Easy Pumpkin Muffins Recipe

Name: Easy Pumpkin Muffins
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 cups all purpose flour (leveled); 1 tsp baking soda; 1 tsp ground cinnamon; 1/4 tsp ground nutmeg; 1/2 tsp salt; 2 large eggs; 3/4 cup pure granulated sugar; 3/4 cup brown sugar; 2/3 cup coconut oil (melted, or any vegetable oil); 1 (15 oz) can of pumpkin puree; 1/4 cup whole milk

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These easy pumpkin muffins are the best to make! With delicious pumpkin puree and all your favorite fall flavors, you are going to love this recipe!

Moist pumpkin muffin with a bite out of it with several more muffins on a cooling rack behind it.

I love all things fall, the changing of the tree’s leaves, crisp, cool mornings, hay rides, and anything to do with pumpkins!

Yep, these pumpkin muffins are such a delightful treat! They are moist, fluffy, and full of your favorite fall flavors!

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Table of Contents

Why you will love this pumpkin muffin recipe

Perfect for Sharing: These muffins are a crowd-pleaser, perfect for sharing with friends and family. They’re also a great option for potlucks and holiday gatherings.
Moist and Tender: Say goodbye to dry, crumbly muffins! These are incredibly moist and tender, thanks to the perfect balance of ingredients.
Easy to Make: No complicated techniques or obscure ingredients here! This recipe is straightforward and perfect for beginners or those short on time.

What you will need for this recipe

All-purpose flour: The foundation of our muffins, providing structure and a soft texture. I prefer using all-purpose flour for this recipe because it gives the muffins a nice fluffiness.

Baking soda: I use just baking soda for this recipe and found that it gives it the best rise.

Ground cinnamon and nutmeg: The classic fall spice duo that adds warmth and depth to the flavor. I love the way cinnamon and nutmeg complement the sweetness of the pumpkin.

Salt: Enhances the overall flavor by balancing the sweetness. A little salt goes a long way in this recipe.

Eggs: Bind the ingredients together and contribute to the moisture and richness of the muffins. I always use large eggs for the best results.

Granulated and brown sugar: Provide sweetness and help to create a moist and tender texture. I like to use a combination of granulated and brown sugar for a complex flavor profile.

Coconut oil: Adds moisture and richness, while also contributing to the buttery flavor. I prefer using coconut oil in this recipe because it adds a subtle tropical note that complements the pumpkin.

Pumpkin puree: What are pumpkin muffins without pumpkin? I always use canned pumpkin puree for convenience, but you can also make your own.

Whole milk: Adds moisture and richness, and can also be substituted with buttermilk for a tangier flavor. I prefer using whole milk for the creamiest muffins.

Recipe Variations

Whole milk can be substituted for coconut milk.
You can use oat flour, though they will not be quite as fluffy.
Add in half a cup of chocolate chips for some chocolatey goodness!

Pumpkin muffin recipe

Mixing the dry ingredients in a clear mixing bowl with a wooden spatula.

Step 1: Preheat your oven to 375°F. Then, in a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, and salt.

Stirring the wet ingredients in a separate mixing bowl with a metal spoon.

Step 2: In a separate bowl, whisk together the eggs, granulated sugar, brown sugar, melted coconut oil (or vegetable oil), pumpkin puree, and whole milk.

Mixing the wet ingredients in with the dry ingredients.

Step 3: Add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix.

Scooping the pumpkin muffin batter into the lined muffin tin.

Step 4: Line muffin tins, then spoon in the batter to the top.

Letting the muffins cool slightly in the muffin tins.

Step 5: Bake for *25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 6: Allow the pumpkin muffins to cool completely on a wire rack before enjoying them!

Expert tips

To ensure your pumpkin muffins are perfectly cooked, check them at 20 minutes with a toothpick. If they’re still a bit soft, bake them for another 5-10 minutes or until a toothpick inserted into the center comes out clean. Remember, oven temperatures can vary, so it’s important to check them frequently.

Let the muffins cool in the pan for 5-10 minutes before transferring them to a wire rack to cool completely.

Don’t overfill the muffin liners. For this recipe, I suggest filling the liners just about to the top but not overflowing.

Fluffy muffins freshly made from pumpkin puree on a white counter.

Recipe FAQs

Can I substitute the pumpkin puree?

Yes, you can substitute pumpkin puree with applesauce for a similar flavor and texture.

How long do these muffins last?

Store leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 3 months.

Can I substitute fresh pumpkin for canned pumpkin?

Yes! Just make sure you use pumpkins labeled “pie pumpkins” or “baking pumpkins,” not carving pumpkins!

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So delicious and fluffy! Can’t wait to make these again!