These perfect pumpkin muffins are fluffy, moist, and full of cosy autumn spices. Made without a mixer in just 37 minutes! Enjoy plain or add mix-ins like chocolate chips. Ideal for breakfast, snacks, or dessert. Just like my air-fryer cherry muffins.
✨ Breakfast boost | ☕ Afternoon pick-me-up | 🍽️ Simple dessert
Love easy fall baking? Try my cosy oats with cherries for a comforting breakfast, or indulge in a sweet treat like my easy plum crumble with almonds or cranberry crumble bars.
More Cosy Autumn Baking Ideas
- 🍎 Easy cinnamon-spiced apple cake recipe - A warmly spiced, moist fall dessert
- 🥮 Biscoff cinnamon rolls - Gooey, comforting, and irresistible
- 🍫 Nutella whipped cream apple cake - Decadent chocolate-apple goodness
- ☕ Mocha loaf cake - Rich espresso-chocolate flavour
- 🌱 Budget-friendly banana bread banana loaf - Healthy, moist, and full of flavour
Craving more? Explore all my favourite fall recipes for seasonal inspiration!
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💗 Why you'll love this recipe
- Soft, moist, and packed with warm spices, this is just as comforting as my easy pumpkin basque cheesecake
- Made with real pumpkin for a rich taste
- Balanced sweetness with cinnamon, nutmeg, and ginger
- Easy to customise-add nuts or dry fruits
- Great for breakfast or a quick snack
- Bonus: Easily turn these into delicious pumpkin chocolate chip muffins by folding in your favourite chips before baking!
🥘 Ingredients
♻️ Substitutions
If you're missing any ingredients for your pumpkin muffins, here are some easy substitutions:
- Flour: Whole wheat or gluten-free flour blend.
- Spices: Swap cinnamon with pumpkin-pie spice, ginger with allspice, or nutmeg with mace.
- Canned Pumpkin Puree: Applesauce or sweet potato puree.
- Oil: Coconut oil or melted butter.
- Sugar: Dark brown sugar, maple syrup, or honey.
- Eggs: Flax or chia eggs (2 tablespoon ground flax/chia + 6 tablespoon water).
- Vanilla Extract: Vanilla bean paste or almond extract.
💡 Have a specific food allergy?
Click the buttons below to ask AI how to alter it for your diet!
You'll want to make these pumpkin muffins all season long. They have a soft, spiced texture and are topped with my favorite healthy cream cheese frosting (no butter!). A pro tip: freeze the frosted muffins, then dip the tops in chocolate for the easiest, prettiest decoration.
👩🍳 How To Make Pumpkin Muffins
Ready for the easiest pumpkin muffins? This simple, no-mixer recipe is just as quick as my quick savoury bake! The warm, spiced ingredients will make your kitchen smell like fall. Follow these steps to bake your super-moist muffins to perfection. Don't forget to check out the full autumn recipe collection for more cosy treats!
Step 1: Mix pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract in a bowl until smooth and well combined.
Step 2: This is the texture you are looking for after mixing all the ingredients.
Step 3: Add to the bowl the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt and mix until well combined.
Step 4: You can also mix in extras like chopped nuts, chocolate chips, or dried cranberries for an added crunch. I've added chopped walnuts.
Step 5: Evenly distribute the batter into the 12 cupcake liners, filling each about two-thirds full. Use a spoon or spatula to smooth the tops for an even bake.
Step 6: Sprinkle with pumpkin seeds, cinnamon sugar, or a simple brown sugar topping for extra crunch. If you prefer a richer finish, a simple streusel topping works wonderfully on these pumpkin muffins!
Step 7: Bake in a preheated oven at 350°F (177°C) for 17-22 minutes or until a toothpick inserted into the centre of a muffin. Remove the muffins from the pan and transfer them to a wire rack to cool completely.
*A full list of ingredients and instructions can be found in the recipe card below.
Mix-in Suggestions
- Chocolate Chips
- Chopped Nuts (e.g., walnuts, pecans)
- Dried Cranberries
- Chopped Apples
- Sunflower Seeds
- Shredded Coconut
- Toasted Pumpkin Seeds
- Raisins
- White Chocolate Chips
- Caramel Bits
💭 Expert Tips
Avoid Soggy Muffins: Use canned pumpkin puree (NOT pie filling). If using fresh, be sure to cook it down and drain it well to remove excess water, which is the main cause of a dense, soggy muffin.
