Easy Pumpkin Muffins

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These Easy Pumpkin Muffins are soft, fluffy, and packed with warm spices—everything you love about fall in one delicious bite! They come together in just one bowl and are ready in under 30 minutes, making them the perfect go-to treat for breakfast, snacking, or even dessert.

Why You’ll Love This Recipe

Made with simple ingredients—no mixer required!
Perfectly spiced with cinnamon, nutmeg, and cloves.
Stays moist for days and freezes beautifully.
Easy to customize with mix-ins like chocolate chips or nuts.

Pumpkin Purée vs. Pumpkin Pie Filling
Make sure you’re using 100% pure pumpkin purée, not pumpkin pie filling! Pumpkin pie filling has added sugar and spices, which can throw off the balance of this recipe. If you’re using homemade purée, be sure to strain it well to remove excess moisture.

Ingredient Substitutions & Variations

Egg-Free/Vegan: Swap each egg for ¼ cup unsweetened applesauce or a flax egg (1 tbsp ground flaxseed + 3 tbsp water).
Gluten-Free: Use a 1:1 gluten-free flour blend.
Refined Sugar-Free: Substitute coconut sugar or maple syrup.
Oil Alternatives: Try melted coconut oil or applesauce for a lighter version.
Extra Flavor: Mix in 1 cup of chocolate chips, nuts, or dried cranberries.

Ingredients

1 ½ cups all-purpose flour
1 cup pumpkin purée
¾ cup granulated sugar
¾ cup brown sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 ½ tsp pumpkin pie spice
¼ tsp salt

Instructions

Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with non-stick spray.

Step 2: Mix Wet Ingredients
In a large bowl, whisk together pumpkin purée, sugars, eggs, oil, and vanilla extract until smooth.

Step 3: Add Dry Ingredients
Sift in flour, baking soda, baking powder, pumpkin pie spice, and salt. Gently fold until just combined—don’t overmix!

Step 4: Fill Muffin Cups
Divide batter evenly among the muffin cups, filling each about ¾ full.

Step 5: Bake
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.

Step 6: Cool & Enjoy
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store for later!

Storage & Freezing

Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to 1 week.
Freezer: Wrap individually and freeze for up to 3 months.

Serving Suggestions

Enjoy with a hot cup of coffee or chai tea.
Spread with butter, nut butter, or cream cheese for extra indulgence.
Pair with yogurt and fresh fruit for a balanced breakfast.

FAQs

Can I make mini muffins?
Yes! Bake at 350°F for 10-12 minutes.

Can I double the recipe?
Absolutely—just use two muffin pans and bake as directed.

Why are my muffins dense?
Overmixing or using too much flour can make them dense. Be sure to mix gently and measure flour correctly.

These Easy Pumpkin Muffins are a fall favorite that everyone will love. Bake a batch today and enjoy the warm, cozy flavors of the season! 🍂🎃