Best 8 Easy Pumpkin Muffins Recipes
Indulge in the delightful flavors of fall with these easy pumpkin muffins, a perfect treat for any occasion. Made with simple ingredients and bursting with pumpkin spice, these muffins are moist, fluffy, and packed with warm, comforting flavors. Whether you're looking for a quick breakfast, a sweet snack, or a festive addition to your holiday table, these pumpkin muffins are sure to satisfy your cravings. With three variations included - classic, chocolate chip, and streusel topping - there's a pumpkin muffin for every taste preference.
Here are our top 8 tried and tested recipes!
EASY PUMPKIN SPICE MUFFINS
Rich, moist, and spicy flavored muffin. Great for breakfast, brunch, or dessert!
Provided by C. Davidson
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 45m
Yield 18
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 18 muffin cups with paper liners.
- Mix spice cake mix, pumpkin puree, and cinnamon chips together in a bowl until cake mix is completely moistened; add nuts and stir. Spoon the batter into prepared muffin cups to about 2/3-full.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 247.8 calories, Carbohydrate 32.4 g, Cholesterol 0.6 mg, Fat 12 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 280.9 mg, Sugar 22.3 g
NADIA'S EASY PUMPKIN CORNBREAD MUFFINS
Super-easy, fun recipe to whip up in minutes for an October or November breakfast. Love serving this with chili for dinner too. I like spraying the muffin liners so that the muffins don't stick. Just a tiny spray will do!
Provided by Nadia Christensen
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 21
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray 21 muffin cups with cooking spray.
- Stir cornbread mix, baking powder, and pumpkin pie spice together in a large bowl. Add pumpkin puree and water to cornbread mixture; stir until batter is just-combined. Divide batter between prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 109.2 calories, Carbohydrate 19.4 g, Cholesterol 0.7 mg, Fat 2.6 g, Fiber 0.8 g, Protein 2.3 g, SaturatedFat 0.6 g, Sodium 520.8 mg, Sugar 3.5 g
TOO EASY PUMPKIN CARROT CAKE MUFFINS
This is a recipe for yummy muffins that I found in Woman's World magazine. I made them last fall and my TOPS (Take Off Pounds Sensibly) group loved 'em!
Provided by CallMeBubbles
Categories Quick Breads
Time 23m
Yield 24 serving(s)
Number Of Ingredients 3
Steps:
- Heat oven to 350 degrees.
- Beat ingredients together on low until just combined. Increase to medium speed and beat for two minutes more.
- Pour into 24 paper lined muffin cups. Bake 18 minutes.
- ***Can be frosted with premade cream cheese frosting with a dash of pumpkin pie spice mixed in and topped with chopped walnuts.
- ***Can substitute spice cake mix for the carrot cake mix.
EASY PUMPKIN MUFFINS (LOW-FAT)
My mom used to make these for us around Halloween time and after Thanksgiving. We absolutely adored them, and they never stuck around long. They look like little misshapen meatballs, but taste amazing! Very moist and oh so good! Surprisingly healthy too!
Provided by SmileySwimmer4
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 28
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray 28 mini muffin cups with cooking spray or line with paper liners.
- Mix pumpkin puree, spice cake mix, and water together in a bowl until batter is smooth. Fill muffin cups 2/3-full with batter.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 17 minutes.
Nutrition Facts : Calories 88.8 calories, Carbohydrate 15.9 g, Fat 2.4 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 194.2 mg, Sugar 9.2 g
EASY PUMPKIN CINNAMON CHIP MUFFINS
I got this recipe from a co-worker. I absolutely love it and they are very easy to make. I tend to like my pumpkin muffins with extra spices, so I always throw in a little extra.
Provided by Gayle
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups.
- Place cake mix, pumpkin puree, applesauce, and pumpkin pie spice into a large blender or food processor and blend until batter is smooth, about 1 minute. Transfer batter to a bowl and mix cinnamon chips into batter. Scoop into prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes.
