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These bakery-stylepumpkin muffinsare moist, warmly spiced, and finished with high, sugar-crusted tops. Best of all, the easy recipe only requiresone bowland about 10 minutes of prep! Serve a basket of warm pumpkin spice muffins with mugs of hot coffee for a cozy autumn breakfast, offer them as anafternoon snackalongside cups ofmulled cider, or pair them withchili,pot roast, orfried chickenfor a sweet side dish at the dinner table.
Table of Contents
- Why These Easy Pumpkin Muffins Are the Best
- Ingredients for Homemade Pumpkin Muffins
- How to Make Easy Pumpkin Muffins
- Easy Pumpkin Muffins RecipeVariations
- Tips for the Best Pumpkin Muffin Recipe
- More Easy Pumpkin Recipes to Try
- Easy Pumpkin Muffins Recipe
These easy pumpkin muffins aren’t just for fall! They’re so big, fluffy, and moist — your family will want to enjoy them all year long. Best of all, the muffins are very quick to stir together with one bowl and 10 minutes of prep. You’ll never need to rely on a boxed mix again!
Why These Easy Pumpkin Muffins Are the Best
Hands down,these are thebest pumpkin muffinsyou’ll ever taste! I simply tweakedour favorite applesauce pumpkin muffinsby adding a bit of sugar and by increasing the pumpkin to account for the missing applesauce. The end result is a bakery-style treat that all of my boys adore! Here’s why we love them:
- They’re easy.If we’re going to make a recipe on repeat around here, it needs to be quick and simple. These muffins fit the bill! They don’t require any weird or hard-to-find ingredients, they come together in a single bowl (which means fewer dishes to wash), and they’re ready for the oven in about 10 minutes.
- They use an entire can of pumpkin.This might seem silly, but if a recipe calls for only a portion of thecan of pumpkin puree, it can be annoying to try to figure out how to use up the leftovers. No partial cans will go to waste!
- They have high sugar-crusted tops.For a true bakery-style treat, you’ve got to have those mile-high muffin tops that are either coated with an obscene amount of coarse sugar (to give them that great sweet and crispy texture) or hidden beneath mounds of rich, buttery streusel.
- They’re freezer-friendly.It’s convenient to be able to bake a batch of muffins and stash half of them away for another meal, for aquick breakfast, or for any time a craving strikes. Nothing gets stale, and there’s no need to enjoy them all immediately because these muffins keep in the freezer for up to 3 months.
Ingredients for Homemade Pumpkin Muffins
This is just a quick overview of thesimple ingredientsthat you’ll need for a batch of pumpkin spice muffins. As always, specific measurements and step-by-step baking instructions are included in the printable recipe card at the bottom of the post.
- Granulated sugar and lightbrown sugar:just enough for sweetness. I love the moisture and flavor that you get from a little bit ofbrown sugar. That said, it’s fine to sub with extra granulated sugar instead.
- Vegetable oil:for moisture; you can substitute with canola oil or evenmelted butter.
- Eggs:give the muffins structure.
- Canned pumpkinpuree:just the unsweetened 100% pumpkin —notapumpkin pie fillingmix.
- Vanilla extract:for more flavor.
- Baking soda and baking powder:the leavening agents that help these muffins rise high!
- Salt:balances the sweetness and adds flavor to the muffins.
- All-purpose flour:for even healthier muffins, swap out half of the all-purpose flourfor 1 cup of whole wheat flour.
- Cinnamon, ginger, nutmeg, cloves, and allspice:all of the classicwarm spicesthat you love in aneasy pumpkin muffin recipe. If it’s easier, substitute with 1 tablespoon of pumpkin pie spice.
- Coarse sugar:I useKing Arthur sparkling sugar, but turbinado sugar will also work for sprinkling on top of the muffins.
Is pumpkin puree the same ascanned pumpkin?
Yes!Canned pumpkinand pumpkin pureeare the same thing. These terms are often used interchangeably in recipes. You can use 15 ounces (or about 1 ½ cups) of fresh pumpkin puree if you prefer that instead of the canned product. Just make sure that youdon’tpick upa can of “pumpkin pie filling” or “pumpkin pie mix,”which includes sugar and spices that you don’t find in pure pumpkin puree.
What equipment do I need to make homemade pumpkin muffins?
Making homemade muffins doesn’t require a lot of specialty equipment! Here’s everything you need to make easy pumpkin muffins at home:
- Muffin tin:You can makemini muffinsor regular-sized muffins with a12-cup or 24-cupmuffin tinorlarge muffinswith a6-cup jumbomuffin tin.
