The Best Pumpkin Muffins Recipe for Breakfast | Foodal (2024)

I know it would be easy to think things are all happiness and cookies around here all the time. But just between you and me, I have a hard time with this time of year, when the days being to darken an hour before I leave work, and we gear up for the long (snowy! icy! bitter cold!) winter ahead.

There are those who would say, fairly maybe, that if you declare autumn your favorite set of months, you have to take it with all its flaws, as well as its gorgeous colors and crisp breezes, caramel apples and cider doughnuts, colorful gourds and adorable pumpkins.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (1)

That you can’t be a fickle lover, using the season for what it gives you and wishing it away when the good things end.

When I walk to my car at the end of every workday in pitch-black darkness, when the weather reports threaten snow, when I eat dinner and then want nothing more than to curl up on the sofa immediately with a soft blanket, I tell myself these are the small sacrifices.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (2)

That, in exchange for dense golden forests and carved jack-o’-lanterns, I have to give up a little daylight, a little warmth. That, because fall is so wonderful, winter has to follow. It’s just the way of things.

You can’t have everything you want or you’d be terribly spoiled, right? You can’t have the beauty of fall year-round or you’d forget to appreciate it, yes?

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (3)

I want to be mature about all this. I am trying, all right? I’ve been trying to find things that I actually like about these darker days – sunny mornings, for example, or the fact that I usually wake up before my alarm.

This almost-winter thing isn’t so bad. Plus, there is Thanksgiving on the horizon, and after that, Christmas.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (4)

Meanwhile, I could use a hug, if not a plane ticket to someplace lovely and warm where I can wait out the next few months. Of course, I’d also settle quite happily for a bite of something delicious… Maybe something made with pumpkin, as another reminder of fall’s virtues?

On the hunt for the perfect pumpkin recipe, I baked these muffins last night.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (5)

They’re not overpoweringly sweet, with a super moist center and flecks of cinnamon and sugar on top. This might not cure my seasonal woes, but they’re a step in the right direction. A good reminder that there are plenty of things to be enjoyed.


The Best Pumpkin Muffins Recipe for Breakfast | Foodal (6)

The Best Pumpkin Muffins

★★★★★4.3 from 4 reviews
  • Author: Meghan Bassett
  • Total Time: 35 minutes
  • Yield: 18 muffins 1x
Print Recipe


Wake up to the scent of fall with an incredible batch of pumpkin muffins. With sugar and spice, these baked goodies bring a burst of flavor.



  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1 15 oz can of pure pumpkin, or homemade puree
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 1/4 cups plus 1 Tbsp sugar, divided
  • 1 tsp cinnamon


  1. Place oven rack in middle position and preheat to 350°F. Put liners in 18 cups of two 12-cup muffin pans.
  2. Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice in a small bowl. Set aside.
  3. In the bowl of an electric stand mixer fit with the paddle attachment, mix together pumpkin puree, oil, eggs, and 1 1/4 cups of sugar on the lowest speed.
  4. Add the flour mixture and continue to mix until just combined, always with machine on its lowest setting.
  5. Stir together the cinnamon and remaining tablespoon of sugar in a small bowl.
  6. Divide batter among muffin cups, filling them 2/3 of the way full. Sprinkle the tops of each with cinnamon sugar.
  7. Bake for 20-25 minutes, until puffed and golden brown. A toothpick should come out clean when inserted in the middle.
  8. Cool in the pan on a wire rack for 5 minutes, then transfer muffins to a wire rack and cool completely before storing.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Muffins
  • Method: Baking
  • Cuisine: Breakfast

Keywords: pumpkin, pumpkin muffins, fall, autumn, breakfast

Cooking By the Numbers…

Step 1 – Measure Ingredients and Prepare Pan

Measure all of the ingredients and place them on your counter in the order they are listed in the ingredients list. This will make it much easier to pull the recipe together.

Out of oil? You can bake anyway with these creative substitutions! And if you need to make this recipe egg-free, there’s a solution for that as well.

Preheat oven to 350°F. Put liners in muffin cups of one 12-cup muffin pan, and line half of the cups of another pan, for 18 total.

