This is truly the BEST Pumpkin Muffins recipe — they’ve been carefully tested to be soft, fluffy, moist, and loaded with fall flavor! My recipe is easy (no mixer or pastry cutter needed!) and takes just 10 minutes to prep. Recipe includes a how-to video.
Top-Rated Pumpkin Muffins
These easy pumpkin muffins are every bit as delectable as my pumpkin cupcakes, but slightly more suitable for breakfast! With their buttery streusel topping and their moist and flavorful pumpkin-y centers, they rival my banana muffins in terms of favorite muffins ever.
The streusel is what takes these muffins from delicious to irresistible. It’s buttery and crisp against the super soft and moist pumpkin muffin interior. The best part? Instead of using cold butter and working it into the sugar and flour with a pastry cutter, my recipe uses a simpler method with melted butter. It’s not only easier, but it also lends itself to a more buttery streusel–yum!
What you’ll love about my recipe:
- Only 10 minutes to prep!
- Uses simple ingredients with incredibly moist and tender results.
- No mixer or pastry cutter needed.
- Includes an easy (optional) 2-ingredient glaze!
What You Need
Here are the key ingredients in my pumpkin muffin recipe:
- Sugar. I like to use both white and brown sugar. The brown sugar adds subtle molasses tones that really complement the pumpkin and the spiced fall flavors.
- Butter. Let your butter cool after melting, otherwise it will melt your sugars, yielding flat, sub-par results.
- Canned pumpkin. Make sure you use pure pumpkin and not pumpkin pie filling, which has other additives that can keep your muffins from tasting as they should.
- Milk. Since it’s such a small amount, really any kind will work. I use whole milk.
- Pumpkin pie spice. If you don’t have pumpkin pie spice on hand, you can always whip up a batch of my homemade pumpkin spice!
SAM’S TIP: These pumpkin muffins would look so nice in my parchment paper muffin liners! They’re extremely easy to make and have a pretty and professional look.
Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Muffins
- Stir the sugars, eggs, pumpkin puree, and milk into the (cooled) melted butter until combined.
- Whisk together the dry ingredients in a separate bowl, then gradually fold them into the wet ingredients. With muffins, it’s important that you don’t over-mix the batter, so do this step by hand (with a spatula) and be gentle. Don’t use an electric mixer here (!) and stir until just-combined.
- Evenly portion your batter into a lined muffin tin and set this aside while you prepare your streusel.
- Whisk together the flour, sugars, and cinnamon.
- Pour melted butter over the mixture and toss with a fork until clumps form.
- Sprinkle the streusel over your prepared muffins and bake for 17-19 minutes.
- Let the muffins cool before topping with vanilla glaze (if using).
SAM’S TIP: 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 paste rather than the crumbly topping that we’re aiming for.
Frequently Asked Questions
These will be fine at room temperature in an airtight container for 2-3 days. They could be refrigerated, but the fridge tends to dry out muffins and so I don’t recommend it.
Yes! Your bake time will be different though (less time for mini, likely about 14 minutes, and more time for jumbo), so keep an eye on them.
You could, but I’d recommend making my pumpkin bread instead. It’s meant to be baked in a loaf pan and has a perfectly dense crumb that’s designed to be sliced without crumbling (which might happen if you use this recipe!).
Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook
The Best Pumpkin Muffins
- 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
- 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)
- ½ cup powdered sugar (65g)
- 2-3 teaspoons milk
- Muffin pan
- 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.
- 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.
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins
¹Pumpkin PureeMake sure you buy puree that is 100% pumpkin and NOT “Pumpkin Pie Filling”, which contains other ingredients.
²Streusel toppingThese pumpkin muffins can be made without the streusel topping, they may just need a minute or two less in the oven.
³Salted vs unsalted butterIf you don’t have salted butter on hand, just use unsalted and add ¼ teaspoon of salt to the dry ingredients for the streusel.
StoringStore in an airtight container at room temperature for up to 3 days. Muffins may also be tightly wrapped and frozen for several months.
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
I originally published this recipe 10/3/2018. Post updated with new pictures and more notes, recipe is the same.