Pumpkin muffins are a cozy treat, perfect for breakfast or an afternoon snack. As the days get cooler, I always find myself reaching for pumpkin puree to make something warm and comforting.
Today, I’m sharing two of my absolute favorite pumpkin muffin recipes. You’ll find simple instructions for both, along with tips to make them perfect every time. Get ready to bake some delicious pumpkin muffins!
Jump to Recipe:
Perfect Pumpkin Snickerdoodle Muffins
These muffins bring together the best of pumpkin spice and classic snickerdoodle cinnamon sugar. They are wonderfully soft, moist, and have that sweet, spiced topping everyone loves.
They’re great for breakfast or as a comforting treat with your afternoon tea or coffee. 
Key Ingredients & Baking Tips
- Pumpkin Puree: Make sure you are using 100% pure pumpkin, not pumpkin pie filling. The labels look similar, but the pure pumpkin is just cooked pumpkin, giving you better control of the sweetness and spices.
- Cinnamon Sugar Topping: This part is key! It gives these muffins their special snickerdoodle touch and a lovely texture on top. Don’t skip it.
What You Need for Pumpkin Snickerdoodle Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon (for batter)
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup granulated sugar (for batter)
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- For the topping: 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Snickerdoodle Muffins
Step 1: Get Ready
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. If you don’t have liners, you can spray the muffin tin cups very well with non-stick spray.
Step 2: Mix Dry Ingredients
In a medium bowl, add the flour, baking powder, baking soda, 1 teaspoon cinnamon, ginger, nutmeg, and salt. Whisk these together until they are well combined.
Step 3: Mix Wet Ingredients
In a separate, larger bowl, combine the melted butter, granulated sugar, brown sugar, egg, vanilla extract, and pumpkin puree. Stir these ingredients until the mixture is smooth.
Step 4: Combine and Top
Add the dry ingredients to the wet ingredients. Stir gently until just combined; it’s okay if there are a few small lumps. In a small bowl, mix the 2 tablespoons granulated sugar and 1 teaspoon cinnamon for the topping. Fill each muffin cup about two-thirds full with batter, then sprinkle the cinnamon sugar topping evenly over each one.
Step 5: Bake the Muffins
Bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
Store leftover muffins in an airtight container at room temperature for up to 3 days. They are also freezer-friendly!
Sweet Pumpkin White Chocolate Chip Muffins
These pumpkin muffins get an extra touch of sweetness from creamy white chocolate chips in every bite. They are incredibly moist and comforting.
If you love pumpkin and white chocolate, this is the muffin for you. They make a lovely breakfast or a sweet afternoon treat. 
Key Ingredients & Baking Tips
- White Chocolate Chips: Using good quality white chocolate chips really makes a difference. They melt beautifully and add a rich, sweet flavor to the muffins.
- Don’t Overbake: Pumpkin muffins can dry out if baked too long. Keep an eye on them and take them out as soon as a toothpick comes out mostly clean, perhaps with a few moist crumbs.
What You Need for Pumpkin White Chocolate Chip Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- 1 cup white chocolate chips
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin White Chocolate Chip Muffins
Step 1: Prep Oven and Pan
Preheat your oven to 375°F (190°C). Prepare a 12-cup muffin tin by lining it with paper liners or spraying each cup thoroughly with non-stick spray.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt until they are well combined.
Step 3: Mix Wet Ingredients
In a larger bowl, combine the melted butter, granulated sugar, brown sugar, egg, vanilla extract, and pumpkin puree. Stir these ingredients until they form a smooth mixture.
Step 4: Combine and Add Chips
Gently fold the dry ingredients into the wet ingredients until they are just combined. Be careful not to overmix. Then, gently stir in the white chocolate chips.
Step 5: Bake the Muffins
Fill the prepared muffin cups about two-thirds full with the batter. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
📝 Final Note
For an extra pretty touch, sprinkle a few more white chocolate chips on top of the muffins right after they come out of the oven. They will melt slightly and look great.