Step 2 – Combine Dry Ingredients

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (7)

In a small bowl, combine flour, baking powder, baking soda, salt, and pumpkin pie spice.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (8)

Whisk until combined. Set aside.

Step 3 – Make Batter

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (9)

Fit an electric stand mixer with the paddle attachment. Add the pumpkin puree, oil, eggs, and 1 1/4 cups sugar to the bowl of the mixer.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (10)

Stir the wet ingredients together on the lowest setting until combined.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (11)

Add the flour mixture and continue stirring at the lowest speed, until the batter is combined.

Missing the crunch and taste of nuts in the batter? You might want to consider making our pumpkin nut muffins instead!

Step 4 – Make Cinnamon Topping

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (12)

In a small bowl, combine the cinnamon and remaining tablespoon of sugar.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (13)

Whisk to combine. Set aside.

Step 5 – Bake

Divide the batter among the muffin cups, filling each of them about 2/3 of the way full.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (14)

Sprinkle the tops evenly with cinnamon sugar.

Bake for 20-25 minutes, until puffed and golden brown. When you insert a toothpick in the center, it should come out clean.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (15)

Cool on a wire rack for 5 minutes in the pan, then remove from the pan to cool directly on the rack. Cool completely before storing the muffins.

Serve warm.

Pumpkin Pie, In a Muffin

If you love pumpkin pie, you are going to fall in love with these muffins. I think one of these tastes just like biting into that piece of pie at the end of Thanksgiving dinner.

It’s soft and supple, with a slight added crunch of sweetness from the cinnamon sugar crust on top.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (16)

Trust me when I say that these are showstopping. You are going to feel like you’re eating dessert for breakfast. In my book, that’s always a win. Wouldn’t you agree?

If you need more muffin recipes, we got ’em! Check out some of our recipes:

  • Gluten-Free Honey Lemon
  • Classic Blueberry
  • Vegan Pear Hazelnut
  • Cinnamon Raisin Swirl

What’s your favorite way to enjoy pumpkin during the fall season? Tell us in the comments below, and be sure to give this recipe a five-star rating if you loved it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on November 7, 2008. Last updated: October 6, 2021 at 11:22 am. With additional writing and editing by Meghan Yager and Allison Sidhu.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

The Best Pumpkin Muffins Recipe for Breakfast | Foodal (17)

About Shanna Mallon

Shanna Mallon is a freelance writer who holds an MA in writing from DePaul University. Her work has been featured in a variety of media outlets, including The Kitchn, Better Homes & Gardens, Taste of Home,, Foodista, Entrepreneur, and Ragan PR. In 2014, she co-authored The Einkorn Cookbook with her husband, Tim. Today, you can find her digging into food topics and celebrating the everyday grace of eating on her blog, Go Eat Your Bread with Joy. Shanna lives in Nashville, Tennessee, with Tim and their two small kids.

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The Best Pumpkin Muffins Recipe for Breakfast | Foodal (2024)


Why are my pumpkin muffins so dense? ›

If your pumpkin muffins are overly dense, there may be a couple reasons why: Over-mixed batter. Be sure to mix the wet and dry ingredients together only until just combined. Mixing the batter too much can result in extra gluten development which can make the muffins dense or even gummy.

How do you keep muffins crispy? ›

Place muffins in a paper towel-lined resealable bag or an airtight container. Cover with another paper towel and seal. The paper towel will absorb that excess moisture. You can do this with quick bread loaves as well or wrap securely in plastic wrap.

Can I substitute pumpkin puree for applesauce? ›

Try this instead: Use canned pumpkin purée in specific recipes that call for it or look for recipes that use applesauce as their moisture and fat and substitute the pumpkin puree 1:1 for the applesauce.

