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 bread, pumpkin cupcakes, pumpkin pie, and of course, pumpkin muffins. I love the aroma of all things pumpkin spice and simply adore the beautiful orange color. These muffins are now one of my favorite Thanksgiving dessert recipes.
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 in a muffin pan or a cupcake pan with paper liners. 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! I love this pumpkin dessert recipe because it’s so simple to add chocolate chips to. 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. I like to use a rubber spatula to help fold the ingredients together because it’s more gentle on the batter.
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 loaf 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.
You can also check out my pumpkin bread recipe or pumpkin banana bread recipe for some more delicious options.
More of my favorite pumpkin recipes
- Pumpkin Scones: Crumbly, delicate scones full of flavor and glazed with sticky maple icing.
- 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!
- Pumpkin Crème Brulee: A rich and creamy fall twist on classic crème brulee.
- Pumpkin Spice Mix: Make a batch of this pumpkin spice blend to keep on hand and add a dash of fall to your favorite recipes!
- Pumpkin Pancakes: Soft, fluffy, and best served with maple syrup.
- 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
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Preheat oven to 375°F/190°C. Grease a muffin pan or line with muffin liners.
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In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt.
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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.
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Divide batter evenly in a silicon muffin pan or a cupcake pan with paper liners.. 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.
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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.
132 Comments
Lin
April 2, 2019 at 3:39 pmThis 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.
Suzanne
November 20, 2020 at 12:27 pmThis is honestly the best recipe for the most perfect pumpkin muffins! Most of the recipes I’ve tried are too heavy on the nutmeg or way too heavy on the sugar. And the lightness of the crumb texture is fantastic. My family raved for days! I did use the whole can of pumpkin so not to waste and muffins were delicious. This recipe needs to find its way to the top of google searches for “the best pumpkin muffins”.
SARA VARSANOV
March 24, 2021 at 11:14 amGREAT RECIPE .DELICIOUS.
Virginia
November 27, 2022 at 9:40 amHi I tried searching for the carrot loaf, and I came up nothing. Sure would like to do that one.
Judy
September 27, 2019 at 12:27 pmAwesome muffins . Made them yesterday and only 5 left. Will be making another batch tomorrow.
Lindsay
October 10, 2019 at 2:14 pmI’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.
Pati
October 13, 2019 at 11:43 amMy 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.
Erez
October 16, 2019 at 6:09 amSoooo delicious!
Virginia
November 27, 2022 at 9:23 amThis was one of the easiest recipe to do and soo Delicious 😋 I made quite a few batch to give away to friends and family that weren’t coming this year and I had to make more since we had we one that ate 5 of them. Couldn’t get enough specially as one little ones. Now that’s the best compliment I ii.
Talia @ Pretty. Simple. Sweet.
November 28, 2022 at 3:45 amWow! I’m so glad you hear they were a hit!
Lindsay O'Neil
October 23, 2019 at 9:06 pmSimple and delicious – I switched out the canola oil for coconut oil 🙂
JFari
October 25, 2019 at 4:42 pmHi Shiran, they have a really nice rise. Do you use regular baking powder or double acting baking powder?
Shiran
October 28, 2019 at 4:02 amregular baking soda, not baking powder.
Amanda
October 30, 2019 at 9:43 amAm I blind? I don’t see baking powder in this recipe – regular or otherwise!
Shiran
October 31, 2019 at 5:14 amCorrect, there’s no baking powder in the recipe, but baking soda.
Tanya
November 26, 2021 at 12:48 amThis recipe was delicious! Made them for Thanksgiving and my husband loved them. Do you happen to know the calorie count per muffin using this recipe?
Talia @ Pretty. Simple. Sweet.
November 28, 2021 at 10:35 pmHey Tanya, I don’t calculate nutrition information for my recipes but you can easily find a nutrition calculator on Google!:)
Judi
September 23, 2022 at 2:21 pmOmgoodness…perfect recipe as I had about 11/4 cup pumpkin puree left from my can. I decided to make a cinnamon creme cheese icing ( just cause I love creme cheese icing on either nothing or everything 😉 They rose beautiful and are light and delish! Thank-you
Janette
October 1, 2022 at 1:52 pmI love to bake and share with my neighbours in the apartment building I live in. Made the pumpkin muffins for the first time today and had 2 calls back already to say they are the best muffins they have ever tasted. I added raisins, otherwise made just like the recipe. No need for any icing or frosting. Will make again tomorrow as they are almost gone and my husband hasn’t even had one yet. Thank you for the recipe which will make again for our Oktoberfest dinner.
