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Pumpkin Spice Muffins are a delicious way to welcome fall with their warm spices and sweet cinnamon sugar topping. Made with simple pantry ingredients and real pumpkin puree, this quick one-bowl recipe is perfect for breakfast, an afternoon snack, or a seasonal dessert.
Ingredients Notes
Pumpkin Spice Muffins
- All-purpose flour – gives the muffins structure and a soft crumb.
- Gluten-free flour: Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Muffins may be slightly denser but still moist.
- Whole wheat flour: Swap fully or do a 50/50 mix. Add 1–2 tablespoons extra oil or pumpkin puree to keep muffins tender.
- Pumpkin pie spice – store-bought works great, or make your own with 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon ground cloves.
- Baking powder & baking soda – the combination helps the muffins rise tall and fluffy.
- Salt – balances the sweetness and enhances the spice flavor.
- Vegetable oil – keeps the muffins moist; melted coconut oil is a good swap.
- White sugar – adds sweetness and a light texture; you can replace it with brown sugar for a richer flavor.
- Brown sugar – light or dark brown sugar both work and add a hint of molasses.
- Eggs – bind the batter and add structure.
- Vanilla extract – rounds out the warm fall flavors.
- Canned pumpkin puree – be sure to use pure pumpkin, not pumpkin pie filling which has added sugar and spices.
Cinnamon Sugar Topping
- White sugar – for sweetness and that classic donut-like finish.
- Cinnamon – warm and aromatic, the perfect match for pumpkin.
- Unsalted butter – helps the cinnamon sugar stick; salted butter can be used if that’s what you have on hand.
See the recipe card for full information on ingredients and quantities.
Variations & Additions – easy Pumpkin Muffins
- Spice Cake and Pumpkin Muffins – Swap the dry ingredients for a box of spice cake mix and mix it with pumpkin puree for a quick shortcut version.
- Add-ins – Stir in chocolate chips, raisins, or chopped walnuts or pecans for extra flavor and texture.
- Cream Cheese Swirl – Add a spoonful of sweetened cream cheese frosting in the center of each muffin before baking for a rich, bakery-style twist.
- Glazed – Skip the cinnamon sugar topping and finish with a simple vanilla glaze instead.
- Streusel Topping – For a bakery-style crunch, mix flour, brown sugar, butter, and cinnamon until crumbly; sprinkle over muffins before baking.
How to Make Pumpkin Spice Muffins
- Prep the pan: Preheat the oven to 375°F and line a 12-cup muffin pan with paper liners.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt.
- Mix the wet ingredients: In a large bowl, whisk the oil, white sugar, brown sugar, eggs, vanilla extract, and whole can of pumpkin puree until smooth.
- Combine: Gently stir the dry ingredients into the wet mixture until just blended. Be careful not to overmix.
- Bake: Divide the batter evenly into the muffin pan. Bake in the preheated oven for 17–22 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for about 10 minutes.
- Add the topping: In a small bowl, mix sugar and cinnamon. Dip each warm muffin top into melted butter, then roll in the cinnamon sugar to coat.
How to Make Mini Muffins:
To turn this pumpkin spice muffin recipe into mini muffins, bake the batter in a mini muffin tin for 10–12 minutes, or until a toothpick comes out clean.
Spice Cake Pumpkin Muffin Recipe Tips
- Avoid overmixing – Stir the batter just until combined to keep the muffins soft and tender.
- Use room temperature eggs – This helps the batter mix smoothly for a better texture.
- Check your leaveners – Fresh baking powder and baking soda ensure the muffins rise tall and fluffy.
- Coat while warm – Dip the muffins in butter and cinnamon sugar while they’re still warm so the topping sticks.
- Test for doneness – Insert a toothpick into the center; if it comes out clean, the muffins are ready.
Storage Instructions
- Store: Keep cooled muffins in an airtight container at room temperature for up to 3 days, or refrigerate for 5–6 days.
- Freeze: Wrap muffins individually in plastic wrap or foil, then place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature or warm gently in the microwave.
- Reheat: Microwave a muffin for 10–15 seconds to restore its soft, fresh-from-the-oven texture.
