Pumpkin muffins are easy to make and loaded with bold spices! Pumpkin puree and sour cream ensure that each cakey bite is moist and tender, while a sprinkle of sugar and cinnamon creates a delightful crunchy top.
Recipe Science
- Use room-temperature eggs for better leavening and a perfect muffin top. Cold eggs lead to dense muffins and longer bake times.
- Baking soda and eggs provide leavening, while double-acting baking powder ensures steady CO₂ release for an even muffin rise.
- Pumpkin puree is rich in moisture and fiber, which helps retain moisture in the muffins, ensuring a soft and tender texture.
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Featured Comment 9
“This recipe is a keeper! Very moist, flavorful, and not overly sweet. I wanted some crunch on top, so I used the streusel topping from the Lightened Up Pumpkin Coffee Cake. I substituted all-purpose flour, brown sugar, and butter. So yummy!”—Michelle
Why It Works
Usually, muffin tops are the star of the show, but this recipe will have you devouring the entire thing down to the last crumb. After thorough testing, I found a recipe that yields perfectly domed and slightly crunchy tops and super tender and moist centers. Win-win!
A combination of all-purpose flour, sugar, pumpkin puree, and sour cream balances the base to create a delicate but sturdy interior crumb. Whipping up a batch of these festive breakfast muffins will satisfy any pumpkin spice craving in a snap!
Ingredients You’ll Need
- Pumpkin: Canned pumpkin puree, such as Libby’s, is an easy and convenient way to add the characteristic copper-colored muffins and sweet squash flavor. Their product has already been processed into a smooth pulp and should have no other added sweeteners or spices.
- Flour: All-purpose flour contains 10 to 13% protein, yielding a domed muffin structure with a tender crumb.
- Leavening Agents: Getting the batter to rise and set properly in a glorious domed shape is all about science and patience. Baking powder, baking soda, and eggs are a trifecta of leavening agents in the recipe. I use double-acting baking powder as extra insurance that carbon dioxide will be produced gradually as the muffins bake in the oven.
- Flavoring: The pumpkin-flavored batter would be bland without a kick of spices. I use a generous amount of ground cinnamon, nutmeg, ginger, allspice, and cloves. I keep these ingredients stocked in my pantry during the holidays.
- Sweeteners: Combining granulated and dark brown sugar adds sweetness and a molasses note. Brown sugar is a humectant, keeping the muffins moist.
- Oil: Vegetable oil coats the flour proteins, preventing a rubbery texture when mixing.
- Dairy: I use sour cream to balance the sweetness, as the extra fat adds richness without being too heavy. Milk helps make the batter pourable without diluting the flavor.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
These easy pumpkin muffins are easy to customize! Try these tasty options:
- Pumpkin Options: If you’ve never tried making homemade pumpkin puree, it’s really easy to do! Give it a try with smaller pie pumpkins. Seasonally, they usually appear in the markets between September to December. Avoid canned pumpkin pie filling; it has sweetener and spices added.
- Make it Gluten-Free: Use a 1:1 gluten-free baking flour blend instead of all-purpose flour.
- Spices: Add store-bought or homemade pumpkin pie spice to the muffin batter. Use 3 ¼ teaspoons in the muffin recipe.
- Oil Swap: Instead of vegetable oil, add melted butter, light olive oil, avocado oil, or coconut oil.
- Dairy Options: Omit the sour cream or replace it with plain yogurt—either unstrained. For a dairy-free option, use plant-based yogurt and milk, like almond, cashew, or oat milk.
- Add a Topping: Try adding a crunchy streusel topping. Check out my pumpkin coffee cake for the recipe!
- Add Mix-ins: Stir in chocolate chips, pecans, walnuts, cranberries, or raisins.
How to Make Pumpkin Muffins
Step 1: Preheat the Oven
Start by positioning your oven rack in the center, which ensures even heat distribution during baking. Preheat the oven to 350ºF (177ºC). Next, lightly grease a 12-cup muffin pan with cooking spray or vegetable oil, or line it with paper liners to prevent sticking and make cleanup a breeze.
Step 2: Mix the Dry Ingredients
Start by sifting the flour, baking soda, baking powder, salt and warming spices like cinnamon, ginger, nutmeg, cloves, and allspice. Sifting helps to aerate the dry ingredients, ensuring they blend smoothly and evenly. Once sifted, give everything a good whisk to ensure the spices are fully incorporated.
Step 3: Mix the Wet Ingredients
Whisk together the eggs, granulated sugar, and brown sugar until smooth and turning pale yellow, about 1 minute. This step helps incorporate air and dissolve the sugars, contributing to a light and tender muffin crumb.
Step 4: Add the Oil
Gradually whisk the vegetable oil into the egg mixture, ensuring it’s fully incorporated, which should take about 30 seconds. This step emulsifies the mixture, creating a smooth and consistent batter resulting in moist, tender muffins.
Step 5: Add the Pumpkin and Dairy
Whisk in the pumpkin puree, whole milk, sour cream, and vanilla extract into the egg mixture until smooth. This step blends the wet ingredients, creating a rich, creamy base that enhances the flavor and moisture of your pumpkin muffins.
Expert Tip: Pumpkin puree is loaded with natural moisture and fiber, which helps the muffins stay moist.
Step 6: Make the Batter
Add the egg mixture to the flour mixture and gently fold until just combined. Be sure to scrape the bottom of the bowl, leaving some lumps and a few flour spots. It’s important not to overmix the batter to keep your muffins light and tender.
Step 7: Portion the Muffins
Evenly divide the muffin batter into the prepared cups, filling each about ⅓ full. For a delicious finishing touch, sprinkle a little granulated sugar and cinnamon on top of each muffin. This will create a sweet churro flavor and a slightly crunchy topping as they bake.
