Heavenly Pumpkin Muffins Recipe

Happy Monday my dears! Today I wanted to share this fabulous recipe with you that is perfect for the Fall season. I made these yesterday morning and everyone was beating down my door for more!

I even took the extras in to the office this morning and I think they were gone within the hour. I found this recipe on Pinterest from another blog, Mom On Timeout, and I tweaked it to make it my own.

It is absolutely amazing and if you’re a pumpkin lover like me, you will be making these every weekend for the whole neighborhood! These pumpkin muffins are topped with a sugary spiced crunch that just completes the taste. This recipe is fabulous because you can change it up depending on if you would like it nut-free or not.

If you would like to know how to create some of the best pumpkin muffins ever, then keep on reading.

  • 2¾ cups all purpose flour
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 2 cups sugar
  • ⅔ cup brown sugar
  • 3 eggs
  • 1 15 oz can pumpkin
  • ¾ cup vegetable oil (or coconut oil if you prefer)
  • ¼ cup milk (almond milk, soy milk, and coconut milk would also work)
  • 1 tsp vanilla extract
Cinnamon Crunch Topping
  • ½ cup sugar
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • ½ all spice
  • Optional: Pecans
  1. Preheat oven to 350F.
  2. Grease muffin pans
  3. Combine flour, salt, 1 teaspoon of cinnamon and baking soda in a medium bowl and whisk to combine. Set aside.
  4. In a large bowl, combine sugar, brown sugar, eggs, pumpkin, vegetable oil, milk, and vanilla extract. Whisk or use mixer to combine.
  5. Slowly fold dry mixture into wet mixture just until combined.
  6. Use a scoop to fill muffin pans about three-quarters full.
  7. After mixture is divided in to the pans, sprinkle 1 tsp of the cinnamon crunch topping over each muffin.
  8. Bake for 22-25 minutes  or until a toothpick comes out clean


Now you have delicious muffins! Enjoy!

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