Name: Easy Pumpkin Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Ingredients: 1 cup (260 g) pumpkin puree; ¾ cup (175 mL) canola oil; 2 large eggs; 1 cup (220 g) brown sugar, packed; 1 teaspoon (5 mL) vanilla; 1 ½ cups (225 g) plain / all-purpose flour; 2 teaspoon (8 g) baking powder; 2 teaspoon (8 g) ground cinnamon; 1 teaspoon (4 g) pumpkin pie spice / mixed spice; ½ teaspoon (2 g) ground ginger; ½ teaspoon (2 g) salt

Jump to Recipe

These moist and easy pumpkin muffins are the perfect treat for fall! If you've got leftover pumpkin puree or you're looking for an easy snack, this one bowl recipe is for you.

Ingredients in Pumpkin Muffins

You just need a few pantry staples plus three spices to make the best pumpkin muffins!

Pumpkin puree: or pure canned pumpkin. NOT pumpkin pie filling. You can also use my recipe for homemade pumpkin puree!
Canola oil: or any flavourless vegetable oil, or melted butter. Oil keeps the muffins extra moist for 4 days!
Eggs
Brown sugar: keeps the muffins ultra moist. You can replace with white sugar but note that the muffins will be fluffier and cakier.
Vanilla: use liquid extract or essence.
Plain / all-purpose flour
Baking powder
Ground cinnamon
Pumpkin pie spice / mixed spice: gives you that essential fall flavour! Can replace with an extra ½ teaspoon of cinnamon + ½ teaspoon of ginger.
Ground ginger
Salt

Ingredients in pumpkin muffins laid out on bench and photographed from above.

How to Make Easy Pumpkin Muffins

This recipe only needs one bowl and doesn't use an electric mixer. You'll need:

A large mixing bowl
A whisk
A sifter or sieve
A wooden spoon
A 12 hole muffin tin

Collage showing pumpkin muffin batter being made.

1. Whisk together the pumpkin puree, oil, eggs, brown sugar and vanilla until well combined. Look at that lovely orange colour!
2. Sift over the dry ingredients.
3. Mix until just combined. Don't over mix! A few lumps are okay.
4. Fill your muffin cases no more than ⅔ full. I use a ⅓-cup-capacity measuring cup to scoop my batter.

Before and after photos of pumpkin muffins being baked.

5. Bake until well risen and a skewer inserted into the middle of the muffins comes out clean, about 20 minutes.
6. Allow to cool for 10 mins in the tray then transfer to a wire rack to cool completely. Enjoy!

Common Questions

Are pumpkin muffins healthy?

Pumpkin muffins have pumpkin puree so you get a kick of vegetables. You can also use wholemeal flour in place of all purpose flour to give these muffins extra fibre. They are a good snack enjoyed in moderation!

What do pumpkin muffins taste like?

These muffins taste sweet and spiced with traditional fall flavours. They are ultra moist too! You can taste just a hint of pumpkin without an overwhelming pumpkin flavour. I find it has a similar texture to a moist banana bread, minus the bananas!

What can I add to pumpkin muffins?

The options are endless! If you want to give these easy pumpkin muffins a little extra something, you can try:

Chocolate chip pumpkin muffins: add 1 cup of dark, milk or semi-sweet chocolate chips to the batter with the dry ingredients.
Add pumpkin seeds: sprinkle pumpkin seeds over the muffins just before baking.
Add glaze: see my glaze recipe below for a delicious twist.
Add raisins or other dried fruit: add 1 cup of raising to the batter for breakfast muffins.
Add chopped nuts: Add ¾ cup of chopped nuts to the batter for a yummy texture and flavour.
Healthier pumpkin muffins: replace the all purpose flour with wholemeal flour and reduce the sugar to ⅔ cup. Add up to 1 cup of chopped nuts and raisins if desired.

My Top Tips

Don't overmix the batter

If your muffins come out dense, dry or chewy, it's probably because the batter was overmixed. Just stir in the dry ingredients until JUST combined. This means there is no more streaks of flour, but there may still be lumps. Try and use folding motions not stirring motions.

Use fresh spices

Old spices (usually older than 6 months) will start to lose their flavour. Fresh spices will give you a much better flavour!

Easy Glaze Recipe!

If you want to give the muffins a sweet finishing touch, try this easy glaze recipe.

½ cup (70 g) icing sugar / powdered sugar
1 tablespoon (20 mL) milk

1. Combine the icing sugar and 1 tablespoon of milk in a small bowl. Whisk together until smooth (you can use a fork). Add a dash more milk if needed if the mixture is too stiff.
2. Transfer to a piping bag or zip-loc bag with a small opening and drizzle over cooled muffins.

Pumpkin muffins with white glaze on wire rack.

How to Store Pumpkin Muffins

Store in an airtight container at room temperature. These muffins will stay moist for up to 4 days.

Can you freeze pumpkin muffins?

Yes! Wrap cooled muffins individually in cling film or place in airtight freezer bags. Keep frozen for up to 6 months. Defrost for 6 hours or overnight then enjoy (perfect for popping into lunchboxes in the morning!).

Pumpkin muffin unwrapped on a wire rack.

Baking Envy Instagram pictured on a smartphone.

Have you made this recipe?

If you have made this recipe, I would love to hear from you! Leave a review below or share your photo on Instagram and tag me @bakingenvy

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