Kirbie's Cravings

Easy Pumpkin Muffins

These are the best pumpkin muffins! Soft, moist and full of pumpkin flavor and fall spices. Plus, they are easy to make, keep well at room temperature, or pop them in the freezer to have on hand whenever you want a delicious pumpkin muffin.

photo of a sliced pumpkin muffin on a plate

I didn’t always love all things pumpkin, but since I’ve started blogging, I’ve grown to love it and can’t help but try all kinds of recipes.

I’ve seen quite a few recipes for muffins lately.  I was hesitant to try them out because, a lot of times, the muffin recipes I find are a bit too dry.  Then a recipe from Erin Cooks caught my eye and I just had to try it. The recipe looks simple and yummy.  And I had just enough pumpkin puree to make it.

photo of one pumpkin muffin on a plate

The result?  Sooo good.  These pumpkin muffins are amazing.  Up until now, my favorite pumpkin bread has been my choice for autumn desserts and one that I never get sick of, no matter how much I eat.

After tasting these muffins, they are now my favorite autumn treat.  These tiny little morsels are super moist and just bursting with pumpkin flavor.  They are similar tasting to bread, but in my opinion, even better.


  • Eggs
  • Sugar
  • Canned pumpkin puree (15 ounces)
  • Vegetable oil
  • Flour
  • Baking soda
  • Baking powder
  • Cinnamon
  • Salt

Recipe Steps

In a large bowl, mix the eggs, sugar, pumpkin puree, and vegetable oil together until smooth. In a separate bowl, combine all of the dry ingredients together.

photo of the pumpkin puree

Add the dry ingredients to the wet ones and mix well.

photo of the muffin batter

Divided the batter equally in each muffin mold. Each one should be filled 2/3 with batter.

photo of the muffin pan filled with batter

Bake the muffins for 15 minutes or until an inserted toothpick comes out clean. Cool the muffins in the pan for 15 minutes and then transfer them to a baking rack to cool completely.

photo of muffins in a muffin pan

How to Store Them

Once they’re cool, they will keep well in an airtight container for two to three days at room temperature. They also freeze well – place them in a freezer-safe bag or container and they will keep for up to three months. To thaw, you can warm them up in the microwave or leave them out at room temperature.

photo of pumpkin muffins

More Recipes

Pumpkin Muffins

Servings: 24 muffins
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Breakfast
Cuisine: American
These muffins are super moist and just bursting with pumpkin flavor.


  • 4 eggs
  • 2 cups sugar
  • 1 (15-oz) can pumpkin puree
  • 1 1/2 cups vegetable oil
  • 3 cups flour
  • 2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • 1 tsp salt


  • Preheat the oven to 400ºF. Combine all of the dry ingredients in a medium bowl.
  • Beat the eggs, sugar, pumpkin, and oil until smooth. Pour the pumpkin mixture into the dry ingredients and mix well.
  • Grease a muffin tin or fill your tin with cupcake papers. Fill the wells with the batter until they are 2/3 of the way full.
  • Bake for approximately 15 minutes. Cool 5 minutes and then complete the cooling process on a wire rack.


Recipe source: Erin Cooks


Serving: 1muffin, Calories: 144kcal, Carbohydrates: 28g, Protein: 2g, Fat: 2g, Saturated Fat: 1g, Sodium: 213mg, Potassium: 68mg, Sugar: 16g, NET CARBS: 28g

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.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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6 comments on “Easy Pumpkin Muffins”

  1. I’m glad you liked the muffins! Your added spices sound delicious!

  2. Thanks for the recipe – I found it on Food Gawker, I think. I followed it exactly except subbed homemade pumpkin puree for canned (can’t find canned in my country) and added a few more spices: ginger, clove, nutmeg, and cardamom. The texture was great, and they were just the right amount of sweet. And the recipe made enough to share with my neighbors!

  3. I’m glad you enjoyed the muffins. Your variation sounds delicious and healthier. I’ll have to try the wheat flour and the applesauce next time.

  4. Thank you for the recipe. I made them tonight using some whole wheat flour and applesauce with less white flour and oil. I added some vanilla, nutmeg and ginger. They’re fantastic, thanks.

  5. Perhaps you can add some chocolate chips to the batter? Or you can take some of the batter and add some unsweetened baking cocoa powder, and then do a sort of marbled effect.
    If you like crunchy muffin tops, I’d recommend adding a streusel topping to these muffins. I saw someone make them with streusel topping and then forgot to make some for mine. I think next time I make these I’ll add the streusel.
    Last weekend, everywhere I went, they were out of pumpkin puree! So I had to limit my pumpkin baking. heh.

  6. These look amazing Kirbie! I love love love crunchy muffin tops – these look like they’ll work for me! I might try to incorporate chocolate somehow in em – any suggestions?
    I am so glad you’re in a pumpkin-phase right now!

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