Simply Pumpkin Muffins

Simply Pumpkin Muffins are soft, moist, and packed with warm fall flavor. Made with real pumpkin and cozy spices, they’re perfect for breakfast, snacks, or a sweet treat anytime. I love how easy they are to whip up in one bowl and how they stay tender for days.

Why You’ll Love This Recipe

I love these muffins because they’re everything I want in a fall bake—lightly sweet, full of pumpkin flavor, and perfectly spiced. They come together fast, don’t require any fancy ingredients, and make the kitchen smell amazing. Plus, they’re super versatile, whether I want to keep them plain, add chocolate chips, or throw in some nuts for crunch.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Baking powder

• Salt

• Ground cinnamon

• Ground nutmeg

• Ground ginger (optional)

• Pumpkin purée (not pumpkin pie filling)

• Brown sugar

• Granulated sugar

• Eggs

• Vegetable oil or melted coconut oil

• Vanilla extract

Optional add-ins:

• Chocolate chips

• Chopped walnuts or pecans

• Rolled oats or pumpkin seeds for topping

Directions

1. I preheat the oven to 350°F and line a muffin tin with paper liners or grease it well.

2. In one large bowl, I whisk together the pumpkin purée, sugars, eggs, oil, and vanilla until smooth.

3. I stir in the dry ingredients—flour, baking soda, baking powder, salt, and spices—until just combined.

4. I fold in any add-ins like chocolate chips or nuts if I’m using them.

5. I divide the batter evenly between the muffin cups, filling them about ¾ full.

6. I bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

7. I let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Servings and timing

This recipe makes about 12 muffins. It takes 10 minutes to prep and 20 minutes to bake, so they’re ready in about 30 minutes.

Variations

• I sometimes add a cream cheese swirl by mixing cream cheese with powdered sugar and swirling it into the batter.

• For a healthier twist, I use whole wheat flour or sub in part oat flour.

• I’ve made mini muffins with the same batter—just reduce the baking time to about 12–14 minutes.

• A sprinkle of cinnamon sugar on top before baking adds a sweet, crisp crust.

Storage/Reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. To freeze, I wrap them individually and store in a freezer-safe bag for up to 2 months. I reheat them in the microwave for 15–20 seconds or warm them in the oven to refresh.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, I use homemade pumpkin purée as long as it’s thick and not watery. I strain it if needed.

Can I reduce the sugar?

Yes, I’ve reduced the sugar by about ¼ cup without losing too much flavor or texture.

Are these muffins dairy-free?

They can be! Just use oil instead of butter and skip any dairy add-ins like cream cheese.

What oil works best?

I usually use vegetable oil or melted coconut oil. Melted butter works too for a richer flavor.

Can I add a streusel topping?

Absolutely. I make a quick streusel with flour, brown sugar, cinnamon, and butter for an extra special touch.

Conclusion

Simply Pumpkin Muffins are a warm, spiced, and comforting bake that’s easy to love. Whether I’m making them for a cozy breakfast, a fall gathering, or just to use up some canned pumpkin, they never disappoint. With just the right amount of sweetness and spice, they’re the kind of simple treat I want to make again and again.