Prep these pumpkin muffins in 10 minutes using everyday ingredients. Pumpkin spice muffins are moist, tender and packed with fall spices. Plus learn how to make easy pumpkin muffins with domed muffin tops! 

pumpkin muffins arranged in metal muffin pan with cinnamon stick on the left side

Why These Are The Best Pumpkin Muffins

  • Packed with pumpkin puree and pumpkin spice flavor
  • Uses everyday ingredients
  • Moist, soft muffins with tender crumb
  • Tall and domed muffin tops (bakery style!)
close up of pumpkin muffins on wooden background

Ingredients

  • all purpose flour: flour is necessary to build structure
  • baking powder and baking soda: helps to leaven and lift the batter
  • salt: just a pinch to balance the sweetness and enhances the other flavors
  • cinnamon, nutmeg, and ginger: classic fall spices 
  • pumpkin puree: adds moisture, fat and pumpkin flavor
  • granulated sugar and brown sugar: adds sweetness and flavor
  • vegetable oil: adds fat and moisture 
  • eggs: binds the batter together by providing structure

How to Make Homemade Pumpkin Muffins

  1. In a mixing bowl combine all the dry ingredients. 
  2. In a larger mixing bowl combine all the wet ingredients. 
  3. Gradually mix in the dry ingredients, mixing just until combined. 
  4. Cover the bowl with a towel and allow the batter to rest for 15 minutes. Preheat the oven to 425ºF.
  5. Fill the liners to the top with batter. Yes – to the top! 
  6. Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 17-20 minutes. 
pumpkin muffin batter in metal muffin pan

How to Create Bakery Style Muffin Tops

Bakery style muffins are known for their domed tops. Plus who doesn’t love them? I used a few techniques to help “lift” these muffins so they would have domed tops.

1. THE REST PERIOD

Let the batter rest for 15 minutes after it’s mixed and before you scoop it into the muffin pan. During the resting period, starch molecules in the flour are absorbing the liquid in the batter, causing them to swell and giving the batter a thicker consistency (ref the kitchen whisper). Our 15 minute rest is just a quick rest. 

2. BAKE AT HIGH TEMPERATURE INITIALLY

Bake the muffins at a high temperature (425ºF) for 7 minutes then lower to 350ºF. Starting the muffins off at a higher temperature causes the batter to rise rapidly, producing a domed shaped.

3. FILL THEM TO THE TOP

Fill your muffin liners to the top with batter. Yes, this goes against everything you’ve heard but it’s important in helping the muffin gain that height.

pumpkin muffin on white plate with cinnamon sticks on the right side

How to Make Gluten Free Pumpkin Muffins

I’ve made these muffins with both regular and gluten free flour with awesome results on multiple occasions. I recommend King Arthur’s Gluten Free Measure for Measure Flour. Use it as a one for one substitute for regular flour.

How to Freeze Muffins

Allow the muffins to cool completely first. I like to wrap two muffins together (the bottoms of the muffins touching) in plastic wrap, then place all the wrapped bundles in a ziplock bag.

To thaw, either let them come to room temperature on the counter or place as many as you need in the microwave for 15 second intervals.

pumpkin muffin with bite taken out arranged in metal muffin pan

Total Time Required

  • 10 minutes to prep the batter
  • 15 minute rest (this helps produce domed tops!)
  • Bake for 7 minutes at 425ºF
  • Bake for 17-20 minutes at 350ºF
  • 20-30 minutes to cool

Tips for Making Pumpkin Muffins

  • Measure the flour using the spoon and level method.
  • Use canned pumpkin puree, also known as 100% pure pumpkin. 
  • Allow the batter to rest for 15 minutes. 
  • Bake at a higher temperature initially to cause the muffins to rise quickly. 
pumpkin muffins arranged in a tower on white plate

More Pumpkin Recipes

Pumpkin Muffins

Prep these pumpkin muffins in 10 minutes using everyday ingredients. Pumpkin spice muffins are moist, tender and packed with fall spices. Plus learn how to make easy pumpkin muffins with domed muffin tops! 
4.72 from 14 votes
Print Pin Rate
Course: Breakfast
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 12 muffins
Author: Beth

Ingredients

  • 2 ¼ cups all purpose flour
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 2 ½ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp ground ginger
  • 1 can 15 oz 100% pure pumpkin puree
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • ½ cup vegetable oil
  • 2 large eggs

Instructions

  • In a mixing bowl combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.  Stir with a spoon to combine and set aside.
  • In a larger mixing bowl combine the pumpkin puree, granulated sugar, brown sugar, vegetable oil and eggs. Stir to combine with a spatula or mixer on low for 30 seconds. 
  • Gradually mix in the dry ingredients, mixing by hand or with a mixer on low just until combined. The batter will be very thick!
  • Cover the bowl with a towel and allow the batter to rest for 15 minutes. During this time, preheat the oven to 425ºF.
  • Line a muffin pan with 12 muffin liners. Fill the liners to the top with batter. Yes – to the top! You might think there is no way to fit all the batter in 12 liners, but keep dividing the batter among the cups and fill the liners FULL! Use a butter knife to smooth the tops of the muffins if lumpy. 
  • Bake for 7 minutes at 425ºF, then keeping the muffins in the oven, turn the temperature down to 350ºF and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool in the pan. 

Notes

Read the section titled "How to Create Bakery Style Muffin Tops" in the post to understand why I recommend the 15 minute rest and baking at a higher temperature initially.

How to Properly Measure Flour

  • Fluff the flour with a fork
  • Use a spoon to scoop the flour into your measuring cup
  • Use a butter knife to level off the flour in the measuring cup
Sticking the measuring cup straight into the bag of flour will result in too much flour to be packed into the cup, which can result in dry muffins.

Nutrition

Calories: 287kcal | Carbohydrates: 47g | Protein: 4g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 399mg | Potassium: 123mg | Fiber: 2g | Sugar: 27g | Vitamin A: 5553IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg
Tried this recipe?Tag @beth_thefirstyear!