These super-moist, spiced, and soft pumpkin muffins are the perfect fall treat! Adapted from my popular pumpkin crumb cake muffins, this recipe is slightly less sweet, making them a perfect “anytime” snack for cozy fall mornings. No mixer required, and they’re easily customizable—add chocolate chips for a pumpkin chocolate chip muffin twist! Readers rave about their moist texture and lightness, making them an ideal breakfast or afternoon snack.
Why You’ll Love These Pumpkin Muffins:
- Simple, reliable recipe with basic ingredients
- No mixer needed
- Extra soft and moist
- Rich, warm pumpkin spice flavor (use homemade pumpkin pie spice for even more depth!)
- Dairy-free option if you use dairy-free milk
- Versatile—add chocolate chips, nuts, dried cranberries, or coarse sugar for a little extra sweetness
Key Ingredients:
- Flour: All-purpose flour (you can swap half with whole wheat flour for a denser muffin)
- Baking soda: Helps the muffins rise
- Spices: Cinnamon, ginger, and pumpkin pie spice for warm, deep flavor
- Pumpkin puree: 1 and 1/2 cups of pumpkin puree (canned works best!)
- Oil: Vegetable or melted coconut oil for moistness
- Sugars: Brown and white sugar for sweetness and flavor
- Eggs and milk: For structure and moisture (dairy or nondairy milk works great)
Optional Topping:
- Coarse sugar for a crunchy, sparkly finish—just like bakery muffins!
These muffins are thicker and denser than pumpkin cupcakes but full of flavor, making them perfect for fall. Add chocolate chips for a sweet variation, or enjoy them plain with that irresistible spiced pumpkin goodness. You’ll want to make these over and over again!
These pumpkin muffins are a fall favorite, adapted from my popular pumpkin crumb cake muffins. With just the right amount of sweetness, they make the perfect “anytime” treat. They’re quick and easy to make, and you don’t even need a mixer! You can also add chocolate chips for a delicious twist on pumpkin chocolate chip muffins.
Ingredients
1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice*
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup (120ml) vegetable oil (or melted coconut oil)
1/2 cup (100g) granulated sugar
1/2 cup (100g) packed light or dark brown sugar
1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
2 large eggs
1/4 cup (60ml) milk (dairy or nondairy)
Directions
- Preheat your oven to 425°F (218°C) and line a 12-count muffin pan with cupcake liners or spray with nonstick spray.
- In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Set aside.
- In a medium bowl, whisk together the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until well combined.
- Pour the wet ingredients into the dry ingredients, and gently fold everything together until just combined with no pockets of flour.
- Spoon the batter into the muffin liners, filling them all the way to the top.
- Bake the muffins at 425°F for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and bake for an additional 16-17 minutes, or until a toothpick inserted into the center comes out clean. Total baking time will be around 21-22 minutes.
- Let the muffins cool in the pan for 5 minutes before removing them to cool further or enjoying right away.