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Easy pumpkin muffin recipe

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.

You may also be interested in my pumpkin muffin with applesauce and my Hubbard squash muffins recipes. For ease of browsing, you can find all of my muffin recipes in one place.

Easy pumpkin muffin recipe on black wooden board.

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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.

Cut open pumpkin muffin on brown tulip wrapper.


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.

Ingredients for muffin recipe.

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.

How to make this easy pumpkin muffin recipe. Step by step photos.

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.

Pumpkin muffins ready for the oven.

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 muffins on cooling rack.

Pumpkin muffin Q & A

Can I freeze these pumpkin muffins?

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.

How long will muffins stay fresh?

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.

Why use butter and oil in this muffin recipe?

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.

Pumpkin muffins on board.

Tools and equipment

More pumpkin recipes to try this fall

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Easy Pumpkin Muffin Recipe

Cheryl Bennett
This easy pumpkin muffin recipe is full of fall flavors!
4.75 from 4 votes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Muffin recipes
Cuisine American
Servings 12
Calories 300 kcal


  • 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.


Serving: 1muffinCalories: 300kcalCarbohydrates: 39gProtein: 4gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 51mgSodium: 257mgFiber: 1gSugar: 22g
Tried this recipe?Let us know how it was!

Thanks for stopping by! Have a delicious day 🙂

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