Simply Pumpkin Muffins

5 from 3 votes
40 minutes
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Simply Pumpkin Muffins are easy to make, deliciously light and uncomplicated with all the fall pumpkin flavor you love!

Close-up photo of Simply Pumpkin Muffins on cooling rack.

About this recipe:

I don’t tend to bake very much.  If baked goods are around our house, I will EAT said baked goods.  It’s hard enough keeping my weight down as a chef without having to battle temptation from cookies, cakes, pies, etc.

However, these light pumpkin muffins are worth sharing with you because I don’t feel as guilty enjoying them.

There are a crazy number of pumpkin muffin recipes out there and all probably wonderful.  However, this is not just another pumpkin muffin recipe!  This is a no-fuss, easy-to-pull-together pumpkin muffin recipe that’s super light, low in fat, moist and springy beyond belief and they await any seasonal embellishment you wish to bestow upon them.

I have probably made these pumpkin muffins a thousand times over the course of my personal chef career; they are THAT loved by my clientele and their kids.

Close-up photo of a Simply Pumpkin Muffin in muffin tin.

How to make Simply Pumpkin Muffins:

Simply Pumpkin Muffins are easy for me to do in a client’s kitchen because they don’t require a mixer, melting butter or very many other steps.  Because they’re so easy, they’re a great recipe for getting your kids involved.

  • Gather up the ingredients:
    • Eggs
    • Sugar
    • Unsweetened applesauce
    • Canned pumpkin
    • Canola or vegetable oil
    • Flour
    • Baking powder
    • Baking soda
    • Salt
    • Cinnamon
    • Pumpkin pie spice
  • Line muffin tins with paper muffin cups.
  • Beat together the egg and egg whites.
  • Add the sugar, applesauce, pumpkin and oil and stir to combine.
  • Combine the dry ingredients in a small bowl and add to the wet ingredients.
  • Stir just until everything is combined, being careful to not overmix.
Photo of pumpkin muffin batter in mixing bowl being stirred with spatula.
  • Fill the muffin cups.
Photo of pumpkin muffin batter being spooned into baking cups.
  • Bake!  You’ll notice the baking time range of 18 to 25 minutes which is a pretty large spread.  Because I have baked these so many times in so many different kitchens with so many different ovens, the baking time has varied.  Check them at 18 minutes.  My oven takes up to 25 minutes.
  • These muffins are done when the top appears “cracked,” they spring back to the touch and a toothpick inserted into the center comes out clean.
Photo of 12 Simply Pumpkin Muffins in muffin pan.

Mwaahhhh!  Simply Pumpkin Muffins…. Because we’re heading into that time of year where we all need a little “simple.”


Photo of a pumpkin muffin with bite taken out of muffin.

Pumpkin lovers!  Be sure to try these other pumpkin recipes:

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Twelve Pumpkin Muffins on cooling rack.

Simply Pumpkin Muffins

5 from 3 votes

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By: Carol | From A Chef’s Kitchen
Simply Pumpkin Muffins are easy to make, deliciously light and uncomplicated with all the fall pumpkin flavor you love!
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Breads and Muffins
Cuisine American
Servings 24 muffins
Calories 147 kcal


  • 4 egg whites
  • 1 whole large egg
  • 2 cups sugar
  • 1/2 cup unsweetened applesauce
  • 1 can (15-ounce) pumpkin puree - (not pumpkin pie mix)
  • 1/4 cup canola - or vegetable oil
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon pumpkin pie spice


  • Preheat oven to 350 degrees. Line two 12-cup muffin tins with paper muffin cups.
  • Beat egg whites and egg until blended. Add sugar, applesauce, pumpkin and oil and whisk until blended.
  • Combine dry ingredients (flour through pumpkin pie spice in a separate bowl. Add to pumpkin mixture and stir until dry ingredients are incorporated, being careful not to overmix.
  • Fill muffin tins 3/4 full.
  • Bake for 18 to 25 minutes or until a toothpick inserted into the middle comes out clean. Let cool to room temperature then store in an airtight container.


Serving: 1muffin | Calories: 147kcal | Carbohydrates: 28g | Protein: 2g | Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 9mg | Sodium: 207mg | Fiber: 1g | Sugar: 18g

These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment, star rating or post your photo on Instagram and tag @fromachefskitchen.
5 from 3 votes (2 ratings without comment)

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Recipe Rating


  1. 5 stars
    Perfect pumpkin muffins with just the right spice! I top with bourbon walnut flavored sugar and sometimes add in mini chocolate chips. Thank you for another great recipe!

    1. Hi, Deb, Thanks so very much and so happy you love these! I’ve been making these for almost as long as I’ve been a personal chef and everyone LOVES them. And yes, they’re perfect for dressing up in numerous ways. Thanks again!!

  2. Can’t tell you how many times I have made these over the years since you gave me the recipe. This recipe and the balsamic vinaigrette are my two favorite recipes from you!

    1. Thanks so very much, Martha! Great to hear from you and so glad those recipes always work for you. If you haven’t tried my Roasted Beet Salad, that balsamic vinaigrette is perfect with it. Do give it a try. Thanks again!

  3. These look great, Carol. I love that there’s not a whole bunch of spice in the muffins. Pumpkin recipes are sometimes too spicy so you can’t even taste the pumpkin.