Pumpkin Muffins

Breakfast, Scones & Muffins


Fall is officially here and pumpkin has recently become my new best friend. It sucks for pumpkin because I know myself and I’ll soon trade him/her in for peppermint come December…or chocolate. Who knows what the future holds, but for now, pumpkin is my pal. It all started last week when fall set in and I put on my first sweater of the season. It was a glorious morning:  it was crisp, cool and the feeling of putting on a soft sweater in the early morning had me giddy.


I was ordered by Ryan to head to Noah’s Bagel to get a pumpkin muffin–he swore by them. So I followed orders and man, am I glad I did. It was sort of a surprise to me because Noah’s isn’t, well, the best known place for pastries, muffins, etc.–it’s an unpretentious bagel shop, so the fact that they had mastered the art of the muffin was a bit of a shock. Good for them! If they could do it so could I, right? And now you can, too. So go put on a sweet, cozy sweater and bake these up!

PumpkinMuffins-Prep PumpkinMix


Pumpkin Muffins

Recipe by Gourmet Magazine 2006

Print this recipe!

1 1/2 cups all-purpose flour
1 tsp baking powder
1 cup canned solid-pack pumpkin
1/3 cup vegetable oil
2 large eggs
1 tsp pumpkin-pie spice (a combo of cinnamon, nutmeg, cloves, ginger, and allspice)
1 1/4 cups of sugar
1 Tbsp sugar (for the topping)
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon (for the topping, which of course you can skip)

Place muffin liners inside the muffin cups. I prefer to have all of them one color, but I’m a little neurotic so do as you please. Preheat oven to 350F.

Whisk together flour and baking powder in a small bowl.

Note: Here’s the deal with pumpkin-pie spice: they sell it at most grocery stores right now. But I’m not a fan of a one purpose type spice so I put in 1/8 of a teaspoon of cinnamon, nutmeg, cloves, ginger, and allspice. So if you don’t have pumpkin-pie spice you can do what I did.

Whisk together pumpkin puree, oil, eggs, pumpkin-pie spice, 1.25 cups sugar, baking soda, and salt in a large bowl until smooth, then whisk in flour mixture until just combined.

Stir together cinnamon and remaining 1 tablespoon sugar in another bowl.

Divide batter among muffin cups (each should be about 3/4 full), then spinkle tops with cinnamon-sugar mixture. Bake until puffed and golden brown and a wodden pick or skewer inserted into center of a muffin comes out clean, 25 to 30 minutes.

Cool in pan on a rack 5 minutes, then transfer muffins from pan to rack and cool to warm or room temperature.



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Leave a Reply

  • Reply wintkat October 12, 2009 at 5:33 am

    good morning linked to this recipe via foodgawker

    I love pumpkin muffins too
    reading thru ingredients, is it really only 1/2 cup flour?
    and what is the 7th ingredient,”1 1/4 cups plus”

  • Reply Adrianna October 12, 2009 at 12:07 pm

    Winkat, Thanks for pointing out the mistake. All fixed now!

  • Reply Alicia October 12, 2009 at 12:53 pm

    They look perfect! Love anything pumpkin this time of year! Thanks for sharing =)

  • Reply megan October 12, 2009 at 1:48 pm

    I’m starting to make pumpkin everything now too. Just made pumpkin spice apple muffins, tonight making pumpkin whoopie pies, I love all of it! 🙂

  • Reply Kitty October 12, 2009 at 3:15 pm

    Those are gorgeous! Crisp, puffy, and a beautiful color!

  • Reply Adrianna October 12, 2009 at 4:03 pm

    ooooo….pumpkin whoopie pies! that sounds amazing. now you have my wheels turning 😉

  • Reply CinnamonQuill October 12, 2009 at 7:05 pm

    These are some of the best looking pumpkin muffins ever! I’ll definitely give them a try.

  • Reply Laila October 14, 2009 at 6:21 am

    Looks absolutely delicious ..
    Laila .. http://lailablogs.com/

  • Reply Catherine October 14, 2009 at 2:11 pm

    Hmm.. I might just have to make these! YUM!

