Warm, spiced pumpkin muffins with a cinnamon sugar top
Pumpkin Muffins
Prep Time
10 min
Cook Time
22 min
Total Time
32 min
Servings
12
12 muffins
Difficulty
Easy
Cost
Budget
$
Pumpkin Muffins
Warm, spiced pumpkin muffins with a cinnamon sugar top
★4.4(23)
Soft, moist pumpkin muffins with warm fall spices and a cinnamon sugar crunch on top. A seasonal favorite that kids ask for year-round.
10m
Prep Time
22m
Cook Time
32m
Total Time
12
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
These pumpkin muffins are soft, warmly spiced, and topped with crunchy cinnamon sugar that shatters when you bite through it. Canned pumpkin makes them incredibly easy—no roasting required.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1 cup canned pumpkin puree (not pie filling)
- 1.5 cups all-purpose flour
- 2/3 cup sugar
- 1/3 cup vegetable oil
- 1 egg
- 1.5 tsp pumpkin pie spice
Instructions
- 1
Preheat oven to 350°F. Line a muffin tin with paper liners.
- 2
Whisk flour, pumpkin pie spice, 1 tsp baking powder, 1/2 tsp baking soda, and a pinch of salt.
- 3
In a separate bowl, mix pumpkin puree, sugar, oil, egg, and 1 tsp vanilla until smooth.
- 4
Fold wet ingredients into dry until just combined. Divide among muffin cups and sprinkle with cinnamon sugar.
- 5
Bake 20-22 minutes until puffed and a toothpick comes out clean. Cool 5 minutes in the pan.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
Pumpkin pureeSweet potato puree
Creates a similar moist, sweet muffin
Pumpkin pie spiceCinnamon and nutmeg
Use 1 tsp cinnamon plus 1/4 tsp each nutmeg, ginger, and cloves
Tips & Storage
Pro Tips
Use pure canned pumpkin, not pumpkin pie filling—pie filling already has sugar and spices added.
Sprinkle the cinnamon sugar on top before baking for a crunchy, sparkly top.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store in an airtight container up to 5 days. Freeze up to 3 months.
Reheating
Warm in the microwave for 15-20 seconds for a fresh-baked feel.
Nutrition Facts
Per serving (20mg) · 12 servings
Calories150
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein2g
Carbohydrates5g
Fat24g
Fiber120mg
Sugar1g
Sodium12g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I add chocolate chips?
- Yes—chocolate chips and pumpkin are a surprisingly delicious combination kids love.
- Can I use fresh pumpkin?
- Yes—roast, puree, and drain fresh pumpkin, but canned is much easier and equally good.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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