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Whip up a batch of these easy no-mixer muffins for a quick grab-and-go breakfast, afternoon snack or lunchbox treat. Our Pumpkin Muffin Recipe couldn’t be easier to make, and share! Personally, I can’t decide if I love the crunchy coarse sugar topping more or the muffins with the pumpkin spice glaze. That’s why I usually make them both ways 😉.
Easy Pumpkin Muffin Recipe
Okay pumpkin lovers… this recipe’s for you! These muffins are loaded with pumpkin flavor from the canned puree and a full tablespoon of pumpkin spice. The muffins are not overly sweet so adding the coarse sugar topping and/or the pumpkin spice glaze creates the perfect balance.
We use the same basic fool-proof no-mixer method for making these Pumpkin Muffins as we do with our Old Fashioned Donut Muffins, Carrot Cake Muffins and these classic Blueberry Muffins. The dry ingredients are blended together in a large bowl. Next the wet ingredients are combined then poured into the dry. The batter is thick (but the muffins are tender and moist) which makes it easy for scooping into the muffin tin.
The end result is big, soft, domed, fluffy muffins everyone loves!
Ingredients overview:
For the muffins:
- all-purpose flour
- salt
- baking powder
- baking soda
- pumpkin pie spice
- brown sugar which adds moisture and extra flavor
- large eggs at room temperature
- pumpkin puree (not pumpkin pie filling)
- unsalted butter melted
- vegetable or canola oil
- vanilla extract
- coarse sugar for topping
For the glaze:
- powdered sugar
- milk or cream
- vanilla extract
- pumpkin pie spice
Optional add-ins:
- mini chocolate chips
- chopped pecans or walnuts folded into the batter or sprinkled on top before baking
How to make Pumpkin Muffins:
1. Prep the pan and preheat the oven
Preheat oven to 400 degrees F. Lightly grease a 12 muffin pan with vegetable cooking spray or insert paper liners. Set aside.
2. Combine the dry ingredients
In a large bowl whisk together the flour, salt, baking powder, baking soda, pumpkin spice and brown sugar. Make a well in the center and set aside.
3. Whisk the wet ingredients
In a small bowl whisk the eggs until blended. Add the pumpkin puree, melted butter, oil and vanilla. Stir until blended. Pour the pumpkin mixture into the flour mixture. Fold with a spatula until the dry ingredients are just moistened. The batter will be thick.
4. Fill the muffin tin and bake
Using a large ice cream scoop divide the mixture between the 12 muffin wells. Leave the batter mounded so the muffins will have nice round tops. Set the unbaked muffins aside to rest for 15 minutes before baking.
Generously sprinkle the unbaked tops with coarse sugar then bake for 16 to 20 minutes. Cool the muffins in the pan for 5 minutes then remove to a wire rack. The muffins can be slightly warm when served and/or glazed.
5. Prepare the glaze and dip the tops
Whisk the glaze ingredients together in a small deep bowl or measuring cup. Add additional milk if needed for great dipping consistency. Dip the tops of the muffins into the glaze, covering the muffin top completely. Allow the excess glaze to drip back into the bowl. Place the glazed muffin on a rack to dry until set before serving. This doesn’t take long!
Storing Pumpkin Muffins
Muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage refrigerate for up to 5 days.
For the best flavor remove muffins from the refrigerator 30 minutes before serving.
How to get big domed tops for beautiful bakery style muffins
When making muffins there are two steps I never skip to ensure big domed tops.
First, I always use an ice cream scoop to place the batter in the muffin tin or cupcake liners. After the batter is dolloped into the tin, don’t spread it out or touch it.
Second, be sure to leave the unbaked muffins out for 15 minutes before baking. It really works!
Freezing Pumpkin Muffins
For best results, freeze muffins before adding the glaze. Seal well in an airtight container or cover each individually in plastic wrap then seal in a zipper bag. That way you can easily remove one or two muffins at a time to thaw.
Thaw overnight in the refrigerator or at room temperature for a few hours. Glaze and enjoy!
Pumpkin Muffin Recipe
Ingredients
For the muffins:
- 2 ¼ cups all-purpose flour (298g)
- ½ teaspoon salt
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ¾ cup brown sugar (170g)
- 2 large eggs at room temperature
- 1 cup pumpkin puree (244g)
- ¼ cup unsalted butter melted and cooled slightly (56g)
- ¼ cup vegetable or canola oil (56g or 2oz)
- 1 teaspoon vanilla extract
- coarse sugar for topping
For the glaze:
- 1 ½ cups powdered sugar (156g)
- 3 tablespoons milk or cream
- â…› teaspoon vanilla extract
- ¼ teaspoon pumpkin pie spice
Optional add-ins:
- mini chocolate chips
- toasted chopped pecans or walnuts
Instructions
- To prepare the muffins:
- Preheat oven to 400°F. Lightly grease a 12 muffin tin with vegetable cooking spray or insert cupcake liners. Set aside.
- In a large mixing bowl whisk together the flour, salt, baking powder, baking soda, pumpkin spice and brown sugar. Make a well in the center.
- In a small mixing bowl whisk the eggs until blended. Add the pumpkin puree, melted butter, oil and vanilla. Stir until blended. Pour the pumpkin mixture into the flour mixture. Fold with a spatula until the dry ingredients are just moistened. The batter will be thick.
- Using a large ice cream scoop divide the mixture between the 12 muffin wells. Leave the batter mounded so the muffins will have nice round tops. Set the unbaked muffins aside for 15-20 minutes before baking.
- Generously sprinkle the tops with coarse sugar. Bake at 400°F for 16 to 20 minutes or until a toothpick inserted in the center comes out with no wet batter. Cool the muffins in the pan on a rack for 5 minutes, then remove to a wire rack to cool. The muffins can be slightly warm when glazed.
To prepare the glaze:
- Whisk together the glaze ingredients and place in a small deep bowl. Dip the tops of the muffins into glaze, covering the muffin top completely. Allow the glaze to dry until set. This won’t take long.
Recipe Notes
- Store muffins in an airtight container at room temperature for up to 3 days.
- Muffins can be frozen before adding the glaze. Thaw completely before applying the icing.
Nutrition
More great recipes you might also enjoy:
Canned pumpkin puree can add so much moisture and flavor to baked goods. It helps ensure you’ll have moist cakes, breads, pancakes and more! Here are a few more of our favorite recipes made with canned pumpkin puree.
Easy Pumpkin Pie Smoothie
A healthy slice of pumpkin pie in a cool and creamy smoothie.
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Libby's Famous Pumpkin Pie
The classic, delicious, never fail recipe for an easy pumpkin pie!
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Pumpkin Bread Pudding
Rustic, comforting and cozy bread pudding with a silky "grownups only" bourbon sauce
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