I can never resist these pumpkin spice muffins with their moist crumb, rich pumpkin flavor, and sparkly cinnamon sugar tops. One batch disappears faster than any fall treat on my counter.

Jump to Recipe

I’m obsessed with these pumpkin spice muffins because they hit that sweet spot between soft, rich, and just messy enough from the sugary top. I love how the pumpkin puree keeps every bite moist without making them heavy, and the pumpkin pie spice brings that bold bakery smell I can never ignore.

And the tops? Crinkly, sparkly, and slightly crunchy in the best way.

I keep grabbing one “for later” and eating it five minutes later. But honestly, that’s the whole point.

Big pumpkin flavor. Tender crumb.

Sugar on my fingers. This is exactly the muffin I want fall.

Ingredients

Print Recipe (No Advertisments)

All purpose flour gives the muffins their soft, cakey backbone.
Granulated sugar sweetens things up and helps the tops brown nicely.
Brown sugar adds cozy molasses flavor and a little extra moisture.
Baking powder and baking soda keep them fluffy, not heavy.
Fine salt makes the sweet pumpkin flavor pop without tasting salty.
Pumpkin pie spice brings that warm, fall bakery smell you’ll crave.
Eggs help hold everything together and add a tender bite.
Pumpkin puree makes them moist, soft, and basically the whole point.
Vegetable oil keeps the crumb rich and fresh for longer.
Milk loosens the batter so the muffins bake up tender.
Vanilla adds a sweet, mellow background flavor.
Plus, it smells amazing.
Cinnamon sugar topping gives a sparkly, crunchy finish you’ll want on every bite.

Ingredient Quantities

2 cups all purpose flour

1 cup granulated sugar

1/2 cup packed light brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon fine salt

2 teaspoons pumpkin pie spice

2 large eggs

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/4 cup milk

1 teaspoon vanilla extract

For cinnamon sugar topping: 1/4 cup granulated sugar and 1 teaspoon ground cinnamon

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.

2. In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, and 2 teaspoons pumpkin pie spice until evenly combined.

3. In a separate bowl beat 2 large eggs, then whisk in 1 cup canned pumpkin puree, 1/2 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth.

4. Pour the wet mixture into the dry ingredients and gently fold with a spatula just until no large streaks of flour remain; do not overmix.

5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.

6. In a small bowl stir together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the topping.

7. Sprinkle the cinnamon sugar evenly over the tops of the filled muffin cups.

8. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

9. Remove muffins from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Equipment Needed

1. 12-cup muffin tin
2. Paper muffin liners or cooking spray for greasing cups
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Wire cooling rack

FAQ

What oven temperature and baking time do these muffins need? Bake at 375°F for 18 to 22 minutes, or until a toothpick inserted in the center comes out clean.

Can I use fresh pumpkin instead of canned pumpkin puree? Yes, roast and mash fresh pumpkin, then drain any excess liquid and measure 1 cup to replace the canned puree.

How can I keep the muffins moist? Do not overmix the batter; combine wet and dry ingredients until just blended. Use the specified oil and avoid baking longer than needed.

Can I make these gluten free or dairy free? For gluten free, substitute a 1:1 gluten free flour blend. For dairy free, use plant milk for the milk in the recipe. No other changes needed.

Will the cinnamon sugar topping burn? To prevent burning, sprinkle the cinnamon sugar on hot muffins right after they come out of the oven so it sticks but does not overbake.

How should I store or freeze the muffins? Store at room temperature up to 3 days in an airtight container. Freeze cooled muffins up to 3 months; thaw at room temperature or warm briefly in the oven.

Pumpkin Spice Muffins Recipe Substitutions and Variations

All purpose flour: substitute a 1:1 gluten free all purpose flour blend for a gluten free muffin; or use whole wheat pastry flour at a 1:1 ratio for a nuttier, slightly denser texture.
Large eggs: replace each egg with a flax “egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes) for a vegan option.
Vegetable oil: swap with melted unsalted butter at a 1:1 ratio for richer flavor, or use unsweetened applesauce 1:1 to reduce fat and add moisture.
Milk: use any unsweetened plant milk (almond, soy, oat) 1:1 in place of dairy milk for a dairy free version.

Pro Tips

1. Gently fold the batter until just combined. A few small streaks of flour are fine; overmixing makes muffins tough instead of tender.

2. For extra moistness and richer flavor, swap half the vegetable oil for melted unsalted butter or use 3 tablespoons melted butter plus 3 tablespoons oil. The butter adds a nice depth without changing the texture much.

3. Let the muffins cool in the pan for about 5 minutes, then move them to a wire rack. Leaving them too long in the hot pan can make bottoms soggy, while immediate transfer prevents carryover baking.

4. If you want a crispier cinnamon sugar crust, sprinkle the sugar mixture right before they go into the oven and give the tops a quick spray of water or a light brush of milk. That helps the sugar adhere and slightly caramelize as they bake.

Pumpkin Spice Muffins Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can never resist these pumpkin spice muffins with their moist crumb, rich pumpkin flavor, and sparkly cinnamon sugar tops. One batch disappears faster than any fall treat on my counter.

Servings

servings

Calories

291

kcal

Equipment: 1. 12-cup muffin tin
2. Paper muffin liners or cooking spray for greasing cups
3. Large mixing bowl
4. Medium mixing bowl
5. Whisk
6. Rubber spatula or wooden spoon
7. Measuring cups and spoons
8. Wire cooling rack

Ingredients

2 cups all purpose flour
1 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon fine salt
2 teaspoons pumpkin pie spice
2 large eggs
1 cup canned pumpkin puree
1/2 cup vegetable oil
1/4 cup milk
1 teaspoon vanilla extract
For cinnamon sugar topping: 1/4 cup granulated sugar and 1 teaspoon ground cinnamon

Directions

Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or grease the cups.
In a large bowl whisk together 2 cups all purpose flour, 1 cup granulated sugar, 1/2 cup packed light brown sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, 1/2 teaspoon fine salt, and 2 teaspoons pumpkin pie spice until evenly combined.
In a separate bowl beat 2 large eggs, then whisk in 1 cup canned pumpkin puree, 1/2 cup vegetable oil, 1/4 cup milk, and 1 teaspoon vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and gently fold with a spatula just until no large streaks of flour remain; do not overmix.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
In a small bowl stir together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon for the topping.
Sprinkle the cinnamon sugar evenly over the tops of the filled muffin cups.
Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove muffins from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.