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Every time I bake these pumpkin muffins, I remember why I love simple recipes so much. There’s something special about mixing a few cozy ingredients and watching them turn into the softest, warmest treats in the oven. You don’t need fancy tools or tricky steps — just a bowl, a spoon, and the smell of cinnamon in your kitchen.

I like to start with one perfect pumpkin batter and use it as a base for all my favorite twists — apple-cinnamon, cheesecake-filled, banana, and even Oreo! Once you know the base, you can make any version you want, depending on your mood or what’s already in your pantry.

If you want to try it later, you can save this recipe on Pinterest. Trust me, you’ll want to come back for it.

Pumpkin Apple Cinnamon Muffins

When I want my kitchen to smell like comfort, I bake these muffins. The pumpkin gives them a soft and moist texture, while the apple pieces stay tender and juicy. The cinnamon ties everything together, making them taste just like warm fall mornings. You don’t need anything fancy — just a bowl, a spoon, and that one apple sitting on your counter.

These muffins are cozy, quick, and impossible to mess up. The apple bits melt into the pumpkin batter, creating sweet bites in every mouthful. I love making them for breakfast or when friends drop by. They always disappear fast!

Start with the Base Pumpkin Muffin Batter, then follow these simple add-ins and steps below.

Add-ins (for one full batch)

• 1 ½ cups small diced, peeled apple (Honeycrisp, Gala, or any crisp variety)
• Extra ½ tsp ground cinnamon
• Optional: 1–2 tbsp coarse sugar for a sweet, crunchy top

How I Make Them

1. Prepare the base batter as written in the main recipe.
2. Fold in the diced apple and extra cinnamon. Don’t stir too much — the batter should stay thick and soft.
3. Scoop the batter into lined muffin cups, filling almost to the top. Sprinkle with coarse sugar if you like a crispy top.
4. Bake 5 minutes at 400°F / 200°C, then lower to 350°F / 175°C and bake 12–16 minutes more, until a toothpick comes out clean or with a few moist crumbs.
5. Let the muffins rest in the pan for 5–10 minutes before moving them to a rack. The apple keeps them extra soft inside.

My tip: Dice your apples small so every bite tastes balanced. If your apples are very juicy, pat them dry first. Want more spice? Add a tiny pinch of nutmeg or ginger for extra warmth.

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Cinnamon Sugar Pumpkin Cheesecake Muffins

When I want a muffin that feels a little “bakery special,” I make this creamy-center version. The pumpkin crumb stays soft and moist, the middle turns silky like cheesecake, and the cinnamon-sugar crust bakes into a light, sweet crunch. It looks fancy, but it’s honestly easy.

If filling muffins sounds tricky, don’t worry — we keep it simple. I spoon a little batter in first, add a dollop of cream cheese, then cover with more batter. The oven does the rest. They come out golden, fragrant, and impossible to resist.

Start with the Base Pumpkin Muffin Batter, then mix this quick filling and topping.

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 egg yolk
• ½ tsp vanilla extract

Cinnamon-Sugar Topping

• ¼ cup sugar
• 1 tbsp ground cinnamon

How I Make Them

1. Beat the filling until smooth and creamy.
2. Fill each lined muffin cup halfway with base batter.
3. Add 1 heaping teaspoon of cheesecake filling into the center.
4. Cover with more batter until cups are almost full.
5. Stir the cinnamon and sugar together and sprinkle generously over each muffin.
6. Bake 5 minutes at 400°F / 200°C, then lower to 350°F / 175°C and bake 13–16 minutes more. Cool completely so the center sets.

My tip: If your cream cheese isn’t soft, microwave it for 10–12 seconds so it blends lump-free. For a clean bakery look, wipe any batter off the pan top before baking so the cinnamon-sugar edges stay neat.

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Pumpkin Cheesecake Muffins (No Topping)

I make this version when I want that creamy cheesecake center without anything on top. The muffins bake up soft and fluffy, and the middle turns silky and rich. They look simple, taste amazing, and pair perfectly with coffee.

