Best Ever Pumpkin Muffins
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These are the best ever pumpkin muffins. Easy to make with minimal ingredients and BIG pumpkin flavor. The warm muffins are brushed with cinnamon butter- The most incredible finish!
Here is the deal. I was not sure if I was ready to share this recipe. Here’s why: They are SO GOOD and full of pumpkin flavor, but less pumpkin spice and more ‘real’ pumpkin.
I personally love them. But I was not sure how they would go over with all of you.
Luckily, I have an expert, and very picky, 11 year old that insisted I share the recipe and boasted that they are the BEST EVER.
If you want more “pumpkin spice” check out these pumpkin cupcakes!
Recipe Features:
- Fall Flavor: These muffins are loaded with pumpkin flavor. Not pumpkin spice, but real pumpkin. Brushed with a cinnamon butter- these are irresistible.
- No Mixer Required: Muffins turn out more light and fluffy when mixed by hand. No mixer is needed to get these into the oven.
- Freezer Friendly: Muffins are the best freezer friendly recipe. If stored properly, frozen muffins can last up to three months.
What you’ll need:
Most of the ingredients in this recipe are pantry staples, which means you probably have a majority of them on hand already! A full list of ingredients and their amounts are located below in the recipe card.
- Pumpkin Puree: Make sure your can is puree and not pumpkin pie filling. The ingredient list should read only ‘pumpkin.’
- Oil/Apple Sauce: I split the oil with half apple sauce. If you want, you can use all oil or all apple sauce. It should work either way.
- Pumpkin Pie Spice: If you don’t have pumpkin spice at home, you can make your own with this recipe!
- Baking Soda: Be sure to use fresh baking soda. The longer a container sits out, the less active it will be in your recipe.
Looking for something with chocolate? Try my classic Chocolate Chip Muffins.
Step by step instructions:
- Preheat the oven to 350 degrees. Line a 12 cup cupcake tin (affiliate) with paper liners (affiliate) or mist with cooking spray. Set aside.
- In a large bowl, whisk together the pumpkin, eggs, oil, apple sauce and vanilla. Set aside.
- Combine the sugar, flour, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl or measuring cup. Whisk.
- Fold the dry ingredients with the wet ingredients.
- Use a scoop (affiliate) or evenly divide the batter between your baking cups, filling 3/4 full. Bake 17 to 20 minutes, or until a toothpick comes out clean.
- While the muffins are baking, combine the topping butter and cinnamon sugar mixture.
- Brush the butter onto the muffins while still warm, allowing the butter to soak into the top of the muffin.
- Serve warm.
Pumpkin Muffins Tips and FAQ’s:
- This recipe does best when mixed by hand. Using an electric mixer will cause your muffins to over mix and be dry.
- I substitute half of the oil with applesauce. You can use all oil if you do not have applesauce on hand.
- Like more spice? Increase the amount of cinnamon or pumpkin pie spice to your batter.
- To freeze: Allow the muffins to cool completely. Do not top with the cinnamon butter. Individually wrap each cooled muffin in plastic wrap. Place in a freezer safe Zip Top bag. Freeze for up to 3 months.
Related Recipes:
- Nutella Swirl Muffins
- Chocolate Chip Banana Muffin Recipe
- Muffins- Pumpkin Streusel
- Pina Colada Muffins
- Chocolate Banana Muffin Breakfast Idea
- Best Blueberry Muffins
- The Best Pumpkin Bread
Best Ever Pumpkin Muffins
Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/4 cup oil
- 1/4 cup apple sauce
- 1 cup granulated sugar
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons butter (melted)
- 2 tablespoons sugar mixed with 1-1/2 teaspoons ground cinnamon
Instructions
- 1. Preheat the oven to 350 degrees. Line a 12 cup cupcake tin (with paper liners (affiliate) or mist with cooking spray. Set aside.
- 2. In a large bowl, whisk together the pumpkin, eggs, oil, apple sauce and vanilla. Set aside.
- 3. Combine the sugar, flour, baking soda, cinnamon, pumpkin pie spice, and salt in a medium bowl or measuring cup. Whisk.
- 4. Fold the dry ingredients with the wet ingredients.
- 5. Use a scoop or evenly divide the batter between your baking cups, filling 3/4 full. Bake 17 to 20 minutes, or until a toothpick comes out clean.
- 6. Brush the butter onto the muffins while still warm. Sprinkle the tops with cinnamon sugar.
- 7. Serve warm.
Notes
- This recipe does best when mixed by hand. Using an electric mixer will cause your muffins to over mix and be dry.
- I substitute half of the oil with applesauce. You can use all oil if you do not have applesauce on hand.
- Like more spice? Increase the amount of cinnamon or pumpkin pie spice to your batter.
- To freeze: Allow the muffins to cool completely. Do not top with the cinnamon butter. Individually wrap each cooled muffin in plastic wrap. Place in a freezer safe Zip Top bag. Freeze for up to 3 months.
Equipment
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
