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    Home » Recipes » Breakfast and Brunch

    Classic Pumpkin Muffins

    September 28, 2021 · Published: September 20, 2021 By: Asian Caucasian 16 Comments

    Jump to Recipe
    Freshly baked pumpkin muffins on a wire baking rack with a woman brushing the tops with butter.
    A stack of pumpkin muffins on a white doily with fall leaves.

    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!

    A stack of pumpkin muffins on a white doily with fall leaves.

    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!

    A single pumpkin muffin on a white board.

    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:

    • All-purpose flour
    • Baking powder
    • Baking soda
    • Ground cinnamon
    • Ground nutmeg
    • Ground ginger
    • Granulated sugar
    Ingredients for making pumpkin muffins on top of a white board with a whisk on the side.

    For the wet ingredients:

    • Vegetable oil
    • Pumpkin purée
    • Eggs
    • Apple juice

    For the glaze:

    • Butter
    • Cinnamon sugar

    (See recipe card for quantities.)

    A woman whisking wet ingredients for making homemade pumpkin muffins.

    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

    1. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
    2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
    3. 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.
    4. 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.
    5. 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.
    Pumpkin muffin batter in a glass bowl and in batter filled in a muffin tin.

    Fill the muffin tin ¾ of the way up with batter, making sure not to over-fill.

    Freshly baked pumpkin muffins on a wire baking rack with a woman brushing the tops with butter.

    Brush the tops of the baked muffins with melted butter, then dip the muffin tops into the cinnamon sugar.

    Freshly baked pumpkin muffins on a wire baking rack with a basting brush on the side.

    Look how beautiful these Classic Pumpkin Muffins turned out! Moist and delicious, and that buttery cinnamon-sugar topping -- how can you resist?

    A stack of pumpkin muffins on a white board with a glass of milk in the background and a napkin on the side.

    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!
    Print
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    Freshly baked pumpkin muffins on a wire baking rack with a woman brushing the tops with butter.

    Classic Pumpkin Muffins

    ★★★★★

    5 from 8 reviews

    Print Recipe
    Pin Recipe

    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

    Units Scale

    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

    1. Preheat oven to 350 degrees. Spray a 12-cup muffin tin with cooking spray.
    2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
    3. 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.
    4. 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.
    5. 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.
    • Author: Asian Caucasian
    • 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

    Keywords: pumpkin muffins, pumpkin muffin recipe, easy pumpkin muffins, breakfast muffins

    Did you make this recipe?

    Tag @AsianCaucasianBlog on Instagram and hashtag  #AsianCaucasianEats

    Freshly baked pumpkin muffins on a wire baking rack with a woman brushing the tops with butter. this recipe

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    Reader Interactions

    Comments

    1. Natalie

      September 27, 2021 at 7:07 am

      Beautiful muffins. They look delicious. Texture and flavors are perfect. I'm making them today! Thanks!

      ★★★★★

      Reply
      • Asian Caucasian

        September 27, 2021 at 11:44 am

        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!

        Reply
    2. Natalia

      September 25, 2021 at 3:25 pm

      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!

      ★★★★★

      Reply
      • Asian Caucasian

        September 27, 2021 at 11:42 am

        Thanks, Natalia! Pumpkin purée makes baking so easy! These pumpkin muffins are no exception. Hope you enjoy!

        Reply
    3. Jere Cassidy

      September 25, 2021 at 1:21 pm

      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!!

      ★★★★★

      Reply
      • Asian Caucasian

        September 27, 2021 at 11:41 am

        These muffins do have a lot of pumpkin flavor. Pumpkin muffins are so perfect for the fall, right?

        Reply
    4. Stine Mari

      September 25, 2021 at 3:37 am

      Such a perfect fall cupcake! I love the addition of apple juice here, so moist and yummy!

      ★★★★★

      Reply
      • Asian Caucasian

        September 27, 2021 at 11:41 am

        They are soft and pillowy, with loads of pumpkin flavor. Hope you enjoy these fall muffins!

        Reply
    5. Amy Liu Dong

      September 25, 2021 at 1:29 am

      I love these pumpkin muffins it's delicious and so easy to make. My kids love it!

      ★★★★★

      Reply
      • Asian Caucasian

        September 27, 2021 at 11:40 am

        These are a great baking activity for the kids as well. So glad they loved these pumpkin muffins!

        Reply
    6. Leslie

      September 24, 2021 at 8:57 am

      Your last step of brushing the muffins with butter and adding cinnamon & sugar topping is genius!! Great recipe!

      ★★★★★

      Reply
      • Asian Caucasian

        September 27, 2021 at 11:40 am

        Thanks, Leslie! You can also frost these pumpkin muffins for extra sweetness!

        Reply
    7. Petro

      September 23, 2021 at 3:17 am

      These look amazing! So soft and moist and I love how simple and easy they are, perfect for a quick dessert!

      ★★★★★

      Reply
      • Asian Caucasian

        September 27, 2021 at 11:39 am

        I keep these pumpkin muffins in the freezer for a quick treat! So glad you enjoyed these!

        Reply
    8. Victoria Linder

      September 20, 2021 at 10:32 am

      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!

      ★★★★★

      Reply
      • Asian Caucasian

        September 20, 2021 at 10:33 am

        I'm so glad you enjoyed these pumpkin muffins, Victoria! I always make extra batches as well because my family loves these so much!

        Reply

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    Lesli Schwartz.

    Hi, I'm Lesli! Welcome to Asian Caucasian, a healthy-ish food blog born out of a passion for home-cooked, Asian-inspired cuisine. I always cook with market-fresh ingredients and prepare simplistic, healthy Asian recipes so you can throw away those take-out menus! Come share my culinary love of beautiful Asian-fusion food, and get cooking in the kitchen! READ MORE!

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