Easy Pumpkin Muffins || Perfect Fall Baking

By Rebecca St.Clair

Updated September 8, 2025

If you’re a fan of fall baking, you’ve got to try these easy pumpkin muffins! They’re moist, flavourful, and topped with a crunchy cinnamon sugar layer that makes them extra special. Perfect for breakfast, snacks, or a cozy fall dessert.

They come together in minutes, bake up beautifully, and bring the perfect mix of cozy spice and sweetness. Nothing says fall like the warm aroma of pumpkin and cinnamon! With just a few pantry ingredients, you’ll have bakery-style muffins that taste like fall in every bite.

This easy fall treat is perfect for packing in lunchboxes, serving at brunch, or enjoying with a cup of coffee, they’re the ultimate fall treat everyone will love.

How to store easy pumpkin muffins

At room temperature

• Allow the muffins to cool to room temperature
• Place the pumpkin muffins in an airtight container lined with a paper towel.
• Add another paper towel on top before sealing. This will prevent them from getting soggy.
• Store at room temperature for up to 3 days.

Fridge

• Allow the muffins to cool to room temperature
• Place the pumpkin muffins in an airtight container lined with a paper towel.
• Add another paper towel on top before sealing. This will prevent them from getting soggy.
• Store in the fridge for up to 5 days.
• Warm in the microwave or oven before serving.

Freezer

• Allow the muffins to cool to room temperature
• Wrap each muffin individually in plastic wrap or foil.
• Place the muffins in a freezer bag or freezer safe container.
• Store in the freezer for up to 3 months.
• Thaw at room temp and reheat in the oven or microwave for that fresh-baked texture.

Fresh or canned pumpkin?

This recipe calls for cooked pumpkin. You can either cook your own fresh pumpkin or you can grab a can of pumpkin purée at the grocery store. Make sure it is pure pumpkin and not pumpkin pie filling.

To prepare fresh pumpkin to use in fall recipes,

Cooking your own pumpkin is similar to cooking any winter squash.

• Preheat your oven to 350 °F (180 °C).
• Wash off your pie pumpkin, cut in half and scoop out the seed area.
• Place your pumpkin, skin side up, in a pan. Add water to just cover the bottom. (About a cup, depending on the size of your pan.)
• Bake for about 1 hour 30 mins, or until the flesh is tender when pierced with a fork.
• Remove from oven and let cool slightly, until you can easily handle it.
• Remove the flesh and process in a food processor, (or you can mash it by hand).
• Dump the pumpkin purée into a fine mesh strainer to remove some of the water.
• Separate into portions, label, and store in the freezer (for longer storage) until needed.
• When ready to use, remove from freezer and let it defrost overnight.

Alternatives for pumpkin muffins

• Nuts Adding chopped nuts to the batter before baking, or even to the topping is a great way to add a little added crunch to your muffins.
• Pumpkin pie spice Swap out the cinnamon in this recipe with your favourite pumpkin pie spice.
• Icing Swap out the crunchy sugar topping for icing. Use this simple vanilla icing drizzle or make a rich cream cheese icing to spread on top.

Method

1. Line a muffin tray.
2. Preheat oven to 400 °F (200 °C).
3. In a medium bowl mix together 1 ½ cups flour, 1 Tbsp baking powder, ½ tsp salt, 1/3 cup brown sugar, and 1 tsp cinnamon.
4. In a large bowl whisk together ¾ cup milk, egg, ¾ cups pumpkin purée, and 1/3 cup melted butter.

5. Add the wet ingredients to the dry ingredients and mix until just incorporated. Do not overmix. (If they are a little lumpy that is okay.)

6. Spoon generous spoonful’s of batter into each muffin tray. (This will give you nice big muffins.)

Topping

1. To a medium bowl, mix 1/4 cup brown sugar, 1/2 tsp cinnamon, pinch of salt, and 1/8 cup of pumpkin seeds (optional).
2. Sprinkle gently into the tops of the muffin batter.
3. Bake for 15-20 mins, or until a toothpick inserted into the centre comes out clean.
4. Cool slightly and serve.

Hungry for more cozy fall recipes? Hop over here!