Fluffy Pumpkin Muffins
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I grew up with pumpkin muffins in the cooler months—warm, spiced, and just-dense-enough to be a breakfast treat or an after-school snack. This recipe delivers moist, tender muffins with a buttery brown-sugar crumble and a kiss of maple syrup on top. If you like bakery-style muffins but want something you can pull together quickly at home, this one hits the spot—no mixer required, and the familiar pumpkin-cinnamon aroma fills the kitchen. For another bakery-style take, I sometimes compare technique and texture with this bakery-style pumpkin muffins as a helpful reference.
Why you’ll love this dish
These pumpkin muffins are simple, seasonal, and crowd-pleasing. The batter stays moist because of the pumpkin puree and oil, while the baking powder and a touch of baking soda provide a gentle rise without tunnel-y crumb. The crumbly butter-and-brown-sugar topping adds contrast — a little crunch to the soft muffin — and a drizzle of maple ties the flavors together in a way that feels homey and special.
“Perfectly spiced with a tender crumb; the maple drizzle and butter crumble make these a family favorite.” — a friend who requests them every autumn
They’re ideal for:
- Quick breakfasts or a cozy brunch.
- Lunchbox treats that hold up through the morning.
- Holiday baking when you want something seasonal but easy to scale.
The cooking process explained
Overview — what you’ll do, in plain steps:
- Whisk the dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg).
- Whisk the wet ingredients (pumpkin puree, sugar, oil, eggs, vanilla).
- Fold wet into dry until just combined; don’t overmix.
- Spoon into muffin tin, top with buttery crumble, and bake until a toothpick comes out clean.
- Cool briefly, then finish with a light maple drizzle.
That quick roadmap sets expectations: total active prep is about 15–20 minutes, bake time roughly 18–22 minutes depending on your oven.
What you’ll need
- 1 1/2 cups all-purpose flour — the structural base; spoon-and-level for accuracy.
- 1 teaspoon baking powder — gives lift.
- 1/2 teaspoon baking soda — reacts with pumpkin for gentle rise.
- 1/2 teaspoon salt — balances sweetness.
- 1 teaspoon ground cinnamon — warming spice for the batter.
- 1/2 teaspoon ground nutmeg — adds aromatic depth.
- 1 cup pumpkin puree — use pure pumpkin, not pumpkin pie filling, for best results.
- 2/3 cup granulated sugar — sweetens the muffins.
- 1/3 cup vegetable oil — keeps the crumb tender and moist.
- 2 large eggs — binder and structure.
- 1 teaspoon vanilla extract — background flavor.
- Topping:
- 1/4 cup (4 tablespoons) butter, melted — for the crumble.
- 1/4 cup brown sugar — adds caramel notes.
- 1/4 cup flour — helps the topping hold together.
- 1 teaspoon cinnamon — for the crumble spice.
- Finishing:
- 4 tablespoons maple syrup — drizzle for flavor and shine.
- 1 teaspoon cinnamon — optional final sprinkle to tie flavors together.
Notes/substitutions:
- For a lighter texture, swap half the all-purpose flour for white whole wheat or use cake flour but reduce to 1 1/3 cups.
- Use coconut oil for a dairy-free crumble (chill briefly so it firms), or omit the crumble and sprinkle coarse sugar.
- If you want chocolate in your muffins, check this easy chocolate pumpkin muffins for inspiration.
Step-by-step instructions
- Preheat and prep: Heat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or grease well.
- Mix dry: In a large bowl, whisk 1 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg until evenly combined.
- Mix wet: In another bowl, whisk together 1 cup pumpkin puree, 2/3 cup granulated sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 tsp vanilla until smooth.
- Combine: Pour wet into dry and gently fold with a spatula until just combined. Stop when you still see a few streaks; overmixing makes muffins tough.
- Portion: Divide batter evenly into the 12 muffin cups (about 3/4 full). A scoop makes this quick and consistent.
- Make crumble: In a small bowl, stir 1/4 cup melted butter, 1/4 cup brown sugar, 1/4 cup flour, and 1 tsp cinnamon until crumbly. Sprinkle evenly over each muffin.
- Bake: Place in oven and bake 18–22 minutes, rotating once if your oven runs hot. The muffins are done when a toothpick inserted near the center comes out with a few moist crumbs but not raw batter.
- Cool and finish: Let muffins cool in the tin 5–10 minutes, then transfer to a rack. Drizzle with 4 tablespoons maple syrup and finish with a light dusting of the remaining 1 tsp cinnamon if you like.
- Serve: Best slightly warm, or wrapped and reheated later.
