 10:40 pm

    Yet another recipe that my whole family loves. Made it with my 3 year old and we added mini chocolate chips and walnuts which were also tasty.

  • Reply
    Donna Lynn
    November 27, 2019 at 1:25 pm

    Since I used fresh purée cheese pumpkin, I increased the amount to 2 cups. I decreased the white sugar to 1/2 cup, and omitted the ginger. I also added raisins and cranberries to one batch. I Both batches are moist and delicious! This recipe is definitely a keeper!

  • Reply
    Whitney
    November 27, 2019 at 7:50 pm

    Super surprised by these – I thought I was going to have some leftover at my workplace thanksgiving (we had a lot of food!). I even told my husband I would be bringing some home and I had to make more when I got home for our own thanksgiving! I added cream cheese icing to the top of them! Can’t wait to try more of your recipes! Thanks a bunch!

    • Reply
      Suzanne Weinstein
      December 11, 2019 at 4:31 pm

      added walnuts & substituted honey crystals! It came out gine! What is cheese pumpkin?

  • Reply
    CB
    November 28, 2019 at 6:41 pm

    Thank you for making our Thanksgiving breakfast quick and easy. The muffins were delicious and I even substituted 1/2 cup of granulated sugar for stevia. Great recipe.

  • Reply
    Wy
    December 2, 2019 at 9:06 pm

    I made this recipe the other day. It was great!

  • Reply
    Suzanne Weinstein
    December 11, 2019 at 1:11 pm

    Okay-Am one of those bakers who bakes w/ whatever is on hand. So this recipe was altered just a little. No brown sugar. I did have honey crystals! So that was the only real substitution. It was just fine.!Used more spices & I added walnuts because what pumpkin muffin isn’t good with walnuts? I also baked these in a GIANT muffin tin.4 inch muffins. I like a muffin that IS breakfast. 375 for 25 and took them out -was afraid of burning. Made 6 giant muffins. I had enough batter left over for 1 huge muffin. I had to overfill so baked for 35 minutes. That 1 is fine also!They are really good muffins. Oven temp.,minimal mixing and bake time is all kinda crucial when making muffins. These were wonderful. A definite saver!

  • Reply
    Sue Campeau
    February 17, 2020 at 5:30 pm

    Awesome! So happy with this recipe. Perfect!

  • Reply
    Colleen
    March 14, 2020 at 9:34 am

    These are AMAZING!!! My new go to recipe for muffins! I replaced oil with melted butter.

  • Reply
    Carol B
    March 22, 2020 at 3:49 pm

    Effortless to make and oh so moist and delicious! I made mini muffins and froze them for quick thawing.
    My next batch will be with walnuts. Thank you for a great recipe!

  • Reply
    Shannon
    April 20, 2020 at 7:47 pm

    I have tried several pumpkin muffins before. This one was the best I’ve tried so far! Even my husband (who isn’t a pumpkin fan) liked them.

  • Reply
    Nikky Cassidy
    May 14, 2020 at 10:05 pm

    I don think you can skimp on the sugar otherwise bland. I think I have made thses a few times and come out good. this time very white… I may have not added 1/4 of pumpkin.

  • Reply
    Beth
    May 23, 2020 at 10:38 am

    My favorite muffin recipe! I love pumpkin year round and these are the perfect muffins.

  • Reply
    Mary Arnold
    August 22, 2020 at 11:17 pm

    I had a can of pumpkin puree so I made these. Company came by and they disappeared. I made another batch the next morning so I could have them for breakfast. I just made my third batch. Absolutely delicious. Perfect.

  • Reply
    kathy s
    August 30, 2020 at 3:09 pm

    super yummy! I added white chocolate chips and decreased the sugar .

  • Reply
    Marcie Larsen
    September 1, 2020 at 1:04 pm

    Can you substitute melted butter for the oil?

    • Reply
      Shiran
      September 6, 2020 at 5:34 am

      Yes you can, but the oil works well here and give the muffins their wonderful fluffy texture.

  • Reply
    Cassie
    September 10, 2020 at 10:10 am

    If I only have the general “pumpkin pie spice,” how much would I use instead of the separate spices? 1 tsp? More? Thanks! Can’t wait to bake these with my little one.

    • Reply
      Shiran
      September 16, 2020 at 10:27 am

      about 2 teaspoons should work!

  • Reply
    Donna
    September 22, 2020 at 3:56 am

    An absolute winner! Easy and quick treat for husband and me! A definite keeper!

  • Reply
    Christy Rowe
    September 23, 2020 at 8:42 pm

    I made these and they are delicious!

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