Talia @ Pretty. Simple. Sweet.
October 2, 2022 at 4:44 amWow! Thank you so much Janette, so glad you enjoyed them!
R. Petrie
October 26, 2019 at 2:11 pmDelicious. Moist. Perfect. Thank you for sharing this great recipe.
R. Petrie
October 26, 2019 at 2:15 pmFive stars!
Darlene
November 2, 2019 at 6:05 pmI’m in love! … I’m obsessed!! … I’M IN TROUBLE!!! BTW, hubby says, “WAY better than all the others you’ve made.”
Anna
November 4, 2019 at 1:51 pmDelicious, easy, moist. Would highly recommend.
Miranda
November 4, 2019 at 7:46 pmAmazing !!! I used mini muffin pan so we made 4 dozen mini bite size amazing moist muffins
j
November 6, 2019 at 2:37 ami 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
Becky
November 24, 2019 at 10:40 pmYet 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.
Donna Lynn
November 27, 2019 at 1:25 pmSince 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!
Whitney
November 27, 2019 at 7:50 pmSuper 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!
Suzanne Weinstein
December 11, 2019 at 4:31 pmadded walnuts & substituted honey crystals! It came out gine! What is cheese pumpkin?
CB
November 28, 2019 at 6:41 pmThank 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.
Wy
December 2, 2019 at 9:06 pmI made this recipe the other day. It was great!
Suzanne Weinstein
December 11, 2019 at 1:11 pmOkay-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!
Sue Campeau
February 17, 2020 at 5:30 pmAwesome! So happy with this recipe. Perfect!
Colleen
March 14, 2020 at 9:34 amThese are AMAZING!!! My new go to recipe for muffins! I replaced oil with melted butter.
Carol B
March 22, 2020 at 3:49 pmEffortless 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!
Andrea O
September 26, 2022 at 1:01 pmHow long did you bake the mini muffins for? I
Talia @ Pretty. Simple. Sweet.
September 28, 2022 at 2:41 amHi Andrea, mini muffins should bake in about 8 minutes:) Just keep an eye on them though, because oven temperatures can vary. I would check them after 8 minutes and every minute or so after until they are completely baked.
Shannon
April 20, 2020 at 7:47 pmI 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.
Nikky Cassidy
May 14, 2020 at 10:05 pmI 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.
Beth
May 23, 2020 at 10:38 amMy favorite muffin recipe! I love pumpkin year round and these are the perfect muffins.
Mary Arnold
August 22, 2020 at 11:17 pmI 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.
kathy s
August 30, 2020 at 3:09 pmsuper yummy! I added white chocolate chips and decreased the sugar .
Marcie Larsen
September 1, 2020 at 1:04 pmCan you substitute melted butter for the oil?
Shiran
September 6, 2020 at 5:34 amYes you can, but the oil works well here and give the muffins their wonderful fluffy texture.
Cassie
September 10, 2020 at 10:10 amIf 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.
Shiran
September 16, 2020 at 10:27 amabout 2 teaspoons should work!
Alaina
November 5, 2020 at 9:23 pmI did this – used 1tsp cinnamon and 1tsp pumpkin spice. Probably was a little too much spice and overshadowed the pumpkin flavor, but I also used home puréed pumpkin which was blander than canned pumpkin. Anyway, I’d probably go lighter on the pumpkin spice next time since it’s stronger.
Linda
September 19, 2020 at 11:25 amcan I use pumpkin pie filling and decrease the spices by half?
Shiran
October 4, 2020 at 3:00 amPumpkin pie filling has sweeteners as well, so I recommend sticking to the recipe.,
Donna
September 22, 2020 at 3:56 amAn absolute winner! Easy and quick treat for husband and me! A definite keeper!
Christy Rowe
September 23, 2020 at 8:42 pmI made these and they are delicious!
Elizabeth
October 6, 2020 at 8:32 amSo good. I loved it. And it was fun and easy to make .
