Packed with pumpkin and topped with cinnamon sugar, these Pumpkin Muffins are soft, fluffy, moist, and absolutely delicious! The best I’ve ever made.
Easy Homemade Pumpkin Muffins
Oh, hello there! It’s your lucky day because you’ve stumbled upon my most cherished recipe: the absolutely sublime, anytime 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, you’ll find yourself reaching for “just one more” until suddenly, there’s none left! Best of all, they’re a breeze to make! Once you start making these, I promise they’ll become a staple in your kitchen.
Why You’ll Love My Pumpkin Muffins
- Moist: Thanks to the pumpkin puree and vegetable oil, these muffins are incredibly soft and moist every time.
- Seasonal Flavors: Pumpkin pie spice brings that touch of autumn into your kitchen, no matter the time of year.
- Easy to Make: It’s just a matter of mixing your dry and wet ingredients, filling your muffin tins, and baking.
- Versatile: Add chocolate chips, walnuts, or even a cream cheese swirl to make these muffins your own.
- Long-lasting: The muffins stay fresh for days at room temperature, making them an excellent option for meal prep or quick on-the-go snacks.
- Freezer Friendly: Make a large batch and freeze some for later. They thaw beautifully, ensuring you always have a delicious treat at hand.
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! Be sure to scroll down to the recipe card to view the entire recipe.
Ingredients For Pumpkin Muffins
- All-purpose Flour: Can be replaced with fine-ground oat or almond flour for gluten-free versions.
- 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.
Directions
These deliciously soft pumpkin muffins are flawless, flavorful, and really easy to prepare.
- Prep and Sift: After preparing your muffin tin with liners, you’ll sift (or whisk) the flour and baking powder together.
- Combine the Ingredients: In another bowl, combine the pumpkin, oil, eggs, spice, sugar, baking soda, and salt. Once the wet ingredients are smooth, add the flour mixture until combined.
- Fill the Muffin Tin: Divide the batter among the muffin cups, sprinkle with cinnamon sugar, and bake until a toothpick comes out clean.
- Then, sit back, relax, and inhale that delicious aroma wafting through your home.
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.
Tips for Success
- Use Fresh Pumpkin: If you have some time on your hands, swap out canned pumpkin puree for freshly mashed pumpkin instead. You can also make your own with my Slow Cooker Pumpkin Puree recipe.
- Avoid Over Mixing: Over-whisking your 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 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.
- 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.
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
Pumpkin Muffins
Ingredients
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup canned 100% pumpkin puree
- ⅓ cup vegetable oil
- 2 eggs
- 1 teaspoon pumpkin pie spice
- 1¼ cups granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- 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.
Notes
- 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.
Nutrition
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.
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?
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.
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!
That’s great to hear! I’m very glad you and your family enjoyed it! Thank you for chiming in! 🙂
How long to cook if using standard muffin tray?
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.
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.
PS: I baked the 12 cupcake sized muffins for 25 minutes, checking after 20 minutes.
That’s great! I’m very glad you enjoyed these muffins! Thank you so much! 🙂
Hi, can fresh pumpkin be used instead of canned?
Hi!
Yep, that’s fine as long as it’s pureed or mashed.
This muffins are amazing, I usually don’t like pumpkin but I loved this muffins and so did my 1yr old!!
That’s great! I am very happy you enjoyed it! Thank YOU! 🙂
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!!
Do these freeze well?
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?
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.
Do these need to be refrigerated or can they be left out?
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.
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!!
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.
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
This is awesome! Thank you so much, Natasha, for sharing!!
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!
These pumpkin muffins look so good! Any approximate idea of a calorie count per muffin?
These muffins look fantastic!
I like this recipe. I will made this recipe on my weekend. Thanks for sharing.
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!
Hi Kathy! Yes, you can definitely double it! They are so good – ENJOY! 🙂
Such a tasty looking muffin recipe. I would never be able to eat just one!
Yummy! The color of these muffins is just amazing!
These are fantastic! I We add some chocolate chips. I have made them way too many times. 😉 THANKS!
These look so yummy! What is the yummy stuff on the top of them?
Hi Kimberly!!
That is my favorite cream cheese frosting! 🙂 Here’s a link to the recipe: https://diethood.com/cinnamon-roll-coffee-cake/
Thank YOU!!
Hi, these pumpkin muffins look so yummy!! Can’t wait to try them. Dee from Deelicious Sweets sent me!
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.
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 🙂
I made these with freshly milled whole wheat flour. They were soooo good!
Did you use the same amount of flour as the recipe called for with your milled flour or did you add more.
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!)
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
Congratulations, Kate! I missed the fact that you went away. These muffins sound wonderful – love pumpkin muffins!
Congrats on the award! I just voted for you 🙂
And welcome back! Those pumpkin muffins sure look delicious!
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!
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 😉
Congrats on Foodbuzz top 9!
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!
Love it! I would definitely need a Texas-sized version of these muffins because they look AMAZING! Congrats on Top 9, Kate!!
Congratulations on your FoodBuzz nomination! I already put my vote in for ya! Good luck!
Congratulations on your nomination and for making it on Top 9! Hope it’s the start to a fabulous weekend, enjoy! =]
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
Congratulations on the top 9! Well deserved.
Congrats on Today’s To 9!
Congrats on the Top 9 today!
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:)
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! 😉
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!
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 🙂
Welcome home and congratulations on the Foodbuzz nomination! What a nice thing to come home to.
Welcome back and congrats on the nomination!!!! That’s awesome. These muffins look fabulous as well!
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!!!!
Congratulations on being nominated! 🙂
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!
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! 🙂
Congrats on your nomination!!! We’ve missed you!
Congrats, will vote for you! And welcome back.
Congrats on the nomination! You deserve it!! These muffins look out of this world delicious! Pumpkin muffins, my fav!
These muffins are amazing! And congrats on your well-deserved nomination! I was so happy to see you on there!
Congratulations! You’ve got my vote!
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
These sound like wonderful muffins, Kate. I’m glad you are back and settled!
I just found your blog and what a wonderful recipe to start out on! Pumpkin anything this time of year is a winner!
Welcome back, missed you too. Happy October, can’t get enough of these pumpkin recipes. The muffins look really delicious. Nice post 🙂
Mmmmmm my favorite…and you supersized them! They look delicious.
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.
I simply love these muffins! *___*
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!)
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!!
Welcome Back! Your muffins are amazing and many congratulations!
I am imagining one of these beauties with a huge mug of coffee!
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.
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!
Hey Kate! Welcome back!! Love the muffins and that is awesome about the award nomination!!
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. 🙂 )
delicious looking muffins for this season
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!
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.
♥ ♥Thank you!!! I missed you!! ♥ ♥
I LOVE pumpkin muffins. They are by far my favorite muffin flavor. And i love that their Texas-sized. The bigger, the better!
Love the Texas sized muffin…. congrats on the nomination.
Congratulations Kate! Well-deserved!! I rejoice with you! And these muffins?! Come to mama!
Welcome back and thanks for treating us to this king size muffin. Congrats on your nomination.
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
Kate….I love pumpkin muffins and these are just beautiful! I’m going to start making mine ‘Texas-sized” too! Congrats on your nomination!!!
Welcome back! There is something so comforting about pumpkin dishes in the Fall. How American of you 🙂 Congratulations on your nomination! You deserve it.