Best Ever Pumpkin Muffins

More Ways to Search: Recipe Index

Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious! The best I’ve ever made.

Fresh baked pumpkin muffins in a muffin tray

Easy Homemade Pumpkin Muffins

Oh my gosh, you guys! It’s pumpkin season! I’m so excited. All this changing of the seasons gives me renewed inspiration to revisit recipes from my archives. Once again, I’ve chosen these beauties: fluffy, moist, bursting-with-flavor pumpkin muffins. Clarification: The BEST pumpkin muffins.

I used to make this recipe all the time. Like, not just in the fall, but all year round. There are so many reasons I keep coming back to these muffins! They’re so fresh, so homemade… Plus they’re pretty and fluffy and lightly sweet, topped with cinnamon sugar.

Trust me, you’ll keep going back for “just one more” of these pumpkin muffins until there’s no more left to grab.

Without further adieu, let me introduce you to the Best Ever Pumpkin Muffins, in all their orangey goodness.

Pumpkin muffins in a baking tray

What You’ll Need

As I said before, I make this pumpkin muffin recipe year round, but these are especially great to bake on a fall day when your whole house will smell like one giant, freshly baked muffin. The ingredients are just so cozy and capture everything I love about fall! Below is everything you’ll need for the very best pumpkin muffins:

  • All-purpose flour: Regular flour, alternatively fine-ground oat or almond flour for gluten-free muffins. Bear in mind that some alternatives might cause your muffins to not rise quite as much as with regular all-purpose flour.
  • Baking Powder: Helps to achieve perfectly fluffy pumpkin muffins.
  • Pumpkin Puree: 100% pure, and not pumpkin pie filling. Nothing beats the natural pumpkin flavor of either canned – or fresh! – pumpkin puree, nothing.
  • Vegetable Oil: Oil brings moisture and richness for deliciously tender muffins. Canola Oil is also a great alternative that doesn’t change the taste at all.
  • Eggs: Large eggs to bind everything together. 
  • Pumpkin Pie Spice: Traditionally a blend of cinnamon, ginger, nutmeg, clove, and allspice. You can find premixed pumpkin pie spice in the spice aisle of your grocery store. 
  • Sugar: For this easy recipe, I use granulated white sugar. 
  • Baking soda: Extra, extra fluffiness!
  • Salt: Helps balance the sugar content.
  • Cinnamon: You’ll mix some up with sugar for the cinnamon sugar topping.
Pumpkin puree, flour, sugar, eggs, spice and other ingredients are mixed together for the muffin batter

How to Make Pumpkin Muffins

I vividly remember these being among the BATCHES of muffins I made after arriving home from my trip to North Macedonia. After being away for a month, I was craving good ol’ American comfort food like none other!

These super soft pumpkin muffins are just so flawlessly flavored with pumpkin and spices, and so insanely easy to make. Here we go:

  • Prep & Sift: After lining your muffin tin and setting this aside, you’ll need to first sift your flour and baking powder together into a bowl.
  • Combine the Ingredients: In a separate bowl, combine the pumpkin, oil, eggs, spice, sugar, baking soda, and salt and get whisking!
A fluffy, tender pumpkin muffin in two halves, ready to be topped with butter or as is!

  • Add the Flour Mixture: Thought you were done whisking? Think again! Once the wet ingredients are smooth, add in the flour mixture until just combined. After all this whisking, it’s important to not over mix!
  • Fill the Muffin Tin: Once the batter has been divided evenly between the muffin cups, give each a sprinkle of cinnamon sugar before the tray goes into the oven to bake.

When a toothpick poked into the center of your muffins comes out clean, they’re ready! Be sure to remove your freshly baked muffins from the baking tin and onto a rack as soon as possible and let them cool.

Muffins topped with cinnamon sugar removed from a baking tray

Tips for Success

  • Use Fresh Pumpkin: If you have some time on your hands, swap out canned pumpkin puree for freshly mashed or pureed pumpkin instead. You can also make your own with my Simple Slow Cooker Pumpkin Puree Recipe for even fresher muffins!
  • Avoid Over Mixing: Over-whisking your batter can result in muffins that are tough, bake unevenly, create tunnels, or have peaked tops. Tragic, I know. Mix the wet and dry ingredients until they’re just combined to avoid any surprises.
  • Beware of Overflow: Be mindful when filling your muffin cups with batter, and don’t fill them too high – 2/3 of the muffin cup is usually enough. We’re after explosions of flavor, not explosions of pumpkin muffin batter all over our ovens!
  • Get Creative: If you like your muffins with a little somethin’ extra, play around with adding about 1/2 cup of chocolate chips or crushed up walnuts to the batter. For bonus indulgence, you can also dress them up with toppings like icing sugar (low cal if you prefer) or roasted pumpkin seeds for some extra crunch.

