There’s something truly special about the aroma of pumpkin and warm spices wafting from your oven. It just feels like home, doesn’t it? These Simply Pumpkin Muffins are your new go-to recipe for that cozy, autumnal feeling any day of the week.
They’re wonderfully soft, perfectly spiced, and not overly sweet. Honestly, they’re the kind of muffin you can enjoy for breakfast, as an afternoon snack, or even as a simple dessert. And the best part? You don’t need any fancy equipment or complicated steps to make them.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to muffin bliss. You’ll likely have most of these pantry staples on hand already, which makes this recipe even more appealing.
- All-Purpose Flour: The foundation of our muffins, providing structure and a tender crumb.
- Baking Soda: Our leavening agent that gives the muffins their perfect lift and rise.
- Spices: A cozy blend of ground cinnamon, pumpkin pie spice, and a touch of ginger for that classic, warming flavor.
- Salt: A crucial ingredient to balance all the sweetness and enhance the other flavors.
- Vegetable Oil: This keeps the muffins incredibly moist and tender, far better than butter could in this case.
- Sugars: A combination of granulated and brown sugar for the ideal sweetness and a hint of molasses depth.
- Canned Pumpkin Puree: The star of the show! Make sure it’s pure pumpkin, not pumpkin pie filling.
- Eggs: They bind everything together and add to the rich texture.
- Milk: A bit of liquid to bring the batter together; any kind you have works perfectly.
- Coarse Sugar (Optional): For sprinkling on top to create a delightful, sparkling, crunchy crust.
Why These Muffins Feel Like a Warm Hug
This recipe just gets it right. It understands that sometimes, you don’t need a muffin loaded with streusel or frosting. You just need a really, really good muffin.
They’re reliably moist thanks to the pumpkin and oil, and the spice level is absolute perfection. One reader, Nicole, said it best: “We made the mini muffin version and they were so light, moist, and delicious. Perfect breakfast compliment for this crisp fall morning!”
How to make Simply Pumpkin Muffins?
Preheat and Prepare
Start by preheating your oven to a nice and hot 425°F (218°C). This initial blast of heat is our secret weapon for gorgeous muffin tops.
Go ahead and line a 12-count muffin pan with your favorite liners, or give the pan a quick spray with nonstick spray. This simple step ensures your muffins will pop right out after baking.
Combine the Dry Ingredients
In a large bowl, whisk together your flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt. Just whisk until they’re all one happy, uniform mixture.
This ensures the leavening and spices are evenly distributed, so every single bite is perfectly spiced and risen. No one wants a bite of just flour!
Whisk the Wet Ingredients
Now, grab a medium bowl for the wet team. Pour in the oil, both sugars, the pumpkin puree, eggs, and milk.
Whisk it all together until it’s completely smooth and beautifully combined. You’ll see the rich, orange color of pumpkin take over, and it already starts to smell amazing.
Bring It All Together
Time for the magic! Pour your lovely wet ingredients right into the bowl with the dry ingredients.
Now, gently fold everything together with a spatula. Be careful not to overmix; you just want to combine them until no dry streaks of flour remain. A few lumps in the batter are totally okay, I promise.
Fill the Muffin Cups
This is key: spoon that thick, glorious batter into your prepared muffin cups, filling each one all the way to the top.
Don’t be shy here! Filling them to the brim is what gives you those beautiful, domed, bakery-style muffins we’re all dreaming of. If you’re using it, now’s the time to sprinkle on that coarse sugar.
Bake with the Temperature Trick
Pop the pan into your preheated 425°F oven and bake for exactly 5 minutes. Then, without opening the door, reduce the oven temperature to 350°F (177°C).
Bake for another 16-17 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes after you take them out. This allows them to set up so they don’t fall apart.
After that, transfer them to a wire rack to cool completely, or, let’s be real, grab one immediately and enjoy it warm. The choice is yours, and both are excellent.
The Best Time to Serve These Muffins
Is there ever a wrong time for a pumpkin muffin? Honestly, not really. They are the ultimate versatile treat.
They are absolutely perfect for a quick weekday breakfast with a cup of coffee. They also make a fantastic packed lunch treat or a simple after-school snack that will make everyone smile.
Tips
Do not overmix the batter! This is the golden rule of muffin making. Overmixing develops the gluten in the flour, which can lead to tough, dense muffins. Just fold until combined.
Use a cookie scoop or ice cream scoop to transfer the batter into the muffin liners. It’s so much less messy than using two spoons, and it helps you distribute the batter evenly.
That initial high oven temperature is not a suggestion—it’s the key to getting those picture-perfect, sky-high muffin tops. Trust the process, it works like a charm every single time.
Ingredient Substitutions and Swaps
Out of something? Don’t worry, you likely have a substitute. You can replace half of the all-purpose flour with whole wheat flour for a heartier, densier muffin with a nutty flavor.
