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!).
Enjoy!
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
Ingredients
- ¾ cup (170 g) unsalted butter melted and cooled at least 10 minutes
- ½ cup (100 g) granulated sugar
- ¼ cup (50 g) light brown sugar
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup (240 g) canned pumpkin puree¹
- 2 Tablespoons milk
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups (156 g) all-purpose flour
- 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 (156 g) all-purpose flour
- ½ cup (100 g) light brown sugar tightly packed
- ⅓ cup (66 g) sugar
- ¾ teaspoon ground cinnamon
- 6 Tablespoons (85 g) salted butter³ melted and cooled until no longer warm to the touch
Glaze (optional)
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk
Recommended Equipment
- Muffin pan
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.¾ cup (170 g) unsalted butter, ½ cup (100 g) granulated sugar, ¼ cup (50 g) light brown sugar
- Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.2 large eggs, 1 cup (240 g) canned pumpkin puree¹, 2 Tablespoons milk, 1 ½ teaspoon vanilla extract
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.1 ¼ cups (156 g) all-purpose flour, ¾ teaspoons baking powder, ¾ teaspoons baking soda, ½ teaspoon salt, 2 teaspoons pumpkin spice, ½ teaspoon ground cinnamon
- 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.1 ¼ cup (156 g) all-purpose flour, ½ cup (100 g) light brown sugar tightly packed, ⅓ cup (66 g) sugar, ¾ teaspoon ground 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!6 Tablespoons (85 g) salted butter³
- 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 in muffin pan for 5 minutes before carefully removing to a cooling rack to cool completely.
Glaze
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins½ cup (65 g) powdered sugar, 2-3 teaspoons milk
Notes
¹Pumpkin Puree
Make sure you buy puree that is 100% pumpkin and NOT “Pumpkin Pie Filling”, which contains other ingredients.²Streusel topping
These pumpkin muffins can be made without the streusel topping, they may just need a minute or two less in the oven. A few people have commented that the streusel recipe made more than they needed for their muffins. The amount listed is exactly as much as I use and as is shown in the photos and in the video, but feel free to reduce the amount in half if you don’t like a lot of streusel.³Salted vs unsalted butter
If you don’t have salted butter on hand, just use unsalted and add ¼ teaspoon of salt to the dry ingredients for the streusel.Storing
Store in an airtight container at room temperature for up to 3 days. Muffins may also be tightly wrapped and frozen for several months.Nutrition
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.
Pamela
These are absolutely fabulous. Company good! Inspired me to buy the tulip baking liners for all that super yummy streusel!
E. Daniela
Amazing!! Soft, moist, light, just delicious
Mary
Made your recipe today, oh my so delicious can’t wait to have another.The crumb topping is perfect , I didn’t have any pumpkin spice so I made your recipe also perfect. Thank you again for a delicious recipe that I will make again.
Sam
I’m so glad you enjoyed them so much, Mary! 🙂
Anita
Loved these! Thank you! I did cut the sugar in half and used oil instead of butter to lower the cholesterol in the recipe. I was out of vanilla, so I had to skip this key ingredient, unfortunately. And I did not make the streusel topping because I had some cream cheese I needed to use up and I like cream cheese icings with pumpkin baked goods. Anyway, I just wanted to write in to let you know how much I loved this recipe and to let you know that even with some adjustments, it turned out amazing! Very easy, very moist, perfect amount of pumpkin flavour. Thank you!
Sam
I’m so glad you enjoyed them so much, Anita! 🙂
Diane M. Mitchell
I’ve made these several time and they are always well received and very good. I was wondering if I can use this recipe in a mini-loaf pan? Or just a regular cake pan?
Sam
I’m so glad you enjoyed them so much, Diane! I haven’t personally tried it, but I think it could potentially work. You could try my pumpkin cake or pumpkin bread in mini loaf pans. I know those will work. 🙂
Meredith
These muffins are delicious and I’ve now made them multiple times. I make 6 large muffins instead 12 normal size. So good!
Sam
I’m so glad you enjoyed them so much, Meredith! 🙂
Bree
These are the best pumpkin muffins I’ve ever had! I added chia seeds to the streusel to give it extra crunch, and replaced some of the white flour with whole wheat flour and almond meal. I reduced the sugar amount by half, also substituted some of the butter for olive oil. Very moist and so unbelievably good!
Sam
I’m so glad you enjoyed them so much, Bree! 🙂
Syd
Thanks for the easy and awesome recipe. I made this with my 5 year old and 3 year old, we enjoyed making these! Streusel portion was perfect, at least if you’re giving each muffin a little “pile” not just only covering the top. We used every bit of streusel on a single batch.
Emily @ Sugar Spun Run
So glad it’s a hit for you, Syd! It’s so fun baking with helpers 🩷
Brittany
I must agree these are absolutely delicious and make the house smell amazing! Will make again for sure!
Emily @ Sugar Spun Run
Thanks for giving them a try, Brittany! 🩷
Seattle Soul Girl Cooks!
This will be my second batch of pumpkin spice muffins. My family them the recipe. I added finely chopped walnuts and orange zest to my batter. Yum!!!
Sam
I’m so glad everyone has enjoyed them so much! 🙂
Lauren
I can’t believe how good these are and how perfectly they turn out. I had to substitute the eggs and dairy for allergy reasons, but they are absolutely wonderful and so pretty, too!
Olga Czuma
I made these muffins today and agree that they are very moist and I loved the pumpkin spice taste but have to agree with some of the reviews that there was way too much streusel for this recipe and needs to be adjusted. There was enough for at least another 12 muffins for sure and I was very generous with it. I will know next time as I definitely plan to make them again. Thank you.
Ben
Streusel is for 2X the muffins, prep time is not 10 minutes. Please update this
Sam
Streusel listed is exactly the amount I use for the muffins. Prep time is what it takes me. If you don’t prefer as much that’s totally fine but it is what I personally use and what is shown in the photos.
M
No way it only takes me 10 minutes if you’re also supposed to melt and let the butter cool for at least 10 minutes.
Sam
When writing a recipe it depends how it the ingredients are written as to whether or not the cooling time is included in prep time. Industry standard says to not include the butter cooling time if it is written that the butter is to be melted and cooled. It would be included if you melt and cool the butter in the instructions. I hope that helps clear things up. 🙂
Marissa
I’ve tried a few of your recipes (they’ve all been delicious) but this is the first one I’ve decided to write a review of.
I am a basic fall and pumpkin girlie through and through. Meaning I’ve tried more than my fair share of pumpkin-themed recipes. These are the GOAT pumpkin muffins. The muffins themselves are fluffy and light, yet so moist and flavorful. And the streusel takes it over the top. Could the recipe make less streusel? Yeah, sure, if you don’t like delicious things. So pile it up high on those muffins, you won’t be disappointed.
I used my own “pumpkin spice” blend and will admit that I measure it (or vanilla extract) with my heart and not a measuring spoon. I also added semi-sweet chocolate chips to half of the batter simply cause I could (also measured with my heart haha). And you should too. These muffins go perfectly with a cup of coffee.
Fantastic recipe. Sharing it will all my friends. New fall staple recipe.
Sam
I’m so glad you enjoyed them so much, Marissa! 🙂
Michalah
These are SO GOOD! I didn’t have enough flour to make the streusel topping so I just baked them and added the glaze and they are so, so delicious.
Ashley
Tasty but more of a spice muffin. Not enough pumpkin flavor
Sam
Hi Ashley, pumpkin doe snot have much of its own flavor, the flavor most people attribute to “pumpkin” is actually pumpkin spice. I’m sorry you didn’t enjoy, though!