Simple Pumpkin Muffins Recipe You Can Make Today

Spread the love

Fall has this special place in my heart. It’s not just about pulling out cozy sweaters and sipping warm drinks—although, I do love those things! It’s also the season when my kitchen smells like heaven, thanks to my love for baking. And let me tell you, nothing says “autumn comfort” quite like the smell of freshly baked pumpkin muffins. This pumpkin muffins recipe is the best!

You can find the recipe in printable form at the end of the article 🙂

I still remember the first time I made these muffins. I was craving something seasonal but didn’t want to spend hours in the kitchen. That’s when I realized: pumpkin muffins. Simple, quick, and oh-so-delicious. Ever since that day, they’ve become my go-to dessert recipe whenever I want to treat myself or impress friends during fall gatherings. Plus, they’re super easy to make—you don’t need to be a pro baker to whip these up!

What You’ll Need to Make These Pumpkin Muffins Recipe

Before we get started, let’s gather everything you’ll need. I always find it so much easier when everything is prepped ahead of time. Trust me, it makes the whole process smoother and way more fun.

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup vegetable oil (or melted butter, if you’re feeling indulgent)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind you like—regular, almond, oat)

Let’s Bake Some Magic – Pumpkin Muffins Recipe

Ready to dive into the world of pumpkin goodness? Let’s go step by step, and soon enough, your kitchen will be filled with the irresistible aroma of these muffins!

1. Preheat Your Oven

Set your oven to 350°F (175°C) and line your muffin tin with paper liners (or grease the cups lightly). Getting this done first means you’ll be all set once the batter is ready.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. These spices are the secret to that warm, cozy flavor we all crave during the fall.

3. Combine the Wet Ingredients

In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything is smooth and velvety. The pumpkin puree is what makes these muffins so moist and flavorful!

4. Bring It All Together

Now comes the fun part—slowly add your dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix! If the batter feels a little thick, a splash more milk will do the trick.

5. Fill the Muffin Tin

Scoop the batter into your prepared muffin cups, filling each one about ⅔ full. This gives them room to rise and get that perfect muffin top.

6. Bake to Perfection

Pop the tin in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean, and the tops are beautifully golden-brown.

7. Cool and Indulge

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. If you’re like me, you won’t wait too long before diving in! I love enjoying these with a cup of tea or coffee—it’s the ultimate fall moment.

Why I’m Obsessed with These Pumpkin Muffins

These muffins are everything you want in a fall dessert:

  • Super Moist: The pumpkin puree makes them melt-in-your-mouth soft.
  • Perfectly Spiced: Cinnamon, nutmeg, and ginger combine for that cozy, autumn vibe.
  • Versatile: You can throw in some chocolate chips, walnuts, or raisins if you’re feeling adventurous.

And the best part? You can make a big batch and freeze them for later (but honestly, they never last that long in my house). Whether you’re enjoying them fresh or reheating one on a lazy Sunday morning, they’re guaranteed to hit the spot.

Over to You! – Pumpkin Muffins Recipe

Do you have any favorite fall recipes that you keep coming back to? I’d love to hear what you’re baking this season—feel free to drop a comment below and share! If you try this pumpkin muffin recipe, let me know how it turned out for you. Did you add any fun twists to it?

Happy baking, and here’s to embracing all the flavors of fall!

Pumpkin Muffins

Pumpkin muffins recipe

Fall has this special place in my heart. It’s not just about pulling out cozy sweaters and sipping warm drinks—although, I do love those things! It’s also the season when my kitchen smells like heaven, thanks to my love for baking. And let me tell you, nothing says "autumn comfort" quite like the smell of freshly baked pumpkin muffins. This pumpkin muffins recipe is the best!

Ingredients

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground ginger
  • 1 cup canned pumpkin puree
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup vegetable oil (or melted butter, if you’re feeling indulgent)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk (any kind you like—regular, almond, oat)

Instructions

1. Preheat Your Oven

Set your oven to 350°F (175°C) and line your muffin tin with paper liners (or grease the cups lightly). Getting this done first means you’ll be all set once the batter is ready.

2. Mix the Dry Ingredients

In a large bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger. These spices are the secret to that warm, cozy flavor we all crave during the fall.

3. Combine the Wet Ingredients

In another bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until everything is smooth and velvety. The pumpkin puree is what makes these muffins so moist and flavorful!

4. Bring It All Together

Now comes the fun part—slowly add your dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix! If the batter feels a little thick, a splash more milk will do the trick.

5. Fill the Muffin Tin

Scoop the batter into your prepared muffin cups, filling each one about ⅔ full. This gives them room to rise and get that perfect muffin top.

6. Bake to Perfection

Pop the tin in the oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted in the center comes out clean, and the tops are beautifully golden-brown.

7. Cool and Indulge

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack. If you’re like me, you won’t wait too long before diving in! I love enjoying these with a cup of tea or coffee—it’s the ultimate fall moment.

Notes

These muffins are everything you want in a fall dessert:

  • Super Moist: The pumpkin puree makes them melt-in-your-mouth soft.
  • Perfectly Spiced: Cinnamon, nutmeg, and ginger combine for that cozy, autumn vibe.
  • Versatile: You can throw in some chocolate chips, walnuts, or raisins if you’re feeling adventurous.

Pumpkin Muffins Recipe

For more healthy recipes CLICK HERE!

Or check my Pinterest board with Holiday recipes collection.

Skip to Recipe
Scroll to Top