Pumpkin Muffins

5 from 14 votes

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!

Course Breakfast

Cuisine American

Keyword pumpkin muffin recipe, pumpkin muffins, pumpkin muffins recipe

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 256kcal

Author Trish - Mom On Timeout

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

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.

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