Description
Discover the joy of baking with The Best Homemade Pumpkin Muffins, perfect for cozy fall mornings or as a delightful afternoon snack. Bursting with warm spices and topped with a cinnamon-sugar crust, these muffins are soft, moist, and incredibly easy to make. Using simple ingredients, this versatile treat can be enjoyed any time of day—whether for breakfast, a snack, or dessert. Plus, they are freezer-friendly, so you can whip up a batch ahead of time for quick access on busy days. Customize them to your liking by adding chocolate chips, nuts, or dried fruits for even more flavor!
Ingredients
Scale
- 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
- 1/3 cup vegetable oil
- 2 large eggs
- 1 1/4 cups + 1 tablespoon sugar (divided)
- 1 teaspoon cinnamon (for topping)
Instructions
- Preheat your oven to 350°F and line two muffin pans with liners.
- In a small bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice.
- In a stand mixer bowl, combine pumpkin puree, vegetable oil, eggs, and sugar; mix on low speed until combined.
- Gradually add the dry mixture to the wet ingredients and mix until just combined.
- In a separate bowl, mix the remaining sugar with cinnamon for the topping.
- Fill muffin cups two-thirds full with batter and sprinkle with cinnamon-sugar mixture.
- Bake for 20–25 minutes until golden brown; check doneness with a toothpick.
- Allow muffins to cool in the pan for about five minutes before transferring them to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (68g)
- Calories: 180
- Sugar: 10g
- Sodium: 140mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg