Cinnamon Spiced Pumpkin Muffins


This recipe calls for canned pumpkin, which counts as a vegetable, right?

Hands On Time:
10 mins
Total Time:
35 mins

We're a sucker for pumpkin-flavored things, especially when they're moist, tender, and cake-like. But let's be clear about something: Because they're muffins and not cake (a fine distinction, to be sure), these pumpkin muffins are a legit breakfast-food option as well as a guilt-free snack throughout the rest of the day.

This recipe invites you to choose your own adventure. Feel free to turn this delicious muffin into a snack cake with a smear of cinnamon-cream cheese frosting or a spiced cinnamon-brown sugar streusel topping. Call 'em what you want, and remember to double the ingredients next time because you'll want twice as many.


  • Nonstick spray or cupcake liners

  • cups all-purpose flour

  • teaspoons baking powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground ginger

  • ½ teaspoon kosher salt

  • ¼ teaspoon ground nutmeg

  • 1 cup light brown sugar

  • 1 cup pure canned pumpkin

  • ½ cup granulated sugar, plus more for topping

  • ½ cup vegetable oil

  • 2 large eggs


  1. Preheat oven to 350°F. Lightly coat a standard 12-cup muffin tin with nonstick spray or line with paper liners.

  2. Mix flour, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl and set aside.

  3. In a separate medium bowl, whisk brown sugar, pumpkin, granulated sugar, vegetable oil, and eggs, and then beat vigorously until smooth and combined. Add flour mixture and mix until evenly incorporated.

  4. Divide batter evenly among muffin cups. Sprinkle evenly with granulated sugar and bake until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Serve warm or room temperature.

    Pumpkin Muffins
    Grace Elkus
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