These delicious Pumpkin Muffins are soft, moist and full of cozy fall flavor! Made with real pumpkin and topped with a cinnamon-sugar pecan topping, this irresistible pumpkin muffin recipe is perfect for breakfast, snacks, or holiday brunch. One bite and you’ll be hooked!
I’m a sucker for any and all pumpkin recipes but make sure to try these favorites: Pumpkin Butter, Mini Pumpkin Pies and this Pumpkin Bread!
Pumpkin Muffins Recipe
These stunning Pumpkin Muffins are the perfect way to ease into fall baking this year. Soft, light, moist and very, very pumkin-y. The muffins are moist, which is what you would expect with an entire can of pumpkin in this recipe. But, also surprisingly light, with a melt-in-your-mouth texture that’s going to keep you coming back for just one more bite.
Honestly, there’s nothing quite like the smell of warm pumpkin muffins baking in the oven on a crisp fall morning. Soft, moist, and perfectly spiced, these muffins are a go-to recipe for cozy breakfasts, holiday brunches, and everything in between. The sweet cinnamon sugar pecan topping adds just the right amount of crunch, making them truly irresistible.
Enjoy them fresh from the oven with a pat of honey butter, brown sugar cinnamon butter or even this crockpot pumpkin butter! Pack them up for school lunches or serve as an afternoon snack with a cup of coffee. No matter how you plan on enjoying this easy pumpkin muffin recipe, they are guaranteed to disappear fast. Simple to make with pantry staples and a can of pumpkin puree, you’ll want to keep this recipe handy all season long.
Cinnamon Sugar Pecan Topping
These muffins are topped with a cinnamon-sugar-pecan mixture that takes them over the top. As the muffins rise during baking, it creates this crackle effect, much like you get on these Lemon Whippersnaps.
You can absolutely leave it off if you want, or cut out the nuts if you like. No biggie. The real treat is the muffin itself.
Why You’re Going To Love These Pumpkin Muffins
These easy Pumpkin Muffins are the ultimate autumn treat – light, fluffy, and loaded with pumpkin spice goodness. Whether you enjoy them plain or topped with crunchy cinnamon sugar, they’re the perfect grab-and-go breakfast or cozy afternoon snack.
- Moist and Tender: Pumpkin puree and oil keep these muffins soft and fluffy while creating a wonderfully moist muffin.
- Perfect Fall Flavor: Warm spices and a crunchy cinnamon sugar topping make these muffins taste like autumn in every bite.
- Easy To Make: Just two bowls and a whisk (plus mostly pantry ingredients!) are all you need for this no-fuss recipe.
- Family Favorite: Great for breakfast, snacks, or even dessert, these muffins are a crowd-pleaser every time.
How To Make Pumpkin Muffins
These Pumpkin Muffins are light, fluffy, and bursting with pumpkin spice. Quick to make with pantry staples, they bake up moist and delicious every time – ideal for breakfast, dessert, or meal prep.
Let’s take a quick look at how to make this simple pumpkin muffin recipe and as always, you can find the full printable recipe card at the end of this post.
Pumpkin Muffins
- Whisk together all purpose flour, salt, pumpkin pie spice and baking soda in a medium bowl.
- Combine granulated sugar, brown sugar, eggs, pumpkin, oil, milk and vanilla extract.
- Whisk until smooth and combined.
- Add dry mixture to wet mixture.
- Fold together just until combined.
- Mixture should be smooth but a few lumps are fine.
- Fill muffin liners about three-quarters full.
- Combine granulated sugar, pecans, and pumpkin pie spice in small bowl.
- Stir to combine.
- Sprinkle on top of the muffins.
- Bake muffins for 25 minutes or until an inserted toothpick comes out clean.
- Cool for 10 minutes in muffin pan before removing to a cooling rack.
Storage Information
- Room Temperature: Store muffins in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days. Warm briefly in the microwave before serving.
- Freezer-Friendly: Wrap muffins individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.