Safety note: Because these use eggs, refrigerate extras beyond a day or two; see storage tips below.
Best ways to enjoy it
- Breakfast: Split a warm muffin and spread a little butter or cream cheese.
- Brunch: Plate with scrambled eggs and a fruit salad for contrast.
- Coffee break: Pair with medium-roast coffee or a cinnamon latte — the spices match wonderfully.
- Dessert: Serve with a scoop of vanilla ice cream and a warm maple drizzle for an indulgent treat.
Plating idea: For a seasonal table, line muffins on a wooden board, sprinkle toasted pepitas, and place a small ramekin of maple syrup for guests to drizzle.
Storage and reheating tips
- Room temperature: Store in an airtight container for up to 2 days. Keep the crumble from getting soggy by storing finished and unfrosted muffins separately if possible.
- Refrigerator: Keep up to 5 days in an airtight container. Bring to room temp or microwave 12–20 seconds to refresh.
- Freezer: Wrap muffins individually in plastic wrap + place in a freezer bag for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour. Reheat 20–30 seconds in the microwave or 6–8 minutes at 325°F (160°C) in the oven for a refreshed texture.
- Food safety: Cool muffins completely before freezing to prevent ice crystals. After reheating, consume immediately.
Pro chef tips
- Measure flour correctly: Spoon into the cup and level—don’t scoop, which compacts flour and yields dense muffins.
- Don’t overmix: Fold until just combined; small streaks of flour are fine. Overmixing activates gluten and creates chewiness.
- Room-temperature eggs blend more smoothly with batter.
- Test a single muffin first if you’re adjusting bake time for a convection oven or mini-muffin pans.
- If your batter seems thick, a tablespoon or two of milk will loosen it without changing the flavor.
- For extra height, fill cups slightly higher and reduce bake time by a minute or two; watch carefully.
Creative twists
- Nutty: Stir in 1/2 cup chopped toasted walnuts or pecans to the batter.
- Streusel upgrade: Add 1/4 cup oats and a pinch of cloves to the crumble for texture.
- Maple glaze: Whisk 1/2 cup powdered sugar with 1–2 tbsp maple syrup and drizzle thicker than the simple syrup for a sweet finish.
- Vegan: Use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp water per egg), coconut oil for the fat, and swap brown sugar or coconut sugar — note texture will be slightly different.
- Chocolate-pumpkin mashup: For a chocolatey spin, check out this pumpkin chocolate-chip muffins for ideas on incorporating chips and adjusting sugar.
Helpful answers
Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No—pumpkin pie filling is sweetened and spiced already and will throw off both sweetness and spice levels. Use pure pumpkin puree for consistent results.
Q: How long do these muffins take from start to finish?
A: About 35–45 minutes total: 15–20 minutes prep, 18–22 minutes baking, plus a few minutes cooling before finishing.
Q: Can I make these as mini muffins or jumbo muffins?
A: Yes. For mini muffins, bake 10–12 minutes. For jumbo, bake 22–28 minutes. Adjust and test with a toothpick.
Q: Why add both baking powder and baking soda?
A: Baking powder provides overall lift. The small amount of baking soda reacts with the pumpkin’s natural acidity to help browning and give a lighter crumb.
Q: Will they be dry if I store them overnight?
A: They can dry if exposed to air. Keep them airtight; a paper towel in the container absorbs excess moisture and helps the crumb stay tender.
Conclusion
If you want additional tested variations and professional-style photos to guide technique, see My Best Pumpkin Muffins Recipe – Sally’s Baking Addiction for a classic reference. For another home baker’s take that focuses on bold flavors and texture, try Best Ever Pumpkin Muffins – Lovely Little Kitchen. And if you’re aiming for a lighter, whole-foods approach with maple notes, this Healthy Pumpkin Muffins Recipe – Cookie and Kate is a thoughtful resource. Enjoy baking — these muffins are forgiving, seasonal, and a lovely way to share warmth from your oven.
Pumpkin Muffins
Ingredients
Method
- Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease it well.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- In another bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
- Divide the batter evenly into the muffin cups (about 3/4 full).
- In a small bowl, mix the melted butter, brown sugar, flour, and cinnamon until crumbly, then sprinkle evenly over each muffin.
- Bake in the oven for 18–22 minutes, rotating once if needed, until a toothpick inserted comes out with a few moist crumbs.
- Cool in the tin for 5–10 minutes, then transfer to a wire rack.
- Drizzle the muffins with maple syrup and sprinkle with cinnamon, if desired.
- Serve slightly warm or store as instructed.
