Pumpkin Muffin Tops
Soft, fluffy, perfectly spiced pumpkin muffin tops with a sweet cinnamon-sugar crust. These are made from a simple, one-bowl pumpkin muffin batter. They have tender centers and lightly crisp edges. They're perfect for fall baking, and the same batter can also be turned into a pumpkin loaf or muffins!
Pumpkin Muffin Tops
Ingredients
Pumpkin Muffin Tops
- 245 g (1 cup) pumpkin purée
- 250 g (1¼ cups) granulated sugar
- 80 ml (⅓ cup) neutral oil
- 2 large eggs
- 180 g (1½ cups) all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Cinnamon Sugar Topping
- 25 g (2 tablespoons) granulated sugar
- 1 g (½ teaspoon) ground cinnamon
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a half-sheet baking tray with parchment paper.
- 2
In a large mixing bowl, whisk together the pumpkin purée, sugar, oil, eggs, pumpkin pie spice, baking soda, and salt until smooth and well combined.
- 3
Add the flour and baking powder. Gently fold with a spatula until just combined and no dry flour remains. Be careful not to overmix.
- 4
In a small bowl, mix together the sugar and cinnamon for the topping.
- 5
Scoop approximately 3 tablespoons of batter per muffin top onto the prepared baking sheet, leaving about 2 inches between each one. Sprinkle the tops generously with cinnamon sugar.
- 6
Bake for 10–14 minutes, or until the tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- 7
Allow the muffin tops to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Lauren's Note
- Pumpkin purée: Use pure pumpkin purée, not pumpkin pie filling, which already contains sugar and spices.
- Pumpkin spice: Store-bought pumpkin pie spice works perfectly, but you can use a homemade blend.
- Don't overmix: Fold the flour in gently to keep the muffin tops soft and tender.
- Even sizing: Use a 3-tablespoon cookie scoop for evenly sized muffin tops.
- Cinnamon sugar: Sprinkle it on just before baking for a sweet, lightly crisp topping.
Frequently asked questions
Yes! Divide the batter into a lined muffin tin, filling each cup approximately ⅔–¾ full. Bake at 350°F, checking around 18–22 minutes, until a toothpick comes out clean or with a few moist crumbs.
Absolutely. Pour the batter into a greased or parchment-lined loaf pan and bake at 350°F. Begin checking around 45 minutes; a standard loaf may take approximately 45–60 minutes or longer, depending on the pan and oven.
Yes! Fold approximately ½–1 cup of chocolate chips into the batter before scooping. Semi-sweet or dark chocolate pairs especially well with the pumpkin spice.
The tops should look set, feel lightly springy, and have a toothpick come out clean or with a few moist crumbs. Avoid overbaking, which can dry them out.
Once completely cool, store them in an airtight container at room temperature for up to 2–3 days, or refrigerate for up to 5 days.
