These Pumpkin Muffins are my new favorite homemade muffin! They’re soft, fluffy, moist, and loaded with Fall flavor! Easy to make and absolutely irresistible, this moist pumpkin muffin recipe can be whipped up in under 30 minutes! Recipe includes plenty of tips and a how-to video.
Topped with a crumbly, buttery streusel and a simple glaze, these easy pumpkin muffins are every bit as delectable as my pumpkin cupcakes, but slightly more suitable for breakfast! If you happen to not have pumpkin pie spice on hand you can always whip up a batch of my homemade pumpkin spice!
The Best Pumpkin Muffins
The amount of pumpkin puree that I’ve gone through in the past few weeks is slightly obscene. Not quite as obscene as the amount of pumpkin muffins I’ve consumed over the past few days, but close.
I have a few more pumpkin recipes coming your way this beautiful Fall season, but these are my current favorite (OK, they’re tied with the pumpkin cheesecake). With their buttery streusel topping and their moist and flavorful pumpkin-y centers, they rival my banana muffins in terms of favorite muffins ever. Guaranteed to be a bright spot in anyone’s morning.
Just look at them!
How to Make Pumpkin Muffins
Good news: It’s easy!
- Melt your butter, but let it cool so that it’s no longer warm to the touch (if it’s too hot it’ll melt your sugar and that’s just no good).
- Stir in sugars, eggs, pumpkin puree, and milk.
- Whisk together dry ingredients in a separate bowl.
- Gradually, with a light hand stir the dry ingredients into the wet. Remember, when making muffins it’s important that you don’t over-work the ingredients or you could end up with dense, dry muffins. Stir just until combined.
- Portion batter into muffin tin, top with streusel (more on that below) and bake! If desired top with vanilla glaze.
Ingredients for Pumpkin Muffins
It’s Really All About the Streusel
The streusel for these pumpkin muffins is similar to the one that I use on my favorite coffee cake recipe. It’s buttery and crisp against the super soft and moist pumpkin muffin interior and it takes these muffins from delicious to irresistible.
Instead of using cold butter and working that into the sugar and flour with a pastry cutter, I prefer a simpler method of using melted butter. We’ll work that into the dry ingredients with a fork. It’s not only easier, but lends itself to a more buttery streusel — and did I mention it’s easier to make!? 
One thing to keep in mind for successful streusel is don’t over-work the ingredients.
The key to good streusel is a mixture that’s nice and clumpy, so don’t break up the clumps that form as you stir in your butter. If you over-work your streusel you’ll end up with a weird paste rather than the crumbly topping that we’re aiming for. Don’t get me wrong, it’ll still taste good (ask me how I know) but aim for a clumpy, crumbly topping, as shown above.
Other Fall Recipes You May Enjoy
My video for How to Make Pumpkin Muffins is at the bottom of the recipe! If you enjoy watching my recipe videos, make sure to subscribe to my YouTube channel!
The Best Pumpkin Muffins
Ingredients
- ¾ cup unsalted butter melted and cooled at least 10 minutes (170g)
- ½ cup granulated sugar (100g)
- ¼ cup light brown sugar (50g)
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup canned pumpkin puree¹ (240g)
- 2 Tablespoons milk
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (156g)
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice (click the link for instructions to make your own pumpkin spice)
- ½ teaspoon ground cinnamon
Streusel Topping²
- 1 ¼ cup all-purpose flour (156g)
- ½ cup light brown sugar tightly packed (100g)
- ⅓ cup sugar (66g)
- ¾ teaspoon ground cinnamon
- 6 Tablespoons salted butter³ melted and cooled until no longer warm to the touch (85g)
Glaze (optional)
- ½ cup powdered sugar (65g)
- 2-3 teaspoons milk
Instructions
- Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.
- Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.
- Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.
- Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter.
- Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Set aside while you prepare your streusel.
Streusel
- Prepare your streusel by whisking together flour, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Don't overwork the streusel or you'll end up with a paste, you want it to be nice and clumpy!
- Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
- Bake on 375F (190C) for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool before serving.
Glaze
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins
Notes
Nutrition
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I originally published this recipe 10/3/2018. Post updated with new pictures and more notes 10/4/2019.
Vera
They just went into the oven, but I’m just wondering if I’m the only one that had waaaay too much streusel? If they’re yummy, I’ll have to make another batch haha
Sam
I like LOTS of streusel so I rarely have any left over. 🙂 I hope you love them!
Robin Fowler
I used brown parchment paper liners. The middle was not done after 17 min and ended up baking about 8 min longer. Could be my oven? On some of them the middle did sink, but after cooling the muffins were baked. And all were delicious. I feel like I may have overfilled the liners.
