Photo: Karry Hosford
18 servings (serving size: 1 muffin)

These spicy pumpkin muffins are good for a quick breakfast on the run or to include in bag lunches. A combination of brown sugar and granulated sugar in the recipe creates a crunchy topping that contrasts with the moist, tender muffins.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (flour through salt) in a medium bowl, stirring with a whisk. Make a well in center of mixture.

Step 3

Combine pumpkin and next 6 ingredients (pumpkin through egg white); add to flour mixture, stirring just until moist. Spoon the batter into 18 muffin cups coated with cooking spray.

Step 4

Combine 1 tablespoon granulated sugar and brown sugar; sprinkle over muffins.

Step 5

Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; cool on a wire rack.

Ratings & Reviews

Lovely Fall muffins

October 08, 2015
Followed the main recipe but added chocolate chips and didn't put the sugar on top.  The muffins have a great texture and consistency.  And they are moist and light.  As mentioned above, they don't have a strong pumpkin flavor but I think that is the nature of cooked pumpkin (esp given it's only a cup of puree).  My family loved them, will be a new Fall staple.  

HeidiBerio's Review

December 13, 2014
They turned out pretty good. A little blah in flavor though. Could be because I used 1/2 whole wheat and greek yogurt instead of sour crew,. Will def make again

annieo67's Review

November 02, 2014
Very good. I did sub homemade unsweetened applesauce for the oil, and thought they were just fine that way. We added a little whipped butter at the table, so didn't eat them plain, which probably helped. I also got more muffins than the recipe described--got 24 regular-sized muffins. I also added some chopped pecans. Everyone liked them!

amdavis17's Review

November 01, 2014

EICrabb's Review

October 07, 2014

JLang6's Review

August 03, 2014
These turned out well. I used a 1/4 cup of whole wheat flour and 1/4 cup of rye flour and the rest white flour. I added chopped walnuts, but otherwise followed the recipe. I would definitely make them again, but would probably decrease the sugar just a tad because I'd want them as breakfast muffins and I don't like too sweet for breakfast.

Babyabby01's Review

March 06, 2014
I made these awesomely delicious muffins and they are SUPER moist!! Not to mention flavorful as well as simple to make. I topped some muffins with the sugar as recipe called for. For some I added cranberries, coconut and coconut sugar, for different flavors.

eheinrich's Review

October 30, 2013
these are really good for a light, quick snack. very easy to make but I ended up getting 22 muffins from this recipe and only put them in the oven for about 17 minutes. they're a little dry and could use more sugar on top but overall I really like these!

AletheaML's Review

October 20, 2013

Brunyg's Review

March 27, 2013
These are great. I used low fat yogurt instead of sour cream and pumpkin pie spice instead of cinnamon. Great with a good cup of coffee.