About This Recipe

Pumpkin muffins are the defining baked good of the autumn season in American and increasingly international baking culture. Their combination of warm spices, the moist, slightly earthy sweetness of pumpkin puree, and the crunchy cinnamon sugar top produces a muffin that is simultaneously comforting, fragrant, and genuinely delicious. They are also among the most consistently moist muffins in existence, the pumpkin puree providing so much natural moisture that they stay soft for days.

The spice blend is what most defines pumpkin muffins and distinguishes them from generic spiced muffins. Cinnamon, ginger, nutmeg, cloves, and allspice in the right proportions produce the warm, complex spice character that is inseparable from the pumpkin experience. Cinnamon should dominate, with the others supporting rather than competing. A premixed pumpkin pie spice from the spice aisle works perfectly here and saves measuring multiple individual spices.

The cinnamon sugar topping is the visual element that most photographs well and that most distinguishes a pumpkin muffin from its competition. A heavy sprinkling of cinnamon sugar over each muffin top before baking produces a crackled, caramelised, slightly crunchy surface that contrasts beautifully with the soft interior.

History and Origins

Pumpkin has been used in North American cooking since before European colonisation, when Indigenous peoples cultivated various squash and gourd varieties as staple foods. The specific format of a pumpkin spice muffin developed as part of the broader American pumpkin baking tradition in the 20th century, accelerating significantly after the introduction of Starbucks Pumpkin Spice Latte in 2003 which made pumpkin spice flavour a global seasonal phenomenon.

Pumpkin Muffins

Recipe by By butter u0026 berriesCourse: Cupcakes

Servings

12

servings

Prep time

12

minutes

Cooking time

22

minutes

Calories

2880

kcal

Ingredients

• •t425g tin pure pumpkin puree

• •t200g brown sugar

• •t120ml neutral oil

• •t2 large eggs

• •t1 tsp vanilla extract

• •t300g plain flour

• •t2 tsp pumpkin pie spice or mixed spice

• •t1 tsp cinnamon

• •t1 tsp bicarbonate of soda

• •t0.5 tsp baking powder

• •t0.5 tsp salt

• •tFor topping: 3 tbsp white sugar and 1 tsp cinnamon

Directions

• Preheat oven to 190C. Line a 12-hole muffin tin.
• Whisk pumpkin, brown sugar, oil, eggs and vanilla together.
• Add flour, spices, bicarbonate of soda, baking powder and salt. Fold until just combined.
• Divide between cases filling three quarters full.
• Mix topping sugar and cinnamon together. Sprinkle generously over each muffin.
• Bake for 20 to 22 minutes until a skewer comes out clean.
• Cool 5 minutes in tin then transfer to rack.

Notes

• Use pure pumpkin puree, not pumpkin pie filling which already contains sugar and spices. Adding pie filling instead of puree will make these muffins cloyingly sweet and overspiced.
  The batter will be thick and deeply orange which is correct. Do not add more liquid to thin it. The thick batter produces the dense, moist texture that makes pumpkin muffins so satisfying.
  Be very generous with the cinnamon sugar topping. A light dusting produces a pale, unimpressive result. A heavy coating produces the golden, caramelised, crackled top that is the defining visual of a great pumpkin muffin.
  These muffins are among the moistest in this collection and will stay soft for 4 days at room temperature due to the high moisture content of the pumpkin puree. Do not overbake them trying to dry them out.
  Brown sugar rather than white produces a deeper, more molasses-like sweetness that pairs better with the warm spices. If you only have white sugar it will work but the flavour will be slightly less complex.
  For the most fragrant result measure and mix your own spice blend: 1 tsp cinnamon, 0.5 tsp ground ginger, 0.25 tsp nutmeg, 0.25 tsp cloves. This gives you more control over the final flavour than a premixed blend.
  These improve on day two when the spices have had time to meld together. Make a batch the evening before a morning gathering for the best flavour.

Make Ahead Tips

These keep exceptionally well and are often better on day two. Store at room temperature for 4 days or freeze for 3 months.

Storage and Serving

Store in an airtight container at room temperature for up to 4 days. The pumpkin puree keeps these moist longer than any other muffin in this collection. Freeze for 3 months. Thaw at room temperature or microwave for 30 seconds.

Variations and Substitutions

Add 100g of dark chocolate chips to the batter for a chocolate pumpkin combination that has become one of the most popular autumn muffin variations. Swirl cream cheese frosting on top after baking instead of the cinnamon sugar for a pumpkin cheesecake muffin. Add 80g of chopped walnuts or pecans to the batter for textural interest and a nutty complement to the spices. Make a streusel topping with 60g cold butter, 80g flour, 80g brown sugar, and 1 tsp cinnamon for a more substantial, coffee-cake style crunch. Replace half the plain flour with whole wheat flour for a more wholesome, nuttier result. Add 60g of raisins or dried cranberries to the batter for occasional bursts of sweetness. For a holiday version add a small pinch of black pepper and ground cloves to the spice mix for extra warmth and complexity.

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