Soft and tender pumpkin muffins that are just so good you will be making them on repeat the entire fall season. These muffins live up to their name as the best pumpkin muffins! Spiced with pumpkin pie spice and cinnamon for that warm and cozy fall feel. You will love just how quick and easy this recipe is to make.
If you are in a pumpkin state of mind than these pumpkin muffins are going to make you so happy! They take only 30 minutes minutes to make and most of that time is baking time. You will love how moist they are!
The cinnamon and pumpkin pie spice smells will fill your house. And if you can help it, fresh out of the oven with a big pat of butter is the best way to eat them. These would be great for a midday snack, or packed in a lunch, or for a weekend breakfast.
You can freeze them so that you can eat them at your own pace. They reheat like a dream. Just like these pumpkin cream cheese muffins, they also freeze and reheat nicely.
Forget all the fancy kitchen gadgets for this recipe, all you need is a mixing bowl and whisk to get the batter ready and a muffin tin and some liners for baking.
Here are the ingredients you will need, for the full list and amounts locate the recipe card at the bottom of this post.
- oil - you will want to use a neutral flavored oil like canola oil or sunflower oil
- brown sugar
- cane sugar
- vanilla extract
- pumpkin puree - not to be confused with pumpkin pie filling, pumpkin puree does not have any spices added to it in the can
- all purpose flour
- kosher salt
- baking soda
- baking powder
- pumpkin pie spice
How To Make Pumpkin Muffins
You don't need a fancy stand mixer to make these pumpkin muffins, just a bowl and whisk.
Preparing the batter. Grab a large bowl and add in the oil, brown sugar, cane sugar, vanilla extract, eggs, buttermilk and pumpkin puree. Use a whisk to blend everything together, try to dissolve the sugar as you go.
You don't need to rapidly whisk, just a soft whisking will do.
Grab a separate bowl and sift together the flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. If you don't have a sifter that's okay, stir the dry ingredients together with a whisk until you see the spices distributed throughout and mixed.
Add the dry ingredients to the wet ingredients, stir until just blended.
Filling and baking. Use liners in the muffin tin so the pumpkin muffins don't stick. Fill each muffin well with a big scoop of batter. I like to use an ice cream scoop so that all the muffins are the same size. Alternatively you can use a spoon.
Bake in the oven at 400 degrees for the first 10 minutes, then reduce the temperature to 350 and continue baking for another 11-12 minutes or until a toothpick comes out clean.
Baking at 400 to start makes the muffins big and tall, then reducing it to 350 helps to cook the insides.
Pull the muffins from the oven and let cool. Eat right away with lots of butter!
I haven't tested this recipe out with gluten free flour. However in other recipes I have had a lot of success subbing the flour out for Bob's Red Mill 1:1 and having really great results.
No, you do not need to drain or blot the pumpkin puree before using in this recipe. Unlike this pumpkin snickerdoodle recipe you want to keep all the extra moisture in the pumpkin to get really soft and moist muffins.
Yes! To make mini muffins, use liners in a mini muffin pan and spoon the muffin batter in. Bake them at 350 degrees for 10-15 minutes, until a toothpick comes out clean.
More Pumpkin Recipes
- Pumpkin Cream Cheese Muffins
- Soft Pumpkin Cheesecake Cookies
- Pumpkin Snickerdoodles
- Pumpkin Cake Cookies
- Twisted Pumpkin Cream Cheese Muffins
- Pumpkin Swirl Cheesecake
- 20 Minute Pumpkin Ravioli
- 6 tbsp neutral flavored oil (82 grams) *see notes
- ¾ c brown sugar
- ¼ c cane sugar (or white sugar)
- 1 tsp vanilla extract
- 2 eggs
- ½ c buttermilk
- ¾ c pumpkin puree
- 2 ¼ c all purpose flour
- ¾ tsp kosher salt
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ½ tsp cinnamon
- Preheat oven to 400 degrees
- In a large bowl whisk together the sunflower oil, brown sugar, cane sugar, vanilla extract, eggs, buttermilk and pumpkin puree until smooth and totally blended
- In a separate bowl sift together the flour, salt, baking soda, baking powder, pumpkin pie spice and cinnamon. If you don't have a sifter, mix everything together using a whisk until it's totally combined.
- Pour the dry ingredients in to the wet ingredients
- Mix this all together until just combined
- Line a muffin tin with cupcake liners and add 3-4 tbsp of pumpkin batter to each
- Bake the muffins in the oven at 400 degrees for 10 minutes then reduce the heat to 350 degrees and bake for 11-13 additional minutes or until a toothpick comes out clean
- Remove the muffins from the oven
- Cool and serve
- This recipe works best with a neutral flavored oil such as canola oil or sunflower oil.
- Make sure to measure liquid ingredients properly with a liquid measuring cup, they shouldn’t be measured with a dry measuring cup - this includes the oil and buttermilk.
- The pumpkin puree is measured as a dry ingredient and can use dry measuring cups (like you would for flour).
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 229Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 31mgSodium: 274mgCarbohydrates: 35gFiber: 1gSugar: 16gProtein: 4g
This information comes from online calculators. Although moderncrumb.com attempts to provide accurate nutritional information, these figures are only estimates.