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.
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
- 1½ 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 1/4 cup all-purpose flour 156g
- 1/2 cup light brown sugar tightly packed 100g
- 1/3 cup sugar 66g
- 3/4 teaspoon ground cinnamon
- 6 Tablespoons salted butter³ melted and cooled until no longer warm to the touch 85g
Glaze (optional)
- 1/2 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
Treat yourself to a FREE E-BOOK!
I originally published this recipe 10/3/2018. Post updated with new pictures and more notes 10/4/2019.
Alexis says
Hi Sam
I made your muffins and they came out wonderful. I’m wanting to make pumpkin bread and noticed you don’t have a recipe for it. Will you be making a recipe for pumpkin bread?
Sugar Spun Run says
I am so glad that you loved the muffins, Alexis! This recipe can be made into a loaf pan. If you do so, I would reccomend halving the recipe and keeping an eye on it while it bakes since the baking time will be different than what is listed. I have plans this fall to release a pumpkin roll and possibly other pumpkin recipes. Since you are a pumpkin fan, here are some other pumpkin recipes you should check out. 🙂
Debbie says
I love all your recipes and have been trying a new one almost every day this week! Thank you! I just tried these pumpkin muffins (YUM) and have a question about the streusel. I had difficulty with the streusel staying on the muffin after they were cooked (even after pushing down slightly before they cooked). Any suggestions?
Sam says
Hi Debbie! That is just part of the nature of the crumble some of it is going to fall off. I would just do what you did and lightly pat it down before baking. I’m glad you enjoyed them. 🙂
Valerie DeLong says
Perfectly delicious.
Sugar Spun Run says
I am so glad that you enjoyed the pumpkin muffins, Valerie! Thanks for commenting. 🙂
Tina says
Oh my pumpkin. I just made these and instead of making streusel (too lazy), I halved your cream cheese frosting recipe and topped them with that. They are seriously to die for. Yummmmm!!!
Sugar Spun Run says
YUM! That does sound wonderful, Tina! I am so glad that you found them delicious. Thanks for trying my pumpkin muffin recipe and for the feedback! 🙂
Ellie says
Would these work as mini muffins? Have made them before and love them! But hoping to make as mini muffins for my sons class. Thanks!
Sugar Spun Run says
Hello, Ellie! I am glad that you enjoyed the pumpkin muffins. Yes, you can make them into mini muffins just fine. I don’t know the exact bake time, so I would just keep an eye on them. I hope his class enjoys them. 🙂
Holly says
Is it possible to make this recipe into a loaf instead of muffins?
Sam says
Hi Holly! That should be fine, I’m not positive of the bake time though so I would keep an eye on it in the oven.
Aliyah says
Oh my goodness!!!! THIS….is thee most perfect recipe. So flavorful so delicious and MOIST. They did not even stick to the pan.. Perfection! I made the muffins, the strusel AND the glaze and omg so gooodddd. I did cut back on sugar just a little because the combo of all three would be very sweet for us but WOW. AWESOME RECIPE. I shared with neighbors because I just had to let others know how good they were and they wanted MY recipe hahaha. Thank you so much
Sugar Spun Run says
I am so glad that you and your neighbors enjoyed the pumpkin muffins, Aliyah! I am surprised you shared! lol. Thank you for your comment and the 5-star review. 🙂
Aliyah says
The only reason I shared was because i didn’t want to devour them all hahaha
Mady says
Excited to try these this week. I’m making them to give to friends, and just wonder how you suggest storing them and for how long?
I’d love to bake them in advance, but want them to taste just baked 🙂
Sugar Spun Run says
Hello, Mady! I recommend storing them in an airtight container. They should stay fresh for up to one week. I hope that your friends enjoy them! 🙂
sue says
Awsome!! my family gobble them up
Sam says
I’m so happy to hear it! Thanks for letting me know how everyone enjoyed the muffins, Sue! 🙂
Negin says
Hi Sam,
Wow!!! Loved this recipe, yesterday I made it for the first time for my guests , they loved it and , thanks for making my day ❤️❤️
Sugar Spun Run says
Thank you for making my day, Negin! I am so glad that you and your guests enjoyed the Pumpkin Muffins. 🙂