Pumpkin Muffins

Why You’ll Love This Recipe

I love this recipe because it’s quick, easy, and doesn’t require any special equipment or ingredients. The texture is soft and tender, thanks to the pumpkin puree, while the cinnamon sugar topping adds a sweet and slightly crisp finish that makes each bite extra special. These muffins are perfect for sharing, but I always end up keeping a few for myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Muffins:

• 1 ½ cups all-purpose flour

• 1 tablespoon pumpkin pie spice

• 1 ½ teaspoons baking powder

• ¼ teaspoon salt

• 1 ½ cups pumpkin puree

• ¾ cup light brown sugar, packed

• ¾ cup granulated sugar

• ⅓ cup vegetable oil

• 2 large eggs

For the Topping:

• 1 tablespoon granulated sugar

• 1 teaspoon cinnamon

Directions

1. I preheat the oven to 375°F and either grease a muffin tin or line it with paper liners.

2. In a medium bowl, I whisk together the flour, pumpkin pie spice, baking powder, and salt.

3. In a large bowl, I combine the pumpkin puree, vegetable oil, eggs, light brown sugar, and granulated sugar. I stir until everything is smooth and well mixed.

4. I gently stir the dry ingredients into the wet mixture, being careful not to overmix.

5. I fill each muffin cup about two-thirds full, using around ¼ cup of batter per muffin.

6. In a small bowl, I mix together the cinnamon and sugar topping, then sprinkle it evenly over the tops of the muffins.

7. I bake the muffins for 20–25 minutes, or until a toothpick inserted into the center comes out clean.

8. After baking, I let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins. It takes just 10 minutes to prep and about 25 minutes to bake, so I can have a fresh batch ready in only 35 minutes total.

Variations

I like to switch things up by adding chocolate chips, chopped pecans, or a swirl of cream cheese into the batter before baking. Sometimes I double the cinnamon sugar topping for extra crunch, or use turbinado sugar for a more textured finish. If I want a little less sweetness, I reduce the granulated sugar slightly and let the pumpkin flavor shine through.

Storage/Reheating

Once cooled, I store these muffins in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to 5 days or freeze for up to 3 months. When I’m ready to eat, I warm a muffin in the microwave for about 10–15 seconds to bring back its soft, fresh-from-the-oven texture.

FAQs

Can I use homemade pumpkin puree?

Yes, I can! I just make sure it’s well-drained and thick so the batter doesn’t turn out too wet.

Can I make these muffins dairy-free?

Yes, this recipe already uses vegetable oil instead of butter, and there’s no milk in the batter. As long as I stick with dairy-free toppings, they stay dairy-free.

Do I have to use both brown and white sugar?

I like using both for flavor and texture, but I can use just one type if needed. Brown sugar adds moisture and richness, while white sugar gives a cleaner sweetness.

How do I know when they’re done baking?

I insert a toothpick into the center of a muffin—if it comes out clean or with a few crumbs (but no batter), they’re done.

Can I make mini muffins instead?

Absolutely. I just reduce the baking time to about 12–15 minutes and check them early to avoid overbaking.

Conclusion

These pumpkin muffins are one of my favorite go-to fall bakes. They’re soft, warmly spiced, and topped with just the right amount of sweet crunch. Whether I’m baking for my family or just treating myself, these muffins never fail to satisfy that autumn craving.

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