The Best Pumpkin Muffins Recipe
If you’re hunting for a muffin that’s tender, pumpkin-packed, and sweetly spiced, look no further: The Best Pumpkin Muffins are about to become your go-to fall (or anytime!) baking treat. Each bite boasts a delicate crumb, the warmth of cinnamon and pumpkin pie spice, and a crispy, golden top thanks to a sweet sprinkle before baking. Whether you’re starting your day with a cozy mug of coffee or need a comforting snack, these muffins are pure pumpkin perfection.
Ingredients You’ll Need
Every ingredient in The Best Pumpkin Muffins plays a role in creating magic—from achieving the ideal texture to amplifying that signature autumn flavor. Don’t let the short list fool you; these basics work together to make every bite delicious, soft, and deeply satisfying.
- All purpose flour: The backbone of the muffins, providing structure while keeping them light and fluffy with just the right crumb.
- Baking powder: Ensures your muffins rise to the occasion and develop that bakery-style dome we all love.
- Baking soda: Adds extra lift and keeps the interior tender, especially important when baking with a moist ingredient like pumpkin puree.
- Salt: Balances the sweetness and jazzes up the spices, so the flavors pop.
- Pumpkin pie spice: The heart of the flavor—think cinnamon, nutmeg, ginger, and allspice in every mouthful.
- Pure pumpkin puree: Not just for color! It makes the muffins luxuriously moist and infuses deep, earthy pumpkin flavor.
- Vegetable oil: Guarantees the softest crumb and keeps your muffins from drying out—you’ll have moist muffins for days.
- Large eggs: They bind everything together and add richness, making the texture velvety.
- Sugar: Sweetens the deal and creates that irresistible golden crust on top thanks to the cinnamon-sugar sprinkle.
- Cinnamon: Mixed with sugar, it creates a sparkly, fragrant topping that lifts every bite.
How to Make The Best Pumpkin Muffins
Step 1: Preheat and Prep Your Muffin Pans
Start by adjusting your oven rack to the middle and preheating your oven to 350°F. Line 18 cups of two standard 12-cup muffin pans with paper liners—this little step makes all the difference for hassle-free muffin removal (plus, no sticky pans to scrub later!).
Step 2: Whisk Dry Ingredients
In a small bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Blending the dry stuff first means you’ll avoid pesky clumps and gives every muffin a perfectly even rise and spice distribution.
Step 3: Mix the Pumpkin Base
Using a stand mixer fitted with the paddle attachment (or a trusty hand mixer), combine the pumpkin puree, vegetable oil, eggs, and 1 1/4 cups sugar. Keep your mixer on the lowest speed to gently bring everything together without overworking the batter—this is the ticket to that pillowy-soft texture The Best Pumpkin Muffins are known for.
Step 4: Combine Wet and Dry Ingredients
With your mixer still on its lowest speed, gradually add the flour mixture to the wet ingredients. Stop mixing as soon as you see the last streaks of flour disappear; overmixing is the enemy of tender muffins!
Step 5: Make the Cinnamon Sugar Topping
In a small bowl, stir together the remaining tablespoon of sugar with the cinnamon. This blend is the secret to a sparkly, bakery-worthy muffin top—don’t skip it!
Step 6: Fill and Top the Muffin Cups
Divide your batter evenly among the lined muffin cups, filling each about two-thirds full. Generously sprinkle the cinnamon-sugar mixture over each one for that irresistible crunch and warmth on top.
Step 7: Bake Until Golden and Set
Slide your pans into the preheated oven and bake for 20-25 minutes. You’ll know The Best Pumpkin Muffins are ready when they’re beautifully puffed and golden brown, and a toothpick inserted into the center comes out clean.
Step 8: Cool and Enjoy
Once out of the oven, let the muffins cool in their pans on a wire rack for 5 minutes—this helps them set up. Then, transfer them to the rack to cool completely before diving in or packing them away for later.
How to Serve The Best Pumpkin Muffins
Garnishes
For a bakery-style finish, you can add a light dusting of powdered sugar right before serving, or go big with a dollop of whipped cream and a sprinkle of extra pumpkin pie spice. If you’re feeling fancy, a few toasted pepitas (pumpkin seeds) look lovely and add a nutty crunch.
