Easy Pumpkin Muffin Recipe

My easy pumpkin muffin recipe is traditionally a fall recipe, but there is no reason you can’t enjoy these pumpkin muffins year round. This version is topped with coarse sugar for a decorative touch, but they are just as wonderful plain or with a cream cheese frosting.

The kids love helping me bake these AND eat them! They are always a hit with friends and family as well.

Easy Pumpkin Muffin Recipe

Tip: Make sure you choose 100% pure pumpkin vs. pumpkin pie filling for this recipe because you are already adding sugar and spices to this recipe.

Ingredients:

2 1/2 c. sugar
1 c. canola oil
2/3 c. water
4 eggs
15 oz. can pure pumpkin
3½ c. all-purpose flour
2 t. baking soda
1 t. salt
1½ t. cinnamon
1 t. nutmeg
½ t. cloves
½ t. ginger
½ c. coarse decorating sugar

SEE ALSO:

• Chocolate Chip Pumpkin Muffins
• Cinnamon Roasted Pumpkin Seeds

Directions:

Preheat oven to 350 degrees

Line muffin pan with 12 regular-sized cupcake liners.

Combine sugar, oil, water, eggs, and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix.

Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine. Add dry mixture to pumpkin batter and beat on low just until all ingredients are moist.

Fill cupcake liners with batter until they are ¾ full. Bake for 12-15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 13-15 minutes, or until a toothpick inserted in the center comes out clean. (Total cooking time should be 25-30 minutes).

Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely.

Print

Easy Pumpkin Muffin Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 1 dozen

Ingredients

• 2 1/2 cup sugar
• 1 cup canola oil
• 2/3 cup water
• 4 eggs
• 15 oz. can of pure pumpkin
• 3 1/2 cup all-purpose flour
• 2 tsp baking soda
• 1 tsp salt
• 1 1/2 tsp cinnamon
• 1 tsp nutmeg
• 1/2 tsp cloves
• 1/2 tsp ginger
• 1/2 cup coarse decorating sugar

Instructions

1. Preheat oven to 350 degrees
   

2. Line muffin pan with 12 regular-sized cupcake liners.
   

3. Combine sugar, oil, water, eggs, and pumpkin in a large mixing bowl and beat on low for 1 minute. Do not over mix. 
   

4. Add flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to a small bowl and stir to combine. Add dry mixture to pumpkin batter and beat on low just until all ingredients are moist. 
   

5. Fill cupcake liners with batter until they are ¾ full. Bake for 12-15 minutes, then remove from oven and sprinkle each muffin with coarse decorating sugar and return to oven to finish baking another 13-15 minutes, or until a toothpick inserted in the center comes out clean. (Total cooking time should be 25-30 minutes). 
   

6. Remove from oven and cool 5-10 minutes before moving muffins to wire baking rack to cool completely.