These Easy Pumpkin Muffins are a delightful treat perfect for any occasion during the fall season. They offer a warm, comforting flavor that pairs wonderfully with cozy mornings or afternoon snacks. Adapted from my popular pumpkin crumb cake muffins, these muffins aren’t overly sweet, making them suitable for breakfast or dessert. Plus, they require no mixer, so you can whip them up effortlessly!
Why You’ll Love This Recipe
- Quick and Simple: These muffins come together in just 15 minutes of prep time, allowing you to enjoy homemade goodness without much effort.
- Versatile Flavor: With the option to add chocolate chips or nuts, you can easily customize your muffins to fit your taste.
- Perfect Anytime Snack: Not too sweet, these muffins are great for breakfast, snacks, or even dessert!
- Moist and Delicious: The combination of canned pumpkin puree and spices creates a moist texture bursting with autumn flavors.
- Easily Storable: These muffins stay fresh for up to a week at room temperature, making them convenient for meal prep.
Tools and Preparation
Before you start baking your Easy Pumpkin Muffins, gather your tools. Having everything ready will make the process smooth.
Essential Tools and Equipment
- Muffin pan
- Mixing bowls (large and medium)
- Whisk
- Measuring cups and spoons
- Nonstick spray or cupcake liners
Importance of Each Tool
- Muffin pan: Ensures uniform shape and size for each muffin.
- Mixing bowls: Allows easy combining of wet and dry ingredients without mess.
- Whisk: Helps to blend ingredients thoroughly for a smooth batter.
Ingredients
These muffins are adapted from my popular pumpkin crumb cake muffins and aren’t quite as sweet, making them the perfect anytime treat during the fall season. You could even add chocolate chips for extra tasty pumpkin chocolate chip muffins. No mixer required!
- 1 and 3/4 cups (219g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup (120ml) vegetable oil (or melted coconut oil)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 and 1/2 cups (340g) canned pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 1/4 cup (60ml) milk (dairy or nondairy)
For Garnish
- 2 tablespoons fresh parsley, finely chopped
How to Make Easy Pumpkin Muffins
Step 1: Preheat the Oven
Preheat your oven to 425°F (218°C). Prepare a 12-count muffin pan by spraying it with nonstick spray or lining it with cupcake liners.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the following dry ingredients:
* All-purpose flour
* Baking soda
* Ground cinnamon
* Pumpkin pie spice
* Ground ginger
* Salt
Set this mixture aside once combined.
Step 3: Combine Wet Ingredients
In a medium bowl, mix the following wet ingredients:
* Vegetable oil
* Granulated sugar
* Brown sugar
* Canned pumpkin puree
* Eggs
* Milk
Whisk until well combined.
Step 4: Combine Wet and Dry Mixtures
Pour the wet ingredients into the bowl containing the dry ingredients. Gently fold everything together until just combined; be careful not to overmix. Ensure no flour pockets remain in the batter.
Step 5: Fill Muffin Liners
Spoon the batter into the prepared muffin liners, filling each one all the way to the top.
Step 6: Bake
Place the muffin pan in the oven. Bake at 425°F for 5 minutes. Without removing the muffins from the oven, reduce the temperature to 350°F (177°C). Continue baking for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total baking time is about 21–22 minutes.
Allow the muffins to cool in the pan for about 5 minutes before enjoying!
Step 7: Storage
Cover tightly and store at room temperature for up to one week.
How to Serve Easy Pumpkin Muffins
These Easy Pumpkin Muffins are perfect for any occasion, whether it’s a cozy breakfast, an afternoon snack, or a delightful addition to a fall gathering. Here are some fun serving ideas to enhance your muffin experience.
With Spreads
- Cream Cheese Frosting: A sweet and tangy cream cheese frosting can add a delicious twist.
- Maple Butter: Spread some maple butter on top for a rich and sweet flavor.
- Honey or Agave Syrup: Drizzle honey or agave syrup for natural sweetness.
As a Snack
- With Coffee or Tea: Enjoy these muffins alongside your favorite hot beverage for a comforting afternoon treat.
- On-the-Go: Pack them in your bag for a quick and tasty snack during busy days.
For Breakfast
- With Yogurt: Serve with yogurt and fresh fruit for a balanced breakfast.
- Toasted with Jam: Lightly toast and spread your favorite jam for added flavor.
How to Perfect Easy Pumpkin Muffins
Making the perfect Easy Pumpkin Muffins is simple with just a few tips. Follow these suggestions to ensure they turn out delicious every time.
- Use Fresh Ingredients: Ensure your baking powder and spices are fresh for the best rise and flavor.
- Don’t Overmix the Batter: Gently fold the batter until just combined to keep the muffins light and fluffy.
- Fill Muffin Liners Generously: Fill the liners all the way to the top for tall and domed muffins.
- Check Doneness Early: Start checking for doneness a few minutes before the timer goes off to avoid overbaking.
