Disclosure: This moist pumpkin muffins recipe post has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #CapturingTraditions #CollectiveBias

Just last week I started feeling fall in the air. And guess what? I’m loving it! I’ve always been a summer girl, but for some reason this year I couldn’t wait for fall’s sweater weather to start. Maybe it has something to do with my pregnant belly that is basically a portable oven. With my baby coming in a month and a half, quick and easy recipes are on my mind. Insert fall longings into the mental mix, and I created the perfect moist pumpkin muffins recipe!

Especially those of you with kids back in school, this easy breakfast recipe is going to make for less-crazy mornings trying to get them out the door. And if you like your muffins with a tasty smear of butter like we do, I’m sharing a great spread that will make your mornings even more convenient.

The Best Moist Pumpkin Muffins Recipe

Below are the ingredients you’ll need and step-by-step directions for making your own moist pumpkin muffins.

Moist Pumpkin Muffins: Ingredients

Bowl #1

3 cups all purpose flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt

Bowl #2

2 cups granulated sugar
1 cup brown sugar
1 (15 oz) can pure pumpkin
4 eggs
1/2 cup water
1/2 cup vegetable oil
1 teaspoon vanilla

Yields: About 27 muffins

Serving Suggestion: Smear with Gold ‘n Soft buttery spread

Moist Pumpkin Muffins: Directions

Begin by preheating your oven to 350ºF, then line a muffin baking tin with paper baking cups, or lightly grease your muffin tin.

In a large bowl, mix together the ingredients for bowl #1. These are your dry ingredients.

In another larger bowl, add the ingredients for bowl #2 and mix together well. There’s really no beater necessary! Just mix until it’s smooth and consistent throughout.

Fold the mixture from bowl #1 into bowl #2 and mix until flour lumps are gone. I recommend using a rubber spatula so that it’s easy to scrape the sides and bottom of your bowl.

Now that your batter is ready, use a 1/4 cup measuring cup to scoop your pumpkin muffin batter into your prepared muffin cups.

Bake for about 20-25 minutes or until a toothpick inserted into the center of a muffin comes out clean. (Mine took only 20 minutes.)

After your muffins have baked, place them on a cooling rack.

When you’re ready to eat, add a smear of Gold ‘n Soft and enjoy!

Butter Lover?

If you enjoy a smear of butter on your muffins like we do, then you should try Gold ‘n Soft. Its simple ingredients (no cholesterol/hydrogenated oils) and zero trans fats per serving make it a better alternative to butter all while maintaining that great buttery taste. My favorite thing about it, however, is how spreadable it is even straight out of the fridge.

I’m also a fan of the square, compact size. We have a 15oz tub which is great for our small family. (They have a 45oz tub available for larger households.)