Go Back

Pumpkin Muffins

Pumpkin muffins with a cinnamon sugar crust and a tender, moist crumb made by whisking wet and dry ingredients separately, then folding just until combined. Baked until domed and lightly cracked, with a toothpick-clean center in about 20–22 minutes.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cup all-purpose flour
  • 1.5 tsp baking soda
  • 2 tsp pumpkin pie spice
  • 1.5 tsp cinnamon
  • 0.5 tsp salt
  • 15 oz pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup brown sugar
  • 0.75 cup vegetable oil
  • 2 eggs
  • 1 tsp vanilla
  • 0.333 cup sour cream
  • 2 tbsp sugar For topping
  • 1 tsp cinnamon For topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 375F and line or grease a 12-cup muffin tin (look for a hot, ready oven before mixing).
Mix dry ingredients
  1. Whisk all-purpose flour, baking soda, pumpkin pie spice, cinnamon, and salt until evenly combined and no streaks remain.
Mix wet ingredients
  1. Whisk pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla, and sour cream until smooth and glossy.
Combine and fill
  1. Fold the dry ingredients into the wet ingredients until just combined, then stop when you no longer see dry flour.
  2. Divide the batter into the muffin cups until evenly filled.
Top and bake
  1. Sprinkle the cinnamon sugar topping (2 tablespoons sugar + 1 teaspoon cinnamon) over each muffin so the tops look lightly speckled.
  2. Bake for 20-22 minutes at 375F until a toothpick comes out clean.
Cool
  1. Cool for 5 minutes in the pan so the muffins set and release more easily.

Notes

For best domed tops, fold the batter only until no dry flour remains—overmixing makes the crumb tough. Store muffins in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days; freeze up to 2 months. If you want a lower-fat option, swap the vegetable oil for an equal amount of unsweetened applesauce (texture will be softer but still moist).