Pumpkin muffins always seem to show up in my kitchen when fall hits (or honestly, anytime I need a cozy pick-me-up). Ever had one of those days where all you want is something warm, fluffy, and totally fuss-free? Yep, same. It’s actually super easy to whip up pumpkin muffins at home. Stick with me and I’ll show you how to make the best pumpkin muffins without any weird steps or “chef secrets.” If you need some storage tips or crave other comforting fall treats, you might want to look into [these easy baking ideas]. 
What You’ll Need To Make Pumpkin Muffins
Let’s talk goodies. You won’t need a pantry full of suspicious stuff, promise. Here’s what lands these pumpkin muffins into five-star territory in my book:
First off, actual pumpkin puree. Not that sugary pie filling, just plain pumpkin from a can (or fresh if, you know, you’re feeling ambitious). I use one cup for that rich orange color and big pumpkin flavor. Next, a couple eggs, some sugar (white and brown make it wicked good), and oil. Oh, and of course, a mix of warm spices—think cinnamon, nutmeg, sometimes a little ginger if you like that zing. Toss in flour, baking soda, baking powder, a pinch of salt. Suddenly, your kitchen is basically autumn itself.
Here’s a personal aside: don’t skip the vanilla extract. It ties the flavors together and makes them taste like grandma’s house—if grandma was a baking wizard.
Just remember, if you want your pumpkin muffins extra moist, don’t go shy on the oil. Trust me, tried skimping once and, ugh, regret.
One more thing. Paper muffin liners, or just grease your tin up nicely. Either way works fine, but the cleanup’s better with liners.
How To Make Pumpkin Muffins
Honestly, this is where you’re gonna want to pay attention, but… it’s nothing wild.
First up, crank that oven to 350°F. I always forget and end up waiting for it to preheat. Don’t be like me.
Next, grab two bowls—one for dry and one for wet stuff. In the first, dump your flour, baking soda, baking powder, spices, salt. Just whisk it up.
In the second, mix your eggs, both sugars, oil, pumpkin puree, and a splash of vanilla. I just mash it together with a big fork. No mixer needed most days.
Then, chuck the dry ingredients into the wet. Be gentle, just barely combine it. Lumpy batter is OK. If you’re adding extras (some folks love chocolate chips or chopped pecans), do it now.
Spoon the batter into your muffin pan—fill each spot just over halfway. Pop it right in the oven. Bake about 18-22 minutes. I do the toothpick check (poke one muffin, it should come out clean). The hardest part? Letting them cool before you scarf one down.
“These are the only pumpkin muffins my picky kids will actually eat. Super soft, never dry. Every time I bake these, my house smells like a fancy cafe!” – Megan R.
Serve and Store/Freeze
Serving these really just depends on how patient you are (I’m not, never wait for them to cool all the way). Here’s how I do it:
- Warm and plain, straight from the tin. Maybe burn your tongue, maybe not.
- Sliced in half, slathered with cream cheese or butter. Okay, this is the best part.
- For dessert, drizzle with a little maple glaze or dust with powdered sugar.
Storing? Tight container on the counter, they’ll last up to three days. But hey, don’t let them sit too long. Freeze any extras in a zipper bag, and just let them thaw for a lunchbox treat later (they’re still soft!).
Grandma always said, “A good muffin freezes better than half the stuff in your freezer.”
Pumpkin Muffins Recipe FAQs
Q: Can I use fresh pumpkin instead of canned?
A: Totally. Just roast, mash, and drain your pumpkin so it’s not watery. Some say it’s worth the effort.
Q: What if I want to make the pumpkin muffins healthier?
A: Easy-peasy you can cut back a little on the sugar, use whole wheat flour (try half and half), or even sub in applesauce for some oil.
Q: Can I make pumpkin muffins gluten-free?
A: Yup—just swap in a gluten-free flour blend. I’ve done this and nobody even noticed.
Q: How do I stop muffins from sticking to the liners?
A: A little trick: let them cool in the pan for a couple minutes, then run a butter knife around the edges. Works every time.
Q: Can I bake these as mini muffins?
A: For sure—just check them at 12-14 minutes. Mini muffins, mega flavor.
Video Tutorial
Some folks learn better by watching—if that’s you, there’s a quick video at the top of the page showing every step. I promise, it’s no fancy production, just what works in my totally normal kitchen.
Happy Muffin Mornings Ahead
If you’ve made it this far, my friend, you basically know all my pumpkin muffins secrets. No complicated stuff, no weird steps, just straight-up good vibes. Get yourself some canned pumpkin and jump in. You do not need to bake like a pro to get five-star results. Ready for more tips or flavor twists? Check out these external [baking hacks for home cooks] and keep your oven busy. Go bake—and eat—your heart out.
Pumpkin Muffins
Cozy and fluffy pumpkin muffins that are easy to make and perfect for fall.
Ingredients
Method
Preparation- Preheat your oven to 350°F (175°C).
- In a bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt. Whisk until well mixed.
- In another bowl, combine the wet ingredients: pumpkin puree, eggs, both sugars, oil, and vanilla. Mix until combined.
- Pour the dry ingredients into the wet ingredients and mix gently, just until combined. Lumpy batter is OK.
- If adding extras (like chocolate chips or nuts), fold them in at this stage.
Baking- Spoon the batter into a greased muffin pan, filling each spot just over halfway.
- Bake for 18-22 minutes, checking with a toothpick for doneness.
- Allow to cool slightly before removing from the pan.
Notes
Store muffins in a tight container on the counter for up to three days. They can be frozen and thawed for a later treat.
Some folks learn better by watching—if that’s you, there’s a quick video at the top of the page showing every step. I promise, it’s no fancy production, just what works in my totally normal kitchen.
Happy Muffin Mornings Ahead
If you’ve made it this far, my friend, you basically know all my pumpkin muffins secrets. No complicated stuff, no weird steps, just straight-up good vibes. Get yourself some canned pumpkin and jump in. You do not need to bake like a pro to get five-star results. Ready for more tips or flavor twists? Check out these external [baking hacks for home cooks] and keep your oven busy. Go bake—and eat—your heart out.
Pumpkin Muffins
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, combine the dry ingredients: flour, baking soda, baking powder, spices, and salt. Whisk until well mixed.
- In another bowl, combine the wet ingredients: pumpkin puree, eggs, both sugars, oil, and vanilla. Mix until combined.
- Pour the dry ingredients into the wet ingredients and mix gently, just until combined. Lumpy batter is OK.
- If adding extras (like chocolate chips or nuts), fold them in at this stage.
- Spoon the batter into a greased muffin pan, filling each spot just over halfway.
- Bake for 18-22 minutes, checking with a toothpick for doneness.
- Allow to cool slightly before removing from the pan.