Frequnently Asked Questions
Is canned pumpkin the same as pumpkin puree?
Yes, they are the same. Just be sure to avoid pumpkin pie filling, which contains added sugar and spices.
Can I refrigerate pumpkin muffin batter?
You can, but keep in mind the muffins may not rise as high since baking soda loses strength over time.
Why are my pumpkin muffins so dense?
Dense muffins are usually the result of overmixing, adding too much liquid, or using old baking powder or baking soda. Mix gently and measure carefully for the best texture.
More Pumpkin Recipes You’ll Love
- Pumpkin Cheesecake Bars
- Pumpkin Chocolate Chip Bread
- Pumpkin Scones (Starbucks Copycat Recipe)
- Easy Pumpkin Dump Cake
- Pumpkin French Toast Casserole
If you’ve tried this Pumpkin Spice Muffins Recipe or any other recipe on my website, please leave a star rating and let me know how it turned out in the comments below.
Pumpkin Muffins
Serves — 12
Soft and fluffy pumpkin spice muffins coated in cinnamon sugar. An easy fall recipe for breakfast, snacks, or a quick spice cake pumpkin muffin twist.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 45 minutes
Ingredients
Pumpkin Spice Muffins
- 1 ½ cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- ½ cup white sugar
- ½ cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup canned pumpkin puree
Cinnamon Sugar Topping
- ¼ cup white sugar
- 1 teaspoon cinnamon
- ¼ cup unsalted butter , melted
Instructions
Pumpkin Muffins
- Preheat the oven to 375F degrees. Line a muffin pan with muffin papers.
- In a medium bowl whisk together the flour, pumpkin pie spice, baking powder, baking soda and salt.1 1/2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree.1/2 cup vegetable oil, 1/2 cup white sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup canned pumpkin puree, 1/2 cup brown sugar
- Mix the flour mixture into the pumpkin mixture until no lumps remain.
- Spoon the batter into the lined muffin pan. You should end up with 12 muffins.
- Bake in the preheated oven for 17-22 minutes or until an inserted toothpick comes out clean. Cool for 10 minutes.
Cinnamon Sugar Topping
- In a small bowl mix together the sugar and cinnamon.1/4 cup white sugar, 1 teaspoon cinnamon
- Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.1/4 cup unsalted butter
- Then dip in the bowl of cinnamon sugar.
Jenn’s Notes
*If you don’t have pumpkin pie spice use 1 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon ground nutmeg & 1/4 teaspoon ground cloves.
Nutrition Info
Calories: 273kcal | Carbohydrates: 35g | Protein: 2g | Fat: 13g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 110mg | Potassium: 116mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3340IU | Vitamin C: 0.9mg | Calcium: 39mg | Iron: 1.3mg
Delicious! I’ll definitely make these again.
So happy you enjoyed them!
Best muffins ever!!! I love sharing these with friends.
Thanks so much, Cindy!!
Can this recipe be used for pumpkin bread? if so, would thus make one 9×5 loaf? what temp and for long?
I think it would work as a loaf, but I haven’t tried it. Here is some general advise that may help:
Lower the oven temperature by 25°F to avoid over-baking the edges. Extend the baking time to about 50-60 minutes, but start checking for doneness with a toothpick around the 45-minute mark. If the top browns too quickly, cover it with foil partway through. Let the loaf cool in the pan for 10-15 minutes before transferring to a wire rack to cool completely! Please come back and let us know if you give it a try!
I wonder if I could use cup for cup gluten free flour???
It depends usually on the type of gluten free flour you use. I haven’t tried it, but if you do, please let me know how they turn out.
What size can of pumpkin?
I also would like to know what size of pumkin puree?
398 or 796 ml
It is about 1/2 of a 15 ounce can.
what size can of pumpkin do you use?
Make these every fall. My husbands favourite.
Made these & were so delicious. Making them again today.
My kids and I carved pumpkins today. Puréed the insides and used this recipe! BEST muffins ever. Thanks so much
Steffanie – so glad they were a hit!! I loved that you used your pumpkin rather than throwing it away!
So so good!!!