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Easy Pumpkin Muffins are the perfect pairing for your warm cup of coffee or pumpkin spice latte. These are a favorite with the adults and the children. They make a great snack or treat for breakfast! 
I am trying to squeeze every last minute out of pumpkin season.
My rule of thumb is that once Thanksgiving comes and goes so does pumpkin season.
It doesn’t mean you won’t find me making a couple more bathes of these Easy Pumpkin Muffins after next week, but I know most people are moving on to things like peppermint flavored treats and Christmas cookies.
Last week I shared a recipe for my Pumpkin Spice Latte, which I love making on those cool, crisp fall days. And what might you eat with your mug of pumpkin spice latte? How about a warm, delicious pumpkin muffin?
I love making a batch of these muffins and having them on hand for my kids lunches, snacks after school or a treat for breakfast.
If you like fall recipes you also might like this Pumpkin Curry Recipe, Butternut Squash Apple Bake, Mediterranean Stuffed Acorn Squash or this Parmesan Delicata Squash.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
How to Make Pumpkin Muffins
Step 1: Mix Dry Ingredients: Preheat the oven to 375 degrees F. In a large mixing bowl combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and bakings soda. Set aside.
Step 2: Mix Wet Ingredients: In a separate mixing bowl combine the egg, pumpkin, milk and applesauce. Slowly stir in the dry ingredients to the wet ingredients until just moistened. Do not over stir.
Step 3: Stir in Oats & Nuts: Stir in oatmeal and the walnuts.
Step 4: Fill Muffin Tins: Spray muffin tins with non-stick spray. Fill each muffin tin 2/3 full.
Step 5: Bake: Bake for 15-20 minutes, or until a toothpick comes out clean.
Cool for 15 minutes before removing from pan to a cooling rack. Serve warm.
Recipe Tip: You can swap the applesauce with oil. You will want to use a 1 to 1 ratio. So for this recipe you can use 1/4 cup of oil for the 1/4 cup of applesauce.
Storage Tips
- You can store the muffins in an airtight container for up to 2-3 days on counter or 5-6 days in the refrigerator.
- You also can freeze these muffins. Let them cool and then store them individually in foil or plastic wrap in an airtight container for up to 3 months.
More Fall Recipes
Other Pumpkin Recipes You Might Like:
Easy Pumpkin Oatmeal
Pumpkin Pancakes
Pumpkin Pasta Sauce
Creamy Roasted Pumpkin Soup
Pumpkin Curry Recipe
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Easy Pumpkin Muffins
Ingredients
- 1 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 large egg, lightly beaten
- 3/4 cup canned pumpkin
- 1/4 cup milk, {whole milk works great or whatever milk you have on hand}
- 1/4 cup applesauce
- 1 cup old-fashioned oats
- 1/2 cup walnuts, chopped
Instructions
- Preheat the oven to 375 degrees F.
- In a large mixing bowl combine the flour, brown sugar, baking powder, pumpkin pie spice, salt and bakings soda. Set aside.
- In a separate mixing bowl combine the egg, pumpkin, milk and applesauce. Slowly stir in the dry ingredients to the wet ingredients until just moistened. Do not over stir.
- Stir in oatmeal and the walnuts.
- Spray muffin tins with non-stick spray. Fill each muffin tin 2/3 full.
- Bake for 15-20 minutes, or until a toothpick comes out clean.
- Cool for 15 minutes before removing from pan to a cooling rack. Serve warm.
Notes
- Sometimes I like to add raisins to these muffins. I do 1/2 of a cup.
- You can also eliminate the walnuts or use a different nut. Pecans work great too!
- You can swap oil for the applesauce at a 1 to 1 ratio. You would use 1/4 cup oil for the 1/4 cup applesauce.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I use oil in the recipe? I don’t have applesauce
Yes. You will use 1/4 cup oil in place of the applesauce. it is a 1 to 1 ratio.
This worked exactly as written, thanks!
Just wondering if you have the nutritional values for this recipe… fat, sodium per muffin?
No sorry!