Step 8: Bake
Bake the muffins for about 20 minutes or until a toothpick inserted into the center comes out clean. You can also check for doneness by ensuring the internal temperature reaches 205 to 210°F (96 to 99ºC). This ensures the muffins are fully cooked and perfectly moist.
Tips for Perfect Execution: Don’t worry that the tops don’t rise immediately. After about 15 minutes, you’ll see the batter climb and set in a little peak.
Step 9: Cool
Allow the pumpkin muffins to rest in the pan for 5 minutes. Gently remove and transfer them to a wire rack to cool completely. This step helps the muffins set and prevents them from sticking to the pan.
Experimentation Encouraged: These muffins are based on my classic pumpkin bread recipe. I love the flexibility to make larger slices or smaller individually sized portions. Because they stay super moist, these muffins are perfect for meal prep or bringing to a party.
Frequently Asked Questions
Pumpkin muffins can be a healthy choice, especially considering the benefits of pumpkin itself. Pumpkin is packed with vitamins A and C, fiber, and antioxidants, which support your immune system and promote healthy digestion. To make your muffins even healthier, you can adjust the recipe by reducing the granulated sugar, using whole-grain flour for fiber, or adding yogurt and nuts for extra protein and healthy fats.
Using eggs that are not brought to room temperature can affect the batter mixture. It may require longer cooking times, which can also negatively impact the texture. The eggs are a big part of the leavening system, so when they are warmer, they can set quicker during baking for a better muffin top.
These pumpkin muffins can be stored in an airtight container at room temperature for up to 3 days. Each muffin can also be individually wrapped in plastic and stored in a resealable bag in the freezer for up to 1 month. When ready to eat, reheat in the microwave on medium power for 60 to 90 seconds.
More Pumpkin Recipes
If you tried this Pumpkin Muffin Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Pumpkin Muffins
Ingredients
- 1 ⅔ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 teaspoons ground cinnamon, more for topping
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- ½ teaspoon kosher salt
- 2 large eggs, at room temperature
- 1 cup granulated sugar, more for topping
- ¼ cup packed dark brown sugar
- ½ cup vegetable oil
- 1 cup canned pumpkin
- ¼ cup whole milk
- ¼ cup sour cream
- 1 teaspoon pure vanilla extract
Instructions
- Heat the Oven – Set the oven rack to the center position. Preheat to 350ºF (177ºC). Lightly grease a 12-cup muffin pan with cooking spray or vegetable oil, or add paper liners. Set aside.
- Mix the Dry Ingredients – In a large bowl, sift together the flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, cloves, and allspice. Thoroughly mix with a whisk until combined.
- Mix the Wet Ingredients – In a medium bowl, whisk the eggs, granulated sugar, and brown sugar until smooth and pale yellow, about 1 minute.
- Add the Oil – Slowly whisk in the vegetable oil into the egg mixture until completely mixed, about 30 seconds.
- Add the Pumpkin and Dairy – Whisk in pumpkin, whole milk, sour cream, and vanilla extract into the egg mixture until smooth, about 30 seconds.
- Make the Batter – Add the egg mixture to the flour mixture. Gently fold the flour mixture until just moistened, making sure to scrape the bottom with some lumps and flour spots remaining. Do not overmix the batter.
- Portion the Muffins – Evenly divide the muffin batter amongst the cups, about ⅓ cup per muffin. Sprinkle some granulated sugar and cinnamon on top of each muffin.
- Bake – Bake the muffins for about 20 to 24 minutes. A toothpick inserted in the center should come out clean, or the internal temperature reaches 205 to 210°F (96 to 99ºC).
- Cool – Let the pumpkin muffins sit in the pan for 5 minutes. Carefully run a knife or spatula along the sides of each muffin tin to remove. Transfer to a wire rack to cool.
Notes
- Spice Substitutes: Cinnamon, ginger, cloves, nutmeg, and allspice can be substituted for 3 ¼ teaspoons of pumpkin pie spice.
- Make it Dairy-Free: Use unsweetened cashew or almond milk instead of cow’s milk. Use dairy-free sour cream or dairy-free yogurt.
- Make it Gluten-Free: Use gluten-free flour instead of wheat flour. I recommend Bob’s Red Mill 1:1 baking flour.
- Storing: The pumpkin muffins can be stored in an airtight container for up to 3 days at room temperature.
- Freezing: Individually wrap each muffin in plastic wrap. Store in a resealable bag in the freezer for up to 1 month. To warm, wrap the muffin in a paper towel and reheat in the microwave on medium power for 60 to 90 seconds.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Pat says
You mention corn starch but there is no measurement.
Jessica Gavin says
I’ve updated the recipe, thanks for the catch!
Michelle says
This recipe is a keeper! Very moist, flavorful and not overly sweet. Wanted some crunch on top so used the streusel topping from the Lightened Up Pumpkin Coffee Cake. I substituted all purpose flour, brown sugar and butter. So yummy!
Jessica Gavin says
I love that you added a topping for the pumpkin muffins, I’ll have to try that soon!
Alison B. says
I can’t wait to try these, Jessica! Would it be okay to throw in some nuts?
Jessica Gavin says
Absolutely! Some chopped nuts would be lovely with the pumpkin muffins.
Sarah says
These turned out great! My toddler demolished them!
Slight corrections – 350F is 176C, not 117C.
1/4 cup milk is 62 grams.
Jan Dobson says
nice pumpkin recipe….but it’s only missing one essential ingredient, Jessica.
Mace. That is THE spice I always use when making pumpkin pie or anything pumpkin…..it is a very distinctive flavour and I can’t imagine making pumpkin pie without mace
Jessica Gavin says
Mace would be a wonderful spice add Jan! How much do you recommend to add-in?