Easy pumpkin muffins that bake in 15 minutes! These muffins have the perfect balance of pumpkin and cinnamon. They are also freezer-friendly.
There are a few things I like to make every fall and pumpkin muffins are always on the list. This is one of my favorite recipes because when you bake the muffins they puff up and get nice cracked tops. They look rustic and the color is perfect, too.
I originally found this recipe on Erin Cooks and I’ve made it so many times I’ve lost count. The pumpkin flavor is perfect and it has just the right amount of spices. I don’t love a lot of cinnamon in things, but this recipe has the perfect amount.
I also like that it has unsweetened applesauce. You don’t really taste it, but it definitely makes the muffins moister and they stay that way for a few days. It also takes the place of some of the oil, which is a nice way to make them just a little healthier.
I’ve tried other recipes that are good, too, but if I had to choose only one to make from now on it would be this one. It’s definitely the best pumpkin muffin recipe.
- Pumpkin puree
- Vegetable oil
- Unsweetened applesauce
- Baking soda
- Baking powder
The batter is easy to make with two bowls. You just combine the dry ingredients in one and the wet ingredients in another one. Then you combine them together and pour the batter into prepared muffin pan.
I like to use muffin liners, but you can also just spray the muffin pan with cooking spray if you don’t want to use them. They only need 15 minutes to bake and then just let them cool.
I think they taste better the day after they are made. It allows the muffins to settle and the flavors fully develop. They keep well at room temperature for a few days or you can freeze them for a few months.
More Fall Recipes
- 2 eggs
- 3/4 cup sugar
- 7 oz pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup unsweetened applesauce
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- Preheat the oven to 400ºF. Whisk together the flour, baking soda, salt, cinnamon and baking powder in a medium bowl.
- In a separate bowl, beat the eggs, sugar, pumpkin, applesauce and oil until smooth.
- Pour the pumpkin mixture into the dry ingredients and stir together until completely mixed
- Grease a muffin tin or fill your tin with cupcake papers. Fill with batter until they are 2/3 of the way full.
- Bake for approximately 15 minutes.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.