If you are in search of the coziest and most easygoing autumn treat, look no further than Simply Pumpkin Muffins. These fluffy, golden muffins perfectly capture the warm spices and rich pumpkin flavor that everyone craves as soon as sweater weather rolls around. With a soft crumb, sweet aroma, and wonderfully simple ingredient list, they are the kind of baked goodiness you’ll want to whip up all season long—whether you’re planning breakfast in bed or a casual fall get-together with friends.
Ingredients You’ll Need
The beauty of Simply Pumpkin Muffins is that every ingredient has its place, no fillers or fuss. Each component plays a delicious role in creating muffins that are moist, fragrant, and perfectly balanced—your kitchen is about to smell amazing!
- All-purpose flour: The sturdy backbone that gives these muffins their soft, tender structure without being dense.
- Baking soda: Ensures each muffin rises beautifully for that perfect dome.
- Baking powder: Adds a little extra lift to keep the crumb light.
- Salt: Just enough to heighten all of the sweet, spicy flavors.
- Ground cinnamon: The star spice that infuses every bite with unmistakable pumpkin spice comfort.
- Ground nutmeg: Brings a gentle, sweet warmth that melds beautifully with the pumpkin.
- Ground cloves: Adds depth and that hint of fall earthiness.
- Ground ginger: Provides zing and a subtle peppery aroma that makes the flavors pop.
- Canned pumpkin purée: The heart of Simply Pumpkin Muffins—adds moisture, color, and real pumpkin flavor.
- Large eggs: Help bind everything together and give structure for lofty, bakery-style muffins.
- Granulated sugar: Delivers just the right amount of sweetness and a delicate crumb.
- Packed brown sugar: Brings in extra moisture and a hint of caramel–molasses richness.
- Vegetable oil: Keeps the muffins lush and moist without overpowering the spice.
- Vanilla extract: Lends an inviting aroma and rounds out all the other flavors.
How to Make Simply Pumpkin Muffins
Step 1: Prep the Oven and Tins
Start by heating your oven to a cozy 350°F. Line a 12-cup muffin tin with paper liners (the more colorful or autumn-themed, the better!) or give each cup a light spritz of nonstick spray. This ensures your Simply Pumpkin Muffins come out with perfectly shaped bottoms and no sticking drama.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and all those warming spices—cinnamon, nutmeg, cloves, and ginger. This little step makes sure the leaveners and spices are evenly distributed, delivering balanced flavor and rise in every bite.
Step 3: Mix the Wet Ingredients
In a large bowl, combine the canned pumpkin purée, eggs, granulated sugar, brown sugar, oil, and vanilla extract. Whisk until the mixture is completely smooth and golden, welcoming all those lovely bakery scents to your kitchen.
Step 4: Combine Wet and Dry
Gradually stir the dry ingredients into the wet ingredients, gently folding until just combined. Be careful not to overmix—stirring too much can make your muffins tough instead of melt-in-your-mouth tender. If you want extra texture, now’s the perfect time to gently fold in chocolate chips or chopped nuts.
Step 5: Fill and Bake
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full for that ideal puffed muffin top. Slide your tray into the oven and bake for 20 to 22 minutes. Your kitchen will smell like pure autumn joy! Muffins are done when a toothpick inserted in the center comes out clean or with just a crumb or two clinging to it.
Step 6: Cool and Enjoy
Let the muffins cool in the pan for about 5 minutes so they firm up a touch, then transfer to a wire rack to cool completely. Resist the urge to eat one right out of the oven (if you can!), though no one will judge if you sneak one while they’re warm.
How to Serve Simply Pumpkin Muffins
Garnishes
Simply Pumpkin Muffins are lovely as-is, but a light dusting of powdered sugar or a gentle swipe of cinnamon butter takes them up a notch. For extra sparkle, sprinkle a little coarse sugar on top before baking for a bakery-worthy finish.
Side Dishes
If you’re serving these for breakfast or brunch, pair them with fresh fruit, a dollop of Greek yogurt, or a steaming cup of coffee. They’re equally delightful with a chai latte or a spiced tea when you crave an afternoon treat.
Creative Ways to Present
Try stacking your Simply Pumpkin Muffins tall on a rustic cake stand for a fall centerpiece, or pop them into a cute basket lined with a plaid napkin for a picnic or tailgate breakfast. If you’re feeling fancy, slice them in half and spread with cream cheese frosting for a decadent twist.
Make Ahead and Storage
Storing Leftovers
Keep any extra Simply Pumpkin Muffins in an airtight container at room temperature for up to three days. They’ll stay moist and flavorful, perfect for grabbing on busy mornings or as a late-night snack.
Freezing
Simply Pumpkin Muffins freeze beautifully! Once completely cooled, pop them into a freezer-safe bag or container and store for up to two months. Thaw at room temperature or give them a quick warm-up in the microwave for fresh-baked flavor anytime you like.
Reheating
If you prefer your muffins warm (and who could blame you!), just microwave one for 10–15 seconds or pop it in a 300°F oven for a few minutes. They’ll taste just as plush and comforting as the day you made them.
FAQs
Can I substitute fresh pumpkin for canned pumpkin purée?
Absolutely! If you have fresh pumpkin on hand, roast and mash it well, then use it in place of canned. Just make sure it’s not too watery for best results in your Simply Pumpkin Muffins.
Are Simply Pumpkin Muffins suitable for kids?
Kids tend to love the sweet, gently spiced flavor of these muffins, and they make a wonderful lunchbox treat. You can even skip the chopped nuts for younger children if allergies are a concern.
What can I add for extra flavor or texture?
Chocolate chips, dried cranberries, or walnuts are all fantastic additions. Fold them in carefully at the end of mixing for an extra-special batch of Simply Pumpkin Muffins.
How do I make these muffins gluten-free?
Swap the all-purpose flour with your favorite gluten-free flour blend. Double-check your baking powder and spices for any hidden gluten, and you’re set for a delicious gluten-free treat.
Why did my muffins turn out dense or gummy?
This usually means the batter was overmixed or there was too much moisture. Stir gently until just combined, and make sure to measure your pumpkin purée accurately for the fluffiest Simply Pumpkin Muffins.
Final Thoughts
There’s just something magical about pulling a tray of Simply Pumpkin Muffins from the oven and letting their incredible aroma fill the house. Whether you’re baking for yourself or to share with loved ones, these muffins are pure comfort in every bite. Give them a try and enjoy a little taste of fall happiness, anytime!
Print
Simply Pumpkin Muffins Recipe
- Total Time: 32 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
Delight in the warm flavors of fall with these simply delicious pumpkin muffins. Easy to make and perfect for breakfast or a snack, these moist and tender treats are sure to become a seasonal favorite.
Ingredients
Dry Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Wet Ingredients:
- 1 cup canned pumpkin purée
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 350°F and prepare a 12-cup muffin tin with liners or greasing.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger.
- Combine Wet Ingredients: In a separate bowl, whisk pumpkin purée, eggs, sugars, oil, and vanilla until smooth.
- Combine Mixtures: Gradually stir dry ingredients into wet until just combined.
- Fill Muffin Cups: Divide batter evenly in muffin cups, filling 3/4 full.
- Bake: Bake for 20–22 minutes until a toothpick comes out clean.
- Cool and Serve: Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Add chocolate chips or chopped nuts for extra texture.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
