You want pumpkin muffins. You don’t want to spend hours in the kitchen or deal with a grocery list longer than your last Zoom meeting. Good news: this recipe is so easy, even your cat could probably pull it off (if cats had thumbs and cared about baked goods).
No fancy techniques, no obscure ingredients—just fluffy, spiced pumpkin goodness in under 30 minutes. Why settle for store-bought when you can make these with barely any effort? Let’s get to it.
Why This Recipe Slaps
These muffins are the holy grail of lazy baking.
They’re moist (yes, we said it), perfectly spiced, and require just one bowl. No mixer, no sifting, no drama. Plus, they’re versatile—eat them for breakfast, dessert, or as a 3 PM snack while pretending to work.
The pumpkin keeps them tender, and the spices make your kitchen smell like a fall candle. What’s not to love?
Ingredients You’ll Need
- 1 ¾ cups all-purpose flour (or gluten-free blend if you’re fancy)
- 1 cup canned pumpkin puree (not pie filling—trust us)
- ½ cup sugar (brown or white, we won’t judge)
- ⅓ cup oil (vegetable, coconut, or melted butter)
- 2 eggs (or flax eggs for a vegan twist)
- 1 tsp vanilla extract (the good stuff)
- 1 tsp baking soda (not baking powder—big difference)
- ½ tsp salt (because life needs balance)
- 1 ½ tsp pumpkin pie spice (or make your own with cinnamon, nutmeg, and ginger)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Line a muffin tin with papers or grease it. No one likes stuck muffins.
- Mix wet ingredients. In a large bowl, whisk pumpkin, sugar, oil, eggs, and vanilla until smooth.
No lumps allowed.
- Add dry ingredients. Dump in flour, baking soda, salt, and spices. Stir until just combined—overmixing = tough muffins. Sad.
- Fill muffin cups ⅔ full. Use a scoop or spoon.
Batter shouldn’t overflow like your inbox.
- Bake for 18–20 minutes. A toothpick should come out clean. If it doesn’t, your muffins are lying to you.
- Cool for 5 minutes. Then transfer to a rack. Patience is a virtue, but no one said you can’t eat one warm.
How to Store These Bad Boys
Room temp: 3 days in an airtight container (if they last that long).
Fridge: 1 week—just microwave for 10 seconds to revive them. Freezer: 3 months. Wrap individually and thaw at room temp or zap in the microwave.
Pro tip: Freeze a batch for emergency muffin cravings.
Why You Should Make These
They’re quick, easy, and forgiving. Forget to add the sugar? Unlikely, but even if you do, they’ll still taste decent.
Pumpkin packs fiber and vitamins, so technically, these are health food. IMO, anything with vegetables counts. Plus, they’re cheaper and tastier than Starbucks’ version.
Common Mistakes to Avoid
- Using pie filling instead of puree. Your muffins will be sweet, gloopy disasters.
- Overmixing the batter. Gluten development = dense muffins.
Stir until just combined.
- Skipping the cooling step. Hot muffins crumble. Wait the 5 minutes—you’ve got this far.
- Overbaking. Set a timer. Dry muffins are a crime against pumpkin.
Swaps and Tweaks
No pumpkin?
Use sweet potato puree. Vegan? Flax eggs and maple syrup work. Want crunch?
Add chopped nuts or chocolate chips. Feeling fancy? Top with cream cheese frosting (because why not?).
The recipe is flexible—make it yours.
FAQs
Can I use fresh pumpkin?
Sure, if you’re into extra work. Roast, puree, and drain it well. Canned is easier and more consistent.
Why are my muffins gummy?
Too much pumpkin or underbaking.
Measure carefully and trust the toothpick test.
Can I double the recipe?
Absolutely. Double everything, but don’t overfill the muffin cups. FYI, this makes great gifts (or a selfish batch for you).
Can I make these gluten-free?
Yep.
Use a 1:1 gluten-free flour blend. They might be denser, but still tasty.
Final Thoughts
These pumpkin muffins are the ultimate lazy baker’s win. Minimal effort, maximum flavor, and endless customization.
They’re foolproof, fast, and guaranteed to make your house smell amazing. So, what’s your excuse? Go bake them.
Your future self (and your stomach) will thank you.
PrintEasy Pumpkin Muffins
- Total Time: 35–40 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Easy Pumpkin Muffins are moist, flavorful, and perfect for fall. With a blend of cinnamon, nutmeg, and cloves, they offer a warm and comforting taste.
Ingredients
1 ¾ cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 ½ tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
2 large eggs
1 cup pumpkin puree
½ cup granulated sugar
½ cup brown sugar
½ cup vegetable oil
1 tsp vanilla extract
Instructions
1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. In a large bowl, whisk together the dry ingredients: flour, baking soda, baking powder, salt, and spices.
3. In another bowl, beat the wet ingredients: eggs, pumpkin puree, sugars, oil, and vanilla extract until smooth.
4. Combine the wet and dry ingredients, mixing just until incorporated. Be careful not to overmix.
5. Divide the batter evenly into the muffin tin, filling each cup about ¾ full.
6. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool for 5 minutes in the tin, then transfer to a wire rack to cool completely.
Notes
Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, freeze them for up to 3 months. To reheat, microwave frozen muffins for 10 seconds or bake at 350°F (175°C) for 10 minutes.
- Prep Time: 15 minutes
- Cook Time: 18–20 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 250 kcal per muffin
- Sugar: 22 g per muffin
- Sodium: 300 mg per muffin
- Fat: 11 g per muffin
- Saturated Fat: 5 g per muffin
- Unsaturated Fat: 5 g per muffin
- Trans Fat: 0 g per muffin
- Carbohydrates: 35 g per muffin
- Fiber: 1 g per muffin
- Protein: 3 g per muffin
- Cholesterol: 50 mg per muffin