A perfectly spiced, super soft Pumpkin Muffin Recipe made with pumpkin purée, cozy spices and a simple cinnamon sugar topping. They come together quickly and bake up beautifully every time.
I'm a huge fan of all things pumpkin. Especially pumpkin baked goods. When it comes to muffin recipes, this one is my favorite! It stays in rotation throughout the year.
Luckily, my kiddos love them too, which makes these muffins perfect for batch baking and stashing in the freezer for busy mornings.
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I've been baking from scratch for years and love sharing recipes that are simple, approachable, and perfect for busy families. Whether it's a cozy batch of muffins, a sweet treat like these Chocolate Chip Cookies Bars, or a freezer-friendly breakfast like Banana Muffins, my goal is to help you feel confident in the kitchen. You can learn more about me and why I love creating homemade recipes right here.
The Best Pumpkin Muffin Recipe
This recipe is super simple and perfect for a cozy baking day at home. You don't need a mixer, just a couple of bowls, a whisk and a muffin pan.
STEP 1
Start by combining the wet ingredients. In a large bowl, mix together the pumpkin purée, both sugars, eggs, milk, melted butter, and vanilla until smooth.
STEP 2
In a separate bowl, whisk together the dry ingredients. Combine the flour, baking powder, baking soda, and all of the spices. Whisk together.
STEP 3
Fold the dry ingredients into the pumpkin mixture. Stir just until everything is fully combined. If adding chopped nuts like pecans or chocolate chips, now is the time to add them.
STEP 4
Scoop the batter into the lined muffin pan. For tall muffins, fill the liners all the way to the top. Optional, but recommended, sprinkle the tops with cinnamon sugar. I like using turbinado sugar, but granulated sugar or even brown sugar will work.
STEP 5
Bake until a toothpick inserted in the center comes out clean. About 20 minutes. Enjoy!
I hope you love these Pumpkin Muffins as much as we do!
-Sky🩷
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📖 Recipe
Pumpkin Muffin Recipe
Ingredients
- 1 ¼ cups pumpkin purée
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- ½ cup unsalted butter melted
- 1 ¾ cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
Cinnamon Sugar Topping
- 2 tablespoons turbinado sugar or granulated sugar
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 375°F and line a muffin pan with liners.
- In a large bowl, combine the pumpkin purée, granulated sugar, brown sugar, eggs, milk, melted butter, and vanilla extract. Whisk until smooth.
- In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves and salt until fully combined.
- Add the dry ingredients to the wet ingredients and fold together until fully combined.
- Scoop the batter into the muffin liners, filling each one to the top.
- In a small bowl combine the remaining ¾ teaspoon of cinnamon and turbinado sugar. Sprinkle over the tops of the muffins.
- Bake for 18-20 minutes or until a toothpick inserted in the center of the muffins comes out clean. Enjoy!
Notes
Storage Tips
These muffins store well at room temperature for a couple of days, but they also freeze beautifully. If freezing, allow the muffins to cool completely them pop them into a freezer bag or container.
They reheat quickly in the microwave, typically just 20-30 seconds from frozen and they are perfect!
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