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:

4.92 from 45 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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61 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
      Suzanne
      November 20, 2020 at 12:27 pm

      This 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”.

  • 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
      Alaina
      November 5, 2020 at 9:23 pm

      I 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.

  • Reply
    Linda
    September 19, 2020 at 11:25 am

    can I use pumpkin pie filling and decrease the spices by half?

    • Reply
      Shiran
      October 4, 2020 at 3:00 am

      Pumpkin pie filling has sweeteners as well, so I recommend sticking to the recipe.,

  • 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!

  • Reply
    Elizabeth
    October 6, 2020 at 8:32 am

    So good. I loved it. And it was fun and easy to make .

  • Reply
    Elizabeth
    October 6, 2020 at 8:37 am

    This was a really good recipe. We will definitely use it again . YUMMY🤤😍😋

  • Reply
    Zara
    October 7, 2020 at 9:55 am

    These 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.

  • Reply
    Carly
    October 23, 2020 at 3:26 pm

    I 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.

  • Reply
    anonymous
    October 25, 2020 at 6:01 pm

    what are the calories and macros of this recipe per muffin

  • Reply
    Monalie
    October 31, 2020 at 5:45 pm

    Perfect. Tasty & moist family loved them.
    Thank you

  • Reply
    Alaina
    November 5, 2020 at 9:15 pm

    Great 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!

    • Reply
      Richard
      November 15, 2020 at 11:47 am

      Very easy to put together, had everything
      In house, added walnuts & golden raisins
      Yummy & delicious

  • Reply
    Angela
    November 11, 2020 at 1:08 pm

    Loved this recipe!! Turned out perfect. Thank you!

  • Reply
    EJSE
    November 14, 2020 at 4:55 pm

    I 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.

  • Reply
    Felba Lewis
    November 16, 2020 at 9:37 pm

    Best muffins ever!

  • Reply
    Sandra J Baker
    November 17, 2020 at 7:32 pm

    I 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.

  • Reply
    Abby
    November 21, 2020 at 12:16 pm

    I absolutely LOVE these muffins. I added some white chocolate chips and they were gone in 2 days. I will definitely be making more.

  • Reply
    Betty
    November 22, 2020 at 12:58 pm

    so 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!

  • Reply
    Anne Barkow
    November 28, 2020 at 6:47 pm

    Excellent 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

  • Reply
    mia Sodaro
    December 3, 2020 at 2:29 pm

    These are incredible! Oh my goodness!!!

  • Reply
    Em
    December 18, 2020 at 7:12 pm

    I 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!

  • Reply
    Richard Tunner
    December 20, 2020 at 10:14 pm

    These are delicious.
    I used baking powder instead of soda and it worked much better .

  • Reply
    Susan G
    December 29, 2020 at 2:22 pm

    Added 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.

  • Reply
    Carmen Steen
    January 16, 2021 at 12:43 am

    These 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!

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