The Best Pumpkin Muffins
The original pumpkin-spiced treat.
Moist and tender with a deep orange hue, these pumpkin muffins are the perfect canvas for all your cinnamon-spiced adventures. The base recipe is simple enough for snacking, sprinkled with a bit of sugar for sparkle and crunch. But dress them up and they're ready for parties, potlucks or bake sales. Fold chopped chocolate or chips into some, fruit in others; adorn a batch with streusel topping or cinnamon-flecked cream cheese frosting. No matter when you bake them, or how you change them up, these pumpkin muffins will fill the house with the warm sweet scent of fall.
A classically spiced pumpkin treat suitable for breakfast, a snack, or dessert. Vegetable oil (instead of butter) keeps these extra moist.
Get the recipe: Pumpkin Muffins
Stir in 1 cup chopped semi-sweet chocolate (or chips) before baking the muffins. If you’re feeling really fancy, sprinkle the muffins with a tablespoon or two of cacao nibs in addition to the sugar.
Mix together ⅓ cup flour, ¼ cup each softened butter, and brown sugar, and ¼ teaspoon each kosher salt and cinnamon. Mix with your fingers until mixture holds together in clumps. Sprinkle evenly over muffins before baking.
Beat 8 ounces softened cream cheese and 1 stick softened butter with an electric mixer until evenly combined. Add 1 teaspoon pure vanilla extract, ½ teaspoon each ground cinnamon and kosher salt and 3½ cups powdered sugar; beat on low until smooth and combined. Let muffins cool completely before frosting.
Fold 1 medium peeled chopped apple or pear into batter before baking. Lay a few thin slices fruit on top of muffins and sprinkle with sugar before baking.