Simply Pumpkin Muffins are everything you want in a cozy, sweet little treat. These muffins are soft and moist, filled with the warm flavor of pumpkin and just the right touch of cinnamon and spices. They’re perfect for any time of day, whether you want a quick breakfast or a snack with your coffee.
I love making these muffins because they come together so easily, and the house smells amazing while they bake. I usually add a handful of nuts or chocolate chips for a bit of crunch, but they’re just as delicious on their own. It’s one of those recipes I turn to when I want something comforting without too much fuss.
My favorite way to enjoy these pumpkin muffins is fresh out of the oven, still a little warm, maybe spread with a bit of butter or cream cheese. They’re great for sharing, too—whether it’s with family on a weekend morning or packed in your lunchbox to brighten someone’s day. Once you try these, I bet you’ll want to make them again and again!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin works best for moisture and flavor. If you prefer fresh, roast and mash pumpkin, but be aware fresh pumpkin can be more watery, so drain excess liquid.
Flour: All-purpose flour gives a nice texture. For a gluten-free option, try a 1:1 gluten-free baking blend.
Sugars: The mix of granulated and brown sugar adds sweetness and a slight molasses flavor. You can swap brown sugar with coconut sugar for a different twist.
Spices: Cinnamon, nutmeg, ginger, and cloves give that classic pumpkin muffin taste. If you’re short on spices, pumpkin pie spice can replace the mix easily.
Oil: Vegetable oil keeps muffins moist. Melted butter is a tasty substitute that adds richness.
How Do I Avoid Overmixing the Muffin Batter?
Overmixing can make muffins tough and dense. To keep them light and tender:
- Mix wet and dry ingredients separately first.
- Pour wet into dry, then stir gently just until you don’t see dry flour.
- Don’t worry if the batter looks a little lumpy—that’s perfect.
This simple tip keeps your muffins soft and fluffy every time.
Equipment You’ll Need
- Large mixing bowls – I find these great for whisking and mixing ingredients without spilling.
- Whisk or wooden spoon – makes mixing the batter smooth and easy, especially with thicker dough.
- Measuring cups and spoons – ensures your ingredients are just right for perfect muffins.
- Muffin tin with paper liners or greased – keeps muffins from sticking and makes cleanup easier.
- Cooling rack – helps muffins cool evenly, so they stay moist and don’t get soggy.
Flavor Variations & Add-Ins
- Chocolate chips – add a handful to the batter for a touch of sweetness and gooey chocolate.
- Walnuts or pecans – stir in for crunch and extra flavor, great with spiced pumpkin.
- Dried cranberries or raisins – give a tart burst of fruit, perfect for holiday treats.
- Embellish with cream cheese frosting or a dusting of powdered sugar for a special touch.
Simply Pumpkin Muffins
Ingredients You’ll Need:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20-25 minutes to bake. Then allow about 5 minutes for cooling before enjoying your delicious pumpkin muffins.
Step-by-Step Instructions:
1. Prepare Your Oven and Muffin Tin:
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it to prevent sticking.
2. Mix Dry Ingredients:
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Mixing these first helps spread the flavors evenly.
3. Combine Wet Ingredients:
In another bowl, mix the pumpkin puree, vegetable oil (or melted butter), eggs, and vanilla extract until smooth. This will make combining easier and smooth out the batter.
4. Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Be careful not to overmix – it’s okay if the batter looks a little lumpy. This helps keep your muffins soft and tender.
5. Fill Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about 3/4 full so they have room to rise nicely.
6. Optional Topping:
If you like, sprinkle a little sugar mixed with cinnamon on top of each muffin for a sweet and crunchy topping.
7. Bake:
Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool and Enjoy:
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely or enjoy warm with a bit of butter or cream cheese!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just roast and mash fresh pumpkin until smooth. Keep in mind fresh pumpkin is usually more watery, so drain any excess moisture before using to avoid soggy muffins.
Can I Substitute the Vegetable Oil with Butter?
Absolutely! Melted butter works great and adds a richer flavor. Use the same amount as the oil called for in the recipe.
How Should I Store Leftover Pumpkin Muffins?
Store 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—just thaw at room temperature before enjoying.
Can I Add Extras Like Nuts or Chocolate Chips?
Yes, adding about 1/2 cup of chopped nuts, chocolate chips, or dried fruit to the batter before baking will give your muffins extra texture and flavor. Just fold them in gently after mixing the batter.
