Full of fall spices, this easy pumpkin muffin recipe is one you’ll want to make again and again. They are easy enough to whip up whenever the craving strikes and they stay moist for days. Top them with pepitas for a little crunch and you have one delicious muffin.
I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.
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Why you should make this easy pumpkin muffin recipe
Muffins make a great snack, or a grab and go breakfast with a cup of coffee or tea. They are also relatively easy to make, even for beginner bakers.
The ingredients for this easy pumpkin muffin recipe are common pantry items, which make this recipe even more accessible.
I use a lot of spices in my muffin recipe, because I want them full of fall flavors – cinnamon, allspice, ginger and cloves.
One thing they don’t have a lot of is sugar. These are lower in sugar than most of my muffin recipes, which is great if you are watching your sugar intake.
When buying canned pumpkin, make sure you check the label carefully. Do not buy pie filling. You need 100% pure pumpkin for this muffin recipe.
If you are like me and you buy too much canned pumpkin, check the cupboards, because you probably have a can.
How to make them
Muffins use what is called the muffin method. It is simply whisking dry ingredients together in one bowl, then mixing wet ingredients in a separate bowl.
Pour wet ingredients into dry ingredients and stir until combined. Then use a 2 ounce scoop or measuring cup to portion muffin batter into liners or prepared baking pan.
Top muffin batter with pepitas or leave them plain, if you prefer. Bake until a tester comes out with only a few moist crumbs on it. Then, place them on a wire rack to cool before eating.
Pumpkin muffin Q & A
Yes! Muffins freeze really well, actually. If you plan to freeze some, you may want to omit the pepitas on top and leave them plain.
Thanks to the pumpkin and a bit of oil in this recipe, these muffins stay fresh for days! This batch was made 4 days ago and they are still moist.
Butter is for flavor, but it doesn’t make the moistest baked goods. That’s where vegetable or canola oil comes in – it helps to keep the muffins moist.
Variations and substitutions
If pepitas aren’t your thing, try topping the muffins with cinnamon sugar or a streusel topping like these blueberry peach muffins.
To substitute the individual spices, you can use store-bought pumpkin spice mix as a short cut.
Because this easy pumpkin muffin recipe isn’t overly sweet, you can bump up the sugar a bit if you prefer sweeter muffins. Please read the note in the recipe card for the amounts.
Tools and equipment
- 12 cup muffin tin
- Wire cooling rack
- Tulip muffin liner papers
- Stainless steel mixing bowls
- I use a rubber spatula to stir the batter, as it’s easier to scrape the bottom of the bowl to incorporate the flour instead of stirring with a spoon.
More pumpkin recipes to try this fall
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- 2 cups all purpose flour (8.5 ounces by weight)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/2 tsp. cinnamon
- 1/2 tsp. ground ginger
- 1/4 tsp. allspice
- 1/4 tsp. ground cloves
- 1 cup pumpkin purée
- 2 eggs
- 2 tsp. vanilla
- 1 - 1 1/4 cup sugar (see note)
- 8 tbsp. unsalted butter, melted and cooled
- 1/3 cup canola or vegetable oil
- 1/4 cup pepita seeds for tops
- Preheat oven to 400°F // 200°C // Gas mark 6.
- Line a muffin tin with papers. (Or butter and flour the pan / coat with nonstick baking spray).
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon, ginger, allspice and cloves (*or pumpkin pie spice - see note). Whisk to combine and set aside.
- In a small bowl, combine pumpkin purée, eggs, vanilla, sugar, melted butter and oil. Whisk to combine.
- Pour wet ingredients over dry ingredients. Gently stir with a spatula until flour mixture is incorporated, making sure to scrape the bottom of the bowl.
- Fill muffin liners 2/3 full. Sprinkle each muffin with pepitas.
- Bake for 18 - 20 minutes, or until a tester comes out with only a few moist crumbs attached.
- Let muffins cool in tin for 10 minutes before removing to a cooling rack to cool completely.
For lower sugar muffins, use 1 cup of sugar. For slightly sweeter muffins, use 1 1/4 cups sugar.
You can substitute 2 tsp. pumpkin pie spice for the individual spices.
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Serving Size:1 muffin
Amount Per Serving: Calories: 300Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 51mgSodium: 257mgCarbohydrates: 39gFiber: 1gSugar: 22gProtein: 4g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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