I always come back to these simply pumpkin muffins when I want something comforting, easy, and full of fall flavor. I love how soft and moist they turn out, with just the right balance of pumpkin and warm spices. They are not overly sweet, which makes them perfect for breakfast, a midday snack, or even a light dessert.
Why You’ll Love This Recipe
I like this recipe because it uses basic pantry ingredients and comes together quickly without any special equipment. I appreciate how the muffins bake up tall and tender, with a rich pumpkin flavor in every bite. I also enjoy how flexible the recipe is, since I can easily adjust it with different add-ins depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable oil or melted coconut oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 and 1/2 cups canned pumpkin puree
2 large eggs
1/4 cup milk
Directions
I begin by preheating the oven to a high temperature and preparing a 12-cup muffin pan with liners or nonstick spray. In a large bowl, I whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until everything is well combined.
In another bowl, I mix the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth. I pour the wet mixture into the dry ingredients and gently fold everything together just until the batter is combined, making sure not to overmix.
I divide the batter evenly between the muffin cups, filling each one all the way to the top. I bake the muffins briefly at the higher temperature, then reduce the oven temperature and continue baking until a toothpick inserted in the center comes out clean. After baking, I let the muffins cool in the pan for a few minutes before removing them.
Servings And Timing
I usually get 12 standard muffins from this recipe.
Preparation time is about 15 minutes.
Baking time is around 21–22 minutes.
Total time, including cooling, is approximately 45 minutes.
Variations
When I want extra sweetness, I fold in 1 cup of chocolate chips before baking. I also enjoy adding chopped nuts like pecans or walnuts for texture, or dried cranberries for a tart contrast. Sometimes I replace part of the oil with unsweetened applesauce for a slightly lighter muffin.
Storage/Reheating
I store these muffins in an airtight container at room temperature for up to one week. For longer storage, I freeze them for up to three months. When I want to enjoy one, I let it thaw and warm it gently in the microwave until soft.
FAQs
Can I use fresh pumpkin instead of canned?
I can use fresh pumpkin puree as long as it is well-drained and smooth, but I find canned pumpkin more consistent.
Can I make these muffins dairy-free?
I often use plant-based milk, and the muffins still turn out moist and tender.
Why do I bake at a high temperature first?
I use the initial high heat to help the muffin tops rise quickly, giving them a bakery-style appearance.
Can I reduce the sugar?
I sometimes reduce the sugar slightly, but I keep in mind that less sugar can affect moisture and texture.
Can I make mini muffins with this recipe?
I make mini muffins by reducing the baking time and baking at a steady lower temperature until they are fully set.
Conclusion
These simply pumpkin muffins are a reliable and comforting recipe that I enjoy baking throughout the fall season. I love how easy they are to make and how adaptable they can be, making them a staple I return to year after year.
These Simply Pumpkin Muffins are soft, moist, and warmly spiced with cinnamon and pumpkin pie spice. They’re quick to make, naturally flavorful, and perfect for breakfast, snacks, or light dessert.
Ingredients
1 and 3/4 cups all-purpose flour
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1 and 1/2 teaspoons pumpkin pie spice
1/4 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup vegetable oil or melted coconut oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 and 1/2 cups canned pumpkin puree
2 large eggs
1/4 cup milk
Instructions
Preheat oven to 425°F (220°C) and line a 12-cup muffin pan with paper liners or spray with nonstick spray.
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
In a separate bowl, whisk together oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
Pour wet ingredients into the dry ingredients and gently fold together just until combined. Do not overmix.
Divide the batter evenly among the muffin cups, filling each to the top.
Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (175°C) and continue baking for 16–17 minutes, or until a toothpick inserted in the center comes out clean.
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Add chocolate chips, chopped nuts, or dried cranberries for variation.
Replace part of the oil with unsweetened applesauce for a lighter muffin.
Use plant-based milk for a dairy-free version.
For mini muffins, bake at 350°F for 10–13 minutes or until set.
Initial high baking temperature helps the muffin tops rise higher.