Don't Overbake! Muffins can go from moist to dry very quickly. Start checking them at 17 minutes. The centre should bounce back lightly when touched, and the toothpick test should only show a few moist crumbs, not liquid batter.
Mix Until Just Combined: Use a light hand when adding the wet ingredients to the dry ingredients. Overmixing develops gluten, which is the #1 cause of tough, rubbery muffins.
Looking for more? Check out these easy warm fall recipes!
❓Pumpkin Muffins FAQs
Yes, but note that the recipe is optimised for consistency using canned pumpkin puree (not pie filling). If using fresh pumpkin, be sure to cook it down and drain the excess water to achieve the best texture..
Substitute all-purpose flour with a gluten-free flour blend. Make sure to use a 1-to-1 blend for best results.
Yes, you can make them ahead of time. Just store them properly and reheat if desired before serving.
You can keep them at room temperature in an airtight container for 3-4 days. If you'd like them to last longer, place them in the fridge for up to a week. Just make sure they're fully cooled before refrigerating so they don't get soggy. For the longest storage, wrap each muffin in plastic wrap or foil, then place them in a freezer-safe bag. They'll keep well for up to 3 months. When you're ready to eat, thaw at room temperature or warm them in the oven.
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📖 Recipe
Easy Pumpkin Muffins Recipe (No Mixer, 37 Minutes!)
Ingredients
- 1 cup all-purpose flour 125 grams
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree (NOT pumpkin pie filling) 250 grams
- ½ cup canola or vegetable oil 120 ml
- ¼ cup light brown sugar 50 grams
- ¼ cup granulated sugar 50 grams
- 2 large eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat your oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners and set it aside.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, ground cinnamon, ginger, nutmeg, cloves, and salt until well combined. This ensures the spices and leavening agents are evenly distributed.
- In a separate bowl, mix the pumpkin puree, oil, brown sugar, granulated sugar, eggs, and vanilla extract until smooth and fully combined.
- Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the cupcakes light and fluffy.
- Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full. Smooth the tops with a spoon or spatula for an even bake.
- Bake in the preheated oven for 17-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. This ensures they are cooked through.
- Remove the pan from the oven and let the cupcakes cool in the pan for 5 minutes. Then, carefully transfer them to a wire rack to cool completely before frosting or serving.
Video
Notes
- 1 tablespoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- Mix all the spices in a small bowl.
- Store in an airtight container.
- Use canned pumpkin puree (not pumpkin pie filling) for the best results.
- Don't overmix the batter-just stir until combined to keep the muffins tender.
- For extra flavour, toast the nuts or spices before adding them to the batter.
- Store muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze muffins for up to 3 months-thaw at room temperature or warm in the microwave before serving.
- Adjust sweetness to taste, especially if using mix-ins like chocolate chips or dried fruit.
Claudia Ciorteanu says
My family loved this!
Lathiya says
These pumpkin muffins were indeed the best. As suggested, I tried it with whole wheat flour, and it turned out awesome.
DK says
This is such a comfort treat! Can never go wrong with a pumpkin muffin! Love how it is so soft and fluffy, perfect for any occassion!
JC says
We loved these. So moist and a wonderful texture!
Alex says
I made this recipe and 2 things, 1 it's so easy to make! And second of all my whole house smelled like FALL. I can't wait to make these cupcakes again for my kids!
Amy says
What a great recipe. Worked a treat and was delicious. Loved all the spices and the kitchen smelled so good!
Tisha says
These pumpkin muffins were delicious simple recipe that everyone loved!
Nicole says
These muffins were incredible! They were the perfect texture and moist. I will definitely be making again.
Swathi says
I loved your best pumpkin muffins. I am going to make it more often. Kids approved it.
Erin says
These muffins came out great! Perfect texture and not too sweet. Can't wait to make them again!
Nicole says
These pumpkin muffins are so delicious! They were the perfect texture and delightful.
Leslie says
This pumpkin muffin recipe is perfection. With just the right amount of pumpkin flavor and spice, I'm hooked!
Liz says
My kids LOVE pumpkin bread, but these were much better for a breakfast on the go! I'm popping the leftovers in the freezer to take along to the airport on an upcoming early flight.
Nora says
These pumpkin muffins turned out perfectly! The whole family loved them!
Juyali says
Autumnal comfort food! I was craving a fall flavored treat, and these were the perfect recipe for that. They're moist, flavorful, and disappeared way too fast! Definitely a new favorite that I'll be making again. Since fall is just around the corner! 😊🍂 🍁