Easy Pumpkin Muffins – Super Moist One-Bowl Fall Recipe

When the first cool breeze hits and the leaves start turning, I crave these easy pumpkin muffins. I remember baking them one lazy Sunday with canned pumpkin and no mixer—just a whisk and a warm kitchen. They came out soft, fragrant, and absolutely irresistible. If you’re looking for a cozy fall treat that’s fuss-free and flavor-packed, this recipe is it.

Why You’ll Love These Easy Pumpkin Muffins

These easy pumpkin muffins are everything you want in a fall bake: moist, full of spice, and truly no-fuss. Here’s why they deserve a spot in your kitchen:

• One bowl, no mixer
• Incredibly soft and moist texture
• Bursting with deep pumpkin spice flavor
• Great for breakfast, snacks, or freezing ahead

Whether you’re meal prepping for the week or just want something warm with your morning coffee, this recipe delivers comforting vibes in every bite.

Ingredients You’ll Need

Here’s what makes these muffins so special (and simple):

• All-purpose flour (1¾ cups): Skip the cake flour here—AP flour gives these muffins the best structure.
• Baking soda (1 tsp): Helps the muffins rise without getting cakey.
• Pumpkin pie spice + cinnamon + ginger: A trio of cozy fall spices brings depth and warmth.
• Salt (½ tsp): Enhances the sweetness and spice.
• Vegetable oil or melted coconut oil (½ cup): Makes the muffins ultra-moist. You can even sub in part applesauce for a lighter version.
• Granulated + brown sugar (½ cup each): That combo gives the muffins just the right balance of sweetness and softness.
• Canned pumpkin puree (1½ cups): The star! Make sure it’s not pumpkin pie filling.
• Eggs (2 large): For binding and richness.
• Milk (¼ cup): Use any kind—dairy or non-dairy both work well.

You can adapt this recipe to be dairy-free and even experiment with sugar or oil swaps (like coconut sugar or applesauce), though it may slightly change the texture.

How to Make Easy Pumpkin Muffins (Step-by-Step)

This recipe is as easy as whisk, scoop, and bake. Here’s how to do it:

Prep your oven: Preheat to 425°F. Grease or line a 12-count muffin pan.

Mix dry ingredients: In a large bowl, whisk flour, baking soda, spices, and salt.

Mix wet ingredients: In another bowl, whisk oil, both sugars, pumpkin, eggs, and milk until smooth.

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Combine: Stir the wet mix into the dry just until no flour pockets remain. Don’t overmix—this keeps them fluffy, not dense.

Bake smart: Fill muffin cups to the top. Bake at 425°F for 5 minutes, then lower the temp to 350°F and bake for 16–17 minutes. That initial heat gives you that gorgeous muffin top.

Cool in the pan for about 5 minutes, then transfer to a rack or dig in warm. Trust me, your kitchen will smell amazing.

Add-Ins to Try

These muffins are a perfect canvas for your fall cravings. Try:

• Chocolate chips for a sweet touch
• Chopped walnuts or pecans for crunch
• Dried cranberries for a tart burst
• Coarse sugar on top for a little sparkle and texture

Add up to 1 cup of mix-ins total, or ¾ cup for dried fruit. Just fold them in before baking.

Storage & Make-Ahead Tips

These pumpkin muffins are just as good the next day—maybe even better.

• Room temp: Store in an airtight container for up to 1 week.
• Freezer: Wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge or warm in the microwave for a quick treat.
• Meal prep tip: Make a double batch and freeze half. You’ll thank yourself when the craving hits!

Want mini muffins? This recipe makes about 30 minis—bake at 350°F for 11–13 minutes.

More Pumpkin Recipes to Try

If you’re into cozy pumpkin bakes, you’ll also love:

• Mini pumpkin cheesecakes for bite-sized fall indulgence
• Pumpkin cream cheese muffins with a luscious swirl
• Chewy pumpkin cookies for a soft and spiced treat

Each one brings its own twist to pumpkin season!

FAQ About Easy Pumpkin Muffins

Conclusion

These easy pumpkin muffins are the kind of recipe you’ll reach for again and again—whether it’s a chilly Sunday or you just need something soft and spiced to brighten your day. They’re freezer-friendly, kid-approved, and wonderfully customizable. If you try them, leave a review or tag us on Pinterest or Facebook. Happy baking, and don’t forget—real life, real kitchens, real good food.

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