You know fall’s arrived when you’ve got a can of Libby’s pumpkin sitting on the counter and there’s the scent of cinnamon in the air. These muffins are the baking equivalent of pulling on your favorite sweater—soft, cozy, and just the right amount of spice. They’re also the kind of recipe you make once and then keep in your back pocket forever because they never let you down. They’re so easy.

Why You’ll Love These Muffins

Aside from being super easy to make, these muffins are the perfect mix of tender crumb, warm spices, and that unmistakable pumpkin flavor that makes the whole kitchen smell like fall. They’re quick to make (no mixer required), freeze beautifully, and taste even better the next day. Plus, they’re made with a whole can of pumpkin—so there’s no awkward leftover scoops hiding in the fridge (to later turn into a science experiment).

Ingredient Notes

• Libby’s 100% pure pumpkin. Make sure it’s pumpkin puree, not pumpkin pie filling and of course, Libby’s brand is the best.
• Brown sugar + white sugar. The mix of sugars gives you richness and depth from the molasses and just the right sweetness. Both are necessary.
• Melted butter. Makes for rich and tender muffins (and is the reason no mixer is required, there’s no butter creaming).
• Baking soda + baking powder. The combo is essential for the perfect lift and rounded muffin tops that crack open during baking, which is precisely what we’re going for.

Step-By-Step Instructions

1. Preheat your oven to 425 degrees Fahrenheit and line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, baking soda, baking powder, sea salt, cinnamon, nutmeg, allspice, ginger, and cloves and set it aside.
3. In another smaller bowl, whisk together pumpkin, brown sugar, sugar, melted butter, eggs, and vanilla until smooth and well combined.
4. Then add the wet ingredients to the dry and stir gently with a wooden spoon or rubber spatula until just combined (avoid overmixing).
5. Using a cookie scoop, scoop about 4 tablespoons of batter into each cup, filling it nearly to the top.
6. Bake the muffins at 425 degrees Fahrenheit for 5 minutes, then reduce the oven temperature to 350 degrees Fahrenheit and bake for another 10–12 minutes, or until a toothpick comes out clean. The muffins will puff up and crack open on the top when they’re done.
7. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Recipe Tips & Notes

• That initial high heat creates a gorgeous domed muffin top—don’t skip it.
• Measure flour correctly (spoon and level) for light, fluffy muffins. Too much flour will make the muffins stiff.
• If you want to make your own pumpkin pie spice blend instead, here’s a good recipe to use. You’ll want to use about 2 1/2 teaspoons of pumpkin pie spice for this recipe.
• These muffins are fantastic with a sprinkle of coarse sugar on top before baking for a little crunch. You could also add chocolate chips or chopped pecans into the muffin batter before baking for the same crunchy vibe.

Storage & Freezing Recommendations

As mentioned above, store the cooled muffins in an airtight container at room temperature for up to 3 days. They also freeze beautifully. Just play them in a zip-top bag and freeze them for up to 3 months. When you’re ready to eat them (or one), let them thaw at room temp or zap them in the microwave for 20 ish seconds.

There’s something about a batch of warm pumpkin muffins on the counter that makes a house feel instantly cozier and definitely more like fall. And honestly? The only real challenge is not eating three in a row while they’re still warm (ask me how I know this, haha).