Dive into the flavors of fall with our simple yet scrumptious Pumpkin Spice Muffins. These moist, pumpkin-filled delights, coated in cinnamon sugar, are the perfect easy-to-make treat. Whether for a quick breakfast or a sweet snack, they’re sure to be a hit.

pumpkin spice muffins with cinnamon sugar on top
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Ring in Autumn with this Pumpkin Muffin Recipe

Pumpkin Spice Muffins are a beloved fall favorite, capturing the season’s essence with their rich pumpkin flavor and warm spices like cinnamon and nutmeg. They’re not just delicious but also comforting, perfect for cool autumn days.

Their simplicity is key to their popularity. With straightforward ingredients and easy steps, these muffins are accessible to bakers of all levels. They’re a hassle-free treat that doesn’t compromise on taste, ideal for quick baking sessions.

Versatility is another charm of these muffins. Suitable for various occasions, they can be customized with add-ins like nuts or chocolate chips, catering to different tastes. This adaptability makes them a crowd-pleaser, enjoyed by all who try them.

Why you will love this Pumpkin Spice Muffin Recipe

  • Perfect for fall with a warm and cozy taste of pumpkin, cinnamon, and brown sugar.
  • An easy recipe – no mixer needed, simple and foolproof.
  • Moist, flavorful muffins with a sweet cinnamon crunch.
  • Great for breakfast, as a snack or a fall dessert

Pumpkin Muffin ingredients

  • 1 ½ cups all-purpose flour
  • pumpkin pie spice
  • baking powder
  • baking soda
  • salt
  • vegetable oil
  • white sugar
  • brown sugar
  • eggs
  • vanilla extract
  • canned pumpkin puree

Don’t have pumpkin pie spice? No worries! We can tell you how to make your own!

How to make Pumpkin Pie Spice for Pumpkin Spice Muffins

Mix the following ingredients together to make your own pumpkin pie spice:

  • 1 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
Moist pumpkin muffins are topped with delicious cinnamon sugar.

How to make Pumpkin Muffins

These pumpkin muffins are made from scratch and are a totally no-fail, easy recipe. You can even make them without a mixer, which is a total score in my book.

To get started, first we whisk together the dry ingredients: flour, pumpkin pie spice, baking powder, baking soda & salt.

It’s important that you whisk together the dry ingredients first so that the spices, baking powder & baking soda are evenly distributed throughout the batter.

Feel free to use premade pumpkin pie spice, or you can substitute it with cinnamon, ginger, nutmeg & ground cloves. (I’ve written the amounts in the notes section of the recipe).

Then we whisk together the oil, sugars, pumpkin puree, eggs & vanilla extract. These pumpkin muffins are sooooo moist and tender because of the oil, pumpkin puree and eggs.

Just make sure you’re using 100% pure pumpkin and not canned pumpkin pie filling. Pumpkin pie filling is filled with a bunch of other ingredients that we won’t need in this recipe – so the muffins won’t turn out properly if you use it instead of pure pumpkin.

These pumpkin spice muffins have a crunchy cinnamon sugar coating and delicious pumpkin flavor.

From there – stir the dry ingredients into the pumpkin mixture. You’ll want to be careful not to mix the batter too much because over mixing the batter can make the muffins tough.

Then spoon the batter into the muffin papers, and they’re ready to bake.

Then after the muffins come out the oven, it’s time for the delicious cinnamon sugar topping. It adds a delicious crunch and sweet cinnamon sugar goodness. Almost like the outside of mini donuts.

To make the topping, the top of each muffin gets dipped in melted butter. Then shake off the excess and dip them in a mixture of cinnamon sugar.

You’ll seriously love the combo of delicious pumpkin, cinnamon sugar coating, and delicious moist crumb of these pumpkin spice muffins. They’re perfect for fall and such an easy, from scratch, fall treat.

moist pumpkin muffins split in half

Pumpkin Spice Muffins Recipe storage

To store pumpkin spice muffins, cool them completely and place in an airtight container or bag at room temperature or in the refrigerator for longer shelf life. Alternatively, freeze them individually in a freezer-safe bag for future consumption.