How to Store Muffins

  • One of the many, many pros of these muffins is that they stay fresh for days! No fridge required.
  • Keep these Pumpkin Muffins in an airtight container at room temperature for 4 to 5 days for an easy grab-and-go treat.

How to Freeze Muffins

  • On the other hand, if you’re saving a batch for later, you can freeze these Pumpkin Muffins for up to 3 months.
  • The best method to freeze muffins is to allow your muffins to cool in the tray after removing them from the oven.
  • Once the muffins have cooled completely, put the whole tray into the freezer until frozen solid, then pop the muffins out and transfer to a freezer bag. Tada! 

More Pumpkin Recipes to Try

Here are even more delicious Pumpkin recipes to dig into this season:

4.75 from 4 votes
Pumpkin muffins in a baking tray
Print

Pumpkin Muffins

12 12 12
WW Freestyle: 10
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
This easy pumpkin recipe is perfect for Fall baking! Packed with pumpkin & topped with cinnamon-sugar, these muffins are soft, fluffy & so delicious!
Course: Breakfast
Cuisine: American
Servings: 10
Calories: 254
Author: Katerina | Diethood

Ingredients

For the Muffins

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup canned 100% pumpkin puree
  • 1/3 cup vegetable oil
  • 2 eggs
  • 1 teaspoon pumpkin-pie spice
  • 1 1/4 cups sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

For the Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Instructions 

  • Preheat oven to 350.
  • Line a Texas-sized (LARGE) 6-cup muffin tin with 6 paper liners and spray each liner with a nonstick spray. OR you can use a standard 12-cup muffin tin, but you’ll get about 10 muffins.
  • In a medium-sized bowl sift together the flour and the baking powder. Set aside.
  • In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
  • Whisk in the flour mixture until combined. Do not over-mix.
  • In a small bowl mix together the sugar and cinnamon.
  • Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
  • Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Cool for 5 minutes before turning them out onto a cooling rack.

Notes

Heavily adapted from Smitten Kitchen
 
Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 254 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Cholesterol 32mg11%
Sodium 185mg8%
Potassium 123mg4%
Carbohydrates 43g14%
Fiber 1g4%
Sugar 27g30%
Protein 3g6%
Vitamin A 3860IU77%
Vitamin C 1mg1%
Calcium 35mg4%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: muffins recipes, pumpkin dessert, pumpkin recipes

Want To Save This Recipe?

MUFFIN RECIPES:

Mini Chocolate Chip Muffins

Oatmeal Eggnog Muffins

89 Responses
  1. Cheryl

    I made these muffins per the recipe. I didn’t have muffin size pans so I used cupcake pans and liners. The recipe gave me 12 cupcake sized muffins which were delicious. I sprayed the liners, as per the recipe, and the muffins did not stick to the liners. In all my years of baking, I have never heard of spraying the liners–but it worked so well! I used 1-1/2 Tbsp of sugar and 1-1/2 tsps of cinnamon since I had so many muffins. This worked out perfectly to top all 12 muffins. Both my son and husband enjoyed these.

  2. Laura Altes

    Love that you were in Macedonia. Aren’t the people wonderful? I was there about 2009 or so visiting my daughter who was a Peace Corps volunteer there.

    It’s a beautiful country.

    AND I’m about to try your lovely looking Pumpkin Muffins. The photos look like they ought to smell delicious. Thanks!!

  3. Niecey

    I love all the positive comments. Everyone seems to love how their muffins turned out. I baked mine for 30 minutes. They look great on the outside but look more uncooked on the inside. Even after baking 8 more minutes, still the same mushy inside. Is this what everyone means when they say, ” they’re so moist?” Did I mix the batter too much?

    1. Lindsey

      I had the same problem when I tried them for the first time. I’m going to add a little extra flour and and a teaspoon of cinnamon and see if it helps. And possibly bake them longer; our oven seems to be on the low side of the temp scale. I always have to cook things longer than recommended.

      1. Katerina Petrovska

        Hi!
        Pumpkin Muffins can be kept in an airtight container at room temperature for 4 to 5 days, or frozen for up to 3 months.

  4. Hannah

    I cannot praise these muffins enough!!!! They are so amazing and I have made them every fall for the last three years! This is my favorite recipe ever!! Thank you so much!!

  5. Sunshine baker

    I made them as mini muffins. I did half with the cinnamon and sugar topping and half with chocolate chips. They are both good and very moist.m I did lower the sugar in the muffins to 1 cup. It’s a similar recipe to the one I use from Taste of Home.

