Pumpkin muffins are a go-to for fall breakfasts in my household. We take fall seriously over here, so you know I've tested this recipe more times than I can count. These easy moist pumpkin muffins are basically fall in muffin form.
Why You’ll Love These Muffins
- Beginner Friendly: Just like my Easy Pumpkin Chocolate Chip Cookies From Scratch, this recipe calls for no fancy tools, or years of baking experience.
- Freezer Friendly: You can make these muffins in advance and freeze them to make mornings even simpler.
- Moist & Fluffy: Need I say more?
Jump to:
Ingredients
- Milk - adds extra moisture to the muffins. Make sure to use room temperature milk for this recipe.
- Pumpkin puree - gives these muffins the pumpkin flavor and moisture.
- Light brown sugar - adds caramelization.
- Eggs - make sure you use room temperature eggs for this recipe.
See the recipe card below for quantities and measurements.
Variations
Want to spice up these pumpkin muffins? Try these simple add-ins:
- Butterscotch Chips - If you are not a chocolate fan, try these!
- Nuts - Want to add in some crunch? Add in 1 Tablespoon of your favorite type of finely chopped nuts
- Dried Fruit - Add in 1 Tablespoon of your favorite mix of dried fruit
Equipment
Equipment can have a big impact on how a recipe turns out. I would recommend using the following equipment:
Instructions
- Preheat oven to 350 degrees Fahrenheit. Add cupcake liners to the pan, and set aside. In a large bowl, combine pumpkin, sugars, eggs, milk, and vegetable oil. Mix until ingredients are combined.
2. In another bowl, whisk together flour, salt, baking soda, cinnamon, and nutmeg. Spoon in the dry ingredients into the wet ingredients. Gently mix together and repeat until all of the dry ingredients are combined into the wet ingredients.
3. Lastly, fold in the chips or any other add-ins.
4. Fill each cupcake liner with batter to the top. Bake for 27-30 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 30 minutes before enjoying.
Hint: Spooning in the dry ingredients will help ensure the batter comes out smooth.
Storage
Store fully cooled easy moist pumpkin muffins in an air-tight container on the countertop for 3-4 days.
You can also freeze these muffins. Wrap the fully cooled muffins tightly in saran wrap. Then pop them in the freezer for up to 2 months.
Top Tip
Use room temperature ingredients, also make sure to check your cupcake liners before you use them. You do not want to use a flimsy liner. If your cupcake liners are not stable enough buy a new set. You can also double up on a liner if you need too.
Top Tip #2
Do not open the oven door early. I know, I know it is really hard to not take a peek at these beauties! Muffins need consistent heat to rise. If you open the oven door, they will deflate.
FAQ
The pumpkin pie mix has additional ingredients. This will alter the recipe and the taste.
Gently press the muffin top. If it springs back, they are done. You can also insert a toothpick into the center of the muffin. If the toothpick comes out clean the muffins are fully baked.
You will want to slowly fold in these extras at the end of mixing the muffin batter.
📖 Recipe
Easy Moist Pumpkin Muffins
Equipment
- 1 Hand mixer
- Whisk
- Mixing bowls
- Medium-sized cupcake liners
- Metal muffin pan
- Spatula
- Measuring cups & spoons
Ingredients
- 1 15 ounce Pumpkin puree
- ½ Cup Granulated sugar
- ½ Cup Light brown sugar
- 2 Eggs
- ¼ Cup Milk I like to use 2%
- ½ Cup Vegetable oil
- 1-¾ Cup All-purpose flour
- 1 Teaspoon Baking soda
- 1 Teaspoon Nutmeg
- 1 Teaspoon Cinnamon
- 1 Cup Chocolate chips
- ½ Teaspoon Salt
Instructions
- Preheat oven to 350 degrees Fahrenheit. Add medium-sized cupcake liners to the pan and set aside.
- In a large bowl, combine pumpkin, sugars, eggs, milk and vegetable oil. Mix until all ingredients are combined.
- In another bowl, whisk together flour, salt, baking soda, cinnamon, nutmeg.
- Spoon in the dry ingredients into the wet ingredients. Gently mix together. Repeat until all of the dry ingredients are combined into the wet ingredients.
- Lastly, fold in the chocolate chips.
- Fill each cupcake liner to the top.
- Bake for 27-30 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Allow the muffins to cool for 30 minutes before enjoying.
Notes
- Careful not to overmix the muffins.
- Make sure your ingredients are room temperature.
Nutrition
Let’s Bake Together 🍪
Are you wanting to make someone smile today by baking a batch of easy moist pumpkin muffins? Drop off muffins at your local food bank, or check out some more ideas on where to donate baked goods to your local community.
If you make these muffins, tag me @sprinkledandsugaredbakery on Instagram and use the hashtag #SprinkledAndSugared and #GivingBack, your muffins might just be featured!
Happy baking, friends!
Want more fall recipes? Whip up a batch of:
