These are seriously the softest and moistest Pumpkin Muffins ever! Made with canned pumpkin puree and simple pantry ingredients, they have the perfect amount of spice and sweetness. They require only 10 minutes of prep and are incredibly easy to make! Perfect for beginner bakers, but people will think a pro baked them up!
Looking for more easy fall desserts? Try my homemade apple bread next!
About This Recipe
These pumpkin muffins are the perfect fall dessert! They're orange on the outside, soft and moist on the inside, and packed with pumpkin flavor all the way through. They're super easy to make, so you could whip them up on a weekday, but I love spending a weekend afternoon baking these.
Pumpkin puree adds amazing moisture to these muffins, making them soft, tender, and oh-so moist. They're simple to make, but taste like they're straight from a master chef's bakery. No offense to regular muffins, but in the autumn, these are my #1 draft pick.
Key Ingredients
Flour: Unless stated otherwise, I always use all-purpose flour in my recipes.
Pumpkin pie spice: You can buy this from the grocery store or make your own. It's a combination of cinnamon, nutmeg, cloves, allspice, and ginger.
Cinnamon: In addition to pumpkin spice, I love to add some extra cinnamon for an extra cozy flavor.
Baking soda + baking powder: These provide the leavening for the muffins. I found a combination that gives these muffins an extra-tall top.
Salt: To bring out all the delicious flavors.
White sugar + brown sugar: A combination of these sugars gives the best flavor.
Oil: A lot of people don't know this, but FAT is what gives muffins and cakes their soft, moist crumb. I typically use oil because it is slightly healthier and easy to measure.
Pumpkin Puree: I used pumpkin puree from the can. Feel free to make your own by roasting a pumpkin, then carving out the flesh.
Eggs: Essential for any muffin recipe. These help bind the ingredients together and provide necessary moisture.
Milk: A little bit of moisture helps give the muffins a taller rise.
Vanilla extract: For that warm flavor.
Instructions
STEP 1: In a medium bowl, combine the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk until combined.
STEP 2: In a large bowl, blend the pumpkin puree with the sugar and brown sugar until smooth.
STEP 3: Stir in the eggs, oil, milk, and vanilla extract until fully incorporated.
STEP 4: Slowly add the dry ingredients to the wet mixture, gently whisking until the batter is smooth and no streaks of dry flour remain.
STEP 5: Spoon the batter into liners in a 12-cup muffin pan, filling each one to the top.
STEP 6: Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and continue baking for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
Pumpkin Muffins
Ingredients
- 1 ¾ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup sugar
- ½ cup light brown sugar (packed)
- ½ cup oil (I use canola oil)
- 1 (15-ounce) can pumpkin puree (about 1 ¾ cups)
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 425°F and line a 12-cup muffin tray with liners or use baking spray.
- In a medium bowl, combine the flour, pumpkin spice, cinnamon, baking soda, baking powder, and salt. Whisk until combined.
- In a large bowl, blend the pumpkin puree with the sugar and brown sugar until smooth. Stir in the eggs, oil, milk, and vanilla extract until fully incorporated.
- Slowly add the dry ingredients to the wet mixture, gently whisking until the batter is smooth and no streaks of dry flour remain.
- Spoon the batter into liners, filling each one to the top.
- Bake at 425°F for 5 minutes, then lower the oven temperature to 350°F and continue baking for another 16–17 minutes, or until a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before serving. Store any leftovers in an airtight container at room temperature for up to one week.
Debbie
The best pumpkin muffins I ever made! My boys favorite muffin recipe!
Thank you so much for sharing!