Variations To Try
- Chocolate Chip Pumpkin Muffins: Fold in a cup of chocolate chips for extra sweetness.
- Cream Cheese Swirl Muffins: Add a dollop of sweetened cream cheese before baking.
- Nut-Free Option: Skip the pecans in the topping for allergy-friendly muffins.
- Glazed Pumpkin Muffins: Drizzle with a simple powdered sugar glaze instead of cinnamon sugar.
Can I use homemade pumpkin puree?
Yes! Just be sure it’s thick and not watery, as too much liquid can affect the texture. I have a great recipe for crockpot pumpkin puree here!
Can I make these muffins ahead of time?
Absolutely. Bake a day in advance and store in an airtight container. They stay moist and delicious.
What if I don’t have pumpkin pie spice?
You can make my homemade pumpkin pie spice recipe or use ground cinnamon instead.
Trish’s Tips
This recipe yields 24 glorious muffins which is awesome because you’re going to want to share with friends and family. And honestly, what a great start to any holiday or the perfect addition to a holiday brunch. Yum! Here are some tips for the best results:
- This pumpkin muffin recipe is really simple but, as always, I recommend read through the instructions at least once before getting started.
- Pull out all the ingredients before you start making and pre-measure if you can. This way you just dump and mix.
- The cinnamon sugar topping can be a little messy, admittedly. You can leave it off if you like but that crackle topping is so pretty! Use a small brush to brush away excess topping from your muffin pan before baking if you can.
- Don’t overmix the batter. Stir just until combined to keep the muffins tender.
- Use a cookie or ice cream scoop for even muffin sizes and consistent baking.
- Add the topping generously! It adds crunch and sweetness that makes these muffins extra special.
- Let muffins cool in the pan for at least 10 minutes before removing to prevent sticking.
- I love using parchment liners for muffin and cupcake recipes. I think it’s an absolute tragedy when so much of that deliciousness gets stuck on a wrapper. If you have them – use them!
More Pumpkin Recipes To Try
- Cranberry Pecan Pumpkin Bread
- Pumpkin Oatmeal Cookies
- Pumpkin Pie Spice Recipe
- Mini Pumpkin Bundt Cakes
- Pumpkin Bars
Pumpkin Muffins
Ingredients
- 2 ¾ cups all purpose flour spooned and leveled
- 1 teaspoon fine sea salt
- 1½ teaspoons pumpkin pie spice or ground cinnamon
- 1 teaspoon baking soda
- 2 cups granulated sugar
- ⅔ cup brown sugar
- 3 large eggs room temperature
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling
- ¾ cup canola oil or vegetable or coconut oil
- ¼ cup milk any milk will work, I like to use whole milk
- 1 teaspoon vanilla extract
Cinnamon Sugar Topping
- ⅔ cup granulated sugar
- ⅔ cup chopped pecans
- 1 teaspoon pumpkin pie spice or ground cinnamon
Instructions
Pumpkin Muffins
- Preheat oven to 350°F.
- Line two muffin pans with muffin liners (24 total) and set aside.
- Combine all purpose flour, salt, pumpkin pie spice and baking soda in a medium bowl and whisk to combine. Set aside.2 ¾ cups all purpose flour, 1 teaspoon fine sea salt, 1½ teaspoons pumpkin pie spice, 1 teaspoon baking soda
- In a large bowl, combine granulated sugar, brown sugar, eggs, pumpkin puree, oil, milk and vanilla extract. Whisk to combine.2 cups granulated sugar, ⅔ cup brown sugar, 3 large eggs, 15 ounces pumpkin puree, ¾ cup canola oil, ¼ cup milk, 1 teaspoon vanilla extract
- Fold dry mixture into wet mixture just until combined.
- Use an ice cream scoop to fill muffin liners about three-quarters full.
