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+ servings
pumpkin cranberry muffins on a rack.

Easy Pumpkin Muffins

Paula Hingley
I don't love all muffins. They can be too dry, too sweet, too boring, and just plain crappy. Not these though! These pumpkin muffins are where it's at!
4.75 from 4 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Baking
Servings 12


  • 398 grams pumpkin puree one small can
  • 60 millilitres milk 1/4 cup
  • 60 millilitres vegetable oil 1/4 cup
  • 2 eggs
  • 100 grams brown sugar 1/2 cup
  • 1 teaspoon vanilla
  • 120 grams all-purpose flour 1 cup
  • 120 grams whole wheat flour 1 cup
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon cardamom optional
  • 50 grams pumpkin seeds optional
  • 200 grams cranberries fresh or frozen (optional)


  • Preheat the oven to 350 degrees F
  • In a large bowl, whisk together the pumpkin puree, eggs, milk, oil, brown sugar, and vanilla until well combined.
  • Measure or weigh in the flour, baking soda, baking powder, salt and spices through a sieve. The whole wheat flour might not make it through the sieve, so just dump it in.
  • Use a spatula to gently stir the dry ingredients into the wet ingredients until almost combined. Add the seeds and cranberries (or whatever add-ins you're using) and stir until just combined. Do not overmix, or your muffins will be tough.
  • Grease or line a 12-muffin muffin tin and scoop the batter in.
  • Top with a few extra seeds if you'd like, and bake in preheated oven for 25-30 minutes.


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