My go-to pumpkin muffins recipe for years! Light and tender pumpkin muffins, perfectly domed and with a lightly crispy top, they are my idea of the perfect pumpkin muffin!
My go-to pumpkin muffin recipe for years has been these Simply Perfect Pumpkin Muffins. They are the best pumpkin muffins I have ever tried and they are the first thing I crave when the weather cools.
What makes these pumpkin muffins simply perfect?
- These easy pumpkin muffins require just a few simple pantry items. I love that these pumpkin muffins require no butter, so they come together really quickly.
- They are light, tender and fluffy, not greasy and heavy, like pumpkin muffins can sometimes be.
- These pumpkin muffins also mix up easily, with no butter to soften, as they use oil instead.
- And finally, these muffins bake up perfectly domed, so they’re always pretty (and pretty counts!).
What you’ll need
I love that these delicious muffins have just a few simple ingredients!
Pumpkin Puree – be sure to use canned pure pumpkin puree and not canned pumpkin pie filling. If pumpkin puree is not available, you can cook your own pumpkin or use any other cooked squash.
Eggs – use large eggs and take them out of the fridge 30 minutes ahead of time, so they are at room temperature.
Vegetable or Canola Oil – I recommend vegetable oil, specifically, as I feel like it performs best in baking, but canola oil will also work well here.
Sugar – you’ll only need white granulated sugar. It may seem like a lot of sugar, but I recommend you try it as written at least once. I think you’ll find these muffins are not overly sweet.
Flour – use regular all purpose flour (plain flour). I recommend bleached all purpose flour for muffins.
You’ll also need – baking soda, baking powder and cinnamon.
Step-by-step photos
- Start by adding the eggs, oil, sugar and pumpkin in a large bowl with an electric mixer or the bowl of a stand mixer fitted with the paddle attachment. Mix together well at medium speed for about 1 minute.
- Add the dry ingredients (flour, baking powder, baking soda and cinnamon) to the bowl and mix just until combined and smooth. Don’t over-mix.
- The finished batter.
- Scrape down the bowl, then scoop the muffin batter into the muffin cups and bake. If you’d like large, domed muffins, be sure to over-fill the muffin cups, mounding up the batter, leaving just the top edge of the paper muffin liner showing. Bake muffins until they are lightly golden. The tops should be dry and crispy (not wet looking). Test with a tester. Baking time ranges from 22-30 minutes, depending on muffin size/colour of pan and individual ovens.
Recipe video
Recipe Tips
These muffins are best when they are allowed to get a touch crispy on top, so you don’t want to under-bake them. I like to tap on the top as well as test them with a tester.
No mixer? These muffins will also come together with a bowl and a whisk and little elbow grease :)
- These muffins will come out of the muffin tin well without paper muffin liners, if you don’t have any on hand or if you prefer not to use them.
Variations
Raisins – These muffins are fabulous with added raisins, so if you’re a raisin fan, it’s a variation you should try. Simply soak 1/2 – 1 cup of raisins in hot water for 10-15 minutes. Drain and pat dry, then fold into the batter before scooping into the pan.
Chocolate Chips – similarly, if you are a fan of chocolate chips in pumpkin muffins, stir in 1/2 -1 cup of chocolate chips before scooping the batter into the muffin pan.
Making ahead, storing and freezing
These muffins are their very best on the day they are baked. They will keep 2-3 days at room temperature, but they will start to loose the crispy tops. I like to store them in a not completely air-tight container, to try to preserve the crisp tops a bit better.
These muffins freeze beautifully, so don’t hesitate to freeze them. Place into an airtight container or freezer bag and freeze up to 3 months.Want to Save This Recipe?
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Get the Recipe: Simply Perfect Pumpkin Muffins
Ingredients
- 4 large eggs
- 2 cups (400 g) white granulated sugar
- 1 1/2 cups vegetable oil, I recommend vegetable oil, but canola oil or other neutral-tasting oil will work
- 1 3/4 cups canned pumpkin puree, not pie filling
- 3 cups (375 g) all-purpose flour, spooned and levelled
- 1 Tablespoon ground cinnamon
- 2 teaspoons baking powder
- 2 teaspoons baking soda
Instructions
- Preheat oven to 375° F. (not convection/fan-assisted). Prepare 16 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 muffins, 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 and baking soda. Set aside.
- In a large bowl with an electric mixer or the bowl of a stand mixer fitted with a paddle attachment, add the eggs and beat slightly.
- Add the white sugar, oil and pumpkin and beat thoroughly until well combined and smooth, about 1 minute at medium speed. Add the flour mixture to the wet ingredients and mix until smooth and well combined. Don't over-mix.
- Use a large cookie scoop to divide the batter between 14-16 muffin cups, filling the muffin cups almost to the top of the cup or liners and mounding the batter on top. Just a bit of the paper liner should be showing.
