These easy pumpkin muffins are light, tender, super flavorful, and they stay moist for days. They take 10 minutes to make, and you don’t need a mixer. You won’t be able to stop eating them!
I was never a big fan of pumpkin until I added sugar to it. Although I live in Israel and wasn’t raised celebrating Christmas or Thanksgiving, I still look forward to this time of year to indulge in all things pumpkin: pumpkin cakes, pies, and of course, pumpkin muffins. I love the aroma of all things pumpkin spice and simply adore the beautiful orange color.
I remember one time when I was visiting my cousins in the States as a kid and we went trick or treating, there was a lady who handed out 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.
How to make easy pumpkin muffins
- This recipe is incredibly simple to make! The first step is to combine all your dry ingredients in a single bowl, including: flour, baking soda, salt, and spices.
- In a separate bowl, whisk together the eggs and sugars. Once combined, you can add the pumpkin puree and mix it all together.
- Once all the ingredients are fully incorporated, gently add the dry ingredients to the wet ingredients, and use a spatula to fold them in. I prefer doing this is 2-3 additions.
- Next is to deposit equal amounts of the batter among your muffin tins. Fill them about 3/4 of the way full to leave space for them to rise. If you have extra batter, you can make a few extra in another muffin pan.
- Put the pan in a preheated 375 degree oven for 16-22 minutes until a toothpick comes out of a muffin without any wet batter on it.
- Be sure to let the pumpkins muffins cool completely before indulging.
Can I add chocolate chips to my pumpkin muffins?
Absolutely! If you want to add chocolate chips, I prefer using dark or bittersweet chocolate. Simply add 2/3 of a cup to the final batter and fold in gently with a spatula. This will increase the amount of batter you have and make an additional 4-6 muffins.
Flavor and texture of these easy pumpkin muffins
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 about 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 immediately (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.
Pro tip for making pumpkin muffins
My main tip when making these pumpkin muffins is: Do not overmix the batter. While you want all ingredients to be completely combined, overmixing will produce more gluten and create denser muffins, so just mix until everything is incorporated and gently deposit the batter into the lined muffin tin.
Can this recipe also make pumpkin bread?
Yes! 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.
More delicious fall recipes you’ll enjoy:
- Amazing Spice Cake: This moist and decadent spice cake is perfect for Thanksgiving. It’s easy to make and so delicious, and topped with a velvety cream cheese frosting.
- Soft Pumpkin Cookies: These soft, cake-like cookies are perfect for chilly fall days! They’re drizzled with a maple glaze and go perfectly with an afternoon cup of coffee or hot apple cider.
- Easy Baked Apple Cider Donuts: These baked apple cider donuts remind me of chilly fall days at the pumpkin patch. They’re nice and fluffy and coated with a cinnamon spice mixture.
- Pumpkin Pie: This is the perfect pumpkin pie. Made with a flaky pie crust and filled with perfectly spiced pumpkin custard, it’s perfect for holiday celebrations!
- 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
Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- 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.
- 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.
- 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.