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.
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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 ¾ 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 ⅔ 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 Spider Web Blondies: Fudgy, chewy, moist, and perfectly spiced blondies are packed with the flavors of white chocolate, pumpkin, and a little cream cheese. Decorate with a spider web design.
- 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.
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Pumpkin Muffins
Ingredients
- 1 and ⅔ cups (230g) all-purpose flour
- 1 teaspoon baking soda
- 1 and ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg or freshly grated nutmeg
- ½ teaspoon salt
- 2 large eggs
- ¾ cup (150g) granulated sugar
- ½ cup (100g) light or dark brown sugar
- ½ cup (120ml) vegetable or canola oil
- 1 and ¼ cups (285g) pumpkin puree (canned or fresh)
- ¼ cup (60ml) milk
Instructions
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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.
Lin says
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.
Suzanne says
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”.
SARA VARSANOV says
GREAT RECIPE .DELICIOUS.
Nicquee says
This recipe is for keeps! I made it tonight and our kids love it!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Nicquee!
Virginia says
Hi I tried searching for the carrot loaf, and I came up nothing. Sure would like to do that one.
Marion says
Best muffins , so moist and delicious. Will definitely be making these again
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Marion!
Judy says
Awesome muffins . Made them yesterday and only 5 left. Will be making another batch tomorrow.
Lindsay says
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.
Colleen says
I accidentally made this without adding the milk. So ,the first 12 I made had no dairy. (Besides the semi-sweet chocolate chips I added.) They turned out awesome. The last few that I made I added a little milk to them and they also turned out awesome. Thank you!
Stephanie @ Pretty.Simple.Sweet. says
Hi Colleen, thanks! Chocolate chips is a great addition!
Dianna says
Ha! I didn’t even realize that the recipe called for milk until I read this comment! They still turned out awesome. I also cut back on the white sugar a bit and used half whole wheat flour. I was worried that they wouldn’t be that great, as we used the pumpkin from our Halloween jack-o-lanterns, but they are super flavourful. Thanks for the yummy recipe! It’s a keeper!
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Dianna! Glad these turned out well for you!
Pati says
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.
Erez says
Soooo delicious!
Virginia says
This 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. says
Wow! I’m so glad you hear they were a hit!
Lindsay O'Neil says
Simple and delicious – I switched out the canola oil for coconut oil 🙂
JFari says
Hi Shiran, they have a really nice rise. Do you use regular baking powder or double acting baking powder?
Shiran says
regular baking soda, not baking powder.
Amanda says
Am I blind? I don’t see baking powder in this recipe – regular or otherwise!
Shiran says
Correct, there’s no baking powder in the recipe, but baking soda.
Tanya says
This 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. says
Hey Tanya, I don’t calculate nutrition information for my recipes but you can easily find a nutrition calculator on Google!:)
Judi says
Omgoodness…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 says
I 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. says
Wow! Thank you so much Janette, so glad you enjoyed them!
R. Petrie says
Delicious. Moist. Perfect. Thank you for sharing this great recipe.
R. Petrie says
Five stars!
Darlene says
I’m in love! … I’m obsessed!! … I’M IN TROUBLE!!! BTW, hubby says, “WAY better than all the others you’ve made.”
Anna says
Delicious, easy, moist. Would highly recommend.
Miranda says
Amazing !!! I used mini muffin pan so we made 4 dozen mini bite size amazing moist muffins
j says
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
Becky says
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.
Donna Lynn says
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!
Whitney says
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!
Suzanne Weinstein says
added walnuts & substituted honey crystals! It came out gine! What is cheese pumpkin?
CB says
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.
Wy says
I made this recipe the other day. It was great!
Suzanne Weinstein says
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!
Sue Campeau says
Awesome! So happy with this recipe. Perfect!
Colleen says
These are AMAZING!!! My new go to recipe for muffins! I replaced oil with melted butter.
Carol B says
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!
Andrea O says
How long did you bake the mini muffins for? I
Talia @ Pretty. Simple. Sweet. says
Hi 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 says
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.
Nikky Cassidy says
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.
Beth says
My favorite muffin recipe! I love pumpkin year round and these are the perfect muffins.
Mary Arnold says
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.
kathy s says
super yummy! I added white chocolate chips and decreased the sugar .
Marcie Larsen says
Can you substitute melted butter for the oil?
Shiran says
Yes you can, but the oil works well here and give the muffins their wonderful fluffy texture.
Cassie says
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.
Shiran says
about 2 teaspoons should work!
Alaina says
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.
Linda says
can I use pumpkin pie filling and decrease the spices by half?
