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These Pumpkin Muffins are incredibly moist and bursting with warm fall spices, making them the perfect treat for any time of day. Topped with cinnamon sugar, they’re quick and easy to make!
These pumpkin spice muffins are one of my favorite recipes to make as the weather starts to cool. They’re just sweet enough that they can be enjoyed for breakfast or dessert. Trust me when I say we happily enjoy them for both!
Why This Is The Best Pumpkin Muffins Recipe
What makes these muffins so great? Here are a few things.
- Perfect pumpkin flavor. These muffins are made with pumpkin puree and pumpkin pie spice for that classic pumpkin flavor in every bite.
- Moist and fluffy. The pumpkin puree also adds moisture to the muffins which, along with other ingredients like oil, helps create a super moist and fluffy texture.
- No mixer necessary. These muffins are SO easy to make – you don’t even need a mixer! All you need is a bowl and a whisk.
Looking for more pumpkin muffin recipes? Check out my pumpkin streusel muffins, pumpkin cream cheese muffins, pumpkin chocolate chip muffins, and banana pumpkin muffins too.
What You’ll Need
These irresistible muffins are made with pumpkin puree, pumpkin pie spice, and pantry staples. Scroll down to the recipe card below for measurements.
- All-purpose flour
- Sugar – You’ll need both granulated sugar and light brown sugar for this recipe.
- Baking soda & baking powder – Using both leavening agents helps the muffins rise and creates a fluffy texture.
- Salt
- Pumpkin pie spice – Adds the warm pumpkin spice flavor to the muffins.
- Eggs
- Pumpkin puree – Use 100% pure pumpkin puree, not pumpkin pie filling with added sugars and spices. The pumpkin puree adds moisture and a rich flavor to the muffins. You can also use homemade pumpkin puree if you have it.
- Vegetable oil – Adds moisture to the muffins.
- Milk – Any milk you prefer will work here.
- Vanilla extract
- Sugar & cinnamon – Combined together for the cinnamon sugar topping.
Mix-In Ideas
Feel free to customize these pumpkin muffins by adding your favorite mix-in. Here are some ideas:
- Chocolate chips (both dark chocolate and semi-sweet are great)
- Walnuts
- Pecans
- Cranberries
- Raisins
- Shredded coconut
How To Make Pumpkin Muffins
These muffins take just a few minutes of prep and about 20 minutes to bake. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 350F and line the muffin tin with paper liners.
- Make the batter. Whisk together the dry ingredients. In a separate bowl, whisk together the eggs, pumpkin puree, oil, milk, and vanilla until smooth. Pour the wet ingredients into the dry ingredients and mix to combine.
- Make the cinnamon sugar. Combine the sugar and ground cinnamon.
- Bake. Fill the muffin liners about 2/3 full. Sprinkle with the cinnamon sugar. Bake for 18-22 minutes. Allow the muffins to cool for 5 minutes before transferring to a wire rack.
Why Are My Muffins Dense Instead Of Fluffy?
Dense muffins can result from several factors:
- Overmixing the batter. Stir the wet and dry ingredients together just until combined. Overmixing can develop the gluten in the flour, leading to dense muffins.
- Incorrect measurements. Ensure you measure your flour correctly by spooning it into the measuring cup and leveling it off with a knife. Too much flour can make the batter too thick.
- Old leavening agents. Make sure your baking soda and baking powder are fresh and active. These ingredients help the muffins rise and create a light texture.
Tips for Success
Here are a few tips to help you make the best pumpkin muffins possible.
- Use room-temperature ingredients. Using room-temperature eggs and milk helps create a smoother batter and ensures even baking. Take them out of the fridge about 30 minutes before you start baking.
- Let the batter rest. Letting the batter rest for about 10 minutes before scooping it into the muffin tin can help the flour hydrate and the muffins rise more evenly.
- Skip the muffin liners. If you prefer a crispy exterior, skip the paper liners and grease the muffin tin directly. This can give your muffins a slightly different texture on the outside.
- Ensure your oven is properly preheated. Baking muffins in an oven that’s not fully heated can affect the rise and texture. An oven thermometer can help you verify the temperature.
- Prevent the muffins from sticking. To prevent muffins from sticking to the paper liners, lightly spray them with non-stick cooking spray before filling them with batter. Alternatively, you can use parchment paper liners ( I used these) specifically designed to prevent sticking. If you don’t want to use liners, grease the muffin tin well with butter or oil.
- How can I create a high dome shape on my muffins? If you prefer a dome-shaped muffin, start by baking the muffins at a higher temperature (375°F or 190°C) for the first 5 minutes, then reduce the temperature to 350°F (175°C) for the remaining baking time. The initial high heat helps the muffins rise quickly and form a dome.
Proper Storage
- Room temperature. Store the muffins in an airtight container at room temperature for up to 3 days.
- Fridge. If you want them to last longer, you can refrigerate them for up to a week.
- Freezer. You can also freeze the muffins in a freezer-safe bag or container for up to 3 months. Thaw them at room temperature or warm them in the microwave or oven before serving.
More Easy Pumpkin Recipes To Try
- Incredibly Moist Pumpkin Bread
- Pumpkin Brownies
- Best Pumpkin Pie
- Pumpkin Crisp
- Streusel Pumpkin Pie
- Pumpkin Fluff Dip
Pumpkin Muffins
These Pumpkin Muffins are incredibly moist and bursting with warm fall spices, making them the perfect treat for any time of day. Topped with cinnamon sugar, they're quick and easy to make!
Servings: 12 muffins
Ingredients
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice *** see notes below
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Topping:
- 4 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
- In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, baking powder, salt, and pumpkin pie spice until well combined.
- Whisk the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract in a separate bowl until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix; if there are a few lumps, it’s okay.
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- In a small bowl, mix the granulated sugar and ground cinnamon.
- Sprinkle the cinnamon sugar mixture evenly over the tops of the muffin batter.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
1. Pumpkin pie spice: If you don’t have pumpkin pie spice, you can make your own blend using the following spices:
• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
Mix together and store in an airtight container. Use 2 teaspoons of this blend in your pumpkin muffin recipe
• 4 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
Mix together and store in an airtight container. Use 2 teaspoons of this blend in your pumpkin muffin recipe
Nutrition
Calories: 284kcal | Carbohydrates: 46g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 28mg | Sodium: 205mg | Potassium: 112mg | Fiber: 1g | Sugar: 31g | Vitamin A: 3227IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg
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1 thought on “Pumpkin Muffins”
Looks tempting!