You can’t beat these pumpkin muffins, that take only 45 minutes to make from start to finish, and are extra moist with deep pumpkin spice flavor. They require no mixer, basic pantry ingredients, and taste freshly baked days later!
Just like my popular Banana Bread Muffins Recipe, these pumpkin muffins are crazy easy to make and come out soft and super moist every time. I love bringing these muffins to brunch with friends because I can make them a few days in advance and people think I made them same-day! I also almost always have the ingredients already in my fridge and pantry, so they’re perfect to make last-minute.
For all you pumpkin kings and queens out there, the pumpkin doesn’t stop at breakfast. Make these Pumpkin Cupcakes with the most luscious cream cheese frosting for dessert!
Why You’ll Love This Recipe
Here are five reasons why you’ll flip over these pumpkin muffins:
- Easy and speedy recipe with basic ingredients
- A no mixer recipe
- Extra moist and fluffy muffins
- Perfect pumpkin spice flavor
- Customizable (add in chocolate chips, walnuts, etc.!)
What You Need to Make Pumpkin Muffins
Most of the ingredients you need, you probably already have in your pantry and fridge!
- Can of 100% pure pumpkin purée – you can’t beat Libby’s plain pumpkin purée (this is not an ad).
- All-purpose flour –flour is the base for our muffins.
- Light brown sugar –light brown sugar not only sweetens the muffins, but adds a touch of complementary molasses flavor.
- Butter – moisture and flavor…thanks butter!
- Egg – egg creates structure.
- Pure vanilla extract –vanilla makes everything better.
- Pumpkin pie spice blend –pumpkin pie spice is a blend of warm fall flavors like cinnamon, nutmeg and cloves. You can buy pumpkin pie spice blend on Amazon or at Whole Foods.
- Baking powder –baking powder helps pumpkin muffins rise and not be too dense.
- Baking soda –baking soda acts similarly to baking powder.
- Salt – salt adds flavor.
- Turbinado sugar (optional) –turbinado sugar is coarse and is great for folks who love that crunchy sugar topping on muffins.
- Optional mix-ins (like chopped walnuts or chocolate chips) –other mix-in ideas include chopped pecans, white chocolate chips, raisins, or coconut.
See the recipe card for full information on ingredients and quantities.
How to Make Pumpkin Muffins
Here’s an overview of how to make pumpkin muffins, with guiding photos! The full instructions and ingredients are in the recipe card!
Line a muffin pan with paper liners.
Whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt.
In a separate large bowl, add the pumpkin purée, brown sugar, melted and cooled butter, egg, and vanilla. Stir.
Add dry ingredients to wet ingredients, mixing until just incorporated. Fold in walnuts or chocolate chips.
Fill 12 liners evenly, about ¾ of the way up. Smooth tops with the back of a spoon. Sprinkle with turbinado sugar (optional).
Bake for 25-30 minutes, until toothpick inserted in the center of a muffin comes out with moist crumbs.
Let muffins cool in the pan for 5 minutes before transferring them to a wire rack – or enjoying!
Watch How to Make Them
My Pro Tip
Grace’s Notes & Tips for Success
Use good-quality pumpkin purée. Libby’s is my favorite brand (this is not an ad)! Also look for 100% pumpkin not pumpkin pie filling.
Make them ahead. If you can’t make them same-day, they’ll be great even a few days after!
Don’t over-bake. Pumpkin muffins are done when a toothpick inserted in the center comes out with moist crumbs, not clean.
Frequently Asked Questions
Absolutely! I recommend adding a total of ¾ of a cup of mix-ins to your muffins, so this can be in the form of chocolate chips, nuts, or a combination of both.
Once cooled completely, store pumpkin muffins in an airtight container at room temperature for up to 4 days. They keep really well!
I recommend warming them in the microwave, in increments of 10 seconds, until they’re just how you like them!
Yes, you can! Let them cool completely and then wrap them individually in plastic wrap or foil, placing them in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature for 1-2 hours.
More Fall Treats You’ll Love!
If you’ve tried this BEST Easy Pumpkin Muffins Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
BEST Easy Pumpkin Muffins
Equipment
- Muffin pan or foil baking cups (with paper liners)
Ingredients
- 15 ounce can 100% pure pumpkin purée
- 1 ¾ cups all-purpose flour
- ¾ cup light brown sugar, packed
- ⅓ cup butter, melted
- 1 large egg
- ½ tablespoon pure vanilla extract
- 2 teaspoons pumpkin pie spice blend
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 tablespoon turbinado sugar, optional to garnish
- ¾ cup mix-ins of choice, like chopped walnuts or chocolate chips
Instructions
- Preheat oven to 375°F. Line a muffin pan with paper liners. This recipe will make 12 muffins.
- In a medium bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt until well-combined.
- In a large bowl, add the pumpkin purée, brown sugar, melted and cooled butter, egg, and vanilla. Stir until combined.
- Add dry ingredients to wet ingredients, mixing until just incorporated. Batter will be thick and creamy. Fold in walnuts or chocolate chips if desired.
- Fill 12 liners evenly, about ¾ of the way up. Because batter is thick, smooth tops with the back of a spoon. Sprinkle with turbinado sugar (optional).
- Bake for 25-30 minutes, until toothpick inserted in the center of a muffin comes out with moist crumbs.
- Let muffins cool in the pan for 5 minutes before transferring them to a wire rack – or enjoying them warm!
Video
Notes
- Muffins are done when there are moist crumbs (not batter) on a toothpick. The toothpick will not come out clean!
- Pumpkin pie spice blend can be found at most grocery stores, or at Whole Foods or on Amazon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy, moist and perfect baking spicy intensity!!!
My family LOVED them!!!
Awesome to hear!! 🙂
Grace
These are remarkably good pumpkin muffins! Unfortunately, they might be too good. My family ate them so fast, I am thinking I need to make another batch! I made them with the chocolate chips and my-oh-my are they delicious!
HA! Love this! I’ve had this same “problem” too 🙂 Enjoy!
Grace
I made these 2 days ahead and they were just as good as when they came out of the oven!
I totally agree they are great made ahead! 🙂
Grace