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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.
And if you’re as pumpkin-obsessed as I am, you’ll want to try my pumpkin fluff dip, too, or maybe bake up a loaf of my perfectly moist pumpkin bread!
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.
Why I Love This Pumpkin Muffins Recipe
- 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: 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 pumpkin muffins your own.
- Long-lasting: The muffins stay fresh for days at room temperature.
- Freezer Friendly: Make a large batch of this easy pumpkin muffins recipe and freeze some for later.
What You’ll Need
Here’s a quick look at what you’ll need to make this pumpkin muffins recipe. Be sure to scroll down to the recipe card for a printable ingredient list.
- Dry ingredients: All-purpose flour, baking powder, baking soda and salt.
- Pumpkin Puree: Use 100% pure pumpkin for a genuine pumpkin flavor, and not pumpkin pie filling. You can also use homemade pumpkin puree.
- Vegetable Oil: Adds moisture and richness. Canola oil is a good substitute.
- Eggs: Use large sized eggs.
- Pumpkin Pie Spice
- Sugar: Regular granulated white sugar, though you can also use light brown sugar.
- 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.
- Prep and Sift: After preparing your muffin tin with liners, sift or whisk the flour and baking powder.
- 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.
- Fill the Muffin Tin: Divide the batter among the muffin cups, sprinkle with cinnamon sugar, and bake until a toothpick comes out clean.
- Serve: Then, sit back, relax with a pumpkin spice latte, and inhale that delicious pumpkin 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.
Helpful Tips
- 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.
How To Store
- Store in the fridge: Keeping muffins in an airtight container on your kitchen countertop is the best way to store them for 4 to 5 days.
- To freeze: Once the pumpkin muffins have cooled completely, put them in a freezer bag and freeze for up to 3 months.
More Muffins Recipes
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Pumpkin Muffins
Ingredients
For the Muffins
- 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
For the Topping:
- 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.
These look so yummy! What is the yummy stuff on the top of them?
Hi Kimberly!!
That is my favorite cream cheese frosting! ๐ 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 ๐
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 ๐
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!