The method is easy: a little batter, a spoon of cheesecake filling, then more batter. No swirl or sugar crust — just clean, smooth tops and a surprise center.

Start with the Base Pumpkin Muffin Batter, then mix the quick filling below.

Cheesecake Filling

• 8 oz cream cheese, softened
• ¼ cup sugar
• 1 egg yolk
• ½ tsp vanilla extract

How I Make Them

1. Beat the filling until smooth and creamy.
2. Fill each lined muffin cup halfway with base batter.
3. Add 1 heaping teaspoon of cheesecake filling in the center.
4. Top with more batter until cups are almost full. For a simple look, leave the tops smooth.
5. Bake 5 minutes at 400°F / 200°C, then lower to 350°F / 175°C and bake 12–16 minutes more. Cool in the pan 10 minutes, then move to a rack — the center sets as they cool.

My tip: If your cream cheese isn’t soft, microwave it 10–12 seconds so it blends lump-free. Want a bakery look? Add a few pumpkin seeds on top before baking.

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Jumbo Pumpkin Banana Muffins

I love making jumbo muffins when I want one big, satisfying treat. The banana adds moisture and sweetness, turning the pumpkin into something extra soft and comforting. These are perfect for brunch or when you want something you can grab and go.

Because they’re large, you’ll bake them a little longer. But the method is still straightforward — just mix, fill, and enjoy that first warm bite.

Use the Base Pumpkin Muffin Batter, and add banana (and optionally nuts) for that extra texture and flavor.

Add-ins

• 1 large ripe banana, mashed (about ½–¾ cup)
• Optional: ½ cup chopped walnuts or pecans

How I Make Them

1. Stir the mashed banana (and nuts, if using) into your base batter.
2. Use a jumbo-size muffin pan (6 cups). Fill each cup almost full.
3. Bake 5 minutes at 400°F / 200°C, then reduce to 350°F / 175°C and bake 18–22 minutes more, until a toothpick comes out clean or with a few moist crumbs.
4. Let rest in the pan 10 minutes before removing. The center firms up while cooling.

My tip: Don’t over-mash the banana — a few small lumps add texture. If your banana is very ripe, reduce a tablespoon of sugar to balance sweetness.

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Pumpkin White Chocolate Chip Muffins

When I’m in the mood for something sweet and cozy, I reach for white chocolate. These muffins are soft and full of warm spice, and the white chocolate chips melt into little creamy pockets. Every bite tastes like a hug — simple to make and honestly hard to share.

I keep the batter thick so the chips don’t sink, and I fold them in gently to keep the crumb tender. They’re lovely warm from the oven, but I also like them at room temp when the chips set and turn fudgy.

Start with the Base Pumpkin Muffin Batter, then add the mix-ins below.

Add-ins

• 1 cup white chocolate chips
• Optional: ¼ cup chopped walnuts or pecans for a little crunch

How I Make Them

1. Make the base batter as written. If it seems thin, let it sit 2–3 minutes so it thickens slightly.
2. Fold in the white chocolate chips (and nuts if using) with a gentle hand. Don’t over-mix.
3. Fill lined muffin cups almost to the top. For extra bakery looks, press a few chips on top.
4. Bake 5 minutes at 400°F / 200°C, then reduce to 350°F / 175°C and bake 12–16 minutes more, until a toothpick comes out clean or with a few moist crumbs.
5. Cool in the pan 5–10 minutes, then move to a rack. Enjoy warm or at room temp.

My tips: If your kitchen is warm, chill the chips 10 minutes so they hold their shape. A pinch of sea salt on the tops before baking makes the sweetness pop.

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Pumpkin Snickerdoodle Muffins

When I want something cozy with just a hint of sweetness on top, I go for a snickerdoodle style muffin. The warm cinnamon-sugar crust gives that crisp bite, and inside the pumpkin bread stays soft and comforting. These are perfect when you’re craving a little fall twist without extra fuss.