  • Reply Janice October 15, 2009 at 9:47 pm

    How many muffins do you yield for this recipe? Looking foward to make this. It look so fluffy.


  • Reply Adrianna October 15, 2009 at 11:27 pm

    Janice, It yields 12 muffins standard size muffins. Let me know how they turn out!

    • Reply Caroline July 12, 2010 at 5:42 pm

      ooo perfect an even dozen!

  • Reply Pumpkin Muffins « Two Faced Chef November 26, 2009 at 4:51 am

    […] Gently stolen from: https://www.acozykitchen.com/pumpkin-muffins/   […]

  • Reply Lindsay October 12, 2010 at 4:04 pm

    These do look delicious and I’m going to try! Have you ever tried Trader Joe’s Pumpkin Bread Mix? I know it’s store bought but just wondering how they’d compare because it’s delicious!

    • Reply Adrianna October 12, 2010 at 4:50 pm

      i haven’t tried it. i tried their gingerbread mix and thought it was too spicy. it hurt my nose. but i’ll definitely try their pumpkin bread mix and let you know!

  • Reply Taryn October 23, 2010 at 1:04 pm

    These are fabulous…moist, flavorful, and a nice crispy little top to contrast the light fluffy texture. I left off the cinnamon sugar topping, and didn’t miss it.

  • Reply Kelly November 5, 2010 at 3:12 pm

    I made these last night! So yummy, especially when paired with Pioneer Woman’s “The Best Frosting I’ve Ever Had”. Voila! I managed to make a semi-healthy muffin into a butter-laden cupcake! That’s how I roll!

  • Reply Sara November 18, 2010 at 7:31 am

    Made these last night…used whole wheat pastry flour, applesauce instead of the oil and sprinkled sliced almonds on top – turned out great!

  • Reply Yum Alert: Nutty Seedy Pumpkin Bread | The Luxury Spot September 12, 2011 at 10:02 pm

    […] Recipe from A Cozy Kitchen // Adapted from this muffin recipe […]

  • Reply Magda September 23, 2011 at 7:07 am

    Hi, these look gorgeous, I just might attempt to try making them but I would like to use fresh pumpkin instead of 1 cup canned solid-pack pumpkin, so if I just roast my pumpkin and mash would that be a good substitute? what would you recommend? thanks 🙂

  • Reply Pumpkin Muffins | Modaretto October 8, 2011 at 5:41 pm

    […] leave that one for next year. I think I’m reaching a pumpkin limit by now.I found this gem on acozykitchen blog. Recipe called for canned pumpkin but I decided to use fresh pumpkin and roast […]

  • Reply pumpkin spice muffin goodness « grande visione October 22, 2011 at 9:03 pm

    […] *This recipe appears to be the original Gourmet mag recipe our healthy mom adapted her recipe from. […]

  • Reply Rayna November 3, 2011 at 7:43 pm

    I made these today and they are so good. I topped my muffins with a pecan streusel; it gave them a good crunch.


  • Reply Nutty Seedy Pumpkin Bread | Vylette December 2, 2011 at 5:13 pm

    […] Adapted from this muffin recipe […]

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    […] Pumpkin Muffins […]

  • Reply Tess September 29, 2012 at 10:33 pm

    This is my new go too pumpkin muffin recipe! I make it with coconut oil instead of veg. Oil though 🙂 and I add a mix of oats, brown sugar and cinnamon on top. They are amazing!

    • Reply Adrianna September 29, 2012 at 11:54 pm

      Oh those sound like awesome additions. LIKE!

  • Reply Valerie October 20, 2013 at 7:59 pm

    Made these muffins and they were a hit! I doubled the batch since I brought them to work. That yielded about 3 dozen. Will be making them again 🙂

  • Reply pumpkin spice muffin goodness | chan du jour August 17, 2014 at 8:56 am

    […] *This recipe appears to be the original Gourmet mag recipe our healthy mom adapted her recipe from. […]

  • Reply Chelsea Farnsworth September 30, 2018 at 7:08 am

    These were the muffins I made while I was in my birthing time for my youngest, today is her 3rd birthday and we have been making them every birthday since then! And hopefully will make every year forever. This recipe holds a dear place in my heart ❤️