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Pumpkin Bread Muffins

Pumpkin bread muffins with a crackly sugared top turn classic pumpkin bread batter into individual, portion-ready amber muffins. They bake until set and clean in the center, giving a moist grab-and-go texture for lunchboxes and busy mornings.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Flour
  • 1.75 cup flour
Granulated sugar
  • 1 cup granulated sugar
Pumpkin puree
  • 15 oz pumpkin puree
Vegetable oil
  • 0.5 cup vegetable oil
Eggs
  • 2 eggs
Pumpkin pie spice
  • 2 tsp pumpkin pie spice
Baking soda
  • 1 tsp baking soda

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and line a muffin tin with liners.
Make the wet mixture
  1. Whisk together the pumpkin puree, vegetable oil, and eggs in a large bowl until smooth.
Mix the dry ingredients
  1. In a separate bowl, combine the flour, granulated sugar, pumpkin pie spice, and baking soda.
Combine batter
  1. Fold the dry ingredients into the wet ingredients until just combined.
Fill and sugar the tops
  1. Divide the batter evenly among the muffin cups, filling about 3/4 full, and sprinkle the tops with a little extra granulated sugar.
Bake
  1. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean, and cool briefly in the pan.

Notes

For the signature crackly, crunchy finish, sprinkle the extra sugar on the tops right before baking. Store in an airtight container at room temperature for up to 3 days; freeze muffins in a sealed container or freezer bag for up to 2 months. For a dairy-free swap: this recipe is naturally dairy-free—just ensure your pumpkin pie spice contains no dairy ingredients if you’re sensitive.