How much sugar is in pumpkin muffins? ›

Region: US
30.77 gramssugar119
0.27 grambaking powder0
0.27 grambaking soda0
0.35 gramsalt0
9 more rows
Feb 8, 2017

What is the secret to making moist muffins? ›

How to Make Homemade Muffins Moist: Our Top Tips
  1. Tips to Make Homemade Muffins Moist.
  2. Keep Wet and Dry Ingredients Separately.
  3. Add All Flavorings Last.
  4. Consider Paper Liners.
  5. Don't Overfill the Muffin Cups.
  6. Check the Temperature of Your Oven.
  7. Test if Muffins Are Fully Cooked.
  8. Top Your Muffins with Flavor.
Aug 9, 2021

What is the secret to fluffy muffins? ›

Having eggs, butter, and milk at room temperature helps them form a smooth mixture that traps air and expands when heated in the oven. That expansion makes your muffins fluffy and light. Room-temperature butter should indent easily when you press it.

How do you make muffins taste better? ›

Makers love to use these 5 ways to experiment with muffin mixes to make something extra special.
  1. Add Fresh or Frozen Fruit to the Batter. ...
  2. Add a Cream Cheese Filling. ...
  3. Add Nuts to the Batter. ...
  4. Add a Sweet Topping. ...
  5. Make Something Completely Different.

How do I get more lift in my muffins? ›

Bake at an initially high oven temperature: Bake the muffins for 5 minutes in a very hot oven. Then, keeping the muffins in the oven, lower the oven temperature. This initial high oven temperature quickly lifts up the muffin top.

What makes muffins crunchy on top? ›

The secret to produce a crispy, crackly muffin top was to sprinkle a generous amount of sugar over each muffin. The sugar melts the muffin top, causing it to spread more, and gives it a crunchy texture. I decided to try this same technique on this banana muffin recipe, too.

What happens if you use pumpkin pie mix instead of pumpkin puree? ›

Pumpkin pie mix can be used as a substitute for pure canned pumpkin in some recipes. However, since it is already sweetened and flavored, you'll need to make some adjustments. In most dessert recipes, leave out the pumpkin pie spice and cut down on the sugar since the pumpkin pie mix includes it.

What's the difference between canned pumpkin and pumpkin puree? ›

Canned pumpkin and pumpkin puree are the same thing. These terms are often used interchangeably in recipes, though you may also see the term solid-pack pumpkin. All these terms mean 100% steamed and pureed pumpkin—no extras, no add-ins—not even in the canned variety.

How many eggs equal applesauce? ›

Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.

Will pumpkin pie raise your sugar? ›

This means that as long as you eat a single one-cup portion of pumpkin or less, it shouldn't significantly affect your blood sugar levels. However, eating a large amount of pumpkin could drastically increase your blood sugar. As with any carb-rich food, portion awareness is key when managing blood sugar levels.

Are pumpkins high in sugar? ›

Pumpkins whether eaten in isolation or as a part of baking should not raise blood sugars. Pumpkins glycemic load is only 3, which makes it quite low on the scale. In theory it should not raise blood sugars. It also contains plenty of fibre to help regulate blood sugars.

Does pumpkin have more sugar than sweet potato? ›

Sweet potatoes are naturally sweet and have nine times as much sugar per cup, as well as five times more calories than pumpkin however, they are also higher in fiber, potassium, vitamins A and C, iron and calcium. Pumpkin, although not as sweet, is clearly the “low-carb” option.

Why are my muffins so heavy and dense? ›

Over-mixing – If you mix the muffin batter too much it can create a VERY dense muffin with huge pockets of air inside.

Why is my pumpkin bread so dense? ›

Pumpkin bread can become dense if there is not enough hydration or wet ingredients in the recipe. Another cause is overcooking the bread which can cause it to dry out. Remember, it's always easy to keep cooking if it isn't done but impossible to take cooking time back.

What does it mean when muffins are dense? ›

Don't over-mix the batter. It will make your muffins dense. Quickbreads and muffins are hydrating batters, which means the flour absorbs the liquid over time, resulting in a very moist muffin, and improving the flavor.

What affects the density of muffins? ›

She also found that the gluten level in flour greatly affects the density of baked goods. Things that may have influenced the experimenter#s results could have been the consistency of oven temperature, the consistency of the room temperature, and how well the batter was mixed.


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