- Mixing bowl:you’ll only need onelarge bowlto mix themuffin batterfor this recipe!
- Muffin liners:you can either usepaper linersorreusable silicone muffin liners.
- Wire rack:for cooling the muffins. This is not necessary but does speed up the cooling process if you want to enjoy your homemade muffins sooner rather than later.
How to Make Easy Pumpkin Muffins
We’re making these pumpkin spice muffins with one bowl and about 10 minutes of prep!
- Stirtogether the sugars, oil, and eggs.
- Addthe pumpkin and vanilla.
- Sprinklebaking soda, baking powder, and salt over the top of thewet ingredients. Stir thepumpkin mixtureuntil well blended.
- Siftin the remainingdry ingredients: flour, cinnamon, nutmeg, cloves, allspice, and ginger. Combine, but don’t over-mix theflour mixture.
- Dividethe batter evenly among 12muffin cupsin a standard-sizemuffin pan. Fill them really full! Sprinkle coarse sugar ontop of each muffin.
- Bakein a 375°F oven for 20-25 minutes, or until a toothpick inserted in thecenter of the muffincomes out clean.
Why are my pumpkin muffins so dense?
The key to a nicely-balanced, moist pumpkin muffin with a light, tender crumb isjust the right amount of pumpkin puree paired with just the right amount of oil.Toomuchoil, butter, or pumpkin, and the muffins turn out dense, heavy, and gummy. Toolittleoil, butter, or pumpkin, and the muffins turn out dry, crumbly, and flavorless. It’s a delicate balance, and this recipe gets it just right for perfectly moist, fluffier muffins every single time!
I have leftovermuffin batter, what can I do with it?
Don’t worry if you have a little bit ofleftover pumpkinmuffin batter— there’s a lot you can do with it! Use themuffin batterto whip up a fewpumpkin pancakesin a pan or griddle, pumpkin waffles, or make pumpkin cookies! You could even use the extra batter to make the best part of the muffins — thetops of the muffins! With ashallow cupmuffin tin, you can easily whip up short-and-stout pumpkin muffin tops and bake them right along with the regular muffins.
How to Serve Moist &Fluffy Pumpkin Muffins
Offer the muffins for a quickgrab-and-go breakfaston busy mornings (just pull one from the freezer and reheat it in seconds); pile some in a basket as a part of aspecial brunch buffet; set out a few with a glass of milk for anafternoon snack; or even enjoy them as aside dish with dinner.
Pumpkin muffins are delicious atroom temperatureor even better when servedwarm. They’re best with a smear ofsoft butter,a dollop ofjam,apple butter, orhomemade honey butter, or even spread withalmond butterorpeanut butter.Have a sweet tooth? Turn these muffins intopumpkin cupcakeswith somecream cheese frostingor a pumpkin spice glaze. Don’t forget acup of coffeeor a cold glass of milk!
Dinner Entrées to Serve with Pumpkin Spice Muffins
- Crispy Fried Chicken, Oven-Fried Chicken Breast,Crispy Roast Chicken with Vegetables, or Roasted Chicken Breast with Molasses and Apples
- Oven-Baked Pork Tenderloin, Dutch Oven Pork Roast with Gravy,Cider Braised Pulled Pork, Oven-Fried Pork Chops, Pan Fried Pork Chops, and Crock Pot Pulled Pork
- Oven BBQ Chicken BreastorCrock Pot BBQ Chicken
- Crock Pot RibsorBaked Baby Back Ribs
- Dutch Oven Pot Roast, Dutch Oven Beef BBQ,Cast Iron Skillet Filet Mignon,orBourbon-Glazed Beef Tenderloin
- Crock Pot Chili,Classic Beef Chili, Pumpkin Chili,“Good Luck” Southern Chili,Easy White Bean Chicken ChiliorTexas Chili
- Beef Stew,Chicken SteworBrunswick Stew
- Southern Fried Catfish or Oven-Fried Fish
- Grandmother’s Hamburger Soup,Ham and Bean Soup, Chicken and Wild Rice Soup, Crock Pot Cabbage Soup, Minestrone Soup,Chicken and Vegetable Soup, orSplit Pea Soup
- Ranch Style Beans,Southern Lima Beans,Hoppin’ John,orBlack Eyed Peas with Bacon
- Rosemary Oven Roasted Chicken
Storage & Reheating Tips
Pumpkin muffins are a perfect make-ahead breakfast or snack because they just get better as they sit overnight and the flavors come together. Allow the muffins to cool completely, then store in anairtight containeratroom temperaturefor 2-3 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months.
Thaw frozen muffins on the counter overnight or in the microwave for 20-30 seconds, just until warmed through.
