Soft and moist pumpkin muffins made from scratch, perfect anytime you have a pumpkin spice craving. These are the best I’ve tasted, ever!
Pumpkin Muffins
This pumpkin muffin recipe is the best way to celebrate cooler weather, the falling of leaves, and the coming of Halloween and Thanksgiving!
You’re going to love these muffins. Yes, I know you may be “pumpkined” out by now … after all, it seems like the pumpkin spice madness starts earlier and earlier every year. I swear, just the other day, I saw a coffee shop showing off their fall treats in July!
But even if all the pumpkin around you has you shaking your head already, this is a simple and customizable recipe you’ll enjoy. Let me tell you … people eat these pumpkin muffins right up – especially the little ones. From the batter to the topping – which you don’t have to use, but I really, really recommend it. You’re going to want these pumpkin muffins every single breakfast. And maybe for other meals, too! Yum.
Easy to throw together deliciousness PLUS multiple ways to change the recipe to suit your needs? Heaven. So let’s get right into the recipe!
Pumpkin Muffins recipe
Ingredients for the batter…
- all-purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- pumpkin pie spice
- canned pumpkin – NOT pumpkin pie mix
- sugar (of your choice – see FAQs below!)
- oil (of your choice – again, see FAQs!)
- large eggs
Ingredients for the crumb topping (optional)…
- all-purpose flour
- brown sugar
- pecans or walnuts,
- ground cinnamon
- butter
Diet note
If you don’t use the crumb topping and just use the batter, this recipe is dairy-free! Yum! There are probably other substitutions you can make (see the FAQs at the bottom of the post) but I haven’t tried any in particular.
How to make Pumpkin Muffins
For the batter…
- Preheat oven to 350 degrees and place cupcake liners in a muffin tin.
- Combine dry ingredients (flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon) in a bowl. Set aside.
- Combine the wet ingredients (pumpkin, sugar, oil, and eggs) in a large bowl. Whisk to combine.
- Divide batter into liners using a cookie dough scoop. Use about 2 tablespoons of batter for mini muffins and 1/3 cup for a standard size. Divide the crumb topping evenly over the top of the muffins.
- Bake at 350 degrees – minis for about 10-12 minutes and standard size for 15-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely. Store in an airtight container.
For the crumb topping…
- Combine ingredients in a small bowl.
- Sprinkle on muffins before baking.
Pumpkin Muffins – FAQs
Lots of questions on this pumpkin muffin recipe! It’s easy to customize so I can see why.
Can you double this recipe?
Yes! You can easily double it and use a full can of pumpkin.
Should I use white sugar or brown sugar?
Both are fine in this recipe.
Can I omit sugar altogether?
I’ve heard of people using a lot of sugar substitutes like maple syrup or honey. I can’t personally vouch for it … but give it a try and tell me about it! I have also heard the recipe tastes great still when you halve the sugar, but again, I can’t say for sure on my end.
What kind of oil should I use?
Coconut oil, vegetable oil, and/or canola oil should all work just fine.
Can you freeze these?
They should be fine in the freezer, yes!
What kinds of flour do you recommend besides all-purpose?
This is another question I can’t answer with 100% experience because I haven’t tried other flours. But … I’ve seen many other folks successfully use almond flour, whole wheat flour, gluten-free brands … give it a try and let me know what works.
Can you use fresh pumpkin rather than canned pumpkin?
I never have, but I also don’t see why not!
How did you like this recipe
Tell me how you made them … and why you made them … and if you enjoyed them! As always you can also let me know in the comments if you have any questions. I’ll do my best to answer them, or direct you to someone who can. Happy fall, and happy baking!
Other recipes you may enjoy
Pumpkin Muffins
Ingredients
For the pumpkin muffins:
- 1 ½ cups flour all-purpose
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup canned pumpkin not pumpkin pie mix
- 1 ¼ cups sugar
- ⅓ cup oil
- 2 large eggs room temperature
For the crumb topping
- ½ cup flour
- ⅓ cup brown sugar
- ¼ cup pecans or walnuts chopped finely
- ½ teaspoon cinnamon
- 3 tablespoons butter softened
Instructions
For the pumpkin muffins:
- Preheat oven to 350 degrees and place cupcake liners in a muffin tin
- Combine dry ingredients; flour, baking powder, pumpkin pie spice, baking soda, salt, and cinnamon. Set aside.
- Combine in a large bowl the wet ingredients; pumpkin, sugar, oil, and eggs. Whisk to combine
- Divide batter into liners using a cookie dough scoop, add about 2 tablespoons for mini muffins and 1/3 cup for a standard size. If using crumb topping, evenly sprinkle it over the top of the muffins.
- Bake at 350 degrees – minis for about 10-12 minutes and standard size for 15-22 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely. Store in an airtight container.
For the crumb topping:
- Combine ingredients in a small bowl. Sprinkle on muffins before baking.
Notes
- The recipe can easily be doubled and use a full can of pumpkin
Nutrition
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary significantly between brands. Always be sure to read labels. Please verify that a recipe fits your needs before using it. Nutrition info may contain errors, so please verify it independently. Likewise, recipes may contain errors, so please use your common sense when following them.
I made this I also added vanilla and chocolate chips . No nuts in toppings very yummy 😋
Made today. Muffin has great texture. While it is obvious, the directions never say to combine the wet and the dry ingredients. For me, the crumb topping doesn’t add anything special. I’ll omit it next time.