Elizabeth
October 6, 2020 at 8:37 amThis was a really good recipe. We will definitely use it again . YUMMY🤤😍😋
Zara
October 7, 2020 at 9:55 amThese were fantastic! Easy to make and turned out really well. When I make them again, I think I will add maybe 1/4 less white sugar and perhaps add some raisins as well.
Carly
October 23, 2020 at 3:26 pmI doubled this recipe and made a dozen muffins and the rest I used to make a loaf . Doubled really well, muffins are so nice and fluffy . Loaf is not as perfect will make all batter as muffins next time.
anonymous
October 25, 2020 at 6:01 pmwhat are the calories and macros of this recipe per muffin
Monalie
October 31, 2020 at 5:45 pmPerfect. Tasty & moist family loved them.
Thank you
Alaina
November 5, 2020 at 9:15 pmGreat recipe. Easy to follow. Took about a half an hour total to make and turned out exactly as pictured. I substituted a cup of home puréed pumpkin and added cream cheese frosting and chopped pecans, but they were great without the toppings. They tasted delicious and made the house smell wonderful. Thanks!
Richard
November 15, 2020 at 11:47 amVery easy to put together, had everything
In house, added walnuts & golden raisins
Yummy & delicious
Angela
November 11, 2020 at 1:08 pmLoved this recipe!! Turned out perfect. Thank you!
EJSE
November 14, 2020 at 4:55 pmI am glad I made this recipe. I have a few allergies, so I used gluten free flour ( King Arthur) and almond milk. I also reduced the Sugar by 4 oz and added a splash of molasses. My family tends to like things less sweet. I made larger muffins- – 9 in total. I cooked them for 22 minutes at 350 mostly because I didn’t read the directions at first. However, I’m baking at over 5,000 ft, so this was fine. The result was a beautiful, fluffy pumpkin muffin! Thank you.
Sue
October 10, 2022 at 2:37 amGreat recipe that I will make again. The muffins came out nice and moist. I cut back on the sugar and just made them without adding chocolate chips.
Felba Lewis
November 16, 2020 at 9:37 pmBest muffins ever!
Sandra J Baker
November 17, 2020 at 7:32 pmI am going to make this tomorrow. There is only me and 5 Pomeranians so will freeze and eat 1 at a time. I think it is so nice you read your comments and reply. I know they are going to be wonderful. Thanks in advance.
Abby
November 21, 2020 at 12:16 pmI absolutely LOVE these muffins. I added some white chocolate chips and they were gone in 2 days. I will definitely be making more.
Betty
November 22, 2020 at 12:58 pmso yummy! I made it with soy milk and they were delish. I also live near Tel Aviv and was so happy to find canned pumpkin!
Anne Barkow
November 28, 2020 at 6:47 pmExcellent recipe. I turned out too have no white sugar and they still turned out great. I just put a little extra brown sugar and a little extra pumpkin. I also added more spice – cardemon, and cloves since I had them from making a pumpkin pie
mia Sodaro
December 3, 2020 at 2:29 pmThese are incredible! Oh my goodness!!!
Em
December 18, 2020 at 7:12 pmI LOVE THESE!!!!!
I’m just a TWEEN, but I made it. SUPER effortless, and DEFINITELY the BEST recipe I could and will ever find. Five-star rating from me!!! Made a batch for my fam, and in almost 50 minutes all of it was gone. If you make this recipe, be sure to make an extra batch! The first batch will run out super-quick!
Richard Tunner
December 20, 2020 at 10:14 pmThese are delicious.
I used baking powder instead of soda and it worked much better .
Myriam
December 27, 2021 at 3:37 pmHello.did u use Same quantity as baking soda as mentioned in the recipe?
Susan G
December 29, 2020 at 2:22 pmAdded 3/4 c pecans and 3/4 c chopped dates that were mixed in with 1c of the flour before adding. Reduced sugar to 1c total. Makes 4 additional muffins. This is the second time I’ve made them. My family requested again.
Carmen Steen
January 16, 2021 at 12:43 amThese came out fantastic with a few minor adjustments – I subbed sugar for 1/3 C each of granulated, Lakanto monkfruit, and brown sugar, used 1/4 C melted and cooled coconut oil, and added a few teaspoons vanilla. Oh, I also used 1/3 C whole wheat flour, mainly because that’s all I had left on hand. Baked for a full 22 minutes, yielded 16 muffins. My 11 year old devoured 4 as soon as they cooled. Next time, I’ll probably skip the granulated sugar altogether, these were plenty sweet. Keeper!
