Go Back
Easy Pumpkin Muffins for Fall

Easy Pumpkin Muffins for Fall

Warmly spiced pumpkin muffins mixed in one bowl and baked to tender perfection. Ideal for cozy mornings and fall gatherings.
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 12 minutes
Cook Time: 18 minutes
Total Time: 30 minutes
Servings: 12

Ingredients
 

Main Ingredients

  • 1 cup canned pumpkin puree
  • 0.75 cup granulated sugar
  • 0.25 cup packed brown sugar
  • 2 large eggs
  • 0.5 cup neutral oil (such as vegetable or canola)
  • 0.25 cup milk
  • 1 tsp vanilla extract
  • 1.75 cup all-purpose flour
  • 1.5 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp fine salt
  • 2 tsp pumpkin pie spice
  • 0.5 tsp ground cinnamon optional
  • 1 tbsp coarse sugar optional, for topping

Instructions

Preparation Steps

  • Heat oven to 375°F. Line a 12-cup muffin pan with paper liners.
  • Whisk pumpkin, granulated sugar, brown sugar, eggs, oil, milk, and vanilla until smooth and glossy.
  • Combine flour, baking powder, baking soda, salt, pumpkin pie spice, and cinnamon in a separate bowl.
  • Stir dry ingredients into wet just until no dry streaks remain. Do not overmix.
  • Portion batter into liners, about 3/4 full. Sprinkle coarse sugar on top if using.
  • Bake 17–20 minutes, until tops spring back and a toothpick comes out clean.
  • Cool 5 minutes in the pan, then transfer muffins to a rack to finish cooling.

Notes

Variation: Fold in 1/2 cup chocolate chips or chopped pecans. For taller bakery-style domes, rest the batter 10 minutes before baking. Store airtight at room temperature for 3 days or freeze up to 2 months.
This recipe is an original creation inspired by classic Easy Pumpkin Muffins for Fall flavors. All ingredient ratios and instructions are independently developed.