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

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

Units Scale

For the dry ingredients:

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

For the wet ingredients:

  • 1 1/4 cups sugar
  • 1/2 cup vegetable oil
  • 1 cup canned puréed pumpkin (organic)
  • 2 large eggs
  • 1/4 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 3/4 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 1/4 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