Soft. Simple. Stress-free. These Pumpkin Muffins are moist, fluffy, and filled with warm pumpkin spices! They are the best pumpkin muffins to cozy up with this fall!

As the warm weather moves out and crisp fall air takes over, I find myself wanting to curl up under a cozy blanket sipping my favourite tea and enjoying a warm muffin filled with the most delicious pumpkin spices! This pumpkin muffin recipe is simple to make (no electric mixer needed!), requires less than 10 minutes to prepare, and will fill your home with the sweetest fall aromas!

To make these Pumpkin Muffins, you will need:

• Sugars (Granulated and light brown sugar)
• Pumpkin Puree (unsweetened, this is NOT prepared pumpkin pie filling!)
• Vegetable Oil (Canola or other light vegetable oil)
• Eggs (large, room temperature)
• Flour (All-purpose or wholewheat flour or Gluten-free flour blend*)
• Pumpkin Spices: cinnamon, ginger, nutmeg, cloves
• Baking Essentials: baking soda, baking powder, salt, vanilla extract
• Optional Toppings: Pumpkin seeds & Demerara Sugar

*Note: To make these muffins gluten-free, I recommend using a gluten-free (1:1) flour blend that equally replaces 1 cup of All-purpose flour with 1 cup of Gluten-free flour. The muffins will have a slightly denser, and more crumbly texture however they will be delicious and completely gluten-free! Be sure to follow the recommended cooking instructions of your flour blend as gluten-free blends will often require a few extra minutes of cooking time.

Let’s make the best pumpkin muffin recipe!

Preheat your oven to 425F (400F convection oven). Prepare muffin tins with 12 paper liners. (note: you can use 1 muffin tin only or use 2, spacing muffins apart to allow more even heat distribution to each muffin – see my step-by-step instructions). Set aside.

In a small bowl, combine flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg, cloves), and salt. Whisk to aerate and sift mixture. Set aside.

In a large bowl, combine sugars (granulated and light brown) with oil. Add pumpkin puree, eggs, and vanilla extract.

Whisk to combine. Add dry ingredients to large bowl. Mix until just incorporated.

Divide pumpkin muffin batter into 12 muffin tins. Generously decorate with additional Demerara sugar and pumpkin seeds.

Bake in preheated oven for ~22 min or until muffins have risen and a toothpick inserted into the centre comes out clean.

Enjoy!!

Want more Pumpkin Desserts?! Check out my Pumpkin Cookies, Pumpkin Cake, Pumpkin Loaf, and Pumpkin Brownies!

Easy Pumpkin Muffins {Fluffy & Moist}

Soft. Simple. Stress-free. These Pumpkin Muffins are moist, fluffy, and filled with warm pumpkin spices! It's the quintessential Fall treat to cozy up with.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 22 minutes mins

Course Breakfast, brunch, Dessert, Snack

Cuisine American

Servings 12 muffins

Ingredients

  

1x2x3x

Small Bowl (Dry)

• 1 3/4 cups All-purpose Flour
• 2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 2 tsp Cinnamon
• 1/2 tsp Ginger
• 1/2 tsp Nutmeg
• 1/4 tsp Cloves
• 1/2 tsp Salt

Large Bowl (Wet)

• 1 cup Granulated Sugar
• 1/2 cup Light Brown Sugar
• 1/2 cup Vegetable Oil Canola or other light vegetable oil
• 2 cups Pumpkin Puree unsweetened
• 2 Eggs large, room temperature
• 1 tsp Vanilla Extract

Finishing Touches (Decorations!)

• Demerara Sugar for topping!
• Raw or Roasted Pumpkin Seeds for topping!

Instructions

 

• Preheat your oven to 425F (400F convection oven). Prepare muffin tins with 12 paper liners. (note: you can use 1 muffin tin only or use 2, spacing muffins apart to allow more even heat distribution to each muffin – see my step-by-step instructions). Set aside.
• In a small bowl, combine flour, baking powder, baking soda, spices (cinnamon, ginger, nutmeg, cloves), and salt. Whisk to aerate and sift mixture. Set aside.
• In a large bowl, combine sugars (granulated and light brown) with oil. Add pumpkin puree, eggs, and vanilla extract. Whisk to combine.
• Add dry ingredients to large bowl containing wet mixture. Mix until just combined.
• Divide pumpkin muffin batter into 12 muffin tins. Generously decorate with additional Demerara sugar and pumpkin seeds.
• Bake in preheated oven for ~22 min or until muffins have risen and a toothpick inserted into the centre comes out clean. Let cool for 5 minutes in the baking pan and transfer to a cooling rack to cool completely.
• Enjoy!!

Video

Notes

Sofia’s Tips:

• When freezing muffins, I recommend placing them in an air-tight freezer bag for up to 6 months of storage! To thaw, just remove them from the freezer, open the freezer bag, and allow them to thaw for up to 1h at room temperature. 
• These pumpkin muffins can be stored for up to 3 days in an air-tight container at room temperature or 1 week in the fridge
• For GLUTEN-FREE pumpkin muffins: I recommend using a gluten-free 1:1 flour blend that equally replaces 1 cup of All-purpose flour with 1 cup of Gluten-free flour. The muffins will have a slightly denser, and more crumbly texture however they will be delicious and completely gluten-free! The moisture from the pumpkin aids in their moisture level. Be sure to follow the recommended cooking instructions of your particular flour blend as gluten-free blends will often require a few extra minutes of cooking time.

Have you tried this recipe!? I would love to know what you think! Leave a comment below! 

Keyword 10 minute recipe, brown sugar, easy recipe, fluffy, home baking, moist, pumpkin, pumpkin muffins, pumpkin seeds, simple recipe, the best pumpkin muffins

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