Sue G.
January 31, 2021 at 9:03 amI added 1/4 teaspoon allspice, 1/4 teaspoon ground cloves, 1/2 teaspoon vanilla extract, 1/3 cup raisins and 1/3 cup chopped walnuts to the recipe. The raisins and walnuts added a nice texture the muffins. They were moist, not too dense, and tasted like pumpkin pie. Excellent! All of the muffins disappeared in one day, so I’m making another batch right now.
Karen Rose
March 2, 2021 at 12:20 pmSo pleased to have found this recipe! So moist and delicious. I throw in a bit of extra spice and raisins/walnuts. Delish! A week later I am making a second batch. Thank you. Can’t wait to try more of your recipes.
Martha Grunwald
March 3, 2021 at 8:14 amA wonderful pumpkin muffin recipe. I was successful using EVOO as it was all I had and added 1/2 cup of raisins. I will look no further for a pumpkin muffin recipe and will definitely look at more if your recipes.
Wendy
March 14, 2021 at 11:48 pmBest easiest muffin ever , I did add allspice and it was great. I thought I mite try a little coconut in the mix next time.
Teresa
April 7, 2021 at 12:09 pmThis is an awesome muffin recipe! Reduced both sugar amounts to 1/4 cup each, used melted coconut oil and used 1/2 cup crushed pineapple instead of the milk.
Perfect 🤩 it’s a keeper!
Barbara T
June 2, 2021 at 8:57 amHands down best pumpkin muffins ever. Easy to prepare, perfect results. Your recipe was very easy to follow – ingredients are listed in order, and the instructions were very straightforward. A keeper!
Bonnie
July 30, 2021 at 3:14 pmAs stated – these are wonderful! Grandsons are dropping by in an hour, so I’m getting ready to start a batch for an after school snack. Do I dare try adding blueberries? Here goes!
Kathy Glynn
August 16, 2021 at 5:11 pmSo very good! I made a batch today and will be making more this weekend, great that it comes together with no special ingredients, just what I have in my pantry!
Monica from Bestconsumerratings
August 24, 2021 at 10:15 pmMy daughters love this, I will definitely try it your way, thank you for sharing. Looking forward to seeing more recipes. I’ll be back.
Jennifer Furlong
September 20, 2021 at 8:42 pmI doubled the recipe and they came out phenomenal!!! I got a dozen muffins and a 10″ square pan of deliciousness. Thanks so much !!!
Andrea
September 21, 2021 at 9:56 amI bake a lot of muffins to freeze for a quick easy breakfast…. These are one of the best I’ve ever made. I added chopped walnuts and chopped fresh cranberries, delicious!!
Morgaan
October 7, 2021 at 5:59 pmThe best muffins I have ever made. For the last year I have tried at least a dozen muffin recipes, and this is by far the favorite of my husband and mine.
Carol
October 11, 2021 at 9:02 pmCan I decrease the sugar?
Talia @ Pretty. Simple. Sweet.
October 12, 2021 at 5:56 amHi Carol, I wouldn’t recommend decreasing the sugar too much because not only does it act as a sweetener, but it helps balance the chemical reaction between the ingredients.
theresa
October 21, 2021 at 5:50 pmthis recipe is outstanding. — to answer your question; I do — and it’s amazing – but I also add chocolate chips & walnuts…… I always like the crunch of nuts and I use 72% cacao chocolate chips …. I use about 3/4 cup total sugar…. and 1/2 cup of nuts…
AWESOME recipe….. 🙂
carolyn tait weigel
October 29, 2021 at 3:23 pmI make them over and over. ,I follow your recipe. Once I added strudel topping from chopped pecans, butter, and brown sugar. Over the top delicious for company. Plain with coffee is something to look forward to in the morning.
Jackie Martin
November 5, 2021 at 5:25 pmperfect.
i used my own baked pumpkin. used flax eggs instead of traditional and 2/3 cup honey instead of white sugar.
even with these little tweaks they rose perfectly. nice light flavor and very pretty color.
nice recipe i hope to use again.
