Simply Pumpkin Muffins are a cozy little treat packed with warm pumpkin flavor and just the right hint of spice. These muffins come together easily and offer a soft, tender crumb that feels like a warm hug on a chilly morning. The pumpkin keeps them moist and adds that familiar autumn taste we all love.
I love making these muffins when I want something quick but still special. They don’t require any fancy ingredients, just simple pantry staples, so they’re perfect for last-minute baking. I usually add a sprinkle of cinnamon on top before baking for a little extra charm, and it never fails to make the kitchen smell amazing.
The best way I enjoy these muffins is with a cup of coffee or tea while sitting by the window and watching the leaves fall. They’re great for breakfast, a snack, or even an easy dessert. Whenever I make a batch, they disappear fast, and friends always ask for the recipe—so I guess they really hit the spot!
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the recipe, providing moisture and that iconic pumpkin flavor. Use canned pumpkin puree, not pumpkin pie filling, as the filling is too sweet and spiced. Homemade pumpkin puree works great too!
Flour: All-purpose flour gives these muffins a light yet sturdy structure. For a healthier twist, try half whole wheat flour, but the texture will be a bit denser.
Spices: Cinnamon is the main spice here. Nutmeg and cloves add warmth but can be left out if you prefer a simpler taste. If you like, you can swap for pumpkin pie spice blend instead.
Fat: Vegetable oil keeps muffins moist and tender. You can substitute melted butter for a richer flavor or use applesauce for a lower-fat version, though the texture will change.
Sugar: Granulated sugar sweetens and helps with browning. For a deeper flavor, try brown sugar or maple syrup; just reduce other liquid slightly when using syrup.
How Do You Avoid Overmixing Pumpkin Muffin Batter?
Overmixing is easy but can make muffins tough and dense. Here’s how to mix right:
- Combine dry ingredients separately first.
- Add dry mix to wet ingredients gradually.
- Fold gently with a spatula, just until you see no dry flour.
- It’s okay if the batter has a few lumps — that’s better than overmixing.
Quick mixing keeps the muffins soft and tender, with a nice crumb. Take your time folding gently, and your muffins will have a perfect texture every time!
Equipment You’ll Need
- 9×13-inch baking dish or muffin tin – I use a muffin tin for perfect individual muffins that bake evenly.
- Mixing bowls – a large bowl for wet ingredients and a medium bowl for dry ingredients make it easy to combine everything.
- Whisk or spatula – to gently stir the batter without overmixing.
- Measuring cups/spoons – essential for accurate measurement of ingredients like flour, sugar, and pumpkin.
- Paper muffin liners or non-stick spray – helps muffins come out easily and keeps cleanup simple.
Flavor Variations & Add-Ins
- Add chopped walnuts or pecans to the batter for a crunchy texture and nutty flavor—great for added crunch and richness.
- Scoop in chocolate chips before baking for a sweet twist that pairs well with pumpkin spice.
- Fold in shredded apple or carrot for extra moisture and natural sweetness, turning them into mini vegetable and fruit muffins.
- Sprinkle a streusel topping made of butter, flour, sugar, and cinnamon on top before baking for a crumbly, sweet finish.
Simply Pumpkin Muffins
Ingredients You’ll Need:
Main Ingredients:
- 1 3/4 cups (220g) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 1/2 cup (120ml) vegetable oil or melted butter
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
Optional Topping:
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
How Much Time Will You Need?
Getting these pumpkin muffins ready takes about 10 minutes for prep and about 20-25 minutes baking time. You’ll want to let them cool for a few minutes after baking, so plan around 35 minutes total until you can enjoy your delicious muffins.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin
Start by preheating your oven to 350°F (175°C). Line your muffin tin with paper liners or grease it well to prevent sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves (if using), and salt. Set this dry mix aside for now.
3. Combine Wet Ingredients
In a large bowl, beat the sugar with the oil until everything is well blended. Add the eggs one at a time, mixing well after each one. Then stir in the pumpkin puree and vanilla extract until smooth.
4. Combine Wet and Dry
Gradually add the dry ingredients to the wet mixture. Fold gently with a spatula or spoon just until you don’t see any dry flour. Be careful not to overmix; the batter should stay thick and a little lumpy.
5. Fill the Muffin Cups
Divide the batter evenly, filling each muffin cup about 3/4 full. If you like, mix together the sugar and cinnamon for the topping and sprinkle some on each muffin to add a sweet, crunchy crust.
6. Bake and Cool
Bake the muffins for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Let them cool in the tin for about 5 minutes, then transfer to a wire rack to finish cooling.
7. Enjoy!
These pumpkin muffins taste delicious warm or at room temperature. Grab a cup of tea or coffee and enjoy a cozy, tasty treat!
Can I Use Homemade Pumpkin Puree Instead of Canned?
Absolutely! Just make sure your homemade pumpkin puree is smooth and not too watery. You can roast pumpkin chunks, then blend until smooth. Drain any excess liquid before measuring to keep the batter from being too runny.
Can I Substitute Butter for Vegetable Oil?
Yes, melted butter works well and adds a richer flavor. Use the same amount as vegetable oil. Just be sure to let it cool slightly before mixing with eggs so it doesn’t cook them.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Thaw at room temperature or warm gently before eating.
Can I Add Mix-ins Like Nuts or Chocolate Chips?
Definitely! Fold in about 1/2 cup of chopped nuts, chocolate chips, or dried fruit to the batter just before baking. This adds texture and variety without changing the baking time much.
