This pumpkin muffin recipe has been my go-to recipe for years. Light and moist, perfectly domed and with a lightly crispy top, they are my idea of the perfect pumpkin muffin.
When it comes to pumpkin muffins, I'm a purist. My go-to pumpkin muffin recipe for years has been these Simply Perfect Pumpkin Muffins. They are the first thing I crave when the weather cools. Slightly warm. With butter. And a cup of tea.
So what makes this muffin simply perfect? It's perfectly pumpkin, but simply spiced (just a good spoonful of cinnamon), so no worry about different tastes in spices or spice levels. It's lovely and moist, but not greasy like some pumpkin muffins. It has a lovely light texture. It's perfectly domed, so it's always pretty (and pretty counts!). And finally, it has a lovely, lightly crispy top when enjoyed freshly baked. Perfect for pulling of pieces to enjoy.
Tried, tested and reliable, this is a great recipe to enjoy at home, or since it makes a large batch, to make for bake sales or to have lots to share with friends, family and/or neighbours :)
Here are the simple ingredients you will need for these muffins ...
- Eggs (4)
- White granulated sugar
- Vegetable oil - or canola, sunflower or any other neutral-tasting oil
- Pure pumpkin puree - not pumpkin pie filling
- All-purpose flour
- Baking powder
- Baking soda
A quick summary of the steps to make these muffins. Please refer to the complete instructions in the recipe card below.
Can I use other/more spices?
Like I often say, in your kitchen, you can do what you like! I believe that sometimes less is more and these muffins are consistent with that thought, I think. Simply spiced, allowing the pumpkin flavour to shine. I would always encourage you to try the recipe as written at least once and then decide if you'd like to add more spices next time you make them :)
Can I use whole wheat flour/gluten-free flour/less sugar/applesauce instead of oil, etc.?
Possibly, but I haven't tested this recipe with all the possible alterations people might like to make. Just keep in mind that altering the ingredients will almost certainly result in a different outcome and sometimes, not in the best of ways. Whole wheat flour will result in a dense muffin. Reducing the sugar will result in less sweetness and also less moistness/shelf-life of your baked muffin etc.
I can't buy canned pumpkin here. What else can I use? Any cooked squash, sweet potato, yams etc. should work with these muffins, in equal quantity as the pumpkin.
Can I half the recipe?
Yes you can, as I realize this recipe does make a large batch. They freeze really well, if you can't eat them all up right away. What I do though is bake the big batch and freeze some and gift some. A good pumpkin muffin in the Fall makes a great gift ;)
Do I need to use muffin liners?
I generally line the muffins cups with muffin liners, but if you don't have any, as there is a good amount of oil in these, you probably could bake without paper lines without problem. Just allow to cool in the pan a little more before removing.
Can I freeze these muffins?
Absolutely. These muffins freeze beautifully! Simply pop into a freezer bag or container to freeze. To thaw, just set on the counter for 15-20 minutes or pop in the microwave for 30-45 seconds.
I especially love these muffins freshly baked, when they have a lovely, lightly crispy top. While the crispy top diminishes as they sit, the muffin itself is still lovely and moist and every bit as enjoyable.
When filling the muffin cups/liners, you'll be filling them to almost the top of the liner, leaving just a bit of the liner exposed. If you divide the batter evenly between 18 muffin liners, you'll have the perfect size.
Be sure to spray/grease the top of your muffin tin before lining and adding batter, so these large muffins release easily.
If you like raisins in your pumpkin muffins, feel free to stir in some plumped raisins before adding the batter to the tins. To plump the raisins, simply soak in very hot water for 15 minutes, then drain and dry before adding to the batter. About a 1/2 cup of so is about right, or more, to taste.
Be sure to fill any empty muffin cups half full with water before putting in the oven, to ensure even baking.
Simply Perfect Pumpkin Muffins
- 4 large eggs
- 2 cups white granulated sugar
- 1 1/2 cups vegetable oil (or canola, sunflower or other neutral-tasting oil)
- 1 3/4 cups pure pumpkin puree (not pie filling)
- 3 cups all-purpose flour
- 1 Tbsp. ground cinnamon
- 2 tsp. baking powder
- 2 tsp. baking soda
- Pinch salt
- Preheat oven to 375° F. (not convection/fan-assisted). Prepare 18 muffin cups by greasing (both the cup and the top of the tin) or lining with paper liners and lightly greasing top of tin. (These are fairly moist so paper liners are not really necessary unless you prefer.) Set prepared pans aside.
- In a medium bowl, whisk together the flour, cinnamon, baking powder, baking soda and salt. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, beat the eggs slightly.
- Add the white sugar, oil and pumpkin and beat thoroughly until well combined and smooth. Add the flour mixture to wet ingredients and mix until smooth and well combined.
- Divide the batter between 18 muffin cups. You'll be filling them almost to the top of the cup or liners, with just a bit of the liner showing.
- Bake at 375° F. for 22 – 25 minutes, testing with a cake tester to be sure they are cooked before removing from oven (If undercooked, they will collapse as they cool, so be sure to test. They will look done even when they’re not actually). Muffins should be very lightly browned on top and around edges when cooked. My oven is usually 25 minutes.
- Allow to cool in pans at least 5 minutes before removing from pans, as they are quite soft when hot.
- These are at their best on the day they are baked. They lose their crunchy top as they sit too long at room temperature. If you aren’t eating right away, freezing is a good option to keep the crunch.