Oxmoor House
Hands-on Time
12 Mins
Total Time
38 Mins
Serves 24 (serving size: 1 muffin)

These easy pumpkin muffins are the delicious fall treats you’ve been craving all year long. With the perfect amount of warming spices and creamy pumpkin, you’ll get all of the irresistible flavors of pumpkin pie in a light, moist, and fluffy muffin. We snuck some whole-wheat flour into this easy pumpkin muffin recipe, so they’re pleasing to both parents and kids. Not to mention, baking a batch in the oven will make the whole house smell like the holidays. Eat these pumpkin muffins while they’re warm with a pat of melty butter, or freeze them and enjoy weeks later after 20 seconds in the microwave.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place 24 paper muffin cup liners in muffin cups. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, cinnamon, and next 5 ingredients (through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine sugar and next 3 ingredients (through eggs), stirring with a whisk. Stir in canned pumpkin; add to flour mixture, stirring just until moist. Divide batter evenly among prepared muffin cups.

Step 3

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

Step 4

Pumpkin Bread: Spoon batter into 2 (9 x 5–inch) or 4 (5 x 3–inch) loaf pans coated with cooking spray. Bake large loaves at 350° for 1 hour; bake small loaves at 350° for 25 minutes. Loaves are done when a wooden pick inserted in center comes out clean. Cut each large loaf into 12 slices; each small loaf into 6 slices. Serves 24 (serving size: 1 slice)

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Cooking Light Real Family Food

Ratings & Reviews

Bekki1962's Review

November 21, 2012
I made these and brought them to work and got rave reviews! I will make these every Thanksgiving now!

noelle71's Review

April 20, 2013

MeganGK7's Review

October 08, 2012
Good, moist, spicy muffins. Taste like pumpkin pie. Because of the egg and the whole can of pumpkin they were really moist. Will definitely make them again, and maybe add some raisins or chocolate chips. I altered the spice ratios because I love cinnamon. I also used all white flour because I ran out of wheat flour. Didn't seem to make a difference.

CukinTX's Review

November 19, 2012
Very moist, tasty muffins. More of a spice muffin with a hint of pumpkin. Good!

rcturner525's Review

October 26, 2013
Great muffin, easy to make, and healthy too! I wanted a simple pumpkin muffin that didn't have any add-ins. These are fluffy and flavorful and perfect for breakfast! I used white whole-wheat flour and the texture was perfect. Great spice level... can't recommend enough.

MereUbu's Review

September 23, 2012
These are great, and my family really likes them. I've made many a pumpkin muffin recipe one time and then discarded it, but this one's a keeper. They're light and moist, and you can't tell that the majority of flour is whole wheat at all. I have to confess that I reversed the amounts of the nutmeg and ginger, since I love ginger and am not too crazy about nutmeg. I think these also seem very adaptable--I'm going to try them with some chopped walnuts, Craisins, and grated orange peel next. Edited on 01/31/13 to add that I have now made at least 6 batches of these this winter; someone or other in my extended family is asking for them about every other week. I also love that it makes 24 so that you have extras to share or freeze.

Gailcooks's Review

October 07, 2012
I have made pumpkin muffins for years and decided to try this healthier version. No one noticed the difference. For my last batch I sprinkled a bit of cinnamon sugar on top before baking. This is a keeper!