In other words, the most simple, perfect pumpkin muffins are known as “pumpkin muffins.”
They don’t contain cream cheese, streusel, pecans, chocolate chips, or zucchini. Lately, when I’m browsing Pinterest, my eyes tend to glaze over reading the fall-related descriptions. Chocolate pumpkin cupcakes with cinnamon pumpkin cream cheese frosting. Spiced pumpkin whoopie pies with browned butter and maple cinnamon frosting. No, I’m not exaggerating. You can check for yourself on Pinterest if you don’t believe me.
I don’t really understand the over-the-top fall obsession thing. At all. So there’s that. But the more important point is that pumpkin has an amazing flavor on its own. My favorite pumpkin pie recipe is the one on the Libby’s can. I’m not sure how you could possibly improve on it. I feel the same way about a simple yet perfect pumpkin muffin recipe. And this is my perfect pumpkin muffin recipe.
And no, these muffins aren’t the two ingredient cake mix and canned pumpkin muffins. It really doesn’t get any more simple than that. But it is pretty darn simple. If you bake regularly, you have all the ingredients on hand already and don’t need to make multiple trips to speciality grocery stores. You only mess up two bowls, ensuring you’ll be able to get the entire kitchen cleaned up by the time the muffins come out of the oven. (Or you can watch Netflix and try to convince someone else in your family to clean up later in exchange for you making these delicious muffins.)
Seriously, one of the best canned ingredients ever. Right? I’m sure most of you are already well-stocked for the season. The last time I looked for canned pumpkin at Pick ‘n Save, they were cleaned out and had the sign up about Libby’s recent shortages. I’m not going to lie, I was a little panicked. But I’ve had no problem finding it elsewhere so I’m set for a while, too.
Finally, does anyone else get sentimental about recipes they’ve been making since early in their dating days or marriage? I’ve been making these muffins since about 2009 so it’s not an early early marriage recipe, but it’s definitely an oldie now. Making them always takes me back a little bit.
Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin. In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
In a medium bowl, use a fork to beat together the sugar, oil, eggs, and vanilla.
Add the canned pumpkin and mix well.
Slowly add in the dry ingredients and stir until just combined.
Pour the batter evenly among the 12 muffin tins.
Bake for 30 minutes or until a toothpick comes out clean. Let the muffins cool on a wire rack for 10 minutes. Remove the muffins from the pan and allow to cool completely (or at least long enough that you won’t burn your fingers or tongue).
When I eat them a day or two later (believe me, they won’t last much longer than that), I slice my muffin in half, add a little butter, and then microwave for 20-25 seconds. Perfection.
The Most Simple, Perfect Pumpkin Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 heaping teaspoon ground cinnamon
- pinch of ground nutmeg
- 1/2 teaspoon salt
- 2 cups sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 15 oz. can pure pumpkin puree (not pumpkin pie filling)
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tin.
- In a small bowl, mix together the flour, baking soda, cinnamon, nutmeg, and salt.
- In a medium bowl, use a fork to beat together the sugar, oil, eggs, and vanilla. Add the canned pumpkin and mix well. Slowly add in the dry ingredients and stir until just combined.
- Pour the batter evenly among the 12 muffin tins. Bake for 30 minutes or until a toothpick comes out clean. Let the muffins cool on a wire rack for 10 minutes. Remove the muffins from the pan and place them on the wire rack to finish cooling.
- The muffins taste wonderful warm or at room temperature. You can re-heat them in the microwave on high for 20-25 seconds. Store leftover muffins in an air-tight container.
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