These Pumpkin Muffins are my new favorite homemade muffin! They’re soft, fluffy, and loaded with Fall flavor (special thanks to our homemade pumpkin spice). Topped with a buttery streusel and a simple sugar glaze, these are slightly more suitable for breakfast than my pumpkin cupcakes, but every bit as tasty!
Recipe includes a brief how-to video, showing you step-by-step how I make these Pumpkin Muffins in my own kitchen.
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 (or, at least, they’re tied with my banana muffins). With their buttery streusel top and their moist and flavorful pumpkin-y centers, these are the best pumpkin muffins I’ve ever tasted and are guaranteed to be a bright spot in anyone’s morning.
Pumpkin Muffin 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 from delicious to irresistible. Don’t skip it!
While many other streusel recipes call for using cold butter and using a pastry cutter to work that in to your sugar and flour and other dry ingredients, I much prefer the technique that I use here. Instead, I like to use melted butter that I gently work into the dry ingredients with a fork. It’s not only easier, but I’ve found that it lends itself to a more buttery and more cohesive streusel, as well.
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.
Other Pumpkin Recipes You May Enjoy
How to Make Pumpkin Muffins
My video for how to make Pumpkin Muffins is at the bottom of the recipe! If you enjoy watching my recipe videos, please consider subscribing to my YouTube channel.
The Best Pumpkin Muffins
Ingredients
- ¾ cup unsalted butter melted and cooled at least 10 minutes (170g)
- 1¼ cups all-purpose flour 156g
- ½ cup granulated sugar 100g
- ¼ cup brown sugar 50g
- ¾ teaspoons baking soda
- ¾ teaspoons baking powder
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup canned pumpkin puree* 240g
- 2 Tablespoons milk
- 1½ teaspoon vanilla extract
Streusel Topping
- 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 butter melted** 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 your melted, cooled butter and sugars 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.
- 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 19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool before serving
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins
Video
Notes
Nutrition
Brenda says
Love, love, love theses muffins. And so does everyone in my family. Perfect. Thanks for sharing.
Sam says
I am so glad everyone enjoys them! ☺️
Monica says
Hello Sam! I LOVE your recipes! I made these pumpkin muffins for my daughter-in-law and they are great! I just had a few questions – the instructions say to preheat your oven to 350 then later it says to bake at 375 – also I had WAY too much streusel left over – can I cut those ingredients in half? Thanks! 🙂
Sam says
Hi Monica!! I’m so glad they were such a hit! So it should say 375F, when I very first published this recipe I accidentally said 350F but I fixed it pretty quickly so it shouldn’t be showing up this way anymore…
Are you seeing this when viewing the recipe online or did you maybe print the recipe, it’s showing as 375F for me so all I can think is maybe it was printed before I fixed it?
As for the streusel, I DO like a lot of streusel, haha, you can cut that in half and it won’t be a problem.
Monica says
I made 12 – gave 11 of them away and ate my one this morning and it was so awesome!! Yea…gonna make me another batch today!! Your recipes ROCK!! Thank you! 🙂
Joanne Lyell says
Hi Sam! I love your recipes and have made quite a few. They always turn out well!! I just watched the video after baking the muffins🙄 should have watched first, but anyway the recipe says oven temp is 350, but you said 375 in video. Which is the right temp? Thank you and I appreciate all of your wonderful recipes! Joanne Lyell
Sam says
375! Thank you so much for pointing this out to me (honestly they’d be OK on 350, just need a few minutes longer). Thanks so much for letting me know and I’ll get that fixed now!
Carolyn Garcia says
Hi Sam, Carolyn Garcia here, how are you? good I hope. I had to comment on these muffins. They are making my mouth water, they look so delicious I’m gonna try them soon as I get the time, you have an awesome website. I love almost everyone of your recipes, they all look so good, I’m a sweets person I love anything that is sweet, so it looks like I came to the right place. I have been following you for a long while now and you are awesome, keep up the good work and keep the recipes rolling, lol, God Bless and have a wonderful day, your friend Carolyn G.
Sam says
Hi Carolyn! I am doing very well, thank you! I hope you love the muffins! I am so glad you enjoy the site. Your comment put a smile on my face. Thank you very much. ☺️
Nanyonjo Dorah says
Thanks Sam for the pumpkin recipe. can I make a big cake out of this recipe or its only for muffins.
Sam says
You’re very welcome! I’m honestly not sure how this would turn out as a cake. I do have this pumpkin cake recipe on my website if you want to try that one instead 🙂
Emily says
I made these (Jumbo) last night: SO GOOD, SO MOIST. I did the usual 425F for 8 minutes then dropped it down to 375F for the remainder of the time until a toothpick came out clean (15ish minutes).
The only thing I I was thinking about playing around with was giving the muffin a little more of a “spiced” flavor by adding a little cloves, but that’s just me. Overall, fabulous recipe!
Sam says
I’m so glad to hear it was such a hit!! Thanks for commenting, Emily! <3
Lori says
These look amazing, and I can’t wait to try them! Thanks Sam!