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Pumpkin muffins on a white plate.
Review Recipe
5 from 1 vote

Pumpkin Muffins

These soft and moist pumpkin muffins are made with pumpkin puree, sugar, spice, and all of the nice things to help this delicious dessert ring in the fall weather!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 12
Calories 215kcal


  • 1 3/4 cups all purpose flour
  • 15 oz pumpkin puree I like Libby's
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp cinnamon
  • 1/2 tsp allspice
  • 1 tsp vanilla extract
  • 2 eggs
  • 3/4 cup granulated sugar
  • 1/3 cup brown sugar
  • 1/3 cup vegetable oil


  • In a medium sized bowl mix all of the wet ingredients together using a whisk. These ingredients include the pumpkin puree, eggs, vanilla extract, and vegetable oil. Set the mixture aside once everything is combined and mixed well.
  • In a separate bowl, mix together all of your dry ingredients with a whisk. The dry ingredients include the flour, cinnamon, brown sugar, white granulated sugar, allspice, baking soda, and baking powder. Combine until all of the ingredients have been mixed well.
  • Stir the wet ingredients into the dry ingredients and carefully fold the mixture together with a wooden spoon. Do not over mix.
  • Place liners into a 12 cup muffin pan and fill them until they are 3/4 of the way full. You don't want to overfill the cups or liners or you could have a slight cooking disaster with overflowing muffins. This recipe is pretty dense and is going to need a little extra baking time if you've filled them too much. It's an easy fix to add additional time, so don't worry if you've overfilled the cups a little too much.
  • Bake the muffins for about 20-22 minutes. Check for doneness by inserting a toothpick into the center of a cupcake. If the toothpick comes out clean, you are all set! If the toothpick is still wet, add on increments of 1 minute baking time and then check them with a toothpick again. You don't want to over bake.
  • Once the muffins are finished, remove the muffins from the oven and place the muffin pan on a cooling rack. Allow the muffins to cool completely either in the pan or directly on the wire rack.


  1. Store leftover pumpkin  muffins in an airtight container at room temperature for no more than 2 days. 
  2. Don't fill up the cupcake liners more than 3/4 of the way full. If you do, make sure to add on a little baking time. 
  3. If you've purchased a large can of pumpkin puree and are trying to get the 15oz needed for this recipe, a 15oz can of Pumpkin Puree is about 2 cups, minus two tablespoons. 2 cups - 2 tbsp = 15oz. 


Calories: 215kcal | Carbohydrates: 36g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 67mg | Potassium: 132mg | Fiber: 2g | Sugar: 20g | Vitamin A: 5555IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
**Nutrition facts are based on my best estimation for this recipe. They may not be accurate depending on what brands you use or modifications you might make to the recipe. For most accurate calculations, I recommend using a nutrition calculator with the exact brands and measurements you use with the recipe.
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