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The Best Homemade Pumpkin Muffins
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The Best Homemade Pumpkin Muffins

These pumpkin muffins are the perfect cozy fall treat—soft, moist, and spiced just right. Topped with a crunchy cinnamon-sugar crust, they’re great for breakfast, snacking, or sharing with friends and family on a crisp autumn day.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 18
Calories: 147kcal

Ingredients

  • Makes 18 muffins

Dry 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

Wet Ingredients:

  • 1 15 oz can pure pumpkin (or homemade puree)
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cups sugar

Topping:

  • 1 tablespoon sugar
  • 1 teaspoon cinnamon

Instructions

  • Preheat the oven: Preheat your 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 a stand mixer fitted with the paddle attachment, mix the pumpkin puree, vegetable oil, eggs, and 1 1/4 cups of sugar on low speed until well combined.
  • Combine wet and dry: Add the flour mixture to the wet ingredients and mix on low speed until just combined. Be careful not to overmix.
  • Prepare topping: In a small bowl, stir together the remaining 1 tablespoon of sugar and the cinnamon.
  • Fill and bake: Divide the batter evenly among the muffin cups, filling each about 2/3 full. Sprinkle the cinnamon-sugar topping evenly over each muffin.
  • Bake: Bake for 20–25 minutes, or until the muffins are puffed, golden brown, and a toothpick inserted into the center comes out clean.
  • Cool and serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  • Notes
  • Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Wrap individually and freeze for up to 3 months. Thaw at room temperature or warm in the microwave for 15–20 seconds.
  • Optional add-ins: Mix in 1/2 cup chocolate chips, chopped nuts, or dried cranberries for extra flavor and texture.