Nutrition Facts : Calories 162.4 calories, Carbohydrate 24.9 g, Cholesterol 0.5 mg, Fat 6 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 3 g, Sodium 213 mg, Sugar 17.7 g
EASY PUMPKIN MUFFINS (WW 4 POINTS EACH!)
This recipe is taken from the WW New Complete Cookbook, and it's one of my favorite recipes in the book! We make several batches of these every fall.
Provided by ajt575s
Categories Breakfast
Time 45m
Yield 6 muffins, 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Spray a 6-cup muffin tin with nonstick cooking spray, then sprinkle lightly with flour.
- In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, raisins, wheat germ, baking powder, baking soda, and salt. In a medium bowl, whisk the pumpkin puree, egg, orange juice, pumpkin pie spice, and vanilla. Add to the flour mixture; stir until just combined. (Do not over mix).
- Spoon the batter into the cups, filling each about 2/3 full; sprinkle with the walnuts. Bake until a toothpick inserted in a muffin comes out clean, 25-30 minutes. Cool in the pan on a rack 10 minutes; remove and serve warm.
EASY PUMPKIN MUFFINS
I tried this recipe early this morning. It's so easy, you just won't believe it. These muffins are so dense and old fashioned, that others will think there are more ingredients than they contain. I think they're nutritious as well.
Provided by Barbara Youlio
Categories Muffins
Time 40m
Number Of Ingredients 4
Steps:
- 1. Mix the canned pumpkin with the dry cake mix (just the dry cake mix).
- 2. Add the walnuts and stir gently. I soak the raisins in hot water for a few minutes, so they will plump up a little. Drain raisins and add to the mixture. Use an ice cream scoop to portion each muffin.
- 3. Put batter in paper lined muffin tins (I used regular tins), and bake at 350 degrees for about 25 minutes. Remove from the oven and take out each muffin to cool, or eat them while their warm. Either way they are delicious.
- 4. You may use a mini muffin pan lined with papers. If so, please check the time by testing for doneness. It may be about 12 to 15 minutes. Insert a tooth pick in a muffin, to make sure it's done.
EASY PUMPKIN MUFFINS
Enjoy this great pumpkin muffin recipe. These muffins stay very moist and fresh for at least a week. They taste good even when frozen and defrosted.
Provided by CINDYCOSTA
Categories Bread Quick Bread Recipes Pumpkin Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper liners.
- In a large bowl, mix together the cake mix, pumpkin puree, cinnamon, nutmeg and cloves until smooth. Spoon equal amounts of batter into the prepared muffin cups.
- Bake for 20 to 25 minutes in the preheated oven, until a toothpick inserted in the center of one comes out clean.
Nutrition Facts : Calories 199.5 calories, Carbohydrate 36.8 g, Cholesterol 0.9 mg, Fat 5.2 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 0.8 g, Sodium 368.8 mg, Sugar 19.9 g
Tips:
- Use fresh pumpkin puree: Fresh pumpkin puree gives muffins a more intense pumpkin flavor. You can make your own pumpkin puree by roasting a pumpkin and blending the flesh, or you can use canned pumpkin puree.
- Don't overmix the batter: Overmixing the batter can make muffins tough. Mix just until the ingredients are combined.
- Fill muffin tins 2/3 full: This will prevent the muffins from overflowing.
- Bake muffins until a toothpick inserted into the center comes out clean: This usually takes about 20-25 minutes.
- Let muffins cool before frosting: This will help prevent the frosting from melting.
- Store muffins in an airtight container at room temperature for up to 3 days: You can also freeze muffins for up to 2 months.
Conclusion:
These pumpkin muffins are a delicious and easy fall treat. They're perfect for breakfast, lunch, or a snack. With their moist, fluffy texture and sweet pumpkin flavor, these muffins are sure to be a hit with everyone who tries them. So next time you're looking for a quick and easy pumpkin recipe, give these muffins a try. You won't be disappointed!
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