Simply Pumpkin Muffins Recipe

These Simply Pumpkin Muffins are a cozy autumn treat that’s as easy to make as it is delicious. With a prep time of just 15 minutes, you’ll have a batch of moist, tender muffins ready to bake in no time. The warm spices and rich pumpkin flavor create a comforting aroma that fills your kitchen, while the golden tops offer a slight crunch. Perfect for breakfast or a midday snack, they’re a wholesome indulgence you’ll want to savor.

In just 21 minutes of baking, these muffins transform into fluffy, perfectly spiced delights that melt in your mouth. The natural sweetness of pumpkin pairs beautifully with hints of cinnamon and nutmeg, making each bite a celebration of fall. Whether enjoyed fresh from the oven or shared with loved ones, these muffins are a simple yet irresistible way to embrace the season’s flavors.

Ingredients for Simply Pumpkin Muffins

• 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)

Step-by-Step Instructions

1. Preheat the oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until combined. Set aside.
3. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until fully combined.
4. Pour the wet ingredients into the dry ingredients. Gently fold everything together just until combined and no flour pockets remain. Avoid overmixing.
5. Spoon the batter into the liners, filling them all the way to the top.
6. Bake at 425°F for 5 minutes, then reduce the oven temperature to 350°F (177°C) without removing the muffins. Bake for an additional 16–17 minutes, or until a toothpick inserted into the center comes out clean. Total baking time is about 21–22 minutes.
7. Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack. Enjoy warm or store for later.
8. Store muffins in an airtight container at room temperature for up to 1 week.

Perfect Pairings: Toppings and Serving Ideas

Elevate your Simply Pumpkin Muffins with a dollop of whipped cream or a drizzle of cream cheese glaze. For a crunchy twist, sprinkle chopped pecans or walnuts on top before baking. These muffins also pair wonderfully with a warm cup of coffee or spiced chai tea for a cozy treat.

Storage and Reheating Tips

Store your muffins in an airtight container at room temperature for up to 1 week. To keep them fresh longer, freeze them in a freezer-safe bag for up to 3 months. When ready to enjoy, simply thaw at room temperature or warm in the microwave for 10–15 seconds.

Recipe Variations to Try

For a healthier twist, swap half the flour with whole wheat flour or use applesauce instead of oil. Add chocolate chips or dried cranberries for a sweet surprise. If you’re out of pumpkin pie spice, make your own by mixing cinnamon, nutmeg, cloves, and allspice.

Time-Saving Hacks for Busy Bakers

Prep your dry ingredients the night before and store them in a sealed container. Use a cookie scoop to evenly portion the batter into the muffin liners for quicker, mess-free filling. These muffins bake fast, so you’ll have a delicious treat ready in no time!

Essential Equipment Guidance

A sturdy muffin pan and nonstick spray or liners are must-haves for this recipe. A whisk and two mixing bowls will make combining ingredients a breeze. Don’t forget a toothpick to check for doneness—clean and crumb-free means they’re perfectly baked!

Simply Pumpkin Muffins Recipe

Neha

These Simply Pumpkin Muffins are a cozy autumn treat that’s as easy to make as it is delicious. With a prep time of just 15 minutes, you’ll have a batch of moist, tender muffins ready to bake in no time.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 21 minutes mins

Total Time 45 minutes mins

Cuisine American

Servings 12 muffins

Ingredients

  

1x2x3x

• 1 and 3/4 cups 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 vegetable oil (or melted coconut oil)
• 1/2 cup granulated sugar
• 1/2 cup packed light or dark brown sugar
• 1 and 1/2 cups canned pumpkin puree (not pumpkin pie filling)
• 2 large eggs
• 1/4 cup milk (dairy or nondairy)

Instructions

 

• Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
• In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt together until combined. Set aside.
• In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk together until combined. Pour the wet ingredients into the dry ingredients, and then fold everything together gently just until combined and no flour pockets remain.
• Spoon the batter into liners, filling them all the way to the top.
• Bake for 5 minutes at 425°F, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16–17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 21–22 minutes, give or take. Allow the muffins to cool for 5 minutes in the muffin pan before enjoying.
• Cover tightly and store at room temperature for up to 1 week.

Keyword autumn, baking, easy, muffins, pumpkin

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