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Pumpkin Muffins

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

Freshly baked pumpkin muffins in a muffin tray.

Oh, hello there! It’s your lucky day because you’ve stumbled upon my most cherished recipe: the absolutely sublime Pumpkin Muffins. These muffins are just perfect! Light as a feather, pleasingly moist, and brimming with delicious pumpkin flavor, not to mention the sparkling sprinkle of cinnamon sugar on top. They’re so irresistible, that you’ll find yourself reaching for “just one more” until suddenly, there’s none left! Best of all, they’re a breeze to make.

What I Love About These Muffins

  • Moist: Pumpkin puree and vegetable oil make these muffins incredibly soft and moist.
  • Seasonal Flavors: Pumpkin pie spice brings that touch of Fall into your recipes, no matter the time of year.
  • Easy to Make: You just mix your dry and wet ingredients, fill your muffin tins, and bake.
  • Versatile: Add chocolate chips, walnuts, or a cream cheese swirl to make these muffins your own.
  • Long-lasting: The muffins stay fresh for days at room temperature.
  • Freezer Friendly: Make a large batch and freeze some for later.
Pumpkin muffins in a baking tray.

Ingredients For Pumpkin Muffins

  • All-purpose Flour
  • Baking Powder: For that perfect muffin fluffiness.
  • Pumpkin Puree: Use 100% pure pumpkin for a genuine pumpkin flavor, and not pumpkin pie filling.
  • Vegetable Oil: Adds moisture and richness. Canola oil is a good substitute.
  • Eggs: Large ones to hold everything together.
  • Pumpkin Pie Spice
  • Sugar: Regular granulated white sugar is used here.
  • Baking Soda: To achieve extra fluffiness.
  • Salt: Balances the sweetness.
  • Ground Cinnamon: Mixed with sugar for the delicious topping.

How To Make Pumpkin Muffins

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 baked muffin. The ingredients are so cozy and capture everything I love about the season! And the muffins are flawless, flavorful, and really simple to prepare.

Whisking a muffin batter with pumpkin puree, flour, sugar, eggs, and spice.
  1. Prep and Sift: After preparing your muffin tin with liners, sift or whisk the flour and baking powder.
  2. Combine: In another bowl, whisk the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Once combined, whisk the flour mixture into the wet ingredients.
  3. Fill the Muffin Tin: Divide the batter among the muffin cups, sprinkle with cinnamon sugar, and bake until a toothpick comes out clean.
  4. Serve: Then, sit back, relax, and inhale that delicious muffin.

How Long To Bake Pumpkin Muffins

At 350˚F, you should bake the muffins for 25 to 30 minutes or until a toothpick inserted into the center of a muffin comes out clean. Then, remove the muffins from the oven and let them stand for 5 minutes. Finally, remove the muffins from the pan and transfer them to a wire rack to cool completely.

A fluffy pumpkin muffin cut in two halves.

Recipe Tips

  • Use Fresh Pumpkin: If you have some time on your hands, make your own Slow Cooker Pumpkin Puree.
  • Avoid Over Mixing: Over-whisking the batter can result in muffins that are tough, bake unevenly, create tunnels, or have peaked tops. Mix the wet and dry ingredients until they’re just combined.
  • 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.
  • Get Creative: If you prefer muffins with a little something extra, play around with adding about 1/2 cup of chocolate chips or crushed-up walnuts to the batter. For bonus indulgence, you can dress them up with toppings like icing sugar or roasted pumpkin seeds for extra crunch.
Muffins topped with cinnamon sugar removed from a baking tray

How to Store Muffins

  • Keeping muffins in an airtight container on your kitchen countertop is the best way to store muffins for 4 to 5 days.
  • To Freeze: Once the muffins have cooled completely, put the muffins in a freezer bag and freeze for up to 3 months.

More Pumpkin Recipes to Try

More Muffins Recipes

Fresh baked pumpkin muffins in a muffin tray

Pumpkin Muffins

Katerina | Diethood
Packed with pumpkin and topped with cinnamon sugar, these pumpkin muffins are soft, fluffy, and so delicious!
4.84 from 12 votes
Servings : 12
Prep Time 10 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour


For the Muffins
  • cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 cup canned 100% pumpkin puree
  • cup vegetable oil
  • 2 eggs
  • 1 teaspoon pumpkin pie spice
  • cups granulated sugar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
For the Topping:
  • 1 tablespoon granulated sugar
  • 1 teaspoon ground cinnamon


  • Preheat oven to 350˚F.
  • Line a 6-cup muffin pan with paper liners and spray each liner with nonstick cooking spray. You can also use a standard 12-cup muffin pan, but you’ll get about 10 to 11 muffins.
  • Sift (or whisk) together the flour and baking powder in a medium-sized bowl. Set aside.
  • In a separate large bowl, whisk together the pumpkin, oil, eggs, spice, sugar, baking soda, and salt; whisk until smooth. Add in the flour mixture and continue to whisk until just combined. Do not overmix.
  • In a small bowl mix together the sugar and cinnamon.
  • Divide the batter evenly among the prepared muffin cups, and sprinkle 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.
  • Let them stand for 5 minutes before turning them out onto a cooling rack to cool completely.


