The Best Pumpkin Muffins that are so tender, easy, and packed with pumpkin spice flavor! You’ll love dipping in melted butter and rolling in cinnamon sugar!
Tis’ September, and that means all things pumpkin exploding onto the scene! I’l admit, I get really overwhelmed with all of the pumpkin things being thrown in my face this time of year. BUT, I at least have to do one pumpkin recipe for the blog every year, it’s only right. I know you guys love muffins so that was a given, and I decided to kind of model these after my Cinnamon Sugar Donut Muffins that have been a reader fave for a couple of years now! Just to make sure you get your fill of fall from me, be sure to try out our Pumpkin Pancakes, this incredibly easy Pumpkin Soup, and our creamy/dreamy Pumpkin Dip!
How to Make Pumpkin Muffins:
- This is a really simple recipe that starts by adding together your eggs, milk, vanilla, pumpkin puree, and vegetable oil in a medium-large sized bowl.
- Grab a second bowl and whisk together your flour, granulated sugar, brown sugar, salt, baking powder, baking soda, and pumpkin pie spice.
- Whisk up the wet ingredients until smooth. Make sure the eggs are well incorporated, you don’t want to see any streaks of the yolk or the white. This mixes together easily, no need to use a hand or stand mixer!
- Use a separate whisk to mix together your dry ingredients. If you have a few lumps here, that’s fine. Get it as smooth as you can, it should just take a minute.
- Pour your wet mixture into the dry mixture all at once. Use a spatula to get everything combined, stirring gently until no streaks of flour remain.
- You’ll use a standard 12 cup muffin tin here. I use a 1/3 cup dry measuring cup to fill the muffin pan. Each cup will be a good 3/4 of the way full.
Notes and Tips for Pumpkin Muffins:
- Make sure you are using PUMPKIN PUREE for this recipe and not pumpkin pie filling! Pumpkin puree is only cooked, pureed, pumpkin but the pie filling already has spices and flavorings and can throw off the recipe.
- 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.
- Your muffin cups will be very full, almost to the top! That’s ok, they won’t spill over. This recipe makes 12 standard muffins or 24 mini muffins.
- Don’t over mix your batter. Once you add the wet ingredients to the dry, use your spatula to gently fold the batter, just until no steaks of flour can be seen, do not beat or stir vigorously.
- This recipe has just enough butter and cinnamon/sugar mixture to dip the tops of the muffins. Feel free to make extra if you want to roll your entire muffins in cinnamon sugar.
Cinnamon Sugar Pumpkin Muffins
FOR THE MUFFINS:
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.