There is something truly magical about the smell of pumpkin muffins baking in the oven. The kitchen fills with a sweet, spiced aroma that instantly feels like autumn wrapped in a warm blanket. These Quick and Easy Pumpkin Muffins with Canned Pumpkin | Fluffy & Moist Homemade Muffins are the perfect treat for cozy mornings, after-school snacks, or a simple fall dessert. They are soft, light, and moist with just the right amount of pumpkin pie spice. Every bite carries that nostalgic taste of homemade pumpkin muffins, the kind that feels like a hug from grandma on a crisp fall morning.
What I love most about this recipe is its simplicity. Using canned pumpkin makes the process quick, foolproof, and consistent, so you never have to worry about finding fresh pumpkin or roasting it from scratch. These moist pumpkin muffins are a true pantry-friendly recipe that you can whip up any time the craving strikes. Whether you are celebrating the first chilly day of the season, prepping for Thanksgiving breakfast, or just want to fill the house with cozy fall baking recipes, these muffins are the answer.
Why These Pumpkin Muffins Are Perfect for Fall
Pumpkin muffins easy enough for a beginner baker yet impressive enough to serve at a brunch table are the kind of recipe every home cook needs. Here are just a few reasons you will fall in love with this recipe:
- Moist and fluffy texture: Thanks to canned pumpkin and a touch of oil, these muffins stay tender for days.
- Warm spice flavor: The blend of cinnamon, nutmeg, and pumpkin pie spice makes them taste like fall in every bite.
- Quick to prepare: From start to finish, you can have a batch of homemade muffins on the table in under 30 minutes.
- Perfect for family gatherings: Pair them with coffee, tea, or a glass of milk and you have a crowd-pleasing treat.
- Freezer-friendly: Bake a batch now, freeze some, and enjoy moist muffins anytime you want a taste of autumn.
Ingredients You’ll Need
One of the best parts about this recipe is that it uses simple, accessible ingredients you probably already have in your pantry. Here is what you will need for these homemade pumpkin muffins:
- Canned pumpkin puree – the star of the show, providing moisture, flavor, and that signature orange hue.
- All-purpose flour – for structure. You can substitute half with whole wheat flour for a heartier version.
- Granulated sugar – balances the earthy pumpkin flavor with sweetness.
- Brown sugar – adds moisture and a slight caramel note.
- Vegetable oil – keeps the muffins tender and moist. Melted butter works too if you prefer a richer flavor.
- Eggs – bind the batter and help create that fluffy rise.
- Pumpkin pie spice – a blend of cinnamon, nutmeg, ginger, and cloves that defines fall baking recipes.
- Vanilla extract – enhances the warm, sweet flavors.
- Baking powder and baking soda – give the muffins their lift.
- Salt – balances the sweetness and enhances the spices.
Optional add-ins: chocolate chips, chopped pecans, or dried cranberries for extra texture and flavor.
Step-by-Step Instructions
These pumpkin muffin recipes are as easy as they come. Just mix, scoop, and bake. Here’s how to do it:
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt. Set aside.
- Combine the wet ingredients: In a large bowl, whisk together the canned pumpkin, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Fold in the dry mixture: Gently stir the dry ingredients into the wet ingredients. Do not overmix; a few lumps are okay.
- Scoop the batter: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
- Bake for 18 to 22 minutes or until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12 muffins
Calories: ~190 per muffin
Tips for Success
- Use pumpkin puree, not pumpkin pie filling. Pie filling already contains sugar and spices and will throw off the recipe.
- For extra moist muffins, add a tablespoon of Greek yogurt or sour cream to the batter.
- To get those bakery-style muffin tops, bake at 425°F for the first 5 minutes, then reduce the oven to 350°F for the remaining time.
- Add a sprinkle of turbinado sugar or cinnamon sugar on top of the batter before baking for a lovely crunch.
Serving Ideas
Pumpkin muffins are versatile and can be enjoyed in so many ways. Here are a few ideas:
- Breakfast: Serve warm with a pat of butter and a drizzle of honey.
