Pumpkin Muffins

4.84 from 12 votes
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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.

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

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4.84 from 12 votes

Pumpkin Muffins

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

Ingredients 

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
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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

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.

Nutrition

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

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.

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99 Comments

  1. Ashley says:

    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. Katerina says:

      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.

  2. Menda Haydu-Lucci says:

    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 Petrovska says:

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

  3. Carissa says:

    How long to cook if using standard muffin tray?

    1. Katerina says:

      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. Cheryl says:

    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.

    1. Cheryl says:

      PS: I baked the 12 cupcake sized muffins for 25 minutes, checking after 20 minutes.

    2. Katerina Petrovska says:

      That’s great! I’m very glad you enjoyed these muffins! Thank you so much! 🙂

  5. Rebecca says:

    Hi, can fresh pumpkin be used instead of canned?

    1. Katerina Petrovska says:

      Hi!
      Yep, that’s fine as long as it’s pureed or mashed.

  6. Luisa says:

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

    1. Katerina Petrovska says:

      That’s great! I am very happy you enjoyed it! Thank YOU! 🙂

  7. Laura Altes says:

    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!!

  8. Abigail says:

    Do these freeze well?

  9. Niecey says:

    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 says:

      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. Morgan says:

      Do these need to be refrigerated or can they be left out?

      1. Katerina Petrovska says:

        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.

  10. Hannah says:

    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!!