These muffins are foolproof, but here are a few tips to ensure they turn out perfect every time:
  • Pumpkin: Use 100% Pure Pumpkin. If you have the time, freshly made mashed pumpkin brings an extra layer of flavor.
  • No over-mixing: Over-mixing can lead to tough, uneven muffins. Combine until just mixed.
  • Fill your muffin cups about 2/3 full to prevent overflow.
  • Add-ins: Toss in 1/2 cup of chocolate chips or crushed walnuts for an added crunch.
  • Storing and Freezing: These Pumpkin Muffins stay fresh on the countertop for 4 to 5 days. Store them in an airtight container at room temperature for a quick snack. If you want to save some for later, you can freeze them for up to 3 months. Just let the muffins cool completely before freezing them.


Calories: 213 kcal | Carbohydrates: 36 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 1 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 2 g | Trans Fat: 0.04 g | Cholesterol: 27 mg | Sodium: 155 mg | Potassium: 105 mg | Fiber: 1 g | Sugar: 23 g | Vitamin A: 3218 IU | Vitamin C: 1 mg | Calcium: 29 mg | Iron: 1 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Breakfast
Cuisine: American
Keyword: muffins recipes, pumpkin dessert, pumpkin recipes
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98 comments on “Pumpkin Muffins”

  1. These were delicious and my kitchen smelled so good! I made them exactly as the recipe specified, I cooked them exactly thirty minutes, and I got 12 muffins. They really were soft and fluffy on the inside. I will definitely make these again. Thanks!

    I believe I must have used a cupcake tin. I had no idea there were actually muffin tins but I love the size of the one i used. Just right for me.

  2. My husband’s favorite muffins of all time. We love these any time of year!

    Can this be put in a loaf pan to do a bread? If so how long & at what temp?

    1. Hi!
      Happy to hear you like these pumpkin muffins! 😊 They are my absolute fave! I can’t believe I’ve never even thought to make them into a loaf – great idea! But, just going from my past experiences, to convert this muffin recipe to make a loaf, set the oven rack in the middle position and bake at 350˚F for about 45 minutes or until a toothpick comes out clean. If the top starts browning too soon, tent a piece of foil over the loaf and continue to bake.

  3. Avatar photo
    Menda Haydu-Lucci

    I made these tonight, and they turned out amazing! Best pumpkin muffin recipe I’ve made yet! My husband and kids loved them! I plan on taking some to work in the morning too!

    1. Katerina - Diethood
      Katerina Petrovska

      That’s great to hear! I’m very glad you and your family enjoyed it! Thank you for chiming in! 🙂

    1. I suggest to start checking at the 20-minute mark. You can bake them for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

  4. 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.

  5. This muffins are amazing, I usually don’t like pumpkin but I loved this muffins and so did my 1yr old!!

  6. 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!!

  7. 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. 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 - Diethood
        Katerina Petrovska

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

  8. 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!!

  9. Avatar photo
    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.

  10. 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

  11. 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!

  12. 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!

  13. Hi, these pumpkin muffins look so yummy!! Can’t wait to try them. Dee from Deelicious Sweets sent me!

  14. 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.

  15. Avatar photo
    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 🙂

    1. Did you use the same amount of flour as the recipe called for with your milled flour or did you add more.

  16. 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!)

  17. 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

  18. Avatar photo
    Jennifer Eloff

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

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

  20. 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!

  21. Avatar photo

    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 😉

  22. Avatar photo
    Cheryl and Adam @

    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!

  23. Avatar photo
    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!!

  24. Avatar photo
    Fran {The Flavorful Fork}

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

  25. Avatar photo

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

  26. 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

  27. 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:)

  28. 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! 😉

  29. Avatar photo
    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!

  30. 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 🙂

  31. Avatar photo
    Sylvie @ Gourmande in the Kitchen

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

  32. Avatar photo
    Happy When Not Hungry

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

  33. 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!!!!

  34. 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!

  35. Avatar photo
    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! 🙂

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

  37. Avatar photo
    Elyse@ The Cultural Dish

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

  38. 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

  39. Avatar photo
    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!

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

  41. 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.

  42. Avatar photo

    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!)

  43. Avatar photo

    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!!

  44. 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.

  45. Avatar photo
    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!

  46. Avatar photo

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

  47. 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. 🙂 )

  48. Avatar photo
    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!

  49. Avatar photo
    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.

  50. Avatar photo
    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!

  51. Avatar photo
    Katrina @ In Katrina's Kitchen

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

  52. 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

  53. Avatar photo

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

  54. Avatar photo
    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.

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