These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch. This is the best and easiest pumpkin muffin recipe you’ll ever make! pumpkin muffins on a live edge wooden charger

Why this recipe is so great:

  • Quick and easy to make – This recipe is completely made by hand. It only takes 10 minutes to prepare and 20 minutes in the oven.
  • Melt-in-your-mouth good – These muffins are so soft and moist they practically melt in your mouth. This is because most pumpkin muffin recipes contain only 1 cup of pumpkin puree while this recipe contains 1&1/2 cups. That extra 1/2 cup not only gives these muffins extra pumpkin flavor, it also makes the muffins cottony soft and keeps the muffins moist for days longer.
  • Pumpkin spice and everything nice – These muffins are loaded with pumpkin spice, cinnamon, and the beautiful aroma of vanilla. They are rich and buttery, and perfectly sweet.
  • Here are some reviews:

“Loved the muffins. Very soft, moist and just perfect. I like the dusting of cinnamon and sugar adds a little texture. Great recipe! Very happy this recipe uses yogurt and butter.” – Hudson

“Best Pumpkin muffins I’ve ever made!! You will not regret making these. I’ve never used yogurt in a recipe like this before… but it turned out sooo good. Thank you!” – Rebecca Cinnamon sugar pumpkin muffins on a wooden board.

How to make pumpkin muffins:

  1. In a large bowl, toss together the flour, pumpkin pie spice, baking soda, and salt.
  2. In a medium bowl, whisk together the melted butter, sugar, pumpkin puree, eggs, Greek yogurt, and vanilla.
  3. Add the wet ingredients to the dry ingredients. Mix together until just combined.
  4. Divide the batter evenly into a paper-lined muffin pan. Sprinkle with cinnamon sugar on top.
  5. Bake at 425F for 5 minutes, then reduce the heat to 350F and continue baking for another 15 minutes.

pictures of how to make pumpkin muffins

How to store:

You can store these pumpkin muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Because these muffins are quite moist, it’s best to reheat them in the oven after the first day. Warm up the muffins in a 350F preheated oven for 5-10 minutes until crisp on top.

How to freeze:

Once completely cooled, place the muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Then reheat in the oven at 350F for 5-10 minutes to freshen up the muffin. A pumpkin spice muffin on a piece of burlap with a wooden tray of muffins behind.

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Soft & Moist Pumpkin Muffins (video)


  • Author: Lily Ernst
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 12

Description

These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch.


Ingredients

  • 1&3/4 cups (220g) all-purpose flour
  • 1 tsp (5g) baking soda
  • 2 tsp (4g) pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp cloves, 1/2 tsp nutmeg)
  • 1/2 tsp (2.5g) salt
  • 1/2 cup (125ml) melted unsalted butter
  • 1 cup (200g) granulated sugar
  • 1&1/2 cups (367g) pure pumpkin puree
  • 2 large eggs
  • 1/4 cup (60g) regular or Greek yogurt (plain or vanilla)
  • 1 tsp vanilla

Cinnamon sugar topping

  • 1 tbsp (12g) granulated sugar
  • 1/2 tsp (1g) cinnamon

Instructions

  1. Preheat oven to 425F and line a 12 cup muffin pan with paper liners.
  2. In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.
  3. In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.
  4. Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.
  5. Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.

Notes

How to store:

You can store these pumpkin muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days. Because these muffins are quite moist, it’s best to reheat them in the oven after the first day. Warm up the muffins in a 350F preheated oven for 5-10 minutes until crisp on top.

How to freeze:

Once completely cooled, place the muffins in a freezer-friendly container or ziplock bag and store in the freezer for up to 3 months. Thaw overnight in the fridge. Then reheat in the oven at 350F for 5-10 minutes to freshen up the muffin.

  • Category: breakfast, snack
  • Method: bake
  • Cuisine: American

Keywords: pumpkin muffin recipe, pumpkin spice muffins, cinnamon sugar pumpkin muffins

This post was originally published on Oct 13th, 2016, and has recently been updated with more information.

These supremely soft and moist muffins are packed with pumpkin and spice flavor, and topped with a crunchy sugar coating.

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