My Best Pumpkin Muffins Recipe – Sally’s Baking

• Pumpkin Pie and Pumpkin Cheesecake Pie
• Pumpkin Chocolate Chip Cookies
• Pumpkin Donuts
• Pumpkin Cake
• Pumpkin Bars
• Pumpkin Pancakes or Pumpkin Waffles
• Pumpkin Bundt Cake
• Mini Cinnamon Sugar Pumpkin Muffins
• Pumpkin Coffee Creamer
• Pumpkin Oatmeal Cream Pies
• Pumpkin Hand Pies

Looking for more pumpkin goodness? Check out my 30+ best pumpkin dessert recipes for all the cozy treats you can imagine.

Description

These pumpkin muffins are inspired by my favorite pumpkin crumb cake muffins but are a bit less sweet, making them a perfect anytime fall snack. You could easily jazz them up with chocolate chips to make pumpkin chocolate chip muffins. Bonus: no mixer needed, so cleanup is a breeze!

Ingredients

• 1 and 3/4 cups (219g) all-purpose flour (measured with spoon and level)
• 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)

Instructions

1. Set your oven to 425°F (218°C). Prepare a 12-cup muffin tin by spraying with nonstick spray or using paper liners.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt until well mixed. Set this dry mix aside.
3. In a separate medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and combined. Pour the wet mix into the dry mix and gently fold with a spatula until just combined—no streaks of flour, but don’t overmix.
4. Divide the batter evenly, filling each muffin liner to the top.
5. Bake at 425°F for 5 minutes—the high heat jumpstarts the rise. Without opening the oven door, lower the temperature to 350°F (177°C) and bake for another 16–17 minutes. Use a toothpick to check doneness—it should come out clean. Total bake time is about 21–22 minutes. Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
6. Keep muffins covered tightly at room temperature for up to 1 week, or follow freezing tips below for longer storage.

Notes

1. Freezing Instructions: These pumpkin muffins freeze beautifully for up to 3 months. Wrap individually in plastic wrap or store in freezer bags. Thaw overnight in the fridge and warm briefly in the microwave or oven to refresh.
2. Pumpkin Pie Spice & Spices: Find pumpkin pie spice in most grocery baking aisles, or whip up your own with cinnamon, cloves, nutmeg, allspice, and ginger. Keep the extra cinnamon and optional ginger in the recipe for the best pumpkin spice flavor.
3. Reducing Sugar or Oil: You can tone down sugar or oil a bit, but know it might make muffins drier or less tender. Swapping some oil for applesauce works well. Try coconut sugar as a substitute for some or all of the sugars for a richer flavor.
4. Add-Ins like Chocolate Chips: Fold 1 cup (about 180g) chocolate chips, or 1 cup chopped pecans/walnuts, or 3/4 cup dried cranberries into the batter right before baking for extra yum.
5. Mini Muffins: For mini pumpkin muffins (about 30), use mini muffin liners or spray pans well. Fill to the top and bake at 350°F for 11–13 minutes straight—skip the 425°F blast.
6. Why Start at 425°F? That quick high-temp bake helps muffins puff up tall with pretty domed tops, like the ones from your favorite bakery. Then lowering the temp finishes baking the centers gently without over-browning.

These pumpkin muffins are just what fall mornings (and snacks!) call for—a simple, no-fuss recipe using pantry basics and zero mixer hassle. They come from my tried-and-true pumpkin crumb cake muffin recipe but with a lighter sweetness that makes them perfect for breakfast, lunchboxes, or sharing at a casual get-together.

I’ll walk you through an easy step-by-step method—dry ingredients in one big bowl, wet ingredients in another—then blend and bake. You’ll notice the batter is thick—that’s normal! Muffin liners get filled right to the brim. Then, a quick five-minute bake at 425°F gives you bakery-worthy domes, followed by 350°F to finish baking, for a total time of around 21–22 minutes. This recipe gives you a dozen muffins, and it’s a breeze to adjust—toss in chocolate chips, nuts, or dried cranberries, or make it dairy-free using your favorite plant milk and neutral oil.

• Inside, you’ll find clear instructions, helpful photos, storage and make-ahead advice (room temp up to a week, freezer up to 3 months), plus troubleshooting tips to ensure your pumpkin muffins turn out soft, moist, and full of spiced pumpkin goodness.

Welcome! These pumpkin muffins are a warm and cozy fall baking staple that come together quickly with simple ingredients and no mixer. They’re based on my pumpkin crumb cake muffins but are a little less sweet, so they work perfectly for breakfast, snacks, or a grab-and-go treat for guests.

Keep reading for an easy method dividing the dry and wet ingredients into two bowls, plus my printable card, top tips, and ideas for variations. The batter is thick and needs to be filled all the way to the top of your muffin liners. You’ll start baking them at 425°F to get that pretty dome on top, then turn down to 350°F to bake the insides through—about 21–22 minutes total. This makes 12 muffins and is super flexible—you can add chocolate chips, nuts, or dried fruit, and swap in dairy-free ingredients to make these muffins work for you.

I also included advice on storing and preparing these ahead of time (room temperature to one week, freezer up to three months), tips for fixing any issues, and step-by-step photos so you feel totally confident baking these delicious pumpkin muffins.

