The Best Homemade Pumpkin Muffins
These pumpkin muffins are soft, moist, and packed with warm fall spices. Topped with a crunchy cinnamon-sugar crust, they make a perfect breakfast or snack for the season!
Servings: 18 muffins
Calories: 147kcal
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 15 oz can pure pumpkin (or homemade puree)
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups + 1 tablespoon sugar divided
- 1 teaspoon cinnamon
Instructions
Preheat the oven
- Preheat oven to 350°F (175°C).
- Line 18 muffin cups with paper liners.
Mix dry ingredients
- In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Mix wet ingredients
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), mix the pumpkin puree, oil, eggs, and 1 1/4 cups sugar on low speed until combined.
- Combine wet and dry ingredients
- Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined. Do not overmix.
Prepare the topping
- In a small bowl, mix the remaining 1 tablespoon sugar with the cinnamon.
Fill and bake
- Divide the batter evenly among the muffin cups, filling each about 2/3 full.
- Sprinkle the cinnamon-sugar mixture over the tops.
- Bake for 20-25 minutes, until puffed and golden brown. A toothpick inserted in the center should come out clean.
Cool and serve
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezing: Wrap muffins individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds.
Optional add-ins: Stir in 1/2 cup chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.