Muffins & Quick BreadsVegetarianDairy-Free
Pumpkin Spice Muffins
Soft, moist pumpkin muffins with warm spices and a crunchy pepita-sugar top. They're made with oil, not butter, so they're dairy-free and stay tender for days.
By Molly
Published
- Prep
- Cook
- Total
- Yield
- 12 muffins
- Level
- Easy
Every ingredient in grams and cups
These are the muffins that make a kitchen smell like fall. They’re soft, warmly spiced and orange all the way through, with a crunchy sugar-and-pepita top.
They’re made with oil instead of butter. That isn’t a health swap. It’s for texture. Oil-based muffins stay moist and tender for days, which is what you want from something you’ll grab from the counter all week. It also makes them dairy-free.
The trick with pumpkin baking is restraint. Pumpkin purée is mostly water, and adding the whole can is how muffins end up gummy. We’ll show you exactly how much to use.
Why this recipe works
Oil keeps them moist
Oil is liquid at room temperature, so oil-based muffins feel moister and stay soft longer than butter-based ones. It also makes this recipe dairy-free.
Two sugars
Brown sugar adds molasses flavor and holds moisture. White sugar keeps the crumb lighter. Together they give you a tender, caramel-tinged muffin.
Measured pumpkin
Pumpkin purée is mostly water. Too much makes muffins dense and gummy, so we use 1½ cups (368 g), not the whole can.
Soda for color and lift
Pumpkin and brown sugar are slightly acidic, and baking soda reacts with them for lift. It also deepens the browning to a rich amber.
How to know it’s done
- The tops are domed and spring back when pressed gently in the center.
- A toothpick in the center comes out clean, with no sticky orange batter.
- The internal temperature reads 200°F (93°C).
Tips for success
- Use the leftover pumpkin from the can in pancakes, smoothies or oatmeal. It freezes well too.
- For a stronger spice flavor, use 1 tablespoon of pumpkin pie spice (about 6 g) in place of the individual spices.
Swaps & variations
- Chocolate chip
- Fold in ¾ cup (128 g) chocolate chips (dairy-free if needed) with the dry ingredients.
- Whole wheat
- Use white whole wheat flour for up to half the flour (110 g). No other changes needed.
- Cream cheese swirl
- Beat 4 ounces (113 g) cream cheese with 2 tablespoons (25 g) sugar and swirl a teaspoon into each muffin. These are no longer dairy-free and must be refrigerated.
Make ahead, storage & reheating
- Make ahead
- Mix the spices and dry ingredients the night before. In the morning it's one bowl and 30 minutes to fresh muffins.
- Store & reheat
- Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.
Frequently asked questions
Why are my pumpkin muffins gummy?
Usually too much pumpkin, too much mixing, or underbaking. Weigh the pumpkin, fold gently and bake until the centers reach 200°F (93°C).
Can I use fresh pumpkin?
Yes, but roasted fresh pumpkin is often wetter. Purée it, then drain in a sieve lined with a coffee filter for an hour before measuring.
Helpful guides
- CollectionHealthy Breakfast Ideas That Still Feel Like a TreatLighter breakfast recipes with whole grains, fruit and protein, from banana oat blender muffins to a spinach and feta frittata. All with weights, volumes and make-ahead notes.
The recipe
Pumpkin Spice Muffins
Soft, moist pumpkin muffins with warm spices and a crunchy pepita-sugar top. They're made with oil, not butter, so they're dairy-free and stay tender for days.
By Molly · https://breakfastbake.com/recipes/pumpkin-spice-muffins/
- Prep
- Cook
- Total
- Yield
- 12 muffins
- Level
- Easy
Scaled recipe: times and pan sizes may need adjusting. Grams are the most accurate way to measure a scaled recipe.
Ingredients
Muffins
Topping
Equipment
- 12-cup muffin tin and paper liners
- 2 mixing bowls, a whisk and a spatula
Method
Heat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk the flour, baking soda, baking powder, salt and all the spices.
In a large bowl, whisk the pumpkin, oil, both sugars, eggs and vanilla until smooth and glossy, about 30 seconds.
Add the dry ingredients and fold with a spatula until just combined. A few small streaks of flour are fine.
Divide the batter among the liners, filling them almost to the top. Mix the pepitas and coarse sugar and sprinkle over the muffins.
Bake for 20 to 24 minutes, until the tops spring back and a toothpick in the center comes out clean. Cool in the tin for 5 minutes, then move to a rack.
Weights use the Breakfast Bake weight chart: flour is spooned into the cup and leveled (1 cup = 125 g).
Rate & review
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