Easy Pumpkin Muffins

5 from 10 votes

These quick and easy bakery-style pumpkin muffins come together with just about 10 minutes of prep and simple ingredients! Packed with all the warm Fall flavors, these pumpkin spice muffins are perfect any time of year.

Course Breakfast, Side Dish

Cuisine American

Keyword easy pumpkin muffins, pumpkin muffin recipe, pumpkin muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 184kcal

Author Blair Lonergan

Ingredients

¾ cup granulated sugar
½ cup packed light brown sugar
½ cup vegetable oil
2 large eggs
1 15 oz. can pure pumpkin puree (not pumpkin pie filling) (about 1 ½ cups)
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon salt
2 cups all-purpose flour, sifted
1 ¼ teaspoons ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
¼ teaspoon ground allspice
Coarse sugar, for topping

Instructions

Preheat oven to 375°F. Line 12 muffin cups with paper liners. Set aside.
In a large bowl, whisk together the granulated sugar, brown sugar, oil, and eggs. Add the pumpkin and vanilla extract; whisk to combine. Sprinkle baking soda, baking powder, and salt over top. Whisk until well blended.
¾ cup granulated sugar, ½ cup packed light brown sugar, ½ cup vegetable oil, 2 large eggs, 1 15 oz. can pure pumpkin puree (not pumpkin pie filling), 1 teaspoon vanilla extract, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
Stir in the flour, cinnamon, ginger, nutmeg, cloves, and allspice; be careful not to over-mix.
2 cups all-purpose flour, sifted, 1 ¼ teaspoons ground cinnamon, ½ teaspoon ground ginger, ½ teaspoon ground nutmeg, ½ teaspoon ground cloves, ¼ teaspoon ground allspice
Divide the batter evenly among the prepared muffin cups. Each cup will be really full, which yields those tall muffin tops.
Sprinkle about 1 teaspoon of coarse sugar on top of each muffin. It seems like a lot of sugar for each muffin, but this is what gives them those bakery-style sugar-crusted tops!
Coarse sugar, for topping
Bake the muffins for 20-25 minutes, or until a toothpick inserted in a muffin comes out clean.
Transfer to wire racks to cool.

Notes

Make sure that you use a can of 100% pure pumpkin puree, which is different from canned pumpkin pie filling or pumpkin pie mix. The pure pumpkin puree is unsweetened and doesn't include any spices or other seasonings.
Use either canola oil or vegetable oil. You want a neutral oil that will not flavor the muffins, so don't use olive oil. Feel free to substitute with melted unsalted butter if you prefer.
Sift the flour to avoid any big clumps in your batter.
Be careful not to over-mix the batter. You want it to come together so that everything is combined, but then stop stirring! Mixing too much will result in dry, dense muffins.

Nutrition