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–+ servings

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
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Prep Time 10 minutes
Cook Time 22 minutes
Course Breakfast, brunch, Dessert, Snack
Cuisine American
Servings 12 muffins

Ingredients
  

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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