Cinnamon Sugar Topping (Optional)
- Combine granulated sugar, pecans, and pumpkin pie spice in small bowl. Stir.⅔ cup granulated sugar, ⅔ cup chopped pecans, 1 teaspoon pumpkin pie spice
- Sprinkle a teaspoon or more of the topping on top of the muffins.
- Bake muffins for 25 minutes or until an inserted toothpick comes out clean. Let cool for 10 minutes in muffin pan before removing to a cooling rack.
Video
Notes
- Room Temperature: Store muffins in an airtight container for up to 3 days.
- Refrigerator: Keep in the fridge for up to 5 days. Warm briefly in the microwave before serving.
- Freezer-Friendly: Wrap muffins individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.
Tools and Equipment (affiliate links): (2)Muffin Pans| Kitchen Scale | Glass Mixing Bowls | Whisk | Parchment Liners
Please see post above for more information, recipe tips and frequently asked questions.
Nutrition
Originally published August 18, 2019.
Stephanie says
Hi!!! I love these muffins! Can I make and freeze?
Trish - Mom On Timeout says
Absolutely! Just let cool and then transfer to an airtight, freezer safe container or ziploc bag. They can be frozen for up to 2 months.
LuAnn says
Can these be frozen? Freeze really well or not so much?! I’m thinking if yes. Then when completely cooled. Wrap individually in plastic. Place inside a freezer ziplock bag or freezer container
Trish - Mom On Timeout says
Exactly as you thought! Should last for 2 months in the freezer.
Halle says
Best pumpkin muffin recipe ever! I made three “mini cakes” with this recipe. Not having coconut oil on hand, I used butter. Simply spectacular!! Moist, a perfect crumb, and exploding with pumpkin flavor!
Gemini7711 says
Fabulous!! Here’s why I love this recipe:
1. It tastes like pumpkin! I’ve tried several other recipes for pumpkin muffins that aren’t pumpkin-y enough!
2. It uses a whole can of pumpkin. I hate recipes that call for less than a full can. The rest just sits in my fridge because I tell myself I’m going to use it, and never do!
This is definitely on my favorites list. By the way, kids love it! Thank you!
Trish - Mom On Timeout says
Thank you SO much! I have the same reasons for loving this recipe myself 🙂 Have a great weekend!
DEBORAH says
Hey, I just made these beautiful muffins last night. And I have to say they are the best muffins I believe I have ever made! They were so moist and the cinnamon, sugar and pecan topping was just the icing on the cake! ( however I did use vegetable oil instead of coconut oil and I used whole milk instead of almond milk ) sorry, I don’t normally change a recipe but I never have those items on hand. But I couldn’t resist to make these muffins and am so glad I did ! Thank you!
Trish - Mom On Timeout says
Wow! What a glowing review! Thank you so much! We make these on the regular because we just love them so much. (Sometimes I add a cream cheese frosting drizzle over the top instead of the cinnamon sugar – so good!)
Hilary Scott says
Can I use a different type of milk? Or does it have to be Almond milk?
Trish - Mom On Timeout says
You can use whatever you have on hand Hilary. Enjoy!
Terri says
Could you add raisins to these muffins?
Trish - Mom On Timeout says
I don’t see why not Terri. Enjoy!
Shannon says
Is there a substitute for the coconut oil that I could use??? Vegetable??
Thanks!
Shannon
Trish - Mom On Timeout says
That would work too Shannon – thanks!
Taylor says
Hi! It looks like you used liquid coconut oil which I do not have why can I use in place?
Trish - Mom On Timeout says
If you have coconut oil, just warm up until it’s in it’s liquid state. If not, vegetable oil will work. Hope that helps!
Cynthia Dunning-Lazaroff says
can you substitute another oil for the coconut oil my Daughter is allergic to coconut…thank you
Trish - Mom On Timeout says
Yes, any other cooking oil will do, such as vegetable oil.
Patricia Butler says
I completed the survey. Pinned recipe for later.
Lori says
If I don’t have coconut oil can I substitute canola oil?
Trish - Mom On Timeout says
Yes, you sure can Lori!