Pumpkin Spice Muffin

I make these pumpkin spice muffins every fall, and the buttery cinnamon sugar tops are the reason they never last long in my kitchen. They are soft, packed with real pumpkin, and the outside tastes like a fresh pumpkin donut. One bite of a warm one and you understand why I keep the pan out on the counter.

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I bake these all season, for slow weekend breakfasts, after school snacks, and to bring to fall gatherings. They come together in one bowl with no mixer, so a slow morning or a last minute craving does not turn into a pile of dishes.

What sets these apart is the finish. Most pumpkin muffins stop at the batter. Mine get a lightly crisp, sweet, donut-like crust on top that pulls the whole thing together. Real pumpkin puree and a mix of white and brown sugar keep the inside soft for days.

FALL FAVORITE

How These Became My Go-To Pumpkin Muffins for Fall

I developed these to be soft, moist, and full of warm fall flavor without any special equipment. Two things make them mine. I use both white and brown sugar, so they are sweet but tender with a little richness, and I use pure pumpkin puree, never pie filling, so the pumpkin and spices actually come through. They are the first thing gone at every fall gathering I bring them to, which tells me everything.

What Makes These Pumpkin Muffins Work

• Canned pumpkin puree: Use pure pumpkin puree, not pumpkin pie filling. Pie filling is already sweetened and thinned with water and spices, which throws off both the sweetness and the moisture and leaves you guessing. Pure puree lets you control the flavor and gives the muffins their soft, tender middle.
• White and brown sugar together: The white sugar sets the sweetness and the brown sugar adds moisture and a little molasses depth. Use all white and the muffins come out flatter and drier. The two together are what give you a tender crumb.
• Pumpkin pie spice: This carries the whole fall flavor. If you are out, mix 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves and use that instead.
• Vegetable oil: Oil keeps these soft for days, even straight from the fridge. Butter in the batter would firm up cold and give you a denser muffin, so I save the butter for the cinnamon sugar tops.

How to Make Pumpkin Spice Muffins

Step 1: Heat the Oven and Line the Pan Heat the oven to 375°F and line a muffin pan with paper liners. Getting the oven fully preheated matters here, since a hot oven is what gives the muffins their lift.

Step 2: Whisk the Dry Ingredients In a medium bowl, whisk together the flour, pumpkin pie spice, baking powder, baking soda, and salt. Whisking now spreads the leaveners and spice evenly so every muffin rises the same and tastes the same.

Step 3: Mix the Wet Ingredients In a large bowl, whisk together the oil, white sugar, brown sugar, eggs, vanilla, and pumpkin puree until smooth. Room temperature eggs blend in more easily and give you a smoother batter.

Step 4: Fold the Batter Together Add the dry mixture to the wet and stir only until no lumps remain. Stop as soon as the flour disappears. Overmixing is the main reason muffins turn out dense, so a few gentle strokes is all you want.

Step 5: Fill and Bake Spoon the batter into the lined pan, filling about two thirds full, for 12 muffins. Bake for 17 to 22 minutes, until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes.

Step 6: Butter and Cinnamon Sugar the Tops Stir the sugar and cinnamon together in a small bowl. While the muffins are still warm, dip each top in the melted butter, shake off the excess, then dip in the cinnamon sugar. Work while warm so the topping sticks.

Storage Instructions

Keep cooled muffins in an airtight container at room temperature for up to 3 days, or in the refrigerator for 5 to 6 days. To freeze, wrap each muffin in plastic wrap or foil, place them in a freezer bag, and freeze for up to 2 months. Microwave a muffin for 10 to 15 seconds to bring back that soft, fresh from the oven texture.

These stay in rotation with the rest of my pumpkin dessert recipes all season.

More Pumpkin Recipes You’ll Love

• Chocolate Chip Pumpkin Bread
• Pumpkin Scones (Starbucks Copycat)
• Easy Pumpkin Dump Cake
• Pumpkin Cheesecake Bars
• Pumpkin French Toast Casserole

4.72 from 160 votes

Pumpkin Spice Muffins

Author — Jennifer Fishkind

Serves — 12

Soft pumpkin spice muffins with buttery cinnamon sugar tops that taste like a fresh pumpkin donut. An easy one bowl fall recipe made with real pumpkin puree.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 45 minutes mins

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

Tips:

• I use pure pumpkin puree, not pumpkin pie filling, so the pumpkin and spices come through.
• Stir the batter only until the flour disappears, since overmixing is what makes muffins dense.
• Dip the tops while the muffins are still warm so the cinnamon sugar sticks.
• No pumpkin pie spice? Use 1 teaspoon cinnamon, ½ teaspoon ginger, ¼ teaspoon nutmeg, and ¼ teaspoon cloves.

 

Store covered at room temperature for up to 3 days, refrigerate for 5 to 6 days, or freeze wrapped for up to 2 months.

Nutrition Info

Calories: 276kcal | Carbohydrates: 36g | Protein: 3g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 111mg | Potassium: 121mg | Fiber: 1g | Sugar: 22g | Vitamin A: 3342IU | Vitamin C: 1mg | Calcium: 40mg | Iron: 1mg

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