It's officially fall y'all! That means pumpkin everything, including these Classic Pumpkin Muffins! Every bite is off-the-charts! Soft and delicious on the inside, buttery and sweet on the outside. So yum!
These homemade Classic Pumpkin Muffins could not be any easier to make! They're loaded with all of your favorite fall spices, plus lots of pumpkin flavor. These muffins are such a cozy treat for sweater weather!
Ingredients you'll need to make these pumpkin muffins
You probably have all of these ingredients in your pantry and fridge already! I still had a can of pumpkin purée in my pantry!
For the dry ingredients:
For the wet ingredients:
- Vegetable oil
- Pumpkin purée
- Eggs
- Apple juice
For the glaze:
- Butter
- Cinnamon sugar
(See recipe card for quantities.)
You don't even need a mixer for this recipe! Simply fold the dry ingredients into the wet ingredients and mix well until fully combined.
How to make the pumpkin muffins
- Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another large mixing bowl whisk together the sugar, oil, pumpkin, eggs, and apple juice. Fold the wet mixture into the dry mixture using a spatula, until fully combined and thickened.
- Fill the muffin tray cups ¾ of the way up. Bake in the oven for 20 minutes, or until a toothpick comes clean. Repeat with remaining batter.
- Meanwhile, combine the sugar and cinnamon in a small, shallow bowl. Once the muffins have cooled completely, brush the tops of the muffins with the melted butter and dip each muffin top into the cinnamon sugar.
Fill the muffin tin ¾ of the way up with batter, making sure not to over-fill.
Brush the tops of the baked muffins with melted butter, then dip the muffin tops into the cinnamon sugar.
Look how beautiful these Classic Pumpkin Muffins turned out! Moist and delicious, and that buttery cinnamon-sugar topping -- how can you resist?
A glass of milk is pretty much mandatory when biting into these pumpkin muffins. Trust me, you can't just eat one so have extra milk on hand!
Tips and tricks
- I used organic puréed pumpkin in this recipe, but non-organic pumpkin will work as well. It's a personal preference!
- If you'd rather use pumpkin pie spice go right ahead! Just omit the cinnamon, nutmeg, and ginger and use 2 ¼ teaspoons.
- Try out other toppings for these pumpkin muffins, like a maple glaze or vanilla-cinnamon frosting.
- You can freeze these muffins in a plastic freezer bag for up to three months. Just pop them in the microwave for 25 seconds or so to make them warm before serving.
Want more pumpkin recipes?
If you're like me when fall rolls around, pumpkin recipes are destined to be on the menu! You'll definitely want to try some more of my pumpkin recipes!
- Classic Pumpkin Spice Cookies Soft, pillowy and delicious, these yummy cookies are perfect for the holidays, but also year-round!
- Pumpkin Monster Cookies Put these scary but cute cookies on your Halloween menu! The kids will love them!
- Five Spice Pumpkin Bread Hand down, this is the best pumpkin bread you’ll ever have! It’s a family recipe that appears this time of year without fail!
- Pumpkin Manju Sweets These are an awesome Asian treat using pumpkin puree as the sweet filling. You won’t believe how good these are!
Classic Pumpkin Muffins
Pumpkin season is here! These Classic Pumpkin Muffins are soft and delicious on the inside, buttery and sweet on the outside. Every cozy bite is off the charts!
- Total Time: 30 min
- Yield: 16 muffins 1x
Ingredients
For the dry ingredients:
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
For the wet ingredients:
- 1 ¼ cups sugar
- ½ cup vegetable oil
- 1 cup canned puréed pumpkin (organic)
- 2 large eggs
- ¼ cup apple juice
For the topping:
- 2 tablespoons sugar
- 1 tablespoon cinnamon
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In another large mixing bowl whisk together the sugar, oil, pumpkin, eggs, and apple juice. Fold the wet mixture into the dry mixture using a spatula, until fully combined and thickened.
- Fill the muffin tray cups ¾ of the way up. Bake in the oven for 20 minutes, or until a toothpick comes clean. Repeat with remaining batter.
- Meanwhile, combine the sugar and cinnamon in a small, shallow bowl. Once the muffins have cooled completely, brush the tops of the muffins with the melted butter and dip each muffin top into the cinnamon sugar.
Notes
- I used organic puréed pumpkin in this recipe, but non-organic pumpkin will work as well. It's a personal preference!
- If you'd rather use pumpkin pie spice go right ahead! Just omit the cinnamon, nutmeg, and ginger and use 2 ¼ teaspoons.
- Try out other toppings for these pumpkin muffins, like a maple glaze or vanilla-cinnamon frosting.
- You can freeze these muffins in a plastic freezer bag for up to three months. Just pop them in the microwave for 25 seconds or so to make them warm before serving.
- Prep Time: 10
- Cook Time: 20
- Category: Desserts
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 199
- Sugar: 18.1 g
- Sodium: 86.7 mg
- Fat: 9 g
- Carbohydrates: 28.8 g
- Protein: 2.2 g
- Cholesterol: 27.1 mg
Natalie says
Beautiful muffins. They look delicious. Texture and flavors are perfect. I'm making them today! Thanks!
Asian Caucasian says
Hope you love these pumpkin muffins as much as we did, Natalie! They were a breeze to make and had so much awesome pumpkin flavor!
Natalia says
You had me at 30 minutes prep! I love a delicious recipe ready in a crunch! Also, can we talk about this texture, this look so moist and yummy, I can’t believe it’s made of pumpkin puree!
Asian Caucasian says
Thanks, Natalia! Pumpkin purée makes baking so easy! These pumpkin muffins are no exception. Hope you enjoy!
Jere Cassidy says
I love this easy recipe and for a basic pumpkin muffin without lots of extras added to it. After all, I just want to taste the pumpkin and not cover up the flavor. Great recipe!!
Asian Caucasian says
These muffins do have a lot of pumpkin flavor. Pumpkin muffins are so perfect for the fall, right?
Stine Mari says
Such a perfect fall cupcake! I love the addition of apple juice here, so moist and yummy!
Asian Caucasian says
They are soft and pillowy, with loads of pumpkin flavor. Hope you enjoy these fall muffins!
Amy Liu Dong says
I love these pumpkin muffins it's delicious and so easy to make. My kids love it!
Asian Caucasian says
These are a great baking activity for the kids as well. So glad they loved these pumpkin muffins!
Leslie says
Your last step of brushing the muffins with butter and adding cinnamon & sugar topping is genius!! Great recipe!
Asian Caucasian says
Thanks, Leslie! You can also frost these pumpkin muffins for extra sweetness!
Petro says
These look amazing! So soft and moist and I love how simple and easy they are, perfect for a quick dessert!
Asian Caucasian says
I keep these pumpkin muffins in the freezer for a quick treat! So glad you enjoyed these!
Victoria Linder says
These were probably the best pumpkin muffins I’ve ever made! They were so. pillowy and sweet. I made an extra batch and put them in the freezer for my next brunch!
Asian Caucasian says
I'm so glad you enjoyed these pumpkin muffins, Victoria! I always make extra batches as well because my family loves these so much!