They freeze like a dream.
Prep: 15 mins
Cook: 25 mins
Cooling: 5 mins
Total: 45 mins
Servings: 12 Servings
Yield: 12 Muffins
I turn to easy pumpkin muffins again and again on busy fall days. They make super simple breakfasts, pack easily into lunch boxes, and are exactly what I want with my afternoon tea.
This one-bowl pumpkin muffin recipe uses a whole can of pumpkin and is ready in under an hour. The muffins are oh-so-tender and bursting with the pumpkin flavor we all crave on cool fall days.
Not only is this pumpkin muffin recipe easy, it’s also very adaptable. Some of my favorite add-ins are chocolate chips, chopped toasted pecans, raisins, and dried cranberries. You can also make simple adaptations, such as replacing the oil with melted butter or using all brown sugar instead of a mix of sugars.
What Ingredients Are in Pumpkin Muffins?
The ingredients in this easy pumpkin muffin recipe are quite simple. You probably have them all in your pantry right now! Canned pumpkin and pumpkin pie spice are the stars of the recipe.
When buying canned pumpkin, look for cans labeled pumpkin puree or 100% pure pumpkin. Avoid canned pumpkin pie mix or canned pumpkin pie filling, as these contain sugar and spices. Fun fact: though cans are labeled pumpkin puree, most are made with a mixture of pumpkin and golden-fleshed winter squash for the best texture.
Pumpkin pie spice can differ from brand to brand but typically include cinnamon, nutmeg, ginger, and then possibly cloves or allspice, as well. The muffins are minimally flavored with just enough spice to round out the robust pumpkin.
How To Make Pumpkin Muffins
Making these muffins is so easy! Everything is mixed in one bowl, starting with the liquid ingredients. The sugar and spices are added in, followed by the flour, and finally milk to loosen the batter and help with browning. Be sure to stir until the batter is uniform in color.
Once the muffins are out of the oven, let them cool for a couple minutes and then transfer to a cooling rack. This keeps the bottoms of the muffins from steaming in a hot pan. Though it’s hard to resist a warm muffin, the texture of the muffins is best once they’ve cooled completely.
Serving Pumpkin Muffins
I prefer my muffins split in half with a generous pat of salted butter, but I’m lucky if I get more than one before they’re gone. Usually, these muffins are eaten by my teens for breakfast while running out the door or as an after school snack for them and their friends.
Is Canned Pumpkin the Same as Pumpkin Puree?
Yes, if you are buying it in the store, then you’ll find canned pumpkin sometimes labeled pumpkin puree. Pumpkin puree can also be made at home using fresh sugar pumpkins. Avoid cans that say “pumpkin pie filling” because they often have sugar and spices already added. If in doubt, check the label. Pumpkin should be the only ingredient.
«I’ve been looking for a pumpkin muffin recipe like this for a while. Not too sweet, moist, and flavorful with a beautiful rise, and endlessly adaptable to include a variety of ingredients. I used all brown sugar as suggested in the variations.» —Diana Andrews
A Note From Our Recipe Tester
Ingredients
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Cooking spray
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1 (15-ounce) can pumpkin puree, about 2 cups
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1/3 cup neutral oil, such as canola or avocado
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2 large eggs, beaten
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1/2 cup (100 grams) granulated sugar
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1/4 cup (50 grams) lightly packed brown sugar
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1/2 teaspoon fine salt
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1 teaspoon baking soda
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1 teaspoon baking powder
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1 tablespoon pumpkin pie spice, store-bought or homemade
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1 2/3 cups (219 grams) all-purpose flour
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1/4 cup milk, any kind
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1/2 cup total add-ins such as chocolate chips or chopped toasted pecans, optional
Steps to Make It
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Gather the ingredients. Position a rack in the center of the oven and heat to 375 F. Spray a muffin tin with cooking spray. If using cupcake liners, spray each lightly with cooking spray.
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In a large bowl, whisk together 1 (15-ounce) can pumpkin puree, 1/3 cup neutral oil, such as canola or avocado, 2 large eggs, beaten, 1/2 cup (100 grams) granulated sugar, 1/4 cup lightly packed (50 grams) brown sugar, 1/2 teaspoon fine salt, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 tablespoon pumpkin pie spice until well combined.
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Use a flexible spatula to fold in 1 2/3 cups (219 grams) all-purpose flour until only a few streaks of flour are visible.
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Add 1/4 cup milk. Stir until the milk is incorporated and the batter is all the same color. It should be similar to the consistency of pudding. Stir in 1/2 cup optional add-ins, if desired.
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Scoop about 1/3 cup batter into each muffin liner, filling each almost to the top. If you have extra batter, distribute it evenly among the muffins. The batter can go to the top of the liners, if necessary.
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Transfer the muffins to the oven and bake until the muffin tops spring back when lightly pressed and a few crumbs stick to a wooden skewer, 20 to 25 minutes. If you have an instant read thermometer, the internal temperature will be around 210 degrees when baked. The tops crack during baking, which gives these muffins a rustic look.
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Cool the muffins for 5 minutes and then remove them from the tin and place them on a cooling rack to finish cooling.
How To Store
Pumpkin muffins stay tender for days and don’t require refrigeration. Store muffins on the counter in an air-tight container for up to 5 days.
You can also freeze these muffins by placing them in a freezer-safe zip-top bag or container. Thaw by placing the muffins in the refrigerator the night before and they will be ready by the morning. Rewarm in the microwave for 10 seconds, if desired.
Recipe Variations
- Pumpkin muffins are easily adaptable to suit your preferences. My advice is to keep the same amount of sugar and oil. I know it’s tempting to use less but the muffins will end up being dry and tough without enough oil and sugar. That being said, feel free to use all brown sugar or all granulated, or swap out the oil for melted butter.
- Use whole wheat flour—You can replace 3/4 cup all purpose flour with whole wheat or replace the all-purpose flour entirely with white whole wheat flour.
- Use homemade pumpkin puree—If you have homemade pumpkin puree, then feel free to use that in place of a can.
- Add chocolate—Adding chocolate chips or chopped pecans is my favorite adaptation and by far the most requested by my family.
- Mix in dried fruit—Dried fruit, such as raisins or dried cranberries, is also a tasty addition.
- Change up the spices—For spices, an extra 1/2 teaspoon of cinnamon and 1/4 teaspoon of ginger results in a “pumpkin spice” muffin.
- Add crunch—Sprinkle the tops with granulated or raw sugar for a touch of sweetness and a little crunch.
- Frost them—Make the muffins extra decadent by topping with a cream cheese frosting.
| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 228 |
| % Daily Value* | |
| Total Fat 10g | 12% |
| Saturated Fat 2g | 11% |
| Cholesterol 31mg | 10% |
| Sodium 252mg | 11% |
| Total Carbohydrate 34g | 12% |
| Dietary Fiber 2g | 7% |
| Total Sugars 18g | |
| Protein 4g | |
| Vitamin C 2mg | 8% |
| Calcium 54mg | 4% |
| Iron 2mg | 10% |
| Potassium 145mg | 3% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
