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These fast, easy, and fluffy Pumpkin Muffins are the best recipe for any hectic morning. They work great as a breakfast item or as a snack and are great year round, but taste especially good when you’re craving pumpkin in the fall.
![pumpkin muffins stacked in brown cupcake wrappers.](https://www.crazyforcrust.com/wp-content/uploads/2023/10/Easy-Pumpkin-Muffins-7.jpg)
Pumpkin Muffin Recipe from scratch
Not only do pumpkin recipes like this one make your house smell amazing, they also taste great too. These are the best pumpkin muffins because their pumpkin flavor is not too harsh, but just the right amount to be transported into the fall season.
These are easy muffins to make from scratch, easy to adjust to your liking (add chocolate or nuts!) and they freeze great, making these the perfect fall muffin recipe!
Ingredients Needed
- Granulated Sugar and Brown Sugar: Remember to always pack your brown sugar!
- Pumpkin Puree: Make sure you’re using canned pumpkin and not pumpkin pie filling!
- Vegetable Oil: I prefer using oil in muffins and quick bread to keep them moist.
- Pumpkin Pie Spice: If you only have a mix of spices make my DIY pumpkin spice!
- Vinegar: Or Lemon Juice – this is just to activate the baking soda.
- Milk: Any kind, dairy or non-dairy works great.
How to make Pumpkin Muffins
- Stir together granulated sugar, brown sugar, pumpkin puree, and oil until smooth.
- Stir in salt, baking soda, pumpkin pie spice, and eggs.
- Add vinegar, milk, and flour and stir or mix until no lumps remain.
- Fill muffin cups about 2/3 full. Bake until a toothpick comes out clean from the center of the muffin.
Expert Tips
- Use a mini muffin pan to make mini muffins! It will make approximately 36 mini muffins.
- When shopping, make sure you are buying pumpkin puree, not pumpkin pie filling. Pumpkin puree doesn’t have anything added to it, while pumpkin pie mix already has all the spices and sugar.
- Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.
FAQs
Yes in an airtight container for up to 3 months. Great for grab and go!
Do the toothpick test (it comes out clean) from the center of the muffin.
BEST Pumpkin Muffins
Ingredients
- ½ cup (100g) granulated sugar
- ¼ cup (50g) brown sugar, packed
- 1 cup (244g) pumpkin puree
- ⅓ cup (79ml) vegetable oil
- 2 large eggs
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vinegar or lemon juice
- ⅓ cup (79ml) Fat-Free Milk , or use any milk or nondairy milk
- 2 cups (248g) all-purpose flour
- 1/4 cup (50g) cinnamon sugar (see notes)
Instructions
- Preheat oven to 350°F. Spray muffin pans with nonstick cooking spray or line with muffin liners.
- Stir (or mix with hand mixer) together granulated sugar, brown sugar, pumpkin puree, and oil until smooth. Stir in salt, baking soda, pumpkin pie spice, and eggs.
- Add vinegar, milk, and flour and stir or mix until no lumps remain.
- Fill muffin cups about 2/3 full. Sprinkle each muffin with cinnamon sugar. Bake for 15-22 minutes, or until a toothpick comes out clean from the center of the muffin. Cool slightly before eating.
- Store in an airtight container for up to 3 days or freeze for up to one month. To defrost, heat in microwave or let sit on the counter.
Recipe Notes
- To make your own cinnamon sugar, mix 1/2 cup granulated sugar with 1 tablespoon cinnamon and stir. Store in an airtight container.
I had about a cup of pumpkin puree left over from pumpkin bread so I decided to make your muffins. Your recipe is fast and easy. They are delicious and I will definitely make them again. Thanks, Dorothy, for another great recipe!!! Kathy
So glad you liked them!
I made pumpkin muffies with this recipe after I tweaked it a bit and they are yummy. I noticed a comment that said the muffins were bland so I added a tsp of vanilla and cinnamon to spice them up. I also added some pepitoโs to the tops for a crunch. They are very moist and easy to make! Next time I make the I going to add pumpkin pie spice. The cinnamon sugar on top is a great addition.
These muffins are very good. My family thought slightly bland, but a wonderful consistency. Moist, yet firm.
I would try them again & add some pecans & possibly a crumb topping.
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