Can I use homemade pumpkin puree instead of canned?

Absolutely! Just make sure it's the same consistency as canned puree. If your homemade version seems watery, strain it through cheesecloth for a few hours before using in these pumpkin pie muffins.

How can I tell when my pumpkin pie muffins are done?

Insert a toothpick into the center of a muffin—it should come out clean or with a few moist crumbs, but no wet batter. The tops should spring back when lightly touched.

Can I add mix-ins to these pumpkin pie muffins?

Definitely! Try ½ cup of chocolate chips, chopped nuts, or dried cranberries. Fold them in gently after combining the wet and dry ingredients.

Why did my muffins sink in the middle?

This usually happens when muffins are underbaked or when the oven door is opened too early in the baking process. Make sure your oven is fully preheated and resist peeking until at least 15 minutes have passed.

Can I make these pumpkin pie muffins as mini muffins instead?

Yes! Use a mini muffin tin and reduce the baking time to about 12–14 minutes. This recipe should yield approximately 24–30 mini muffins.

Pumpkin Pie Muffins That Melt in Your Mouth Every Time 2025

Name: Pumpkin Pie Muffins That Melt in Your Mouth Every Time
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Cuisine: American
Ingredients: 1¾ cups all-purpose flour; 1 teaspoon baking soda; 2 teaspoons pumpkin pie spice; ½ teaspoon cinnamon; ½ teaspoon salt; 1 cup pure pumpkin puree (not pumpkin pie filling); ½ cup granulated sugar; ½ cup brown sugar, packed; 2 large eggs, room temperature; ½ cup vegetable oil; ¼ cup milk; 1 teaspoon vanilla extract; Crumb topping (optional):; ⅓ cup brown sugar; 1 tablespoon granulated sugar; 1 teaspoon cinnamon; ¼ cup unsalted butter, melted; ⅔ cup all-purpose flour

Pumpkin Pie Muffins That Melt in Your Mouth Every Time

Print Recipe

These pumpkin pie muffins are like portable slices of your favorite fall dessert—moist, warmly spiced, and topped with a buttery crumb topping. Perfect for cozy mornings or quick snacks.

Author: Harmony
Prep Time: 15 minutes
Cook Time: 22 minutes
Total Time: 37 minutes
Yield: 12 muffins 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

1¾ cups all-purpose flour
1 teaspoon baking soda
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ teaspoon salt
1 cup pure pumpkin puree (not pumpkin pie filling)
½ cup granulated sugar
½ cup brown sugar, packed
2 large eggs, room temperature
½ cup vegetable oil
¼ cup milk
1 teaspoon vanilla extract
Crumb topping (optional):
⅓ cup brown sugar
1 tablespoon granulated sugar
1 teaspoon cinnamon
¼ cup unsalted butter, melted
⅔ cup all-purpose flour

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Instructions

Preheat oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease well.
In a medium bowl, whisk together flour, baking soda, pumpkin pie spice, cinnamon, and salt.
In a large bowl, whisk pumpkin puree, sugars, eggs, oil, milk, and vanilla until smooth.
Gradually fold dry ingredients into wet until just combined.
For crumb topping, mix sugars and cinnamon. Stir in melted butter, then flour, until crumbly.
Divide batter into muffin cups (¾ full). Top each with crumb topping.
Bake for 20–22 minutes, or until a toothpick comes out clean.
Cool in pan for 5 minutes, then transfer to wire rack.

Notes

Use a 1:1 gluten-free flour blend to make these muffins gluten-free. They also freeze beautifully—just wrap individually and store up to 3 months.

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 23g
Sodium: 230mg
Fat: 13g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 2g
Protein: 4g
Cholesterol: 35mg

Find it online: https://harmonymeal.com/pumpkin-pie-muffins/