Name: Moist Pumpkin Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 - 2/3 cups flour; 1 teaspoon baking soda; 1 - 1/4 teaspoons ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1/2 teaspoon salt; 2 large eggs; 3/4 cup granulated sugar; 1/2 cup light or dark brown sugar; 1/2 cup oil (I use vegetable); 1 and 1/4 cups pumpkin puree (canned or fresh); 1/4 cup whole milk; Add-Ins: 1/2 cup or more of any of these below:; Chocolate chips; White chocolate chips; Nuts: pumpkin seeds, pecans, walnuts, pistachios, macadamia, or a mixture of them; 1/2 cup shredded coconut; 1/2 cup dark or golden raisins; 1/2 cup dried cranberries; see directions below for instructions and an; Alternative Recipe for Muffins and our; 2 Ingredient Easy Cake Mix Version:

These easy pumpkin muffins are light, tender, and super flavorful, and they stay moist for days.

They take 10 minutes to make, and you don’t need a mixer to make them..

During this time of the year when it's pumpkin season, we indulge with all comforting pumpkin cakes and pies, with their spice ladened aroma baking.

Plus we have two recipes for you to try, one is all from scratch and the second is doctored spice cake mix and pumpkin for the non-banking lovers with just 2 ingredients.

These tender moist muffins have just the right sweetness and can be served with a cream cheese frosting, sprinkled with cinnamon sugar before baking, or just dusted with powdered sugar for a snowy effect.

You get to choose from a scratch recipe or a super simple pumpkin muffin recipe and we have several mix-in suggestions to try adding.

I will have step-by-step directions for you to ensure the perfect bite in the easiest recipe even if you're not a baker.

Of course, if you want to try some other muffin recipes we love, check out our Best Muffin Roundup of recipes, there is something for everyone.
Scroll all the way down to the recipe card for how to make this great recipe!

these are delicious pumpkin muffins made from scratch

Muffins and Bread

Muffins are quick bread and not overly sweet but you can also use this recipe to make loaf-style pumpkin bread.

Just make the recipe for our muffins and for the bread use a standard loaf pan around a 9×5-inch pan and bake for around 55 to 60 minutes.

The muffins really go great with tea and coffee for an afternoon snack.

The recipe makes 12 muffins and you can freeze them for up to 3 months.

this is a pan of pumpkin muffins cooling

Ingredients You Will Need

flour
white and brown sugar
eggs
oil
milk
baking soda
cinnamon
nutmeg, ginger
optional additions: raisins, nuts, coconut, chocolate chips, dried fruits, pineapple, chopped cherries, chopped peaches, dates, figs, berries

Additions (use around 1/2 cup or more)

drained chopped pineapple
coconut
raisins
pumpkin seeds, pecans, walnuts, pistachios, macadamia nuts, or other nuts you prefer
craisins
white chocolate chips
add 1 teaspoon of orange zest
chocolate, white, butterscotch chips

ingredients for making pumpkin muffins from scratch

Tool You Will Need

measuring cups
measuring spoons
non-stick muffin pan
ice cream scoop
spatula
knife
cutting board
fork

this is a wicker basket with a cloth napkin of Banana Mango Muffins

Try Some Of Our Other Favorite Recipes

Mango Muffins
Bing Cherry Muffins
Mom's Blueberry Muffins
Apple Pie Sour Cream Muffins

pumpkin muffins in a pan with white chocolate chips

Tips

two bowls will be needed to just gently fold the wet and dry ingredients
always preheat the oven
serve frosted or plain
I use a non-stick muffin pan sprayed with cooking oil or line with papers
do not over bake check the middles with a toothpick
use fresh or canned pumpkin
nuts and raisins around 1/2 cup can be added in addition to the fruit
keep leftovers in the refrigerator in a tightly closed container with wax paper in between them
these muffins freeze well
chopped apples can be added to the batter
for a less sweet muffin cut sugar by 1/4 cup
try my Pumpkin Spice Seasoning in this recipe

Pin for later

Simple Ingredients

Remember these muffins taste fabulous plain or slathered with cream cheese icing, you can adapt them however you prefer.

Our family likes these plain, most of the time with white chocolate chips added and cinnamon sugar mixture on top.

Again, they freeze well if this recipe makes more than you need but is perfect for gift-giving, a morning trip to work, on the school bus, and an all-around perfect fall breakfast muffin.

One taste and you'll be hooked.

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American

Yield: 12

Author: Claudia Lamascolo