Go Back

Pumpkin Bread Muffins

Pumpkin bread muffins with warm spices are moist and tender, made in one bowl style by stirring wet into dry until just combined. Baked in a muffin tin for grab-and-go portions, then topped with turbinado sugar for a lightly crisp finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
cooling 5 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 1.75 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
Wet and sweeteners
  • 1 cup canned pumpkin puree
  • 1 cup granulated sugar
  • 0.5 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
Topping
  • 0.25 cup turbinado sugar

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350°F and line a 12-cup muffin tin with liners, so the cups are ready for filling.
  2. Whisk together the all-purpose flour, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt in a bowl until the spices are evenly distributed.
Mix batter
  1. Whisk together the canned pumpkin puree, granulated sugar, vegetable oil, large eggs, and vanilla extract until smooth.
  2. Pour the wet ingredients into the dry ingredients and stir just until combined to keep the muffins tender.
Bake
  1. Divide the batter evenly among the muffin cups and sprinkle turbinado sugar over the tops for a sweet crunch.
  2. Bake for 20–22 minutes at 350°F, until a toothpick comes out clean.
  3. Cool the muffins for 5 minutes in the pan before transferring them to a wire rack to finish setting.

Notes

Pro tip: stir the batter only until the dry streaks disappear—overmixing can make muffins tough. Store at room temperature in an airtight container up to 3 days or refrigerate up to 5 days. Freeze baked muffins for up to 2 months; thaw overnight in the fridge or warm briefly. For a lower-sugar option, use an equal amount of a sugar substitute blend that measures cup-for-cup in baking (and keep the turbinado topping as optional).