Because we don’t use a cheesecake filling here, the texture is simple and tender. The cinnamon sugar topping does the magic, merging spice and sweet in every bite.

Use the Base Pumpkin Muffin Batter, then top with a sweet cinnamon-sugar layer.

Topping

• ¼ cup sugar
• 1 tbsp ground cinnamon
• Optional: a sprinkle of coarse sugar for extra crunch

How I Make Them

1. Make the base batter as usual.
2. Fill lined muffin cups almost to the top.
3. Mix sugar + cinnamon. Sprinkle generously over each muffin cup.
4. Bake 5 minutes at 400°F / 200°C, then reduce to 350°F / 175°C and bake 12–16 minutes more, until a toothpick comes out clean or with moist crumbs.
5. Cool in the pan for 5 minutes, then transfer to a wire rack. The topping stays crisp, the inside stays soft.

My tip: Use superfine sugar for the topping so it melts slightly into the top crust instead of staying grainy. You can also press a little bit of topping into the batter to help it stick.

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Pumpkin Oreo Muffins

If you love cookies and pumpkin, this is your muffin. I fold Oreo cookie pieces into the batter and sprinkle more on top, so every bite has crunchy cookie bits. These feel playful and indulgent, perfect when you want something fun yet easy to bake.

The method is simple: one muffin batter, one cookie crush, and a sprinkle on top. Bakes up soft inside, crisp on the edges — everyone always asks for more.

Use the Base Pumpkin Muffin Batter, then add Oreo pieces for that cookie twist.

Add-ins

• 12 Oreo cookies, roughly crushed (reserve some chunks for topping)

How I Make Them

1. Fold most of the crushed Oreos into the base batter gently — don’t overmix.
2. Portion into lined muffin cups. Sprinkle extra Oreo bits on top of each muffin.
3. Bake 5 minutes at 400°F / 200°C, then lower to 350°F / 175°C and bake 12–16 minutes, until a toothpick comes out clean or with a few moist crumbs.
4. Cool in pan for 5 minutes, then move to wire rack. The cookie bits set and get crisp on top.

My tip: Don’t crush the Oreos too fine — leave chunky bits so you have texture. If some pieces fall to the bottom, gently press them into the batter before baking.

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Storage, Swaps & Little Extras

I always bake a big batch of these muffins because they keep beautifully and taste even better the next day. The flavors settle overnight — especially the ones with fruit or cheesecake filling — and they stay soft and moist. Here’s how I keep them fresh and how you can switch things up if you want to play with the recipe.

How to Store

• At room temperature: Keep in an airtight container for up to 3 days. Add a small piece of paper towel inside to absorb moisture and keep the tops from getting sticky.
• In the fridge: Especially for the cheesecake ones — refrigerate for up to 5 days. Warm slightly before eating for that just-baked feel.
• In the freezer: Freeze in a zip bag (remove as much air as possible) for up to 2 months. Reheat in the oven or air fryer for a few minutes to bring back the softness.

Swaps & Easy Variations

• Change the spice blend — try adding a pinch of ginger or nutmeg for extra warmth.
• Swap the oil for melted butter or coconut oil for a richer flavor.
• Mix in chocolate chips, nuts, or dried fruit for your own signature muffin.
• If you want them less sweet, reduce sugar by 2 tablespoons — the pumpkin and mix-ins still keep them soft.

My Favorite Trick

Right after baking, I brush the muffin tops lightly with melted butter and sprinkle a little cinnamon sugar. It gives them that “fresh bakery” shine and adds a bit of sweetness to the crust. It’s small, but it makes them look and taste amazing.

Quick note: If you bake often, you can double the base batter and refrigerate it (covered) for up to 24 hours. Just bring it to room temp before baking, and your muffins will rise beautifully.

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