The Best Pumpkin Muffins

These Pumpkin Muffins are my new favorite homemade muffin! They're soft, fluffy, and loaded with Fall flavor.
Recipe includes a video at the bottom of the recipe card!
Course Breakfast
Cuisine American
Keyword fall baking, fall recipes, pumpkin muffins, pumpkin recipe
Prep Time 15 minutes
Servings 12 muffins
Calories 390kcal
Author Sam Merritt


  • ¾ cup unsalted butter melted and cooled at least 10 minutes (170g)
  • 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
  • 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


  • 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.


  • 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



*Make sure you buy puree that is 100% pumpkin and NOT "Pumpkin Pie Filling", which contains other ingredients.
**If you don't have salted butter on hand, just use unsalted and add 1/4 teaspoon of salt to the dry ingredients for the streusel.


Serving: 1muffin (with glaze) | Calories: 390kcal | Carbohydrates: 51g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 77mg | Sodium: 263mg | Potassium: 61mg | Fiber: 2g | Sugar: 28g | Vitamin A: 3200IU | Vitamin C: 1.7mg | Calcium: 30mg | Iron: 1.8mg