Homemade Pumpkin Muffins are the perfect fall treats! Sweet, spiced pumpkin muffins are made from scratch with easy to follow steps before being topped with melted butter and cinnamon sugar. Enjoy them as a breakfast sweet or late night dessert – there’s never a bad time to enjoy a muffin so good!
Pumpkin Muffins
If there’s one thing to know about me… I love all things pumpkin spice. I know, I know – it’s kind of a cliche at this point. But you know what? It’s fall, and I’ve decided I don’t care about being just another pumpkin-loving lady. To celebrate the season, I’m making my favorite pumpkin muffins! This from-scratch recipe couldn’t be easier to toss together in just 30 minutes. The end result is perfectly tender, fluffy muffins that are loaded with the best amount of cozy pumpkin spice flavor. Plus, the pumpkin puree gives these muffins the most incredible moisture. And when they’re topped with melted butter and cinnamon sugar? Swoon. Make them for your next bake sale or serve them on Thanksgiving morning – you’ll be so glad you did!
Calling all pumpkin lovers! Make more of my favorite fall recipes like Pumpkin Pancakes (one of my most popular recipes), 30-minute Pumpkin Butter, and easy Pumpkin Bread.
How much batter do I add to the muffin cups?
Your muffin cups will be very full, almost to the top! That’s ok – they won’t spill over. I know, it’s a little scary to fill up the cups, but you’ve gotta trust the process here. If you’re nervous about a mess, just line the bottom of your oven with some aluminum foil just in case. Or, place the muffin pan on a large baking sheet to catch any spilled batter. It’s worth noting, though, that I haven’t had this problem!
This recipe makes 12 standard muffins or 24 mini muffins.
How to Make Pumpkin Muffins
- Prepare. Preheat oven to 375°F. Grease a 12 cup muffin pan, or line with paper liners, and set aside.
- Dry ingredients. In a large bowl, whisk the flour, both sugars, baking soda, baking powder, salt, and pumpkin pie spice.
- Wet ingredients. In a medium bowl, whisk together the eggs, pumpkin puree, oil, milk, and vanilla.
- Combine. Pour the wet mixture into the dry mixture. Stir the mixtures together just until combined. Do not over mix!
- Scoop. Use a cookie scoop or 1/3 cup dry measuring cup to spoon the batter into the pan. Fill each cup about 3/4 of the way full.
- Bake. Bake for about 20-24 minutes.
- Let cool. Let the muffins cool in the pan for 5 minutes. Place the muffins on a wire rack and cool for an additional 10 minutes.
- Top. Mix together cinnamon and sugar. Melt the butter. Top each muffin with butter, then the cinnamon sugar mixture.
Storing Pumpkin Muffins
These muffins are very moist! They shouldn’t be stored until completely cooled. Once cooled to room temperature, they should be covered loosely, and are best eaten within 2 days.
Ingredients for Pumpkin Muffins
- All-Purpose Flour – It’s best to spoon the flour into the measuring cup, that way it’s not packed. Packed flour is too much flour.
- Granulated Sugar – You’ll need some both for the pumpkin batter and for the topping.
- Brown Sugar – This adds to the depth of sweetness.
- Baking Soda and Baking Powder – Make sure that both of these leavening agents are still potent! If they’re expired, they won’t get the job done.
- Salt – Just a pinch helps to develop the other flavors.
- Pumpkin Pie Spice – This is what really seals the deal on that fall flavor we know and love. You can swap it with cinnamon in a pinch, but I really recommend trying to get pumpkin pie spice if you can.
- Eggs – They’ll mix more evenly if they’re at room temperature.
- Pumpkin Puree – You should be using 100% pumpkin puree for this recipe! Do not substitute pumpkin pie filling.
- Vegetable Oil – Don’t try to substitute butter for the oil! I know I usually cook with butter, but for ultimate moisture, you want the vegetable oil in this recipe.
- Milk – I use whole milk, but really any milk will get the job done.
- Vanilla Extract – A little goes a long way!
Enjoy!
~Nichole
Pumpkin Muffins
Ingredients
FOR THE MUFFINS:
- 1 3/4 Cups All Purpose Flour
- 3/4 Cup Granulated Sugar
- 3/4 Cup Brown Sugar
- 1 teaspoon Baking Soda
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Salt
- 1 Tablespoon Pumpkin Pie Spice
- 2 Large Eggs
- 1 15 Ounce Can Pumpkin Puree
- 1/3 Cup Vegetable Oil
- 1/3 Cup Milk
- 1/2 teaspoon Vanilla Extract
FOR THE TOPPING:
- 3 Tablespoons Butter Melted
- 1/4 Cup Granulated Sugar
- 2 teaspoons Cinnamon
Instructions
FOR THE MUFFINS:
- Preheat oven to 375 degrees. Grease a standard 12 cup muffin pan, or line with paper liners, set aside.
- In a large bowl whisk together the flour, both sugars, baking soda, baking powder, salt, and pumpkin pie spice.
- In a medium bowl, whisk together the eggs, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
- Pour the pumpkin mixture into the dry ingredients. Use a spatula to stir the mixtures together just until combined.
- Use a cookie scoop or 1/3 cup dry measuring cup to spoon the muffin batter into the prepared pan. Fill each cup about 3/4 of the way full.
- Bake in preheated oven for 20-24 minutes, until a toothpick inserted in the center of one muffin comes out clean.
- Remove the pan from the oven and allow the muffins to cool in the pan for 5 minutes. Remove the muffins to a wire rack and cool for an additional 10 minutes.
FOR THE TOPPING:
- In one small bowl mix together the sugar and the cinnamon with a fork.
- In a second small bowl, add the butter and melt in the microwave for about 30-45 seconds.
- Dip the top of each muffin in the butter, then in the cinnamon sugar mixture.
Video
Notes
Great recipe!! My kids love the muffins
They are delicious! I decreased the sugar by one third cup but I think Ill reduce it some more because for me they are still a bit too sweet. Also the tops kid of deflated on me and they didnt have that nice rounded appearance. Why is that? Maybe my muffin mold is small because when I filled them 3 quarters of the way I still had some left so I filled them up a bit more so I dont have to wait another 24 minutes for 3 more muffins. Maybe thats why the tops deflated.
I forgot to mention my 20 month old ate a a muffin and a half after dinner and wanted more. And my 4.5 year also just kept stuffing his face with these muffins. 5 out of 5.
This is a recipe that you have to force yourself to stop eating to much of it!
Came out perfect….yummy
Do you think these could be made using sweet potatoes instead of pumpkin?
Yeah, I think it would work!
I am excited to try this recipe! I would like to try making them in my mini muffin pan. Do you have a suggestion for adjusted baking and cooling times? Thank you!
Love them!!! Agree with the five star rating and I even made mine with All Purpose GLUTEN FREE King Arthur flour. Delicious!!! Well done on the recipe. Super moist and great pumpkin flavor, just right ☺️
I made these muffins with pumpkin we grew in our garden. One small sugar pie sized pumpkin gave us 4 cups of purée. That’s a little over double the recipe. We got 4 dozen muffins and one mini loaf. The kids couldn’t wait long enough for me to butter and cinnamon sugar them so this comment is for just the muffins, not the topping. They are SO GOOD! Moist and not too crumbly. We subbed essential oils for the spices but did add a bit of cinnamon for the color. I’ll be using this recipe through the entire pumpkin harvest! I will freeze them in small batches so we can enjoy them all winter long. Thank you!
Best muffins I have made will definitely be making more with the pumpkin I have left.
Made the exact recipe, only added golden raisins at the end. Very moist and yummy. Excellent recipe