Side Dishes
The Best Pumpkin Muffins pair perfectly with a creamy yogurt parfait or fresh fruit salad for breakfast. For an afternoon pick-me-up, enjoy them alongside your favorite latte or a cozy mug of hot apple cider.
Creative Ways to Present
Try arranging warm muffins on a rustic wooden board for a brunch spread, or pop them into a basket lined with a cheerful napkin for a picnic. To make them gift-worthy, wrap each muffin in parchment and tie with twine—they make adorable, thoughtful treats for neighbors and friends.
Make Ahead and Storage
Storing Leftovers
Store any leftover muffins in an airtight container at room temperature for up to three days—they’ll stay moist and flavorful. If your kitchen is particularly warm or humid, refrigerate them to prolong freshness, but let come to room temp before eating for the best texture.
Freezing
To freeze, let The Best Pumpkin Muffins cool completely, then wrap each one tightly in plastic wrap or foil before placing in a freezer-safe bag. They’ll keep perfectly for up to 2 months, making them a great make-ahead breakfast or snack.
Reheating
If you want that fresh-from-the-oven warmth, give muffins a quick 20-second spin in the microwave from room temperature, or 30-45 seconds if frozen. For extra coziness, split a muffin and toast it lightly with a bit of butter.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure your homemade puree is well-drained and has a similar consistency to canned; too much liquid can make the muffins overly dense.
How do I make mini pumpkin muffins from this recipe?
To make mini muffins, simply use mini muffin pans and shorten the baking time to about 12-15 minutes. Keep an eye out—they bake fast!
Can I swap vegetable oil for another fat?
Yes, you can use melted butter or coconut oil instead of vegetable oil. Each brings a different flavor and richness, so feel free to experiment to find your favorite version of The Best Pumpkin Muffins.
Is there a gluten-free option for this recipe?
You can replace the all purpose flour with your favorite 1:1 gluten-free flour blend. The muffins may be slightly more delicate, but will still be delicious and moist!
How will I know when the muffins are done?
The Best Pumpkin Muffins are ready when they’re golden brown on top and a toothpick comes out clean when inserted into the center. If the tops spring back lightly to the touch, you’re good to go.
Final Thoughts
There’s just something magical about the comforting aroma and melt-in-your-mouth texture of The Best Pumpkin Muffins, and I genuinely hope you give this recipe a try. They’re a joy to make, beautifully simple, and loved by everyone who tastes them—not just in autumn, but any time you crave a bit of cozy goodness. Happy baking!
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The Best Pumpkin Muffins Recipe
- Total Time: 40 minutes
- Yield: 18 muffins 1x
- Diet: Vegetarian
Description
These pumpkin muffins are the epitome of fall flavors. Moist, perfectly spiced, and just the right amount of sweetness, they are sure to become a seasonal favorite in your home.
Ingredients
Dry Ingredients:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
Wet Ingredients:
- 1 15 oz can of pure pumpkin, or homemade puree
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups plus 1 Tbsp sugar, divided
Topping:
- 1 tsp cinnamon
Instructions
- Preheat: Place oven rack in the middle position and preheat to 350°F. Line 18 cups of two 12-cup muffin pans.
- Prepare Dry Ingredients: In a small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
- Mix Wet Ingredients: In the bowl of an electric stand mixer fitted with the paddle attachment, mix pumpkin puree, oil, eggs, and 1 1/4 cups of sugar on low speed.
- Incorporate Dry Ingredients: Add the flour mixture and mix until just combined on the lowest setting.
- Prepare Topping: Combine cinnamon and remaining sugar in a small bowl.
- Fill Muffin Cups: Divide batter among muffin cups, filling 2/3 full. Sprinkle tops with cinnamon sugar.
- Bake: Bake for 20-25 minutes until puffed and golden. Check doneness with a toothpick.
- Cool: Cool in the pan on a wire rack for 5 minutes, then transfer muffins to cool completely before storing.
Notes
- For added texture, you can fold in a handful of chopped nuts or chocolate chips into the batter.
- These muffins freeze well, so you can make a batch ahead of time for a quick breakfast or snack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 12g
- Sodium: 160mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Pumpkin Muffins, Fall Baking, Pumpkin Spice, Breakfast, Snack