  6. Natasha

    Hello! I made a gluten-free version of these muffins that turned out amazing and I thought I would share the substitutions 🙂 All else about the recipe is the same, just these ingredients instead of 1 1/2 cups of flour.

    3/4 Almond Flour
    3 Tbsp Coconut Flour
    1/2 cup and 1 Tbsp Brown Rice Flour
    1 tsp Xanthum gum

  7. Chelsey

    Hey, there. I just made these muffins and they turned out great. I used coconut oil for the vegetable oil because I have an excessive amount of it laying around. I also ended up using a regular sized muffin pan because I only had 3 large muffin liners. The batter was the perfect consistency and I ended up getting 16 muffins from this recipe. (I forgot the cinnamon & sugar topping on the first 10, but realizing I was going to get quite a few more muffins from the recipe, I made sure to add it on the last 6.) Thank you for posting!

    P.S. easy to follow recipe & I love that I didn’t have to put a couple sticks of butter out and wait wait wait. I know you can do it in the microwave but I don’t use that very often. Thanks again!

  8. Kathy H.

    Can you please tell me if this recipe can be safely doubled? I’m going to my daughter’s for the weekend, and 6 won’t last long! Welcome back, and congratulations!

  9. Stefani

    These look super yummy! I just made a pumpkin chocolate chip cake yesterday and it came out so good! I am thinking pumpkin pie now.

  10. Dee at Deelicious Sweets

    I love a Texas sized muffin and I would totally love this one! I would love for you to link up any pumpkin recipes you have on my blog hop! Congrats on your nomination 🙂

  11. Tiffany

    We missed you toooooooooooooooooooooooo! LOL… ps… congrats on the nomination! (I voted!) and now, please send one of those muffins round my parts (o.k… that’s my bad impersonation of a Texas accent!)

  12. kita

    Welcome back to it all – I haven’t really been able to cook like I like to for a week and Im going bonkers – not to mention I am hating the food I am putting in my body that is not home cooked healthy deliciousness.

    Congrats on the nomination!!!

    These muffins are seriously bad a$$ ;D

  13. Jennifer Eloff

    Congratulations, Kate! I missed the fact that you went away. These muffins sound wonderful – love pumpkin muffins!

  14. Claudie

    Congrats on the award! I just voted for you 🙂
    And welcome back! Those pumpkin muffins sure look delicious!

  15. Kendall

    Love everything about this! I’ve been in Argentina for 6 months, so I miss my Texas size muffins, Texas barbecue, Texas friends and loved ones. The muffins look delicious!

  16. Evelyne@CheapEthnicEatz

    Congrats on the nomination and top 9. I love any sweet baked with pumpkin, it just makes everything so moist. I have to get around to getting a pumpkin before the end of the month lol. PS have a huge contest…come visit 😉

  17. Cheryl and Adam @ pictureperfectmeals.com

    Kate so good to see you back safe and sound. And congratulations on your Foodbuzz nomination you so deserve it. We’ll keep our fingers crossed for you! And congrats, too, on the top 9! Delicious muffins, the bigger the better!

  18. Meagan @ Scarletta Bakes

    Love it! I would definitely need a Texas-sized version of these muffins because they look AMAZING! Congrats on Top 9, Kate!!

  19. Fran {The Flavorful Fork}

    Congratulations on your FoodBuzz nomination! I already put my vote in for ya! Good luck!

  20. FreeSpiritEater

    Congratulations on your nomination and for making it on Top 9! Hope it’s the start to a fabulous weekend, enjoy! =]

  21. Ramona

    Welcome back!! As much as I loved the guest posts, I missed your lovely recipes and those beautiful pictures of yours. So I came to say “Hello!” and congratulate you twice. First for making Top 9 today and 2nd for your Foodbuzz nomination!!! Well deserved on both counts!! Have a great weekend. ~ Ramona

  22. Girly

    LOL, it looks really diet and good for my health. Besides pumpkin is very useful of the digestion in the bowels and at the same time is verryyy delicious:)

  23. Elies_Lie

    pumpkin muffin! count me in then kate! 🙂
    congratz for the top 9 on foodbuzz… this muffin is a must to try! write down the recipe! 😉

  24. Lil @ sweetsbysillianah

    oh how did i miss this? you made pumpkin muffins too yaay! =) i love that yours is texas-sized… more yummy goodness.

    welcome back kate, missed ya around these parts – hope you had a fabulous vacation. and CONGRATS on the Foodbuzz award nomination – you deserve it!

  25. kankana

    Glad to see u back 🙂 congrats on being selected .. very deserving. I will surely vote for you ! These muffins looks lovely and I am sure the oven was very happy too 🙂

  26. Sylvie @ Gourmande in the Kitchen

    Welcome home and congratulations on the Foodbuzz nomination! What a nice thing to come home to.