Shiran says
Pumpkin pie filling has sweeteners as well, so I recommend sticking to the recipe.,
Donna says
An absolute winner! Easy and quick treat for husband and me! A definite keeper!
Christy Rowe says
I made these and they are delicious!
Elizabeth says
So good. I loved it. And it was fun and easy to make .
Elizabeth says
This was a really good recipe. We will definitely use it again . YUMMY🤤😍😋
Zara says
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.
Carly says
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.
anonymous says
what are the calories and macros of this recipe per muffin
Monalie says
Perfect. Tasty & moist family loved them.
Thank you
Alaina says
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!
Richard says
Very easy to put together, had everything
In house, added walnuts & golden raisins
Yummy & delicious
Angela says
Loved this recipe!! Turned out perfect. Thank you!
EJSE says
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.
Sue says
Great 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 says
Best muffins ever!
Sandra J Baker says
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.
Abby says
I absolutely LOVE these muffins. I added some white chocolate chips and they were gone in 2 days. I will definitely be making more.
Betty says
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!
Anne Barkow says
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
mia Sodaro says
These are incredible! Oh my goodness!!!
Em says
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!
Richard Tunner says
These are delicious.
I used baking powder instead of soda and it worked much better .
Myriam says
Hello.did u use Same quantity as baking soda as mentioned in the recipe?
Susan G says
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.
Carmen Steen says
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!
Sue G. says
I 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 says
So 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 says
A 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 says
Best 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 says
This 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 says
Hands 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 says
As 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 says
So 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 says
My 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 says
I doubled the recipe and they came out phenomenal!!! I got a dozen muffins and a 10″ square pan of deliciousness. Thanks so much !!!
Andrea says
I 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 says
The 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 says
Can I decrease the sugar?
Talia @ Pretty. Simple. Sweet. says
Hi 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 says
this 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 says
I 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 says
perfect.
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 says
I 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 says
Do you use whole milk? Would 2% be ok?
Talia @ Pretty. Simple. Sweet. says
Hi 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 says
Can buttermilk or cream used in place of milk, never have whole milk on hand?
Talia @ Pretty. Simple. Sweet. says
Hi Pam, buttermilk should work! Cream might make the muffins a bit heavier, but might still be delicious, too!
Kristina says
This 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 says
This 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 says
I just noticed that I accident posted my comment twice!i
Kelsie says
Delightful! 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 says
These 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 says
This 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 says
Just 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. says
So glad you liked them, Catherine!
Susan McDonald says
Great 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. says
Thank you, Susan, and so glad you enjoyed the muffins! I love the idea of adding browned butter.
Judi says
Omgoodness…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. says
So glad you enjoyed them, Judi!
Judi says
I 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 says
Best ever pumpkin muffins recipe!!!
Do you think it could be made in a loaf?! Just adjusting the cooking time?
Talia @ Pretty. Simple. Sweet. says
Hi 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 says
OH 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 says
Thank 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 says
I 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 says
Oh 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 says
Oh 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. says
So glad you enjoyed them, Debbie!
Sweet Cheeks says
Yum! 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. says
So glad you enjoyed them!
Alanna says
I 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. says
Hi Alanna, so glad you were able to make the recipe work for you!
Emily Smith says
perfect muffins!
Theresa says
Love these….just made 4th time….family and friends love them also. Considering freezing a a batch, what do you think?????
Talia @ Pretty. Simple. Sweet. says
Hi 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 says
So 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. says
Hi Winnie, I’m so glad you enjoyed the recipe!
Kathy says
These 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 says
Can I use unsweet applesauce in place of the oil?
Talia @ Pretty. Simple. Sweet. says
Hi Nancy, I haven’t tested this so I can’t say for sure how the recipe will turn out.
Stefanie says
Fantastic recipe! My son’s new favourite!
Any changes necessary to double the recipe?
Talia @ Pretty. Simple. Sweet. says
Hi Stefanie, nope! You can simply double the recipe as it’s written 🙂
Talia @ Pretty. Simple. Sweet. says
Hi Feng, so glad you enjoyed the cookies!
Gina says
This a great recipe- thank you! Would it be possible to substitute avocado oil for canola? And would reducing the sugar slightly change the consistency of the muffin?
Stephanie @ Pretty.Simple.Sweet. says
Hi Gina! You should easily be able to swap oils and use avocado oil instead. Reducing the sugar will change the consistency a little bit, but it shouldn’t turn it into a fail.
Heidi Bertrand says
This is a really good recipe for that left over puree I have with pies. Ill double the the cinnamon and nutmeg next time cause the family said to do so. Like all the other ideas about adding nuts or fruits.
Stephanie @ Pretty.Simple.Sweet. says
Thank you, Heidi! So glad you enjoyed these!