Can you refrigerate pumpkin muffin batter?

The effectiveness of baking soda in the mix diminishes over time before baking. While you can refrigerate batter with both leavening agents for convenience, it may result in less browning of the muffins when baked.

Pumpkin Spice Muffin Recipe FAQs

Is pumpkin puree the same as canned pumpkin?

Yes, pumpkin puree and canned pumpkin are essentially the same thing. Both are made from pureed pumpkin and do not contain any added sugars or spices. However, it’s important to note that “pumpkin pie filling” or “pumpkin pie mix” is different. These products contain added sugars and spices and are typically used for making pumpkin pie. Always check the label to ensure you’re purchasing the correct product for your recipe.

Can I use 100% pumpkin instead of pumpkin puree?

Yes, you can use 100% canned pumpkin instead of pumpkin puree in recipes. They are essentially the same thing: cooked, pureed pumpkin with no added sugars or spices. Just be sure not to confuse it with “pumpkin pie filling” or “pumpkin pie mix,” which do have added ingredients.

Why are my pumpkin muffins so dense?

There could be several reasons why your pumpkin muffins are turning out dense:
1. Overmixing: Overmixing the batter can develop the gluten in the flour, leading to a denser texture. Mix just until the dry ingredients are incorporated.
2. Too Much Liquid: Pumpkin puree adds a lot of moisture. If there’s too much liquid in the batter, it can result in dense muffins. Make sure to measure your ingredients accurately.
3. Insufficient Leavening: Not using enough baking powder or baking soda can result in muffins that don’t rise properly, making them dense.
4. Oven Temperature: If your oven temperature is too low, the muffins may not rise properly, leading to a denser texture. Make sure your oven is properly calibrated and preheated before baking.
5. Old Leavening Agents: Baking powder and baking soda lose their effectiveness over time. If they’re old, they may not provide the necessary lift, resulting in dense muffins.

More Pumpkin Desserts to Try

If you’re looking for more pumpkin desserts, be sure to check out these other favorites too:

Or for a complete list of favorite pumpkin recipes – check out this awesome roundup post of All the Best Pumpkin Recipes

Pumpkin Spice Muffins

More Favorites from Princess Pinky Girl

4.72 from 156 votes
These pumpkin spice muffins are perfect for fall. So moist, filled with pumpkin, and dipped in cinnamon sugar.

Pumpkin Muffins

Serves — 12
These pumpkin spice muffins are perfect for fall. So moist, filled with pumpkin, and dipped in cinnamon sugar.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 45 minutes


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


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.
  • In a large bowl whisk together the oil, sugars, eggs, vanilla extract and pumpkin puree. 
  • 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. 
  • Dip the top of each muffin (while still warm) into the melted butter and shake off any excess.
  • 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

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4.72 from 156 votes (113 ratings without comment)

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  1. 5 stars
    I made 48 mini muffins and still had enough for 8 regular sized muffins. I doubled the batch. The muffins are perfect for the fall. I will make these again. Thanks for sharing.

  2. Make these muffins regular and omit the topping, add walnuts and switch white sugar for Stevia. Turn out perfect! Love them ❤️

  3. 5 stars
    Very, very good! I make mine from the pumpkin I grow. We really enjoy these muffins, I keep some in the freezer for company, too!

  4. 5 stars
    Love the simplicity of the recipe and the flavor and texture of the Muffins. I give the recipe 👍👍.

  5. 5 stars
    This was absolutely delicious!!! These were AMAZING still warm and (I know I probably shouldn’t admit his but here goes) I ate all 12 of them the night made them! I also LOVED how easy it was and was idiot-proof, plus it made only 12 muffins which is perfect for me (I always hate making more than one batch but feel obligated a lot because I don’t want to waste it). In other words, this is my new top favorite muffin recipe!

  6. 5 stars
    These are delicious! They taste exactly like pumpkin pie in muffin form. And the texture is perfect- very tender. The sugar and cinnamon topping was nice, but I think they are delicious without it, too. I made these exactly as written.