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We’re a sucker for pumpkin-flavored things, especially when they’re moist and tender and cake-like in consistency. But let’s be clear about something: these are not cake. The only thing that makes a muffin a (cup)cake is frosting. These are muffins—which means they're a prime breakfast food option come fall. Choose your own adventure, meaning you can 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 so you'll make twice as many.


Read the full recipe after the video.

Recipe Summary

10 mins
35 mins
Makes 12


Ingredient Checklist


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

  • Whisk flour, baking powder, cinnamon, ginger, salt, and nutmeg in a medium bowl.

  • Whisk brown sugar, pumpkin, granulated sugar, vegetable oil, and eggs in a separate medium bowl, and beat vigorously until smooth and combined. Add flour mixture and mix until evenly incorporated.

  • 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.