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

Pumpkin Muffins | www.diethood.com | Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious!



There they are, all orangey and wonderful.

Hi Hello Hey! How are you, friends? Happy Monday!!

This is an older recipe from the Diethood Archives, now updated with fresh content and photos. Original post/recipe published on Oct 5, 2011.

Once in a while, I get the urge to revisit a recipe from the Diethood archives and give it an update. THIS is one of those times because, pumpkin. And muffins. THESE muffins!

Pumpkin Muffins | www.diethood.com | Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious!

I’m almost embarrassed to admit this, but I make these pumpkin muffins all year round. It’s my favorite recipe because it’s way yummmaaay! So Fall-ish, so fresh, so homemade! Pretty and fluffy and lightly sweet, topped with cinnamon sugar because, why not?!

If you keep these around your house? DANGER ZONE! You’ll keep going back for “just one more” until there’s no more to grab. They are sneaky – you’ll turn around and 3 muffins will be missing. Trust me, I know.

Pumpkin Muffins | www.diethood.com | Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious!

So, being that I was recently in Macedonia for a month, I have to tell you; I baked these muffins as soon as we got back. When you go away for as long as I did, you kinda start to miss the other stuff. You know… burgers, pancakes, muffins.  You want to attack all of that at once!

Not that they don’t have that stuff out there, they do, but still, it’s different – I like to eat my muffins here, in the U.S. of A.

As soon as we arrived, or about 24 hours after we arrived, I made batches of muffins – blueberry, apple, pumpkin – all things that we had on hand I threw into a muffin batter. By the end of the day I was muffined out, but not before I gave all of them a try.

Pumpkin Muffins | www.diethood.com | Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious!

I tried this recipe a few years back, thanks to Smitten Kitchen, and completely forgot about them until I saw that can of pumpkin sitting on the counter in my Mom’s kitchen. I attacked that can as if it was Nutella. Never have I been as excited to see a can of pumpkin. Honestly.

Pumpkin Muffins | www.diethood.com | Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious!

If you need a delicious pumpkin muffin recipe, this is it. Hands.Down.

ENJOY!

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4.5 from 2 votes
Pumpkin Muffins | www.diethood.com | Packed with pumpkin and topped with cinnamon-sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious!
Pumpkin Muffins
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 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
Keyword: breakfast muffins, Halloween recipes, muffins recipes, pumpkin dessert, pumpkin recipes, thanksgiving recipes
Servings: 10
Calories: 254 kcal
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
  1. Preheat oven to 350.
  2. 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.
  3. In a medium-sized bowl sift together the flour and the baking powder. Set aside.
  4. In a large bowl whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Whisk until smooth.
  5. Whisk in the flour mixture until combined. Do not over-mix.
  6. In a small bowl mix together the sugar and cinnamon.
  7. Divide the batter evenly among the prepared muffin cups, sprinkling the cinnamon-sugar on top of each muffin.
  8. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  9. Cool for 5 minutes before turning them out onto a cooling rack.
Recipe Notes

Heavily adapted from Smitten Kitchen

WW SmartPoints: 12 

Nutrition Facts
Pumpkin Muffins
Amount Per Serving
Calories 254 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 6g 30%
Cholesterol 32mg 11%
Sodium 185mg 8%
Potassium 123mg 4%
Total Carbohydrates 43g 14%
Dietary Fiber 1g 4%
Sugars 27g
Protein 3g 6%
Vitamin A 77.2%
Vitamin C 1.2%
Calcium 3.5%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.

SIMILAR RECIPES:

Mini Chocolate Chip Muffins | www.diethood.com | Soft, tender and sweet, this recipe for Mini Chocolate Chip Muffins is perfect for a lunch box or an after school treat!

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This easy pumpkin recipe is perfect for Fall baking! Packed with pumpkin & topped with cinnamon-sugar, these muffins are soft, fluffy & so delicious! #pumpkinrecipes #thanksgiving #fallbaking #halloween #muffins

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84 Responses
  1. 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.

  2. 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!!

  3. 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.

  4. 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

  5. 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!

  6. 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!

  7. 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!)

  8. 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

  9. 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!

  10. 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 😉

  11. 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

  12. 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:)

  13. 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!

  14. 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 🙂

  15. 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!!!!

  16. 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!

  17. 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! 🙂

  18. […] Diethood Pin It Digg this post Share on faves Share on FriendFeed Share via MySpace Share on Orkut Tumblr it Buzz it up Email a friend | Posted in .Restaurant, Appetizers & Snacks, Breakfast & Brunch, Desserts & Sweets | Tags: bake, baked, muffins, pumpkin, pumpkin bread […]

  19. 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

  20. 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!)

  21. 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.

  22. 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. 🙂 )

  23. 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

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Katerina

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

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