Looking for a quick, comforting breakfast that feels homemade but takes barely any effort? These Best Ever Canned Pumpkin Muffins are just the thing. They’re moist, warmly spiced, and ready in under 30 minutes—perfect for fall mornings, lunchbox treats, or freezer-friendly snacks. If you’ve got canned pumpkin and a mixing bowl, you’re halfway there.
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Why I Love This Recipe
It saves time (and mornings)
This recipe has been my go-to when mornings get hectic. No mixer, no long prep—just mix, scoop, and bake. The result? Fluffy muffins packed with pumpkin flavor that make any chilly morning feel a little more cozy. When I need more grab-and-go options, I also lean on 5-Ingredient Baked Pumpkin Donuts—another quick winner.
Canned pumpkin magic
There’s something satisfying about transforming a simple can of pumpkin into soft, bakery-style muffins. The pumpkin keeps them moist for days, and the spices—cinnamon, nutmeg, and cloves—bring all the cozy vibes. It reminds me of weekends when I used to bake with my grandmother, using whatever we had in the pantry. If you’re into canned pumpkin tricks, try this Moist Pumpkin Bread too!
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Best Ever Canned Pumpkin Muffins for Busy Mornings
- Total Time: 30 minutes
- Yield: 12 muffins
- Diet: Vegetarian
Description
These canned pumpkin muffins are soft, spiced, and perfect for busy mornings. Made in one bowl with pantry staples, they’re freezer-friendly and ready in under 30 minutes.
Ingredients
1 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground cloves
2/3 cup brown sugar
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1 tsp vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk flour, baking soda, salt, and spices.
3. In another bowl, mix brown sugar, eggs, pumpkin puree, oil, and vanilla until smooth.
4. Combine wet and dry ingredients; stir until just mixed. Do not overmix.
5. Divide batter evenly into the muffin tin.
6. Bake 18–22 minutes, or until a toothpick comes out clean.
7. Cool slightly, then enjoy warm or store for later.
Notes
Add chocolate chips, walnuts, or a streusel topping for variation.
Use half whole wheat flour for extra fiber.
Freeze muffins individually and reheat in microwave for 20 seconds.
Tastes even better the next day!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pumpkin Recipes, Fall Breakfast, Quick Bakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 14g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: canned pumpkin muffins, fall breakfast, quick pumpkin recipe, freezer friendly muffins
How to Make These Muffins
Basic ingredients, big payoff
You’ll only need simple ingredients: canned pumpkin, flour, sugar, eggs, oil, and warm spices. I like using brown sugar for added depth, but granulated sugar works fine too. A bit of vanilla rounds out the flavor, and a pinch of salt brings balance.
No mixer? No problem
This recipe works perfectly with just a whisk or spoon. Combine the wet ingredients in one bowl, stir in the dry, and you’re done. Scoop into a lined muffin tin and bake for 18–22 minutes at 350°F. Let them cool slightly before devouring. They’re even better the next day!
Tips & Variations
Customize your batch
You can toss in chocolate chips, chopped nuts, or even a cream cheese swirl if you want to get fancy. Want mini muffins? Just reduce the bake time to around 10–12 minutes. For another cozy twist, these Pumpkin Cinnamon Roll Muffins hit all the right notes too.
Freezer-friendly for real-life schedules
These muffins freeze like a dream. Let them cool completely, then wrap individually and store in a freezer bag. Reheat in the microwave for 15–20 seconds or let them thaw overnight. Great for school mornings or busy workdays when you need something fast and filling.
FAQ
Can I use fresh pumpkin instead of canned?
Yes, just make sure it’s well-puréed and not watery. You may need to blot with a paper towel to remove excess moisture.
What’s the best flour to use?
All-purpose flour gives the best texture. For a heartier version, try half whole wheat flour. For gluten-free, use a 1:1 blend with xanthan gum.
How do I store them?
Keep in an airtight container at room temp for up to 3 days. For longer storage, freeze as mentioned above.
Conclusion
These Best Ever Canned Pumpkin Muffins are your new fall breakfast hero. They’re soft, warmly spiced, and easy enough to make before your coffee even brews. Whether you eat them warm from the oven or stash them for later, they’ll quickly become part of your busy morning routine. Happy baking!