- Snack: Pair with a glass of milk or a latte for an afternoon pick-me-up.
- Brunch spread: Arrange on a platter with fruit, yogurt, and coffee for guests.
- Dessert: Add cream cheese frosting and turn them into little pumpkin cupcakes.
Storage and Freezing
These moist pumpkin muffins store beautifully, making them a great make-ahead option.
- Room temperature: Keep in an airtight container for up to 3 days.
- Refrigerator: Store for up to 1 week.
- Freezer: Wrap individually in plastic wrap and store in a freezer bag for up to 3 months. Thaw overnight at room temperature or reheat in the microwave for 20 seconds.
Variations and Customizations
Once you master the base recipe, you can customize it in endless ways.
- Pumpkin chocolate chip muffins: Stir in one cup of chocolate chips.
- Pumpkin pecan muffins: Add chopped pecans or walnuts for crunch.
- Pumpkin cream cheese swirl muffins: Drop a spoonful of sweetened cream cheese into each cup and swirl before baking.
- Gluten-free option: Use a gluten-free flour blend to make them suitable for everyone.
- Healthier version: Replace half the oil with applesauce and use whole wheat flour for added fiber.
The Comfort of Fall Baking
Fall baking recipes have a way of slowing us down and making us savor the moment. These pumpkin muffins are more than just food. They are tradition, comfort, and connection. Canned pumpkin recipes like this one remind us that homemade muffins do not have to be complicated to taste extraordinary.
Whether you are enjoying them during a busy weekday morning or serving them at a family brunch, they bring the warmth of the season right to your table. If you are part of the 100 Days of Real Food movement or simply want to use more wholesome ingredients in your kitchen, this recipe fits perfectly into your fall baking plans.
Frequently Asked Questions
Can I use fresh pumpkin instead of canned?
Yes, but it requires extra work. You will need to roast, puree, and drain fresh pumpkin to achieve the right consistency. Canned pumpkin gives reliable results every time.
Why are my pumpkin muffins dense?
Overmixing the batter can make muffins tough. Stir until the ingredients are just combined.
Can I make mini muffins with this recipe?
Absolutely. Just reduce the baking time to 12–14 minutes.
Can I make these muffins dairy-free?
Yes. This recipe already uses oil instead of butter, so just make sure any add-ins like chocolate chips are dairy-free.
How do I reheat frozen muffins?
Microwave for 20–30 seconds or warm in a 300°F oven for 5–7 minutes.
Final Thoughts from Emma
There is something so grounding about baking with pumpkin. Every year, when the leaves turn and the evenings grow cooler, I find myself returning to this recipe for Quick and Easy Pumpkin Muffins with Canned Pumpkin | Fluffy & Moist Homemade Muffins. They are simple, reliable, and always bring a smile to my family’s faces.
If you try these homemade pumpkin muffins, I would love to hear how you enjoyed them. Did you add chocolate chips, nuts, or maybe a cream cheese swirl? Share your baking story in the comments below. And if you are as muffin-obsessed as I am, don’t miss my recipe for [Irresistible Spiced Pumpkin Muffins] for another fall favorite.
Follow me on Pinterest for more cozy, quick, and nostalgic recipes. Let’s make this fall the tastiest one yet.
Quick and Easy Pumpkin Muffins with Canned Pumpkin | Fluffy & Moist Homemade Muffins
Equipment
- Muffin Tin
- Mixing Bowls
- Whisk
- Spatula
- Oven
Ingredients
Dry Ingredients
- 1 3/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
- 1/4 tsp salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp vanilla extract
Optional Add-ins
- 1 cup chocolate chips or chopped nuts optional
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with liners or grease lightly.
- In a bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, cinnamon, and salt.
- In another bowl, whisk canned pumpkin, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Fold the dry ingredients into the wet mixture just until combined. Do not overmix.
- Divide batter evenly among muffin cups, filling about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick comes out clean.
- Cool muffins in the pan for 5 minutes, then transfer to a wire rack to cool completely.