1. Can I use homemade pumpkin puree instead of canned?

Yes! Just be sure it’s well-drained and smooth. Homemade pumpkin puree tends to be more watery than canned, which can affect the texture of your Easy Pumpkin Muffins . If it seems runny, blot with paper towels or simmer it briefly to reduce moisture.

2. What if I don’t have pumpkin pie spice?

No problem. Substitute with 1/4 teaspoon each of ground cinnamon, cloves, nutmeg, and allspice. You’ll also need the 1 1/2 teaspoons of cinnamon that the recipe calls for—don’t skip it! It’s essential to the flavor of these Easy Pumpkin Muffins .

3. Can I make these gluten-free?

Yes, with a 1:1 gluten-free baking flour. Look for one that includes xanthan gum for structure. The muffins may be slightly more delicate, but they’ll still taste fantastic.

4. How should I store Easy Pumpkin Muffins?

Store them tightly covered at room temperature for up to 1 week. For longer storage, freeze them for up to 3 months. Let thaw overnight or microwave for 20–30 seconds to warm them up.

5. Why are my muffins soggy on the bottom?

This can happen if muffins cool too long in the pan. After 5 minutes of cooling, move them to a wire rack to avoid excess moisture buildup underneath.

6. Can I reduce the sugar or oil in the recipe?

Yes—but with caution. Reducing too much sugar or oil can make the muffins dry. You can replace half the oil with applesauce or swap in coconut sugar, but avoid eliminating these ingredients entirely.

7. Why do the muffins start at a high temperature?

That first 5 minutes at 425°F helps your Easy Pumpkin Muffins rise fast, giving you tall, rounded tops. Then the oven drops to 350°F to bake them through without drying them out.

8. Are Easy Pumpkin Muffins healthy?

While they’re not exactly a health food, these muffins use real pumpkin (rich in vitamin A and fiber), and you can make them healthier by reducing sugar, using whole wheat flour, or adding mix-ins like nuts or seeds.

9. Can I use non-dairy milk?

Absolutely. Almond, oat, or soy milk all work well in Easy Pumpkin Muffins . Just make sure it's unsweetened to avoid altering the flavor.

10. Can I double the recipe?

Yes—this recipe doubles beautifully. Use two standard muffin tins, rotate them halfway through baking, and enjoy a big batch of Easy Pumpkin Muffins for freezing, gifting, or sharing.

Easy Pumpkin Muffins Recipe – 7 Secrets for Super Moist Results

Description

These Easy Pumpkin Muffins are irresistibly moist, perfectly spiced, and require no mixer! Made with real pumpkin puree and warm autumn spices, they’re the ultimate fall treat—perfect for breakfast, snacks, or dessert. Customize them with chocolate chips, nuts, or dried fruit for extra flavor.

Ingredients

Scale

1 and 3/4 cups (219g) all-purpose flour
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 non-dairy)

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Instructions

Preheat oven to 425°F (218°C). Line a 12-count muffin pan with liners or spray with nonstick spray.
In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.
In another bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
Pour the wet ingredients into the dry and gently fold until just combined. Do not overmix.
Spoon the batter evenly into muffin cups, filling them to the top.
Bake for 5 minutes at 425°F, then reduce oven temperature to 350°F (177°C) and bake for an additional 16–17 minutes.
Cool in pan for 5 minutes, then transfer to a wire rack. Enjoy!

Notes

Storage: Store at room temperature for up to 1 week, or freeze for up to 3 months.

Mini Muffins: Bake at 350°F for 11–13 minutes. Makes about 30 mini muffins.

Add-ins: Fold in 1 cup chocolate chips, 1 cup chopped nuts, or 3/4 cup dried cranberries for variation.

Substitutions: Half of the oil can be replaced with unsweetened applesauce. Substitute coconut sugar for refined sugar if desired.

Prep Time: 15 minutes
Cook Time: 22 minutes
Category: Muffins
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 230
Sugar: 14g
Sodium: 210mg
Fat: 10g
Saturated Fat: 2g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 31g
Fiber: 2g
Protein: 3g
Cholesterol: 30mg