A recipe for quick and easy pumpkin muffins that bake up perfectly fluffy and full of pumpkin spice flavor. Canned pumpkin and buttermilk make for a moist and tender crumb!
THE ULTIMATE FALL TREAT
It’s safe to say we all look forward to the fall. The sweater weather, the comfort food, and most importantly, the pumpkin spice. Loads and loads of pumpkin spice.
Some of us are a lit-tle more anxious than others for a change in scenery, and for those of you chomping at the bit for your P.S.L., I present to you a muffin that says fall like no other can — the Easy Pumpkin Muffin. Yes, a muffin recipe so simple to make, the word “easy” is actually in the title.
The wait for the pumpkin muffin is officially over, and if you’ve ever been intimidated by making them at home, rest assured, any or all hesitations are about to be nixed. With this recipe, you will make homemade pumpkin muffins so good they could rival the product of any professional bakery. Guaranteed.
These Easy Pumpkin Muffins bake up nice and fluffy, with a moist and tender crumb on the inside, and a crunchy cinnamon-sugar topping on the outside. The cinnamon-sugar topping adds texture to an otherwise soft and tender treat. Streusel toppings are simple to make and require little effort, but if you want to keep this muffin at its simplest form, you can skip the streusel altogether, no problem.
HOW TO MAKE EASY PUMPKIN MUFFINS
You might be surprised to learn, even though these Easy Pumpkin Muffins are so very special, they come together like all other muffin recipes. The method is the same, it’s the ingredients that make them so sought after, especially come the fall. Pumpkin puree, a little molasses, and a whole lot of pumpkin spice — now that’s how you take a muffin from good, to great.
THE CINNAMON-SUGAR TOPPING (OPTIONAL)
Streusels might sound complicated or hard to make, but really, they’re about as easy as they come. It’s a simple mixture of sugar, flour, and butter all mashed together to create a crumbly topping perfect for muffins. This particular streusel comes equipped with a nice hint of cinnamon.
PUMPKIN SPICE (AND OTHER LESS IMPORTANT DRY INGREDIENTS)
Of course, I kid. The flour, salt, and baking powder are essential to the make-up and structure of our Easy Pumpkin Muffins, but deep down, we all know pumpkin muffins are all about the pumpkin spice. And, it just so happens the pumpkin spice mix for this recipe is super simple. The only spices you need to get big fall flavor in every single bite is cinnamon, nutmeg, and allspice. That’s it.
The dry ingredients are mixed together, and then it’s off to the wet ingredients.
CANNED PUMPKIN AND OTHER WET INGREDIENTS
If you really want to go all out for your pumpkin muffins, you could roast your very own pumpkin. And to be perfectly honest, the on this site typically carry with them a “fresh is best” vibe. However, when it comes to pumpkin, I say we take the easy way out and grab a can.
These muffins were tested both ways: With a homemade pumpkin puree and with a canned pumpkin puree. Can you guess which one tasted better? Ughhh…neither. They were exactly the same, except one took approximately 1 1/2 hours less time to make. Can you guess which one? Yup. Canned pumpkin it is.
Buttermilk is another important ingredient in our Easy Pumpkin Muffins and greatly contributes to their perfectly tender crumb. Melted butter keeps the muffins nice and moist. Eggs help to both bind the ingredients and give the muffins some volume.
SWEETENERS AND SUBSTITUTIONS
For sweeteners, both light brown sugar, and molasses. To simplify the recipe further, I tried the recipe without the molasses, but I have to say, it really makes a difference in the depth of flavor, and I highly suggest you use it.
However, if it’s just one more ingredient you’ll have to buy and you’re already feeling hesitant about it, you can cut the light brown sugar and molasses from the recipe altogether, and substitute in 1 cup + 2 tablespoons of firmly packed dark brown sugar.
MIX AND BAKE
The dry ingredients are gently mixed into the wet, and it’s time to scoop the batter and bake the muffins…almost. If you chose to make a streusel, now’s the time to add it. A generous spoonful of streusel goes over the top, and when the muffins are done, they’re 100% pure Pumpkin Muffin perfection.
These Easy Pumpkin Muffins come together quickly and bake up with loads and loads of pumpkin spice flavor. So whether the fall winds have made their way into your neck of the woods or not, I think you’ll find enough fall flavor in just one little pumpkin muffin to subside any sweater weather angst. Grab yourself a steaming hot cup of coffee ( or a P.S.L. if you can), and please, enjoy!
MORE MUFFIN RECIPES TO TRY
- Perfect Homemade Blueberry Muffins are a classic breakfast treat, loaded with blueberries and tons of helpful tips for your baking success!
- With these Chocolate Chunk Muffins, there’s no need to purchase muffins from the bakery ever again! They’re moist, fluffy, loaded with chocolate chips and just a hint of cinnamon. Perfect for fall baking and nibbling alongside a hot cup of coffee or cocoa.
- Banana and Chocolate Chip Muffins are not only super easy to make, they bake up perfectly golden on the outside, staying moist and tender on the inside. Perfect for hectic mornings when you need a breakfast on the go!
MORE SWEET PUMPKIN RECIPES TO TRY
- If you want to serve up the perfect Pumpkin Pie this Thanksgiving, you need this recipe! Along with a perfect Pumpkin Pie, you’ll also get tips to help you avoid a gritty custard, and all kinds of helpful pumpkin pie baking explanations!
- Pumpkin Snickerdoodle Cookies? Ummm — yes, please! These lovely little cookies are loaded with pumpkin and topped off with that signature cinnamon-sugar Snickerdoodle topping we all know and love. They’re super easy to make and perfect for the fall!
- Desserts don’t get more “fall” than this Pumpkin Maple Gingerbread Cake! It’s made with real maple syrup, super moist, and topped off with a fancy-schmancy Earl Grey whipped frosting. Perfect for potluck parties and brunches!
- If you’re entertaining for a crowd this fall, this Easy Apple Pumpkin Butter Cookie Platter is a must! It features a quick and easy Pumpkin Butter Recipe paired with all kinds of fun store-bought cookie ideas, white chocolate, and more!
- 1/4 cup Granulated Sugar
- 1/4 cup Light Brown Sugar firmly packed
- 1 1/2 tablespoon All-Purpose Flour
- 1/4 teaspoon Cinnamon
- Pinch of Salt
- 2 tablespoons of Cold Unsalted Butter cut into 1/4” cubes
- 2 1/2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 1 1/2 teaspoon Fine Sea Salt
- 1/2 teaspoon Freshly Grated Nutmeg
- 1/2 teaspoon Ground Allspice
- 1 (15 ounce) can Pumpkin Puree
- 1 cup Light Brown Sugar firmly packed
- 2/3 cup (equal to 10 tbsp) melted butter
- 3/4 cup Buttermilk
- 2 Eggs slightly beaten
- 2 tablespoons of Molasses
Preheat oven to 350° and have ready two standard sized muffin tins, greased or lined with muffin cups.
For the streusel, in a small mixing bowl, whisk together granulated sugar, brown sugar, flour, cinnamon and salt. Using a pastry blender or a fork, work the butter into the mixture until well combined. Refrigerate until ready to use.
In a small mixing bowl, whisk together the dry ingredients and set aside until ready to use.
Add the wet ingredients to a large mixing bowl and whisk to combine.
Add the dry ingredients and mix with a sturdy wooden spoon until just incorporated. Scrape down the sides and bottom of bowl and mix once more.
Fill the muffin tins two-thirds of the way to the top, add a generous pinch of the cinnamon-sugar mixture and bake 28-30 minutes.