The Best Homemade Pumpkin Muffins
These pumpkin muffins are the perfect fall treat—soft, moist, and full of warm spices. Topped with a cinnamon-sugar crust, they make a delicious breakfast or snack!
Servings: 18 muffins
Calories: 147kcal
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
Wet Ingredients:
- 1 15 oz can pure pumpkin (or homemade puree)
- ⅓ cup vegetable oil
- 2 large eggs
- 1¼ cups sugar
Topping:
- 1 tablespoon sugar
- 1 teaspoon cinnamon
Instructions
Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Line 18 muffin cups with liners.
Mix the Dry Ingredients:
- In a small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
Mix the Wet Ingredients:
- In the bowl of an electric stand mixer fitted with the paddle attachment, mix pumpkin puree, oil, eggs, and 1¼ cups sugar on low speed until well combined.
- Combine Wet and Dry Ingredients:
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Do not overmix.
Prepare the Topping:
- In a small bowl, stir together the 1 tablespoon sugar and cinnamon.
Fill and Bake:
- Divide the batter evenly among the muffin cups, filling each about ⅔ full.
- Sprinkle the tops with the cinnamon-sugar mixture.
- 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: Store 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 ½ cup chocolate chips, chopped nuts, or dried cranberries for extra texture and flavor.