These moist and fluffy pumpkin muffins are everything you love about fall! Well-spiced, perfectly sweet, and finished with a simple cinnamon sugar topping, they’re the ultimate treat to enjoy with your morning coffee or as a cozy afternoon snack.
Why You’ll Love These Pumpkin Muffins
There’s just something about pumpkin muffins that feels like a warm hug on a crisp fall day. These ones are soft, spiced just right (just like my pumpkin cake and pumpkin bread recipes!), and topped with a simple cinnamon sugar topping for extra crunch. Here’s why you’re going to love them:
Packed with Flavor
Every bite is bursting with cozy fall spices, sweet pumpkin flavor, and that crunchy cinnamon sugar topping. For extra texture, you can also fold in some walnuts or pecans too!
Moist & Fluffy
The pumpkin purée keeps them soft and tender, while the oil makes them perfectly fluffy and never dry.
Quick & Easy
No fancy steps, no fuss—just simple ingredients mixed together in minutes for bakery-worthy muffins.
Perfect Anytime Treat
Enjoy one with your morning coffee, tuck it into a lunchbox, or savor it warm in the afternoon with a cozy cup of tea.
Canned vs. Homemade Pumpkin
When it comes to pumpkin muffins, using canned pumpkin purée is a lifesaver. It’s smooth, consistent, and gives your muffins the perfect texture every time. Libby’s 100% pumpkin is a classic choice that works beautifully in baking.
If you want to make homemade pumpkin purée, it’s totally possible! Just roast a sugar pumpkin until tender, scoop out the flesh, and blend until smooth. Keep in mind homemade purée can be a bit more watery, so you may need to drain some liquid to avoid soggy muffins. Either way, your muffins will be packed with that cozy pumpkin flavor we all love!
How to Make Pumpkin Muffins
You can find the full list of ingredients in the recipe card at the end of the blog post (for easy navigation, hit the ‘jump to recipe’ button at the top of the blog post). Here is a quick visual breakdown of the recipe (recipe video is also provided in the recipe card below).
Preheat your oven to 425°F (220°C) conventional and line a 12-hole muffin tin with paper liners. Set aside.
Make the topping: In a small bowl, mix together sugar and cinnamon with a spoon. Set aside.
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine and set aside.
In a large bowl, whisk together the sugar, eggs, oil, pumpkin purée (I recommend using canned pumpkin puree), milk, and vanilla until well combined.
Add the flour mixture to the wet ingredients and gently stir with a whisk until just combined (do not overmix).
Divide the batter evenly in the muffin cups, then tap the muffin pan lightly on the counter to release air bubbles. Sprinkle the cinnamon sugar topping evenly over the muffins.
Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 12 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
How to Store Pumpkin Muffins
These pumpkin muffins keep well in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days—just pop them in the microwave for a few seconds to bring back that fresh-from-the-oven taste. They also freeze beautifully for up to 2 months; simply store them in storage bags and place in the freezer, then thaw at room temperature or warm before serving.
Moist Pumpkin Muffins
Print Pin VideoIMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
Cinnamon Topping
- 2½ tbsps white granulated sugar
- 1 tsp ground cinnamon
Pumpkin Muffins
- 1½ cups (180 g) all-purpose flour
- ¼ cup (30 g) cornstarch
- 1¼ tsps baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- 1½ tsp ground cinnamon
- ¾ tsp ground ginger - powdered ginger (not fresh)
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup (200 g) white granulated sugar
- 2 large eggs - room temperature
- ¾ cup (155 g) unflavored vegetable oil - I use canola oil
- 1 cup (250 g) pumpkin puree - I use Libby's 100% canned pumpkin (see note 2 for fresh pumpkin option)
- 3 tbsps (45 g) whole milk - room temperature
- 1¼ tsps vanilla extract/essence
Instructions
- Preheat your oven to 425°F (220°C) conventional (see note 1 if using a convection oven) and line a 12-hole muffin tray with muffin liners. Set aside.
- Make the topping: In a small bowl, mix together sugar and cinnamon. Set aside.
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Whisk to combine and set aside.
- In a large bowl, whisk together the sugar, eggs, oil, pumpkin purée, milk, and vanilla until well combined.
- Add the dry ingredients to the wet and whisk gently until just combined (do not overmix).
- Divide the batter evenly between the muffin liners, then tap the tray lightly on the counter to release air bubbles. Sprinkle the cinnamon sugar topping evenly over the muffins.
- Bake at 425°F (220°C) for 8 minutes, then reduce the oven temperature to 350°F (180°C) and bake for a further 12 minutes, or until a toothpick inserted in the centre comes out clean or with a few moist crumbs.
- Allow the muffins to cool in the tray for 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