If you need these to be dairy-free, any non-dairy milk like almond, oat, or soy milk will work beautifully. You can also use melted coconut oil instead of vegetable oil for a slight tropical nuance.
For the add-in lovers, feel free to fold in a cup of chocolate chips, chopped nuts, or dried cranberries right at the end. Holly, another reader, tried them with chocolate chips and said, “they came out delicious and very moist. Even my picky daughter loved them.”
How to Store and Keep Them Fresh
To keep your muffins soft and moist, store them in an airtight container at room temperature. They’ll stay delicious for up to a week, though I doubt they’ll last that long!
For longer storage, these muffins freeze incredibly well. Just pop them in a freezer-safe bag or container, and they’ll be good for up to 3 months. Thaw them overnight in the fridge or for a few hours on the counter.
Want a warm muffin in the morning? Just microwave a thawed (or room-temperature) muffin for 15-20 seconds. It will taste like it just came out of the oven.
A Final Word from Elly
Baking should be a joy, not a chore. This recipe is designed to be straightforward, reliable, and deeply satisfying.
It’s about creating something simple and wonderful that fills your kitchen with the best smells and your family with happiness. So, go on, preheat that oven. Your perfect pumpkin muffins are waiting for you.
Simply Pumpkin Muffins Recipe
Description
These Simply Pumpkin Muffins are the ultimate fall treat: incredibly moist, perfectly spiced, and bursting with warm pumpkin flavor. Made with basic pantry ingredients and no mixer required, they're an easy, wholesome breakfast or snack that's perfect for cozy mornings and holiday gatherings.
Ingredients
Instructions
-
Preheat and Prep
Preheat your oven to 425°F (218°C). Spray a 12-count muffin pan generously with nonstick spray or line with cupcake liners. -
Mix Dry Ingredients
In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger (if using), and salt until well combined. Set aside. -
Mix Wet Ingredients
In a medium bowl, whisk together the vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and fully combined. -
Combine Batter
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold everything together just until no dry flour pockets remain. Do not overmix. -
Fill and Bake
Spoon the thick batter into the prepared muffin cups, filling each liner all the way to the top. -
Bake for 5 minutes at 425°F. Then, without removing the muffins, reduce the oven temperature to 350°F (177°C) and continue baking for 16-17 minutes, or until a toothpick inserted into the center comes out clean. The total baking time will be about 21-22 minutes.
-
Cool
Allow the muffins to cool in the pan for 5 minutes. Then, transfer them to a wire rack to cool completely or enjoy them warm.
Nutrition Facts
Servings 12
Serving Size 1 muffin
- Amount Per Serving
- Calories 240kcal
- % Daily Value *
- Total Fat 11gg17%
- Saturated Fat 2gg10%
- Trans Fat 0gg
- Cholesterol 35mgmg12%
- Sodium 320mgmg14%
- Potassium 280mgmg8%
- Total Carbohydrate 34gg12%
- Dietary Fiber 2gg8%
- Sugars 18gg
- Protein 3gg6%
- Calcium 80mg mg
- Iron 1.8mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- High-temp start: The initial 5 minutes at 425°F creates a burst of steam that lifts the muffin tops dramatically, giving them a beautiful, bakery-style dome.
- Don't overmix: Mix the batter only until the ingredients are combined. Overmixing develops gluten, which leads to tough muffins.
- Pumpkin puree: Use pure canned pumpkin, not pumpkin pie filling, which contains added sugar and spices.
- Variations: Fold in 1 cup of chocolate chips, chopped nuts, or dried cranberries. Sprinkle the tops with coarse sugar before baking for a crunchy, sparkly finish.
- Mini muffins: For 30 mini muffins, skip the high-temp start. Bake at 350°F for 11-13 minutes.
- Storage: Store cooled muffins in an airtight container at room temperature for up to 1 week.
- Freezing: Freeze for up to 3 months. Thaw overnight in the refrigerator, then warm in the microwave or oven if desired.
Frequently Asked Questions
Can I make these muffins dairy-free?
Yes! Simply use a non-dairy milk like almond, soy, or oat milk. The recipe is naturally dairy-free if you use oil instead of butter.
Why are my muffins dry?
This can happen if you overbake them, overmix the batter, or use too much flour. Be sure to measure the flour correctly (spoon and level, don't scoop) and check for doneness a few minutes early.
Can I reduce the sugar?
You can slightly reduce the sugar, but keep in mind that sugar adds moisture and tenderness. Reducing it too much may result in drier muffins.
Can I use fresh pumpkin puree?
Yes, but the moisture content can vary. Make sure your fresh puree is thick and not watery. Canned pumpkin is recommended for consistent results.
How do I know when they're done?
A toothpick inserted into the center should come out clean or with a few moist crumbs. The tops should spring back when lightly pressed.