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Recipe Card

Pumpkin Muffin Recipe

Soft, warmly spiced, and perfectly domed, these Pumpkin Muffins are the kind of homemade bake that instantly makes the kitchen feel cozy. They're quick enough for weekday mornings, yet special enough to share during fall gatherings, brunches, or afternoon coffee breaks.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 people
Course: Breakfast, Dessert, Snack
Cuisine: American, fall baking
Calories: 248
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1½ teaspoons pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
Wet Ingredients
  • 1 cup pumpkin puree
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ½ cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup milk
Optional Topping
  • 2 tablespoons coarse sugar
  • Pinch of pumpkin pie spice

Equipment

  • 12-cup muffin pan
  • Paper liners or nonstick cooking spray
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Ice cream scoop or large cookie scoop
  • Measuring cups and measuring spoons
  • Cooling rack

Method
 

  1. Preheat the oven to 375°F (190°C). Line a muffin pan with paper liners or lightly grease each cup.
    Preheat the oven to 375°F (190°C).
  2. Whisk together the flour, baking powder, baking soda, pumpkin pie spice, cinnamon, nutmeg, and salt until evenly combined.
    Whisk together the flour, baking powder, baking soda
  3. In a separate bowl, whisk the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until smooth.
    In a separate bowl, whisk the pumpkin puree, granulated sugar
  4. Add the dry ingredients to the wet mixture and gently fold everything together just until no dry streaks remain. Avoid overmixing.
    Add the dry ingredients to the wet mixture and gently fold
  5. Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the tops with coarse sugar and a pinch of pumpkin pie spice if using.
    Divide the batter evenly among the prepared muffin cups
  6. Bake until the muffins are beautifully risen and a toothpick inserted into the center comes out clean.
    Bake until the muffins are beautifully risen and a toothpick
  7. Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling.
  • Mix the batter gently for soft, tender muffins.
  • Fill the muffin cups evenly for consistent baking.
  • Let the muffins cool slightly before removing them from the pan.
  • A sprinkle of coarse sugar creates a lightly crisp bakery-style top.