Why You’ll Love These Muffins

• A go-to recipe that’s reliable and uses easy ingredients
• No mixer needed—mix by hand
• Super soft and moist texture
• Rich pumpkin spice flavor, especially if you use homemade pumpkin pie spice—it’s the same cozy profile you’ll love in Pumpkin Bread
• Dairy free options available with just swaps
• Really adaptable—you can mix in chocolate chips, nuts, dried cranberries, or keep them plain; if you love the pumpkin-and-chocolate combo, try these Pumpkin Chocolate Chip Cookies

Ingredients and Swaps

• 1 and 3/4 cups (219g) all-purpose flour (measured with spoon and level)
• 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)

How to Make the Muffins

1. Preheat oven to 425°F (218°C) and prepare a 12-cup muffin pan with nonstick spray or paper liners.
2. Whisk together all-purpose flour, baking soda, ground cinnamon, pumpkin pie spice, ground ginger, and salt in a large bowl until well mixed.
3. In a medium bowl, whisk vegetable oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth and homogenous.

4. Pour the wet mixture into the dry ingredients and gently fold with a spatula until just combined with no streaks of flour; avoid overmixing.

   

5. If using, fold in about 1 cup chocolate chips, or 1 cup chopped nuts, or 3/4 cup dried cranberries.
6. Spoon or divide the batter evenly into the muffin liners, filling each to the top; optionally sprinkle coarse or sparkling sugar on top.
7. Bake at 425°F for 5 minutes.
8. Without opening the oven door, reduce the oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes (about 21–22 minutes total).
9. Check doneness with a toothpick inserted into the center; it should come out clean or with a few moist crumbs.
10. Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Tips for Best Results

• Always use plain pumpkin puree — pumpkin pie filling is sweetened and spiced, which throws off the recipe balance.
• Measure your flour carefully by spooning and leveling to avoid dry, dense muffins. The same precision helps in quick breads like Cream Cheese-Filled Pumpkin Bread.
• Stir just until ingredients are combined. Overmixing develops gluten, making muffins tough instead of tender.
• The quick 425°F baking blast helps lift muffin tops to a beautiful, tall dome. Keep the oven door closed while you reduce the temperature.
• If the batter feels too thin, double-check your flour amount. It should be thick enough to scoop easily.
• For dairy-free muffins, swap milk for your favorite nondairy version (almond, oat, soy) and use neutral oil or melted coconut oil.
• Sprinkle coarse or sparkling sugar on top before baking for a shiny, bakery-style finish.
• To lower fat, replace half the oil with applesauce; try coconut sugar for a natural sweetener switch but expect slight texture changes.
• Mini muffins bake well at 350°F for about 11–13 minutes. Fill mini liners fully and skip the initial high heat step.

Mix-Ins and Flavor Swaps

Want to take these pumpkin muffins up a notch? Fold in 1 cup (about 180g) of chocolate chips into the batter right before filling your muffin pan to make scrumptious pumpkin chocolate chip muffins.

If you love pumpkin and chocolate, definitely give my chocolate pumpkin muffins a try — they’re for serious fans of both flavors!

Storage, Freezing, and Reheating

Once these pumpkin muffins cool completely, store them in an airtight container or cover tightly to keep them fresh.

• Room temperature: Store sealed for up to 1 week. Perfect for quick snacking!
• Refrigerator: You can refrigerate them to extend their life, though this can slightly dry them out; warm before serving for the best experience.
• Freezing: Wrap muffins individually or place in a freezer-safe container for up to 3 months. Thaw in the fridge overnight or on the counter. This make-ahead approach also works well for an easy pumpkin roll.
• Reheating: Warm up chilled muffins in the microwave for 20–30 seconds, or pop them into a 300–350°F oven for 6–10 minutes until warmed through and refreshed. The same quick warm-up is perfect for pumpkin cinnamon rolls.

Frequently Asked Questions

• Can I use homemade pumpkin puree? Absolutely! Homemade works great. Just make sure it’s not watery—drain or adjust liquids if needed so the batter stays thick. Got extra puree? Put it to work in these Swirled Pumpkin Cheesecake Bars.
• Can I use pumpkin pie filling? No, since it’s already sweetened and spiced, it messes with the recipe. Stick to plain pumpkin puree.
• Can I cut back on sugar or oil? You can reduce them a bit, but remember sugar and oil keep these muffins moist and tender. Using applesauce instead of some oil is a good fat-reduction swap. For a protein-forward pumpkin bake, try Protein Pumpkin Bread.
• How do I know when the muffins are done? A toothpick inserted should come out clean or with a few moist crumbs. The tops should spring back lightly when touched.
• Are these muffins dairy-free? They can be easily made dairy-free by choosing nondairy milk and a neutral oil like vegetable or coconut oil.
• How can I add chocolate chips or nuts? Just fold in 1 cup of chocolate chips, 1 cup of chopped nuts, or 3/4 cup dried fruit before you fill the muffin pan.
• Why the initial high heat bake? that quick blast at 425°F lifts the tops for bakery-style domes, then reducing to 350°F finishes baking centers gently.