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
muffins
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!
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
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