Easy Pumpkin Muffins
This post may contain affiliate links. Please read my disclosure policy.
Pumpkin season is here, and these easy pumpkin muffins should be the first thing on your “to-make” list. These muffins are soft, moist, flavorful, and such a cozy muffin for Fall.
How to Make Easy Pumpkin Muffins
Pin now to save it for later!
Follow Spend With Pennies on Pinterest for more great tips, ideas and recipes!
Not going to lie, I love the whole Fall = Pumpkin thing. I get excited when Starbuck’s brings pumpkin spice back onto the menu, and when I can easily find pumpkin in the store to make a big old batch of super soft pumpkin chocolate chip cookies. I like using pumpkin for sweet and savory, like this Roasted Pumpkin Spinach Linguine. But my favorite way to use pumpkin has got to be these pumpkin muffins from scratch. I will sometimes double, or even triple the batch, and then bag them up and freeze them so I can grab one and eat it whenever I feel like it…which is a lot.
These easy pumpkin muffins are thick and rich like a pumpkin spice bread, and offer the same wonderful flavor. But unlike a quick bread, these muffins are lighter, with a nice chewy outside, and soft interior. They are super easy to make. My kids love them. The husband loves them. And I love them. Which means I make them ALL. THE. TIME.
So what makes these easy pumpkin muffins so moist and rich? It is sour cream! I have a favorite pound cake, and it uses sour cream, so I knew adding it to these muffins would be the perfect addition. Pumpkin always makes recipes moist and tender, but adding the sour cream takes it up a notch.
Also worth noting is the pumpkin I purchased was the larger sized cans. So if you do not want as many muffins (36 total) then feel free to use a smaller 15 ounce can, and cut the recipe in half. I have made it both ways, and can attest to the fact that it will work.
So while you enjoy carving pumpkins, walking through corn mazes, going on hay rides, and all the leaves changing colors, be sure to add making these amazing muffins to your “Fall Bucket List.” You won’t regret it!
Don’t you just want a big old bite? These are perfect served with butter or a smear of cream cheese!
- 3 cups flour
- 3.5 cups sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cloves
- 1 teaspoon pumpkin pie spice
- 1 lb 13 oz canned pumpkin the big cans
- 3 eggs
- 1 cup sour cream
Preheat oven to 350 degrees F
In a large bowl, start by mixing all of the dry ingredients together with a whisk: flour, sugar, cinnamon, salt, baking soda, ground cloves, pumpkin pie spice
In a separate bowl, combine the wet ingredients: canned pumpkin, eggs, sour cream
Combine the wet and the dry, use a spatula to stir it all together, stir until just combined.
Grease 3 muffin trays, or use liners, and fill 3/4 the way full.
Bake for 40-50 minutes, until inserted toothpick comes out clean
Let cool, and enjoy!
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
If you love pumpkin, you will love: