AI-generated serving inspiration; not a photograph of a tested recipe.
Plain pumpkin puree adds moisture without the sweetness of canned pie filling. Divide the batter evenly so the muffins bake together, and stop mixing as soon as the last streaks of flour disappear.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
The batter needs only a whisk and spoon.
Pumpkin keeps the crumb soft.
Ingredient notes
Use plain pumpkin puree, not pumpkin pie filling.
One serving is one muffin.
Equipment you’ll need
12-cup muffin pan
Two mixing bowls
Cooling rack
Helpful cooking tips
Do not pack flour into the measuring cup.
Check muffins near the center of the pan for doneness.
Make it your own
Variations
Fold in 1/2 cup chopped pecans or chocolate chips.
Substitutions
Use unsweetened dairy-free milk in place of milk.
What to serve with it
Serve with fruit and yogurt for breakfast.
Storage, freezing & reheating
In the refrigerator
Cool completely before sealing. Keep at cool room temperature up to 2 days or refrigerate up to 5 days.
In the freezer
Freeze cooled muffins in a sealed bag for up to 2 months. Thaw at room temperature or overnight in the refrigerator.
To reheat
Warm a muffin briefly in a microwave or a 325°F / 165°C oven until pleasantly warm.
Frequently asked questions
Can I use homemade pumpkin puree?
Yes, if it is thick and well drained. Watery puree can make the batter too loose.
Let’s get cooking
Pumpkin Spice Muffins
Soft pumpkin muffins with cinnamon, ginger, and a simple stir-together batter.
Prep time
15 min
Cook time
22 min
Total time
42 min
Rest / cool
5 min
Servings
12
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
12-cup muffin pan · Two mixing bowls · Cooling rack
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 375°F / 190°C. Line a standard 12-cup muffin pan.
Whisk flour, baking soda, baking powder, cinnamon, ginger, and salt.
In a second bowl whisk pumpkin, brown sugar, eggs, oil, milk, and vanilla.
Fold wet ingredients into dry just until combined. Divide evenly among muffin cups, about three-quarters full.
Bake 18–22 minutes until a skewer comes out without wet batter. Cool in pan 5 minutes, then transfer to a rack.
Cook’s notes
Do not pack flour into the measuring cup.
Check muffins near the center of the pan for doneness.
Store: Cool completely before sealing. Keep at cool room temperature up to 2 days or refrigerate up to 5 days.
Reheat: Warm a muffin briefly in a microwave or a 325°F / 165°C oven until pleasantly warm.
The Everyday Table · https://theeverydaytable.xyz/recipes/pumpkin-spice-muffins.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
