Best Pumpkin Muffins | Moist & Easy Pumpkin Muffin Recipe! (2024)

Key Ingredients

Below you will find helpful notes for key ingredients used to make this easy pumpkin muffin recipe. Scroll down to the recipe card for full ingredient list and exact amounts!

• Pumpkin:I use a 15 ozcan of pumpkin. Make sure it is 100% purepumpkin puree, not pumpkin pie filling which is already sweetened.
• Flour: All-purpose flour is the basis for this quick muffin batter. The best way to measure it without packing too much flour into the measuring cup is to spoon it in there, then level off the top with a butter knife.
• Spices: Ground cinnamon, nutmeg, and cloves are so delicious with pumpkin. While I added the spices individually, you can add 1 tablespoon pumpkin pie spice instead if you have it on hand!
• Sugar: I use mostly brown sugar, with a little white sugar, for an ultra-tender and flavorful result.However you can use all brown sugar or all granulated sugar.
• Vegetable Oil: Melted butter or even applesauce will also work, but oil will make a more moist muffin.
• Sour Cream: Plain or vanilla yogurt will also work! This also helps to keep the muffins moist!

4.8 from 33 votes

• 2 ¼ cups all purpose flour
• 2 ½ teaspoon ground cinnamon
• 1 ½ teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon salt
• ½ teaspoon nutmeg
• ¼ teaspoon cloves
• 1 cup packed brown sugar
• ½ cup vegetable oil
• ⅓ cup granulated sugar
• 2 large eggs + 1 yolk
• 3 tablespoons sour cream, or plain yogurt
• 1 (15 oz) can pumpkin puree

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• Preheat the oven to 350°F. Line a muffin tin with paper liners and lightly spray with baking spray. Set aside.

• In a large mixing bowl combine flour, cinnamon, baking powder, baking soda, salt, nutmeg and cloves. Mix to combine, then set aside.

• In the bowl of a stand mixer, fitted with a paddle attachment, combine brown sugar, vegetable oil and sugar. Beat on a medium speed until smooth.

• Add in eggs and mix until just incorporated. Add sour cream and mix to combine, then add in pumpkin puree and mix. Add in the dry ingredients and mix until just incorporated.

• Fill each muffin liner in the prepared muffin tin 3⁄4 of the way full with batter.

• Bake muffins for 20 to 22 minutes or until a toothpick inserted into the center comes out clean, or with a few moist crumbs. Let cool for 10 minutes then transfer to a cooling rack to cool completely.

Storage: Pumpkin muffins may be stored in an airtight container or baggie for up to 4 days at room temperature. You can also store them in the fridge for up to a week.

Freeze: These muffins freeze well. Wrap each one tightly in plastic wrap then place in a freezer bag. Freeze for up to 3 months, then thaw to room temperature before serving.

Liners: I have gotten a lot of questions on where I get my muffin liners! They are newspaper muffin liners found on amazon.

Rounder Bakery Style Muffins: For a higher rise and more rounded muffin tops, try spacing the muffins out so that you only fill every other muffin well in the tin. You’ll need to bake in batches or use multiple muffin pans if you do this, but it does make a big difference!

Cuisine: American

Category: Muffins