Jenel Anderson
November 7, 2021 at 4:46 pmI have to use GF flour because my son is celiac and they turned out amazing! So moist and tasty! I didn’t adjust the flour or anything just swapped straight across and they worked so well! Will make again!
Stephanie G
November 13, 2021 at 1:11 pmDo you use whole milk? Would 2% be ok?
Talia @ Pretty. Simple. Sweet.
November 14, 2021 at 3:32 pmHi Stephanie, whole milk is preferable because the higher fat content results in optimal texture. You can use 2%, but it may alter the texture of the muffins. I would definitely not recommend skim milk 🙂
Pam
August 31, 2022 at 1:07 pmCan buttermilk or cream used in place of milk, never have whole milk on hand?
Talia @ Pretty. Simple. Sweet.
September 1, 2022 at 7:09 amHi Pam, buttermilk should work! Cream might make the muffins a bit heavier, but might still be delicious, too!
Kristina
November 13, 2021 at 10:40 pmThis recipe is awesome! I already made these muffins three times which all received great comments! I used a fresh pumpkin the first time and canned the last two and both were great. On my last batch I added walnuts and cinnamon streusel and it worked well!
I am a beginner baker and cook and I personally was impressed in my own skills.
Do you have any tips that you could share about baking? Again thank you for this recipie!
Kristina
November 13, 2021 at 10:41 pmThis recipe is awesome! I already made these muffins three times which all received great comments! I used a fresh pumpkin the first time and canned the last two and both were great. On my last batch I added walnuts and cinnamon streusel and it worked really well!
I am a beginner baker and cook and I personally was impressed in my own skills.
Do you have any tips that you could share about baking? Again thank you for this recipie!
Kristina
November 13, 2021 at 10:43 pmI just noticed that I accident posted my comment twice!i
Kelsie
November 27, 2021 at 3:39 pmDelightful! I reduced oil a bit and subbed some applesauce, but otherwise followed the instructions. I have made a LOT of pumpkin muffins and breads in my life and yes, these are at the top. Delightful, fresh, fluffy. Will definitely make again. Thank you!
Stephanie J
February 2, 2022 at 6:24 pmThese are the best pumpkin muffins I have ever made. Moist, perfectly spiced, look beautiful when baked. So yummy. I’m 74 so I’ve made a lots of pumpkin stuff. So easy to make no mixer involved.
I could go on forever.
Thank you. I will make these forever more!!!
Carrisima
March 4, 2022 at 12:01 pmThis is the first time I have tried pumpkin muffins and this recipe is awesome. Really moist and just the right amount of spices. Thank you for sharing.
Catherine
September 19, 2022 at 10:48 amJust made this fresh out of the even and it is absolutely delicioussss!! Swapped all the spices for actual pumpkin pie spice and they came out so moist and tasty.
Talia @ Pretty. Simple. Sweet.
September 20, 2022 at 8:52 amSo glad you liked them, Catherine!
Susan McDonald
September 22, 2022 at 3:40 amGreat recipe
I used browned butter and I used orange juice instead of the milk.
I used the zest / peel from the orange
Talia @ Pretty. Simple. Sweet.
September 22, 2022 at 7:59 amThank you, Susan, and so glad you enjoyed the muffins! I love the idea of adding browned butter.
Judi
September 23, 2022 at 2:22 pmOmgoodness…perfect recipe as I had about 11/4 cup pumpkin puree left from my can. I decided to make a cinnamon creme cheese icing ( just cause I love creme cheese icing on either nothing or everything 😉 They rose beautiful and are light and delish! Thank-you
Talia @ Pretty. Simple. Sweet.
September 25, 2022 at 7:47 amSo glad you enjoyed them, Judi!
Judi
September 23, 2022 at 2:23 pmI forgot to add that I did cut back on the sugar…basically ended up with 1cup in total of white and brown sugar. I did this as I knew I would be adding creme cheese icing.
Catherine Desgroseilliers
October 6, 2022 at 7:39 amBest ever pumpkin muffins recipe!!!
Do you think it could be made in a loaf?! Just adjusting the cooking time?
Talia @ Pretty. Simple. Sweet.
October 9, 2022 at 5:24 amHi Catherine, I haven’t tried this recipe as a loaf, although I think it should work fine, you would just need to increase the baking time. However, I also recommend checking out my pumpkin bread recipe!
