Can I use fresh pumpkin instead of canned?

Yes, you can! Just be sure it's thick and well-drained. Canned pumpkin tends to be more consistent in texture and moisture.

Why are my muffins too dense or wet?

Most likely, it’s from overmixing or using too much pumpkin. Always measure carefully and mix just until the batter comes together.

Absolutely. Reduce the bake time to about 10–12 minutes at 350°F—no need for the high-temp start.

Super moist, warmly spiced, and made in one bowl, these easy pumpkin muffins are the perfect cozy fall bake—great for breakfast or snacking.

Scale

1¾ cups (219g) all-purpose flour

1 tsp baking soda

1½ tsp ground cinnamon

1½ tsp pumpkin pie spice

¼ tsp ground ginger

½ tsp salt

½ cup (120ml) vegetable oil or melted coconut oil

½ cup (100g) granulated sugar

½ cup (100g) packed light or dark brown sugar

1½ cups (340g) canned pumpkin puree

2 large eggs

¼ cup (60ml) milk (dairy or nondairy)

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1. Preheat the oven to 425°F (218°C) and grease or line a 12-count muffin pan.

2. In a large bowl, whisk together flour, baking soda, cinnamon, pumpkin pie spice, ginger, and salt.

3. In a medium bowl, whisk oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.

4. Combine wet and dry ingredients just until no flour pockets remain—do not overmix.

5. Fill muffin cups to the top and bake at 425°F for 5 minutes, then reduce to 350°F (177°C) and bake for 16–17 minutes.

6. Cool in pan for 5 minutes, then transfer to a wire rack or enjoy warm.

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

Use canned pumpkin puree, not pie filling.

Add-ins like chocolate chips, nuts, or cranberries can be stirred in (up to 1 cup).

For mini muffins: bake ~11–13 minutes at 350°F, no high-temp start.