- Cool in Pan Briefly: Let them cool in the pan for five minutes before transferring to a wire rack; this helps maintain moisture.
Best Side Dishes for Easy Pumpkin Muffins
Pairing side dishes with your Easy Pumpkin Muffins can elevate your meal. Here are some great options that complement their flavor beautifully.
- Apple Slices: Fresh apple slices provide a crisp contrast to the soft muffin texture.
- Granola Parfait: Layer yogurt, granola, and berries for added crunch and nutrition.
- Cheese Platter: A selection of cheeses pairs well with the spices in the muffins.
- Pumpkin Spice Latte: Enhance your pumpkin theme by serving these muffins with this seasonal favorite drink.
- Cinnamon Oatmeal: A warm bowl of cinnamon oatmeal makes for a hearty breakfast option.
- Mixed Green Salad: A light salad balances out the richness of the muffins.
Common Mistakes to Avoid
When making Easy Pumpkin Muffins, it’s crucial to avoid common pitfalls. Here are some mistakes to keep in mind:
- Using the wrong flour measurement: Always spoon and level your flour. Scooping directly from the bag can lead to too much flour, resulting in dry muffins.
- Skipping the spice blend: The spices are key for flavor. Don’t skip or skimp on cinnamon, pumpkin pie spice, or ginger; they make your muffins truly special.
- Overmixing the batter: Gently fold the wet and dry ingredients together. Overmixing can lead to dense muffins instead of light and fluffy ones.
- Ignoring oven temperature: Start at a high temperature for the first five minutes to create a nice rise. Then lower it for even baking; don’t skip this step!
- Not letting muffins cool properly: Allowing the muffins to cool in the pan prevents them from becoming soggy. Give them at least 5 minutes before transferring them to a wire rack.
Refrigerator Storage
- Store in an airtight container for up to 1 week.
- Place parchment paper between layers if stacking to prevent sticking.
Freezing Easy Pumpkin Muffins
- Freeze for up to 3 months in a freezer-safe container.
- Wrap each muffin tightly in plastic wrap before placing them in a container or freezer bag.
Reheating Easy Pumpkin Muffins
- Oven: Preheat to 350°F (177°C) and heat for about 10 minutes until warmed through.
- Microwave: Heat individual muffins for about 15-20 seconds until warm.
- Stovetop: Place in a skillet over low heat, cover, and warm for about 5 minutes.
Frequently Asked Questions
Can I make these Easy Pumpkin Muffins gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup.
How can I customize my Easy Pumpkin Muffins?
Feel free to add nuts, chocolate chips, or dried fruit for added flavor and texture.
What can I use instead of vegetable oil?
You can replace vegetable oil with melted coconut oil or unsweetened applesauce for a healthier option.
How do I know when my muffins are done?
Insert a toothpick into the center; if it comes out clean or with just a few crumbs, they are ready!
What should I do if my muffins are too dry?
If your muffins turn out dry, try reducing the baking time slightly next time or adding more moisture with additional pumpkin puree or milk.
Final Thoughts
These Easy Pumpkin Muffins are perfect for any fall occasion, offering warmth and comfort in every bite. Their versatility means you can easily customize them with your favorite add-ins. Whether enjoyed at breakfast or as an afternoon snack, these muffins are sure to delight! Try this recipe today and savor the flavors of autumn!
Easy Pumpkin Muffins
Indulge in the warmth of autumn with these Easy Pumpkin Muffins! Perfect for chilly mornings or cozy afternoons, these delightful treats are not overly sweet, making them an ideal choice for breakfast, snacks, or even dessert. With a moist texture from pumpkin puree and aromatic spices, each muffin bursts with comforting flavors that encapsulate fall. Plus, this recipe is incredibly simple—no mixer required! You can whip up a batch in just 15 minutes and customize them with chocolate chips or nuts to suit your taste. Enjoy the ease of preparation and the pleasure of homemade goodness all season long.
- Total Time: 37 minutes
- Yield: Approximately 12 muffins 1x
Ingredients
- 1 and 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1 and 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 and 1/2 cups canned pumpkin puree
- 2 large eggs
- 1/4 cup milk
Instructions
- Preheat oven to 425°F (218°C) and prepare a muffin pan with nonstick spray or liners.
- In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
- In another bowl, mix vegetable oil, sugars, pumpkin puree, eggs, and milk until combined.
- Pour wet ingredients into dry ingredients and gently fold until just mixed.
- Fill muffin liners to the top with batter.
- Bake at 425°F for 5 minutes; then lower temperature to 350°F (177°C) and bake for an additional 16–17 minutes until a toothpick comes out clean.
- Cool muffins in the pan for about 5 minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 160
- Sugar: 11g
- Sodium: 180mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: To enhance flavor, consider adding chocolate chips or nuts. Store muffins at room temperature for up to one week.