  27. Happy When Not Hungry

    Welcome back and congrats on the nomination!!!! That’s awesome. These muffins look fabulous as well!

  28. Liz

    SO good to see you and your fabulous recipes back on-line! I made pumpkin muffins this week, too, and I think my kids wish I had made them Texas sized 🙂 Off to check your links…congrats on your nomination!!!!

  29. Becky

    Welcome Back, and Congratulations on your nomination! (I already voted for you.) these muffins are hugely delicious, no matte what size you make them, Happy Fall!

  30. Nami | Just One Cookbook

    First of all, congratulations on your nomination! I totally understand you missed food that you have been enjoying in half of your life (I mean American food). I have the same cravings when I get back to the US from my trip home. Now these pumpkin muffins look really delicious and I’m enjoying all the pumpkin posts! You are a true baker since you baked in 24hrs after you arrived! 🙂

  31. Lacy

    Congrats on the nomination! You deserve it!! These muffins look out of this world delicious! Pumpkin muffins, my fav!

  32. Elyse@ The Cultural Dish

    These muffins are amazing! And congrats on your well-deserved nomination! I was so happy to see you on there!

  33. Terra

    I have to agree, nothing is more welcoming then a pumpkin muffin! Welcome Home, we missed you:-) These sound fantastic! I adore anything pumpkin:-) Congrats on your nomination:-) Hugs, Terra

  34. The Mrs @ Success Along the Weigh

    I just found your blog and what a wonderful recipe to start out on! Pumpkin anything this time of year is a winner!

  35. Ali

    Welcome back, missed you too. Happy October, can’t get enough of these pumpkin recipes. The muffins look really delicious. Nice post 🙂

  36. Carolyn

    Congrats on the nom. You will get my vote…I actually nominated you for one category, I just can’t remember which one! Love your big ol’ muffins.

  37. CouponClippingCook

    Congratulations on your nomination! You deserve it. Love this recipe. Soooo simple and the ingredients are those right out of the pantry. This looks so moist. I’ll be making this for sure (I tend to buy a lot of pumpkin with coupons when on sale….then I have to make sure I use it all!)

  38. Lindsey@Lindselicious

    Congrats on the nomination Kate! It is so well deserved. These pumpkin muffins look super yummy, i am a sucker for anything pumpkin. The bigger the better!!

  39. Charlie

    Your muffins look delicious! I haven’t had the chance to bake with pumpkin yet and seeing all the pumpkin recipes coming up on blogs makes me want tons and tons of pumpkin baked goods :P.

  40. Erin @ Dinners, Dishes and Desserts

    Congrats on getting nominated!! So glad that you are back and baking – these muffins look wonderful! I have the laugh that you want to get back to the USA and have food here. I would have thought the opposite being that you aren’t from here!

  41. janet@fromcupcakestocaviar

    Hey Kate! Welcome back!! Love the muffins and that is awesome about the award nomination!!

  42. Kristy

    Congrats on the Food Buzz award Kate! I’m votin’ for ya! And I’m definitely making these muffins…they look delish!!!! (I’m obsessed with pumpkin lately too, so it’s good timing. 🙂 )

  43. Sarena (The Non-Dairy Queen)

    These look amazing! I love a huge pumpkin muffin! I’ve already roasted 3 pumpkins and eaten them before I can bake with them. I need to slow down and get back to making muffins!

  44. The Mom Chef ~ Taking on Magazines One Recipe at a Time

    If you recommend these muffins they must be outstanding. They look delicious.

    Congratulations on the nomination! my vote has been cast, of course. I wish all of you the best.

    ::sigh:: it’s so good to have you back. All is right with the world now.

  45. Colleen Bierstine

    I LOVE pumpkin muffins. They are by far my favorite muffin flavor. And i love that their Texas-sized. The bigger, the better!

  46. Katrina @ In Katrina's Kitchen

    Congratulations Kate! Well-deserved!! I rejoice with you! And these muffins?! Come to mama!

  47. Kim Bee

    So glad you’re back. Congrats on being nominated. Way to come back with one tasty muffin. And huge, I love the size of these things. Great job! Did I already say I’m glad you’re back. Lol! xx

  48. Anne@frommysweetheart

    Kate….I love pumpkin muffins and these are just beautiful! I’m going to start making mine ‘Texas-sized” too! Congrats on your nomination!!!

  49. Andrea @ Imwaytoobusy

    Welcome back! There is something so comforting about pumpkin dishes in the Fall. How American of you 🙂 Congratulations on your nomination! You deserve it.

Leave a Reply

Recipe Rating




Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

Amazon Affiliate Program

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.