Save It Pumpkin muffins with flaky salt are my secret to cozy mornings and happy snack breaks year-round. Packed with real pumpkin and a mix of warming spices, these muffins balance sweetness with a sprinkle of crunchy sea salt on top. They come together quickly using basic pantry ingredients and are a hit with kids and adults alike.
The first time I made these was on a dreary autumn day when my kids wanted something special for breakfast. Since then, the scent of cinnamon and pumpkin reminds us of lazy weekends together.
Ingredients
- All-purpose flour: Delivers tender muffins with structure. Look for unbleached flour for the best texture.
- Baking soda and baking powder: Help the muffins rise and become light.
- Fine salt: Enhances the other flavors and balances the sweetness.
- Ground cinnamon, nutmeg, cloves, and ginger: Create the classic pumpkin spice flavor. Fresh spices add the most warmth—make sure they are not stale.
- Canned pumpkin purée: The heart of the recipe. Choose 100 percent pumpkin with a deep orange color and no added sugar.
- Light brown sugar and granulated sugar: Both sweeten the batter but brown sugar adds moisture and a hint of caramel.
- Neutral oil: Like vegetable or melted coconut oil guarantees moist and tender muffins. I avoid olive oil to keep flavors pure.
- Large eggs: Hold everything together and add richness. Use room temperature eggs for better mixing.
- Pure vanilla extract: Adds warmth and brings all the flavors together.
- Turbinado sugar: If you use it, gives a crunchy top for contrast.
- Flaky sea salt: Like Maldon makes the muffins truly special with pops of flavor in every bite. Use the good stuff here for the best results.
Instructions
- Prepare the pan:
- Line a 12-cup muffin tin with paper liners or lightly grease the cups. This prevents sticking and helps with easy muffin removal later.
- Mix the dry ingredients:
- In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, nutmeg, cloves, and ginger until fully combined and no clumps remain. Fully sifting these together ensures even leavening and flavor throughout the muffins.
- Combine the wet ingredients:
- In a medium bowl, whisk the pumpkin purée, brown sugar, granulated sugar, oil, eggs, and vanilla until completely smooth and lighter in color. Mixing well here ensures a perfect, even crumb.
- Combine wet and dry mixtures:
- Pour the wet mixture into the bowl of dry ingredients. Gently fold everything together with a spatula until just mixed. Be careful not to overmix or your muffins will turn out tough instead of tender.
- Fill the muffin cups:
- Divide the batter gently among the muffin cups to about three-quarters full. Take care not to compress the batter, which can affect the rise.
- Top with sugar and salt:
- Sprinkle the top of each muffin with a pinch of turbinado sugar if using, then finish with a generous pinch of flaky sea salt. This gives every bite sweet crunch and briny lift.
- Bake:
- Place the tin on the center rack of a preheated 350F oven. Bake for twenty to twenty-two minutes until a toothpick inserted in the center comes out free of wet batter.
- Cool completely:
- Let the muffins cool five minutes in the pan. Use this time to clear the kitchen or set up for serving. Then lift each muffin out and let cool on a wire rack for best texture.
Save It Pumpkin is my favorite ingredient for these muffins. It always amazes me how a simple can adds not only flavor but also velvety texture. Some of my favorite kitchen memories are letting my kids help sprinkle the flaky salt at the end—it is their official job now.
Storage Tips
Let the muffins cool completely before storing to avoid sogginess. I keep mine in an airtight container at room temperature for up to three days. For longer keeping, refrigerate up to a week or freeze, then reheat in the toaster oven for a fresh-baked taste.
Ingredient Substitutions
Swap half the flour for whole wheat for added nutrition. You can also use a cup-for-cup gluten free blend. Applesauce can stand in for half the oil, making the muffins even lighter. Dairy-free eaters should reach for melted coconut oil or avocado oil.
Serving Suggestions
These muffins are best slightly warm. Serve with salted butter for extra richness or a drizzle of honey for a sweet note. If you feel decadent, add a thick smear of cream cheese or top with a dollop of Greek yogurt and extra cinnamon for breakfast.
Cultural and Seasonal Notes
Pumpkin muffins have roots in American autumn baking, making use of the classic pie spices and canned pumpkin found everywhere in fall. Still, I bake them year-round using canned purée—they remind me of autumn even in the spring.
Seasonal Adaptations
For a winter twist, fold in chopped toasted pecans for crunch Swap spices out in summer for cardamom and orange zest Add a handful of mini chocolate chips for a holiday treat
Success Stories
Kids and adults both devour these every time. A friend adapted the recipe for her daughter's gluten allergy with a simple flour swap, and it worked perfectly. These are now the requested treat at bake sales and brunches across the neighborhood.
Freezer Meal Conversion
Make a double batch and let cool fully. Place in freezer bags or containers, squeezing out air. They keep wonderfully up to two months. Thaw overnight on the counter or give them a quick zap in the microwave for a fast, comforting breakfast.
Save It Share these muffins and watch them disappear—they're warm, soft, and extra special with the flaky salt. Make a batch and enjoy anytime you crave a cozy, homemade treat.
Recipe FAQs
- → What makes these muffins moist?
Pumpkin purée and oil give a tender, moist crumb to every bite.
- → Can I adjust the spices?
Yes. Feel free to change the spice blend or boost cinnamon for extra warmth.
- → Is flaky salt necessary?
Flaky salt adds a subtle crunch and balances sweetness, but you can omit it if desired.
- → How do I add extra texture?
Fold in chopped pecans, chocolate chips, or top with turbinado sugar for a crunchy finish.
- → Can these be made ahead?
Absolutely. Store in an airtight container for up to three days, or freeze for longer keeping.
- → Are these suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly, containing eggs but no meat.