Sam
Hi Robin! If you take them out of the oven to check them too often it will take longer to bake and could ultimately cause the middles to sink. If you haven’t already I would consider a cheap oven thermometer to see if your oven is actually at the right temperature. 🙂
Amy
I’ve made these 3 times in 6 days!! Everyone loves them! I made them for Thanksgiving, then I made them again for a Friendsgiving two days later. I made them mini the second time, which I recommend for parties because they are a lot easier to eat!! I made them again last night, but it was pretty late and I got tired so I made half last night and refrigerated the batter and made the rest this morning. They look fine, but I was wondering if you recommend not saving the batter? I know some cupcake recipes tell you to bake right away, but I didn’t know about muffins.
BTW, I’ve loved every recipe I’ve made from you!! Your carrot cake is my go to, and now these are too!! 🙂
Amy
Also, for people who are making these, a word of advice! Make sure your butter is COMPLETELY COOL. It has taken longer than 10 minutes to cool my butter each time I’ve made them. I had to start over last night because I thought my butter was cool enough, it was barely warm, I couldn’t even tell it was warm, honestly lol. But it ruined my butter, sugar and brown sugar. Instead of being a nice consistency, the butter stayed melted and the sugar just sank to the bottom.
Also! I made cream cheese glaze which was AMAZING with these!
All you need it 4 oz of cream cheese and 1/4 cup of butter softened, 1 teaspoon of vanilla and 1 cup of powdered sugar. Beat them together well and scoop into an icing bag. Warm it up for about 20 seconds and drizzle on top!
Sam
Hi Amy! I am so glad you enjoyed them so much! I typically don’t recommend saving the batter because the results can be a little disappointing but it sounds like it worked out well for you. I hope you continue to love everything you try. 🙂
Crissy
I used the recipe to make mini muffins. They are moist and very delicious!
How do I store the muffins to keep them moist?
Sam
I’m so glad you enjoyed, Crissy! Store in an airtight container at room temperature for 2-3 days 🙂
CRISSY SAUNDERS
Thank you. One more question – can I use this recipe to make a cake instead of muffins? 8 by 8 inch square pan or I also have a square pan that is 12 by 8 inches?
Sam
Hmmm an 8 inch square pan is a little small you may have some leftover batter, but you can do it. Make sure to not overfill the pan. I’m not sure on a baking time though.
Sugar Spun Run
I am so glad that you enjoyed them, Crissy! To keep the muffins moist, I recommend storing them in an airtight container at room temperature. 🙂
Alex Schofield
Best pumpkin muffins ever- I have never commented on a recipe before but these are amazing!!!
Sam
I am so glad you enjoyed it so much, Alex! Thank you for taking the time to leave a comment. 🙂
Leslie
I sent these to work with my husband and they were a HUGE hit! Making more today! Some of the best muffins I’ve ever had by far.
Sam
I am so glad you enjoyed them so much, Leslie! 🙂
Brenda T
Hi Sam! I DO NOT like pumpkin…ANYTHING!! On the other hand my husband LOVES pumpkin. So I was trying to tempt him (because I made them after 9 pm and it was a little late for him) and I tried it and I LOVED IT. Super tasty! Thank you for sharing.
Sam
I am so glad you enjoyed them so much, Brenda! I think if I made these anytime of day, Zach would eat them. He might even wake up to eat them. He loves them so much! 🤣
faith Kuhn
I am making these for my demonstration speech for my speech class, and I am so excited to share these delicious muffins with all my friends.
Sam
I hope everyone loves them, Faith! 🙂
Faith Kuhn
I was actually not able to make them for my speech, due to having to take all of the ingredients to school. But I made a batch today to take to school for my teachers, friends and boyfriend! They are delicious.
Sam
I’m glad everyone enjoyed them! 🙂
Pamela Johnson
These pumpkin muffins are the best muffin I have ever tasted! My husband loved the streusel topping!! So easy to make. Thank you Sam!!
Sam
I am so glad everyone enjoyed them so much, Pamela! 🙂
Michele
By far the best pumpkin muffins!! I’m making another batch today…addicted😂
Sam
I am so glad you enjoyed them so much, Michele! 🙂
Cindy Barry
Easy, moist, excellent muffins!
Love them!
Sam
I’m so glad you enjoyed them, Cindy! 🙂
Bruce
Great muffins, of course. They don’t need the glaze at all. I recommend letting them cool completely before eating, because the high moisture content from the pumpkin makes them seem underdone when they’re warm. When they’re cooled completely, you get them at their best.
Sam
I’m so glad you enjoyed them, Bruce! 🙂
Kari
These muffins truly were amazing. I made them with my granddaughter. They were gone within hours. We used applesauce 1/2 c and avocado oil 1/4 c instead of the butter. Also used apple cider instead of milk. One of the moistest muffins I’ve had. And beautiful too!
Sam
I am so glad you enjoyed them so much, Kari! 🙂