Easy Pumpkin Muffins RecipeVariations
- Replace half of the all-purpose flourwith 1 cup of whole wheat flour.
- Instead of the cinnamon, ginger, nutmeg, cloves, and allspice, substitute with 1 tablespoon of pumpkin pie spice.
- Swap out the coarse sugarand instead adda streusel toppingon your muffins.
- Stir in 1 cup of chopped nuts, such as pecans or walnuts.
- Add 1 cup of raisins or sweetened dried cranberries(such as Craisins) to the batter. Try fresh cranberries for a tart pop of flavor.
- Stir in1 cup of regular ormini chocolate chipsto make decadentpumpkin chocolate chip muffins!
- Mini Muffins:Divide the batter between mini muffin tins. Bake themini muffinsin350°F oven for a total of 14-16 minutes.
- Spice Cake MixMuffins:yes, it is possible to cut down the ingredients — check out my 2-ingredient pumpkin muffins recipethat uses abox of cake mix.
Tips for the Best Pumpkin Muffin Recipe
- Make sure that you use a can of 100% pure pumpkin puree, which is different fromcannedpumpkinpie fillingor pumpkin pie mix. The pure pumpkin puree is unsweetened and doesn’t include any spices or other seasonings.
- Use eithercanola oil orvegetable oil. You want a neutral oil that will not flavor the muffins, so don’t use olive oil. Feel free to substitute withmelted unsalted butterif you prefer.
- Sift the flourto avoid any big clumps in your batter.
- Be careful not to over-mix the batter.You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
More Easy Pumpkin Recipes to Try
Pumpkin Caramel Cake with Cinnamon Whip Frosting
Pumpkin Spice Fudge with Cinnamon Chips
2 Ingredient Pumpkin Gingerbread
Easy Pumpkin Cake with Yellow Cake Mix
Pumpkin Cheesecake Bars
Pumpkin Bars with Cream Cheese Frosting
Pumpkin Oatmeal Cookies
Whipped Pumpkin Ricotta Dip
Easy Pumpkin Muffins
5 from 10 votes
Prep: 10 minutes minutes
Cook: 20 minutes minutes
Total: 30 minutes minutes
Servings 12 muffins
Calories 184 kcal
These quick and easy bakery-style pumpkin muffins come together with just about 10 minutes of prep and simple ingredients! Packed with all the warm Fall flavors, these pumpkin spice muffins are perfect any time of year.
Ingredients
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 15 oz. can pure pumpkin puree (not pumpkin pie filling) (about 1 ½ cups)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 2 cups all-purpose flour, sifted
- 1 ¼ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground allspice
- Coarse sugar, for topping
Instructions
Preheat oven to 375°F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, oil, and eggs. Add the pumpkin and vanilla extract; whisk to combine. Sprinkle baking soda, baking powder, and salt over top. Whisk until well blended.
¾ cup granulated sugar, ½ cup packed light brown sugar, ½ cup vegetable oil, 2 large eggs, 1 15 oz. can pure pumpkin puree (not pumpkin pie filling), 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
Stir in the flour, cinnamon, ginger, nutmeg, cloves, and allspice; be careful not to over-mix.
2 cups all-purpose flour, sifted, 1 ¼ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon ground allspice
Divide the batter evenly among the prepared muffin cups. Each cup will be really full, which yields those tall muffin tops.
Sprinkle about 1 teaspoon of coarse sugar on top of each muffin. It seems like a lot of sugar for each muffin, but this is what gives them those bakery-style sugar-crusted tops!
Coarse sugar, for topping
Bake the muffins for 20-25 minutes, or until a toothpick inserted in a muffin comes out clean.
Transfer to wire racks to cool.
Notes
- Make sure that you use a can of100% pure pumpkin puree, which is different from canned pumpkin pie filling or pumpkin pie mix. The pure pumpkin puree is unsweetened and doesn’t include any spices or other seasonings.
- Use eithercanola oil or vegetable oil. You want a neutral oil that will not flavor the muffins, so don’t use olive oil. Feel free to substitute withmelted unsalted butterif you prefer.
- Sift the flourto avoid any big clumps in your batter.
- Be careful not to over-mix the batter.You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.
Nutrition
Serving: 1muffinCalories: 184kcalCarbohydrates: 41gProtein: 4gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 252mgPotassium: 139mgFiber: 2gSugar: 23gVitamin A: 5556IUVitamin C: 2mgCalcium: 35mgIron: 2mg
Keyword: easy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins
Course: Breakfast, Side Dish
Cuisine: American
Author: Blair Lonergan
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