These pumpkin muffins are light and fluffy with a bit of crunch, thanks to the cinnamon sugar topping. Pumpkin puree and pumpkin pie spice create the perfect Fall flavor.
Yum! These pumpkin muffins are moist, light and fluffy and have the perfect taste of Fall. Simple ingredients like pumpkin puree and pumpkin pie spice can take a basic muffin recipe and turn it into the perfect cozy treat. Serve it with a pumpkin spiced latte.
I sprinkled a little bit of cinnamon sugar on top of each muffin just before baking. This created a sweet and crunchy topping that compliments the fluffy interior nicely.
Full ingredients are included in the recipe card at the bottom of this blog post.
- FLOUR – All purpose flour or whole wheat flour will work. You can also use a blend of the two.
- PUMPKIN PIE SPICE – For the perfect Fall flavor, add pumpkin pie spice which is a combination of cinnamon, nutmeg, allspice and cloves. You can also make your own using these spices.
- PUMPKIN PUREE – This is what gives these muffins flavor and makes them light and fluffy. Be sure to use actual pumpkin puree and not a pumpkin pie filling.
- SUGAR – A combination of brown sugar and granulated sugar adds sweetness.
- OIL – Vegetable oil or canola oil can be used.
- EGGS – Two large eggs help to hold the muffin batter together.
- BAKING POWDER – Helps the muffins to rise when baking.
- SALT – Just a pinch brings out the perfect flavor.
- TOPPING – When you combine a little bit of granulated sugar with cinnamon and sprinkle it on top of the muffins, it creates the perfect crunchy topping!
MORE ADD INS – If you want to add some extra flavor or texture to your muffins, try adding some chopped nuts, chocolate chips, or shredded coconut to the batter.
How To Make Pumpkin Muffins
These muffins are so simple and easy! Perfect to bake with the kids. Here’s an overview with the full instructions included in the recipe card at the bottom of this blog post.
- DRY INGREDIENTS – First, whisk together the flour, pumpkin pie spice, baking powder and salt together in a medium bowl.
- WET INGREDIENTS – Next, mix together the pumpkin puree, vegetable oil, eggs, brown sugar and granulated sugar. You can use a hand mixer or just a wood spoon. Make sure there are no lumps from the brown sugar.
- COMBINE – Now add the dry ingredients to the wet ingredient bowl. Use a hand mixer or wood spoon to mix until int forms a smooth batter.
- PREPARE – Pour the batter into the muffin pan lined with paper cupcake liners. Each one should be about ⅔ full. I like to use about ¼ measuring cup for each. A large cookie scoop is useful here too!
- ADD TOPPING – Mix together the cinnamon and granulated sugar. Sprinkle it on top of each muffin.
- BAKE – Bake at 375°F for 20-25 minutes, or until a toothpick comes out clean when poked through the center. Let them cool for 5 minutes in the pan, then transfer to a rack to cool completely.
How To Store Muffins
Before storing your muffins, make sure they are completely cooled. This will help prevent moisture buildup and keep the muffins fresher for longer.
Place a paper towel on the top and the bottom of the muffins to help absorb any excess moisture and prevent them from getting soggy.
- ROOM TEMPERATURE – Muffins can be stored in an airtight container out of direct sunlight for up to 3 days. I prefer to store mine in the fridge or freezer as I find that muffins can get too moist at room temp.
- FRIDGE – Store in an airtight container for up to 1 week.
- FREEZER – This is my favorite way to store any baked goods as we don’t eat them as fast. Just place them in an airtight freezer bag and store them for up to 6 months. Wrap a frozen muffin in a paper towel and pop it in the microwave for 30 seconds to thaw.
- Don’t overmix – Overmixing the batter can result in tough, dry muffins. Mix the ingredients until they are just combined, and don’t worry if there are a few lumps in the batter.
- Don’t overfill – Avoid overfilling the muffin cups. Fill them only about two-thirds full to allow room to expand while baking.
- Try cake flour – If you want fluffier muffins, use cake flour! Cake flour has less protein than all-purpose flour, which will give you that lighter and fluffier texture.
More Pumpkin Recipes
- Pumpkin Crinkle Cookies
- Pumpkin Oat Energy Balls (No Bake)
- Pumpkin Cheesecake
- Pumpkin Chocolate Chip Muffins
- Pumpkin Shaped Cake
- Pumpkin Chocolate Chip Bars
- Baked Pumpkin Spiced Oats
- Preheat the oven to 375°F. Grease the muffin tin or line with paper cupcake liners.
- In a medium bowl, mix together the all purpose flour, pumpkin pie spice, baking powder and salt. Set aside.
- In a separate large bowl mix the pumpkin puree, vegetable oil, eggs, light brown sugar and granulated sugar. Mix together until there are no lumps.
- Add dry ingredients to wet. Gently mix together until combined.
- Fill muffin cups ⅔ full (using about ¼ measuring cup for each each). Mix together the cinnamon and sugar topping in a small bowl. Sprinkle each muffin top with the sugar.
- Bake for 20-25 mins or until toothpick comes out clean when poked through the center.
- Let cool 5 minutes, then transfer to a wire rack to cool completely.
The nutritional information provided is an estimate and is per serving.