Classic Pumpkin Muffins

Made with a few simple ingredients, these Classic Pumpkin Muffins are soft and fluffy muffins you will adore. They are delicious and bursting with pumpkin flavours and warm spices. 

You can never go wrong with a classic!

These classic pumpkin muffins make for a delicious breakfast or snack. They are easy to bake and to grab on-the-go.

They are soft and fluffy muffins. Before baking, some white sugar is sprinkled on top. This gives it a crispy muffin top we all love.

For more fall recipes, try Apple Breakfast Cake, Banana Pecan Chocolate Chip Muffins, and Butter Pecan Cookies.

Why this recipe works

Easy to make – Comes together in a few simple steps.

Pumpkin – A great way to use leftover pumpkin puree.

Delicious – These muffins are so soft, fluffy, and tasty!

Ingredients Notes

Full recipe and ingredients are in the recipe card below. Feel free to scroll through this section to view certain key ingredients we’re using!

All-purpose flour – This flour is used for the muffins and cannot be substituted for any other.

Baking soda – Always double check that your baking soda isn’t expired!

Baking powder – Always double check that your baking powder isn’t expired!

Eggs – Must be at room temperature before starting your bake.

Oil – I used a flavourless oil. You can use any type of oil, but flavoured ones will slightly change the taste. You can also use melted and cooled butter instead.

Pumpkin – Make sure you’re using puree and not pie filling. The cans look similar at the grocery store. Also make sure it is at room temperature.

Spices – I used cinnamon, allspice, nutmeg, and ginger.

Step by step instructions

Here is how to make and bake these Classic Pumpkin Muffins. You will need a 12 muffin tin, muffin liners, 3 mixing bowls, a spatula, and a whisk.

Step 1 – Prep. Preheat the oven to 375°F. Line the muffin liners with liners and set aside. This recipe makes 15 muffins total. If you need a recommendation, this is my favourite tin. 

Step 2 – Mix dry ingredients. In a medium-sized bowl, add in flour, baking soda, baking powder, cinnamon, nutmeg, allspice, cloves, ginger, and salt. Mix together and set aside.

Step 3 – Whisk wet ingredients. In a large bowl, add brown sugar, oil, eggs, pumpkin, and vanilla. Whisk together until well combined.

Step 4 – Add in dry ingredients. Pour the dry ingredients into the wet and using a spatula, gently fold to create a soft muffin batter. Make sure to scrap the sides of the bowl.

Step 5 – Scoop. Evenly scoop the batter and fill the liners to the top of each liner. Sprinkle sugar on top. This will give it a crunchy muffin top.

Step 6 – Bake. Bake the muffins at 375°F for 23-30 minutes. Mine took 25 minutes. The muffins are ready when a toothpick inserted comes out clean. Every oven differs, so keep an eye out after the 20 minute mark.

These muffins stay fresh covered at room temperature for a few days, or in the refrigerator in an airtight container for up to 1 week!

Expert Baking Tips

Here are a few expert baking tips from my kitchen to yours

• Make sure all of your wet ingredients are at room temperature. It’s important or else the ingredients won’t work the way we want them too together.
• Pumpkin puree and not pumpkin pie filling. The cans look super similar in the store!
• Do not blot the pumpkin for this recipe.

FAQ

How do I store these muffins?

These muffins are good on your counter for 2 days, and in the fridge in an airtight container for a week! I like to bake them ahead of time and grab them as a snack on my way out the door.

Can I double the recipe?

Yes! You can use the 2x and 3x options on the recipe card to double and triple the recipe when needed.

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