Basic Foolproof Pumpkin Muffins

by Crystal | Beat Bake Eat
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How to make pumpkin muffins from scratch without a mixer! This beginner-friendly one bowl recipe is quick and easy to make, calls for simple ingredients, is dairy-free, and requires less than 15 minutes prep. It’s a Fall staple!

Basic Pumpkin Muffin Recipe - Easy, simple ingredients, dairy-free, one bowl, no mixer needed. These moist, soft, & fluffy pumpkin muffins are the best I've ever had! | Beat Bake Eat

What is a Pumpkin Muffin?

A pumpkin muffin is a type of sweet spiced baked good made with fresh or canned pumpkin puree. The batter and texture is the same as that of quick bread and it is about the same size and shape as a cupcake.

I know some of you are probably snickering right now but there are many people who genuinely don’t know. And how exactly do I know that? Because I was one of those people!

I grew up in the Caribbean and there, there is no such thing as a pumpkin muffin. In fact, before I had ever eaten one, the name of it alone sounded disgusting. Why would you eat pumpkin from a can?!!

But then, a few years ago I baked a batch for the very first time and I fell in love. It only took that one time to convert me and now I make them about three times a year.

If my younger self could see me right now, she’d be sick.

Baking with pumpkin has really grown on me. I’ve come to love the orange, mushy stuff. And since I also love baking muffins, me creating this recipe was inevitable.

Basic Pumpkin Muffin Recipe - Easy, simple ingredients, dairy-free, one bowl, no mixer needed. These moist, soft, & fluffy pumpkin muffins are the best I've ever had! | Beat Bake Eat

The Best Pumpkin Muffins I’ve Ever Had

I love me some warm homemade pumpkin muffins for breakfast, especially on cold Autumn mornings and these ones are just perfect! They make for a good snack too.

I cannot believe how well they turned out. They’re honestly the best I’ve ever had to date.

They are so soft, moist, and fluffy. They have big, gorgeous tops and they taste amazing. I love the spice amount in them. The pumpkin flavor hits you with every bite and it’s not just an aftertaste. They are very flavorful and the sweetness is just right.

Delish.

Basic Pumpkin Muffin Recipe - Easy, simple ingredients, dairy-free, one bowl, no mixer needed. These moist, soft, & fluffy pumpkin muffins are the best I've ever had! | Beat Bake Eat

Pumpkin Muffin Ingredients

  • White and brown sugar. The white sugar adds tenderness and produces beautifully crisp tops, and the brown sugar adds moisture and flavor.
  • Baking powder and baking soda. Why use both? Using only baking soda in this recipe would result in muffins with either a metallic aftertaste or a dense texture. The baking powder aerates the batter without needing to be neutralized and produces a finer crumb resulting in soft and fluffy muffins.
  • Vanilla extract and salt
  • Spices; cinnamon, ginger, nutmeg, or pumpkin pie spice. Use whatever you have on hand, no biggie. These muffins are spicy so if you prefer less spice, make them with less.
  • Canned pumpkin puree. You’ll need 1 1/2 cups or 12 ounces. Do not use filling for this recipe.
  • Vegetable oil or any kind of flavorless oil like avocado, coconut, etc. If using coconut oil make sure that it is in the melted state and bring the eggs up to room temperature before beginning to prevent the oil from reverting to its hardened state. Why oil? Why is there no butter in this recipe? Well, it provides more moisture and tenderness whereas butter usually produces denser baked goods which is not a bad thing but in this case, it’s not preferred.
  • Eggs. 
  • All-purpose flour. Replace half with whole wheat flour if you’d like or use gluten free flour.

Can I use only white sugar?

Yes, you can. The muffins will not be as flavorful but still very good.

Can I add nuts or chocolate chips? Or top with cream cheese frosting?

You can definitely add nuts if you’d like, or even pumpkin seeds.

In my opinion, these muffins would be a tad too sweet if you were to add chocolate chips or top them with frosting. So I recommend reducing the white sugar to ⅔ cup if you plan on doing so.

Basic Pumpkin Muffin Recipe - Easy, simple ingredients, dairy-free, one bowl, no mixer needed. These moist, soft, & fluffy pumpkin muffins are the best I've ever had! | Beat Bake Eat

Foolproof Pumpkin Muffins

Believe it or not, I actually adapted this recipe from my foolproof banana muffins (also a basic recipe). With just a few minor changes, these delicious pumpkin bread muffins were born.

The step by step instructions are very straightforward and easy to follow, and it all comes together in a pinch.

I believe that baking at home from scratch can be easy, as long you’ve got the right recipe.

Basic Pumpkin Muffin Recipe - Easy, simple ingredients, dairy-free, one bowl, no mixer needed. These moist, soft, & fluffy pumpkin muffins are the best I've ever had! | Beat Bake Eat

How long to Bake Pumpkin Muffins?

For this recipe specifically, bake them at 350°F/180°C for about 25 minutes.

By the way, the aroma that fills your kitchen while these are baking will be amazing!

How to tell when Pumpkin Muffins are done

They’re done when the centers are fully baked through, the tops are domed, and a toothpick inserted in the center comes out clean or with a couple of crumbs.

How to Store Pumpkin Muffins

Store them in an airtight container or in a resealable plastic bag. They should last 2 – 3 days at room temperature.

Do Pumpkin Muffins need to be refrigerated?

No, they do not. However they do last longer when they are, about 5 – 6 days.




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Basic Foolproof Pumpkin Muffins
Prep Time
12 mins
Cook Time
25 mins
Total Time
37 mins
 

How to make pumpkin muffins from scratch without a mixer! This beginner-friendly one bowl recipe is quick and easy to make, calls for simple ingredients, is dairy-free, and requires less than 15 minutes prep. It’s a Fall staple!

Course: Breakfast, Snack
Servings: 12 Muffins
Calories: 190 kcal
Author: Crystal | Beat Bake Eat
Ingredients
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 cups canned pumpkin puree
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
Instructions
  1. Preheat the oven to 350°F.
  2. Line muffin pan with muffin liners and set aside.
  3. In a large bowl combine both sugars, baking powder, baking soda, salt, and spices.
  4. Add the pumpkin and oil and mix well.
  5. Beat in the eggs and vanilla extract.
  6. Add the flour and mix until fully incorporated. Do not overmix.
  7. Scoop the batter into the pan dividing it evenly among the cups.
  8. Bake for 24 - 25 minutes until a toothpick inserted in the center of a muffin comes out clean or with a couple of crumbs.

  9. Cool in pan 5 minutes then transfer to a wire rack.
Notes
  • Can I use only white sugar? Yes, you can. The muffins will not be as flavorful but still very good.
  • Can I replace the spices in the recipe with pumpkin pie spice? Yes.
  • If you'd like to add chocolate chips to the batter or top the muffins with cream cheese frosting, I highly recommend reducing the white sugar to 2/3 cup otherwise it's very likely they'll be too sweet.
  • Do they need to be refrigerated? No. Store the fully cooled muffins in an airtight container or resealable plastic bag at room temperature for 2 - 3 days or in the fridge for 5 - 6 days.


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