This Easy Pumpkin Muffins Recipe is one of those recipes that you go back to over and over again. Pumpkin muffins are perfect for times when you want to grab a quick breakfast, pack a tasty lunch box, or sit down with a cup of coffee and some good butter to spread on them.
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Why Do I Like This Recipe
You will probably find a million pumpkin muffins or pumpkin cupcakes recipes, and I am sure some of them are better than others. My easy pumpkin muffins recipe is one of the best, though!
Once fall rolls around, everyone is looking for the best easy pumpkin muffins recipe because we all love sweet treats but never have enough time to spend in the kitchen.
To claim that it is the best, I know, is a little presumptuous, but I use this easy pumpkin muffin recipe quite often, and what is great about it is that you can use whatever toppings you want for your muffins.
You don't like raisins? That's ok! Put some nuts or chocolate in them. The flavors in the recipe do not clash with anything else you would like to add.
These pumpkin muffins are made with only one cup of pumpkin puree. As a can of pumpkin puree(15oz) has roughly about 2 cups of pumpkin inside, you can use the other leftover cup to make this pumpkin bread, so nothing is wasted.
This recipe is designed for those who do not like pumpkin muffins to be loaded with too many spices. I am one of you! With the arrival of fall, we are bombarded with pumpkin spice everywhere we go.
Sometimes I think we overdo it with certain things, and using too much pumpkin spice in recipes is one of those things we all get tired of after a while.
Do you like cranberry muffins? Try this recipe of savory ones that you might like with soups and stews.
I feel like the pumpkin flavor is not even there anymore, as the pumpkin spice takes over everything.
I love all things pumpkin, and these easy pumpkin muffins really feature the well-loved pumpkin flavor we all look for when fall and winter roll around.
Other pumpkin recipes to enjoy
- Easy Baked Pumpkin Mac And Cheese
- Pumpkin Bread With Walnuts And Raisins
- Sausage Pumpkin Pinwheels Appetizers
- Pumpkin Bread With Fresh Cranberries
How to make
This easy pumpkin muffin recipe is quickly put together and easy enough for anyone to make.
Step 1. As always, start preheating the oven. By the time you are ready to bake, the oven will be hot enough for your recipe.
Step 2. Gather all of the ingredients and make sure you have what you need. Grease the muffin baking tray and sift the dry ingredients together in a bowl.
Step 3. Beat the egg, add the milk, oil, and pumpkin puree. Make a well in the center of the flour mixture and place the wet ingredients inside.
The beauty of this recipe is that it does not require fancy tools. All you need is a strainer, a whisk, two bowls, and a muffin tray.
Step 4. Mix the ingredients just enough to moisten the dry ingredients. Do not overmix. Fill ⅔ of each muffin cup with batter and bake at 350F for about 25 minutes.
You will end up with about 12 regular muffins.
Do you allow these muffins to cool in the pan, or do you remove them right away?
It would be best to allow the pumpkin muffins to cool in the pan for about 5-10 minutes and then place them on a rack to cool completely.
Storing Instructions
I like to store muffins in a large container at room temperature. If you think you will have them for more than 2-3 days, you can freeze them and reheat them when ready to devour them. Allow them to cool completely, then place them in a freezer bag and freeze them for up to 3 months.
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📖 Recipe
Easy Pumpkin Muffins
Ingredients
- 2 cups sifted all purpose flour
- ¼ cups granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 1 egg
- ½ cup milk
- 1 cup canned pumpkin puree aprox. ½ can-15 oz pumpkin puree
- ¼ cup oil
- ¼ cup raisins
Instructions
- Preheat oven to 350F.
- Sift flour, sugar, baking powder, salt and cinnamon into a bowl. Add raisins and mix.
- Beat egg; mix in milk, pumpkin puree and oil. (1 cup pumpkin puree is about half can of pumpkin)
- Make a well in center of flour mixture; pour in pumpkin mixture all at once.
- Stir quickly until flour is just moistened.
- Fill greased muffin cups ⅔ full.
- Bake at 350F for 25 minutes, or until done.
- Run spatula around each muffin to loosen; serve immediately.
- Makes about 12 regular size muffins.
Gigi says
I made another recipe recently that asked for pumpkin and I have about 3/4 cup left in a can. Could I use that quantity of pumpkin instead of a whole cup? Could I add something else to help with the moisture in the recipe?
Thank you so much!
Gabriela says
Add a little bit more milk to your 3/4 cup of pumpkin pure to make it a cup, so the muffins get the adequate moisture and it should be fine.Thank you for visiting and trying the recipe.