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A stack and pile of muffins inside muffin liners.

Perfect Pumpkin Muffins

Pumpkin Muffins are so soft, moist, bake up perfectly, and loaded with pure pumpkin and warm Fall spices. The perfect pumpkin muffins will make your house smell so amazing!
Course Snack
Cuisine American
Keyword pumpkin muffin recipe, Pumpkin Muffins, the best pumpkin muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 272kcal
Author Jessica


  • cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 2 large eggs
  • 1 can (15 oz) pure pumpkin
  • 1/2 cup canola or vegetable oil
  • 1 teaspoon vanilla extract


  • Heat oven to 375° F and place 12 paper liners into each well of a 12-cup standard sized muffin baking pan. Set aside.
  • In a large bowl, combine the flour, sugar, brown sugar, cinnamon, baking soda, salt, cloves, and nutmeg. Stir with a whisk to break up clumps.
  • In a separate smaller bowl, combine the eggs, pumpkin, oil, and vanilla extract. Stir with the same whisk until combined together well.
  • Dump the wet ingredients into the dry ingredients and stir together with a wooden spoon or spatula just until combined and no flour pockets remain in the batter.
  • Fill each muffin nearly full with pumpkin muffin batter. You want it slightly below the tops of the muffin liners.
    * Depending on the size of the cupcake liners/baking dish, you can get 12-15 muffins from this recipe.
  • Bake the muffins for 20-22 minutes.
    The tops will be nicely puffy and domed and they should look done. When you touch the top lightly it should spring back up. You can also use a toothpick, inserted into the middle of a muffin, to ensure they are cooked thoroughly.
  • Let the muffins cool in the pan for at least 15 minutes before transferring to a cooling rack or serving plate.



Muffin Batter : For perfectly shaped muffins use a large cookie scoop to scoop the batter into each muffin liner. You can also just use a spoon or a smaller cookie scoop if that's what you have (but with a smaller one, you will need to two a couple scoops of the batter).
Don't Overfill : Depending on the size of the muffin cups your pan has you may be able to get more than 12 muffins out of this recipe. It's important to not over fill. The batter should be below the top of the muffin liner. 
Bake All The Way : Do not take out the muffins if they are not baked all the way. It's not like cookies where they will continue to bake. The tops of the muffins should look dry and if they look wet like wet batter, then they need to cook longer. When you gently press on the top of the muffins, they should spring back. Use a toothpick to ensure that they are cooked thoroughly. 
The products linked above are affiliate links which means I earn a small percentage if you decide to purchase. As always, I will only ever share links for things that I actually use in my own kitchen. The cookie scoop set has three different sizes. I use the larger size for muffin batter and then the two smaller sized scoops for cookies. I love that set!


Calories: 272kcal | Carbohydrates: 43g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 205mg | Potassium: 119mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5561IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 2mg