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Easy Fluffy Pumpkin Muffins Recipe for a Perfect Fall Breakfast

Easy Fluffy Pumpkin Muffins Recipe (2025 Update)

Bakery‑style easy fluffy pumpkin muffins that are soft, moist and perfectly spiced. One bowl, 30 minutes, freezer‑friendly.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main
  • 2 cups all-purpose flour (250 g)
  • 3/4 cup light brown sugar (150 g)
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp fine salt
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 2 large eggs
  • 1 cup pumpkin purée (240 g, pure pumpkin, not pie filling)
  • 1/2 cup milk dairy or plant-based
  • 1/3 cup vegetable oil or melted neutral oil
  • 1 tsp vanilla extract
Optional add-ins
  • 1/2 cup chocolate chips or chopped pecans optional

Equipment

  • Oven
  • 12-cup muffin tin
  • Paper liners
  • Mixing bowls
  • Whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (180°C). Line a 12‑cup muffin tin with paper liners and position the rack in the center.
  2. In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg and ginger until evenly combined.
  3. In a separate bowl, whisk eggs, pumpkin purée, milk, oil and vanilla until smooth.
  4. Pour wet into dry and fold gently with a spatula just until combined (do not overmix). Fold in chocolate chips or nuts if using.
  5. Divide batter into the pan (about 3/4 full each cup). Bake 18–22 minutes until a toothpick comes out clean and tops spring back.
  6. Cool 5 minutes in the pan, then transfer to a rack. Serve warm or at room temperature.

Nutrition

Calories: 220kcalCarbohydrates: 32gProtein: 4gFat: 8gSaturated Fat: 1gCholesterol: 35mgSodium: 180mgFiber: 2gSugar: 14g

Notes

For taller muffin tops, let filled pan rest 10 minutes before baking. Always use pure pumpkin purée (not pumpkin pie filling).

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