- Bake in preheated oven for 22 –27 minutes, or until golden brown. Baking time will vary depending on how large you made the muffins. 14 muffins will take closer to 25-27 minutes, while if you got 16 muffins, the baking time will be about 22-25 minutes. Test 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. Muffins should be very lightly browned on top and around edges when cooked, with a crisp topping (you can tap it lightly to verify). They shouldn't looks light in colour or wet on top.
- Allow the muffins to cool in pans at 5 minutes before removing to a wire rack to cool completely.
- These muffins are at their best on the day they are baked, though they will keep for 2-3 days. I like to store them in a not completely air-tight container, so they don't loose their crispy tops too quickly, though they will loose some as they site. If you aren’t eating right away, freezing is a good option to keep the crunch. Freeze in an airtight container up to 3 months.
Notes
Variations
Raisins – These muffins are fabulous with added raisins, so if you’re a raisin fan, it’s a variation you should try. Simply soak 1/2 – 1 cup of raisins in hot water for 10-15 minutes. Drain and pat dry, then fold into the batter before scooping into the pan. Chocolate Chips – similarly, if you are a fan of chocolate chips in pumpkin muffins, stir in 1/2 -1 cup of chocolate chips before scooping the batter into the muffin pan. Be sure to read the notes above this Recipe Card, where you will find more tips, photos and a recipe video that you may find helpful when making this recipe.Web Story for Perfect Pumpkin Muffins
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
Thank you for this amazing recipe- I have been making these muffins constantly since finding it- always a hit in my house!
So glad to hear, Nicole :) Thanks!
These are fantastic muffins! And easy to make!
I made these last year and they got rave reviews from the recipients. Decided to repeat this year with same comments!
Made 6 regular muffins (for us!) and 48 mini muffins.
So glad you are enjoying them! These are the only pumpkin muffins I ever make :) Thanks!
Lovely recipe. I had a can of pumpkin in the cupboard that I needed to use. Now I have bought more canned pumpkin just to make this recipe (plus my cat loves pumpkin). The muffins were very light and moist and tasty.
Thanks so much, Annika! So glad you enjoyed them :)
Sorry Jennifer, in my previous comment I forgot to ask how many raisins do you recommend adding to this recipe?
I think 1 1/2 – 2 cups of raisins would be good :)
I plan to try this delicious sounding recipe. I love the idea of adding raisins that have been plumped up with added alcohol or liqueur. Can you recommend what alcohol or liqueur would taste best with pumpkin and how much of it to add with the hot water?
Hmmmm … my first thought was some sort of nut-based liqueur (maybe hazelnut), or there’s the maple one (Sortilège) or some more basic ones – rum or whiskey. Depends on your taste :) Enjoy!
Hi Jennifer,
I have to admit that I did modify your recipe just a bit to suit our tastes. I added some golden raisins and some additional spices – cloves, nutmeg and ginger. Having said that the recipe is amazing! Moist, wonderful texture and I couldn’t believe that rose so high…… they looked like I picked them up from the bakery. Thank you so much for the recipe. Not only is it a keeper, it will be made on a regular basis!
So glad you enjoyed these, Sherri! I make these with raisins every now and again. I love the combination. Thanks!
First time making pumpkin muffins and they turned out perfect. Keeping this recipe forever, no need for another! Thanks!
So glad to hear! Thanks Keira :)
Made these this afternoon…..highly recommended recipe!
Yum!
So glad to hear, Sandra :) Thanks!
Hello,
I’m making these muffins and noticed no salt in the ingredients.
I’m adding 1/2 tsp of salt – in case it was overlooked
Is this recipe meant to be without salt?
Thank you!
Hi Sandy, no, it wasn’t overlooked. There is no additional salt needed in this recipe.
I just made 36 muffins and they turned out great! I will definitely make these again, since I have a lot of pumpkin puree in the freezer.
Glad to hear! Thanks :)
P.S. Can’t wait to try the Spiced Pumpkin Biscotti.
Enjoy :)
Call me a skeptic, because I’ve made dozens of pumpkin muffin recipes and found most of them to be tasteless, but I’m a convert now.
Disclaimer: I did add 1 tsp of vanilla to bring out the flavours and 1/4 tsp of salt to activate the baking soda. I also plumped up some Craisins to add.
These muffins were the best Pumpkin Muffins I’ve ever made. Period.
So glad to hear! Love your addition of craisins. Must have been nice with the pumpkin :)
Hi Jennifer,
These look delicious! I would love to make these however daughter has an egg allergy. Could these be made using an egg replacer (ie. the boxed kind)?
Thanks,
Anne
Hi Anne, I’m afraid I have no experience in baking with egg replacer. If you’ve used it successfully in baking before, then you should have no issue using it in these muffins :) Let me know how it works out!
These were great. Only problem is, bow to stop after two.
Lol! Yes, that is my problem, too :) Thanks!
My husband and I loved this recipe. Thank you! I added 1/2 teaspoon each of ground cloves and nutmeg which was also really nice.
So glad you enjoyed them, Jaymi! Thanks :)