Easy Pumpkin Muffins

Before You Get Started

• Be sure to use 100% pure pumpkin puree (like Libby’s brand), not pumpkin pie filling. A 15-ounce can is just right.
• Vegetable oil keeps the muffins moist. Canola oil, avocado oil, melted coconut oil, or unsalted melted butter work as well. Don’t use olive oil, which has a stronger flavor.
• Cinnamon, ginger, nutmeg, cloves, and allspice create that classic pumpkin spice flavor. If you’d like, swap in 1 tablespoon of store-bought or homemade pumpkin pie spice.
• Stir gently and stop once the flour disappears into the batter. Overmixing leads to dense muffins.
• Don’t skip the coarse sugar on top. It may feel like a lot, but it’s what makes the muffins look and taste like they came from a bakery.

Step-by-Step: How to Make this Pumpkin Muffin Recipe

This recipe comes together in one bowl, which makes cleanup easy. Just follow these simple steps and you’ll have a dozen muffins cooling on the counter in no time.

Step 1: Mix the Wet Ingredients

In a large bowl, whisk together both sugars, the oil, and the eggs until smooth. Stir in the pumpkin and vanilla until everything is well combined.

Step 2: Add Dry Ingredients

Sprinkle the baking soda, baking powder, and salt over the wet mixture, whisking them in until they’re completely incorporated. Then stir in the flour and spices (cinnamon, ginger, nutmeg, cloves, and allspice). Stop mixing as soon as the batter comes together.

** Tip: Resist the urge to keep stirring once the flour is incorporated. The less you mix, the softer and lighter your muffins will be.

Step 3: Fill and Top the Muffins

Divide the batter evenly between the muffin cups, filling them nearly to the top. They’ll be full, which helps create tall muffin tops. Sprinkle about a teaspoon of coarse sugar over each muffin. It might look like too much, but that’s what gives you the crunchy, crackly tops. I like King Arthur sparkling sugar, but turbinado sugar works too.

** Tip: For even taller muffins, let the batter rest for 10 minutes before baking.

Step 4: Bake Until Perfect

Bake for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack.

Storage Tips

• Room temperature: Store in an airtight container for 2-3 days.
• Refrigerator: Keep for up to 1 week.
• Freezer: Freeze muffins in a single layer, then store in a freezer bag for up to 3 months. Thaw at room temp or warm in the microwave.

Serving Suggestions

Warm a muffin and spread it with butter, cream cheese, honey, cinnamon honey butter, or pumpkin butter. Pack them in lunchboxes for a fall treat, enjoy them with your morning coffee or tea, or serve alongside eggs and bacon for a cozy breakfast spread. Or, add them to your dinner table alongside chicken and stuffing casserole, bean casserole, or crockpot white chicken chili.

Variations and Customizations

• Replace half of the all-purpose flour with 1 cup of whole wheat flour.
• Swap out the coarse sugar and instead add a streusel topping on your muffins.
• Stir in 1 cup of chopped nuts, such as pecans or walnuts.
• Add 1 cup of raisins or sweetened dried cranberries (such as Craisins) to the batter. Try fresh cranberries for a tart pop of flavor.
• Stir in 1 cup of regular or mini chocolate chips to make decadent pumpkin chocolate chip muffins! 
• Mini Muffins: Divide the batter between mini muffin tins. Bake the mini muffins in 350°F oven for a total of 14-16 minutes.