Jennifer Britton
October 19, 2022 at 11:40 amOH MY! So good! I’m always on the hunt for good muffin recipes and this will be my go to pumpkin muffin recipe for life, so delicious! Thanks!!
Tricia
November 1, 2022 at 11:06 amThank you so much for this recipe! I made some fresh pumpkin purée and needed a delicious recipe to use it in. Thea pumpkins muffins are so flavorful and airy. The perfect amount of sweetness. Thank you so much!
Marian Nicholson
November 6, 2022 at 9:45 amI just made this recipe with fresh organic pumpkin. For the milk I used So Delicious Coconut milk. Then before taking the muffins out of the oven I brush them with a mixture of melted butter and honey. Leave in oven 1 minute then remove. They are sooo delicious. My family devours these with cream cheese. This is the best and moistest recipe for pumpkin muffins I’ve tried. This is my new go to pumpkin muffin recipe now.
Debbie Buckingham
November 7, 2022 at 3:51 pmOh my goodness these muffins are amazingly delish!!! Just took first batch of 18 out of the oven and we have already eaten 4….won’t last long here. This is so easy & quick and smells so good when baking. We love them, highly recommend this recipe!
Debbie
November 7, 2022 at 3:54 pmOh my goodness these muffins are amazingly delish!!! Just took first batch of 18 out of the oven and we have already eaten 4….won’t last long here. This is so easy & quick and smells so good when baking. We love them, highly recommend this recipe!
Talia @ Pretty. Simple. Sweet.
November 8, 2022 at 3:05 amSo glad you enjoyed them, Debbie!
Sweet Cheeks
November 11, 2022 at 8:36 amYum! I made these for my daughters school snacks so I reduced the sugar slightly but they were lovely and moist, and she’s likes that they’re not too strong in flavour (cinnamon, nutmeg etc). She goes to a nut free school, but if I were to make these for home, I’d maybe add some walnuts next time.
Talia @ Pretty. Simple. Sweet.
November 11, 2022 at 9:13 amSo glad you enjoyed them!
Alanna
November 27, 2022 at 1:46 pmI made these with gluten free flour, duck eggs, and almond milk due to people with food allergies in my house. They are delicious! I am keeping this recipe for sure! Thank you!
Talia @ Pretty. Simple. Sweet.
November 28, 2022 at 3:45 amHi Alanna, so glad you were able to make the recipe work for you!
Emily Smith
November 30, 2022 at 3:02 pmperfect muffins!
Theresa
December 9, 2022 at 6:19 pmLove these….just made 4th time….family and friends love them also. Considering freezing a a batch, what do you think?????
Talia @ Pretty. Simple. Sweet.
December 10, 2022 at 3:43 amHi Theresa, so glad you like the recipe! And yes, these muffins freeze great. Just make sure to put them in a freezer-safe container that is well sealed so they don’t get freezer burn. Large, Ziploc-style bags work great !:)
Winnie
December 11, 2022 at 1:28 pmSo glad to come across this recipe! Perfect way to use up the pumpkin puree in the pantry. Love how the muffins turned out and they are perfect as snacks. Used only 1 cup of sugar total to reduce the ‘guilt’. 🙂
Thanks so much for blogging this!
Talia @ Pretty. Simple. Sweet.
December 12, 2022 at 3:19 amHi Winnie, I’m so glad you enjoyed the recipe!
Kathy
December 11, 2022 at 3:06 pmThese are outstanding muffins. I made them following the recipe exactly but at the end I added pecans and crystalized ginger and put some roasted, salted pumpkin seeds on ti=op. They didn’t need the additions because they are absolutely delicious as the are.
nancy
December 22, 2022 at 12:31 pmCan I use unsweet applesauce in place of the oil?
Talia @ Pretty. Simple. Sweet.
December 25, 2022 at 2:52 amHi Nancy, I haven’t tested this so I can’t say for sure how the recipe will turn out.
Stefanie
January 17, 2023 at 8:22 amFantastic recipe! My son’s new favourite!
Any changes necessary to double the recipe?
Talia @ Pretty. Simple. Sweet.
January 18, 2023 at 2:09 amHi Stefanie, nope! You can simply double the recipe as it’s written 🙂
Talia @ Pretty. Simple. Sweet.
January 18, 2023 at 2:10 amHi Feng, so glad you enjoyed the cookies!