Nothing says “fall semester” like the smell of pumpkin spice filling the kitchen (or dorm hallway, if you’re lucky). 🍂 But here’s the good news: you don’t need a bakery budget or fancy skills to enjoy that cozy autumn vibe.
These easy pumpkin muffins are cheap, simple, and can be baked in under 30 minutes. They’re perfect for a grab-and-go breakfast, a study snack, or even a late-night treat when you’re craving something sweet but don’t want to order overpriced coffee-shop muffins.
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Why Students Love Easy Pumpkin Muffins
Muffins are basically the superhero of student snacks: they’re portable, filling, and cheap to make in bulk. Add pumpkin to the mix and you’ve got the ultimate fall study fuel.
- Quick: ready in under 30 minutes.
- Cheap: pantry-friendly ingredients.
- Portable: throw one in your backpack on the way to class.
- Cozy flavor: pumpkin + cinnamon = instant fall vibes.
Ingredients You’ll Need
Here’s what you’ll need for your quick pumpkin muffins (makes about 12):
- 1 3/4 cups all-purpose flour
- 1 cup sugar (or half brown sugar for more depth)
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin spice (or cinnamon + nutmeg + ginger)
- Pinch of salt
- 2 eggs
- 1 cup pumpkin purée (not pie filling)
- 1/2 cup vegetable oil (or melted butter)
- 1/4 cup milk (any type)
- 1 tsp vanilla extract
👉 Optional add-ins: chocolate chips, chopped pecans, or a streusel topping.
Step-by-Step Pumpkin Muffin Recipe
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- Mix dry ingredients: flour, sugar, baking soda, baking powder, pumpkin spice, and salt.
- Mix wet ingredients in a separate bowl: eggs, pumpkin purée, oil, milk, and vanilla.
- Combine wet + dry gently until just mixed (don’t over-stir).
- Fill muffin cups about 2/3 full.
- Bake for 20–22 minutes, until a toothpick comes out clean.
- Cool slightly before enjoying (but let’s be real—you’ll probably eat one warm).
Printable recipe card
Easy Pumpkin Muffins
Ingredients
- 1 3/4 cups all-purpose flour
- 1 cup sugar or half white + half brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 2 tsp pumpkin spice or cinnamon + nutmeg + ginger
- Pinch of salt
- 2 eggs
- 1 cup pumpkin purée not pie filling
- 1/2 cup vegetable oil or melted butter
- 1/4 cup milk any type
- 1 tsp vanilla extract
- Optional: 1/2 cup chocolate chips chopped pecans, or cinnamon sugar for topping
Method
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, sugar, baking soda, baking powder, pumpkin spice, and salt.
- In another bowl, mix eggs, pumpkin purée, oil, milk, and vanilla.
- Combine wet and dry ingredients. Stir gently until just mixed (do not overmix).
- Divide batter into muffin cups, filling each about 2/3 full.
- Optional: sprinkle cinnamon sugar or add chocolate chips/pecans.
- Bake for 20–22 minutes, until a toothpick comes out clean.
- Let muffins cool slightly before serving.
Notes
Private Notes
Tried this recipe?
Let us know how it was!Topping & Mix-In Ideas
Take your simple pumpkin muffin recipe to the next level with these variations:
- Sprinkle cinnamon sugar on top before baking.
- Mix in chocolate chips for dessert vibes.
- Add chopped walnuts or pecans for crunch.
- Drizzle with cream cheese glaze after baking.
Student Budget Tips
- Freeze muffins: Make a batch on Sunday, freeze extras, and reheat in the microwave for a quick breakfast all week.
- Bulk pumpkin hack: Buy a large can of pumpkin purée—use some for muffins, some for overnight oats, and freeze the rest.
- DIY pumpkin spice: No need to buy the mix—just combine cinnamon, nutmeg, ginger, and cloves.
FAQ: Easy Pumpkin Muffins
Can I make pumpkin muffins without eggs?
Yes—substitute with flax eggs or unsweetened applesauce.
How do I make them healthier?
Use whole wheat flour, reduce sugar, or add oats.
Can I make these in a dorm without an oven?
If you only have a microwave, try our Pumpkin Mug Cake recipe instead.
How do I store pumpkin muffins?
Keep in an airtight container at room temperature for 3 days, or in the fridge for up to a week.
Can I freeze pumpkin muffins?
Absolutely—wrap individually and store up to 3 months.
Conclusion
These easy pumpkin muffins prove that you don’t need Starbucks prices or professional baking skills to enjoy a cozy fall treat. With simple ingredients and less than half an hour, you’ll have fluffy, spiced muffins ready for breakfast, study snacks, or to share with roommates.
👉 Want more fall student recipes? Check out our Pumpkin Overnight Oats or subscribe to our newsletter for weekly budget-friendly ideas.
Pumpkin isn’t just about cozy fall vibes—it’s also packed with real nutrition. According to the U.S. Department of Agriculture, pumpkin is low in calories yet rich in vitamin A, fiber, and antioxidants, making it a smart choice for students who want a snack that’s both delicious and nourishing.