BEST Easy Pumpkin Muffins

close up photo of pumpkin muffins on cooling rack with more muffins in the background

5 from 3 votes

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!

Prep Time20

Cook Time25

Total Time45

Course: Breakfast

Cuisine: American, New England

Servings: medium muffins

Author: Grace Vallo

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.

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