Fluffy and delicious pumpkin muffins are the perfect treat to bake this season! The joy of fall baking is something to look forward to all year long!
This yummy pumpkin recipe is perfect to enjoy during autumn to bring comfort and warmth to your kitchen, friends, and family!
Muffins are even more delicious when topped with our reader favorite streusel topping! This wonderful addition takes these muffins to the next level! You’re going to love the combination of the soft and fluffy muffins with a crunchy streusel topping, complete with a cinnamon sugar glaze!
These moist and flavorful muffins are the perfect treat for the pumpkin lover! This recipe features a blend of rich pumpkin puree combined with flavorful pumpkin pie spices including cinnamon, allspice, cloves, and nutmeg!
To finish the muffins off, you’ll top each with a streusel made from butter, flour, sugar, and even more spices!
As if the muffins weren’t delicious on their own, you’ll complete them with a cinnamon spiced frosting! These pumpkin muffins will be a crowd favorite and are sure to warm up your kitchen and your tummy!
Pumpkin Muffin Ingredients
- All Purpose Flour: This is the base of the muffin, the gluten helps create a tender moist muffin!
- Sugar: This recipe calls for both granulated and brown sugar. The added molasses in brown sugar creates a caramelized flavor within the muffin.
- Baking Powder: Used to leaven the muffins.
- Salt: Added to balance out the sweetness of the muffins.
- Pumpkin Spices: The perfect combination of cinnamon, allspice, ground cloves, ground nutmeg. Opt for fresh spices for best results.
- Eggs: Used to bind the muffins.
- Milk: Helps keep the muffins moist. You can use any type of milk you prefer. I like using whole milk.
- Pumpkin Puree: Adds rich flavor to this delicious autumn treat perfect for pumpkin lovers.
- Vegetable Oil: Moistens the muffins, you may opt for any type of neutral baking oil.
- Vanilla Extract: A key ingredient in most baked goods, adding flavor!
- Butter: Used in the delicious crumbled topping.
- Powdered Sugar: The perfect base for the cinnamon frosting.
- Muffin Tin
- Pastry Cutter
- My favorite muffin liners!
Preparing the Pumpkin Muffin Batter
Whipping these muffins up couldn’t be easier! Simply whisk together the dry ingredients in a medium sized bowl and set aside. You’ll love the delicious fragrance from the pumpkin spices in these muffins!
Then, bring together the wet ingredients – including the flavorful pumpkin puree – in a large mixing bowl.
Gradually add the dry ingredients to the wet, folding until just combined – and voila! The batter is prepared.
Baking Tip: For a moist and fluffy muffin, be sure to not over-mix the batter.
Optional Add In: If you love a crunch in your muffin, you might add 1/2 cup chopped walnuts to the batter!
Preparing the Streusel Topping
First, What is a streusel?
Streusel is a crumbly topping made from a mixture of butter, sugar, and flour. It’s often used to add a sweet, crispy, and slightly crunchy texture to baked goods like muffins, cakes, and coffee cakes. Sometimes, streusel includes additional ingredients like spices, oats, or nuts to enhance its flavor and texture.
To make the streusel you’ll combine softened butter, with flour, sugar, and the perfect blend of pumpkin pie spices: cinnamon, allspice, nutmeg, and cloves.
Using a pastry cutter (or your hands) bring the mixture together into a coarse crumble.
The streusel adds a delicious crispy topping to these moist and fluffy muffins!
Assembling and Baking
Once the batter and streusel is prepared, it’s time to bake!
Start by lining a muffin tin with paper liners. Then using a cookie dough scoop, evenly distribute the batter into the muffin molds filling each liner 3/4 full.
Sprinkle 1-2 tablespoons of streusel topping over each muffin, then bake for 15-17 minutes.
Baker’s Tip: How to tell when a muffin is done?
Use your pointer finger to gently press down on the top of the muffin. When they are ready, the muffin will spring back like a damp sponge.
Alternatively, stick a toothpick into the center of a muffin. If the toothpick comes out clean, your muffins are ready!
Presentation and Serving Suggestions
The rich aroma of cinnamon and pumpkin puree will delight your senses! There’s nothing quite like the smell of fall baking in the kitchen!
To display these beautiful muffins, try placing on a cake stand with a glass cloche or using a beautiful transfer-ware platter.
Enjoy these pumpkin muffins with friends or family, or bring to your next get-together! They are paired perfectly with a cup of coffee on a fall afternoon.
Storage and Freshness
Store muffins in an airtight container, or under a glass cloche. These muffins are good for 3-5 days, but I doubt they will last that long!
Pumpkin muffins are delicious at room temperature, but take things over the top by warming them in the microwave for 10 seconds for that fresh baked taste.
Tips and Troubleshooting
- For moist and fluffy muffins, do not over-mix the batter.
- Do not over-bake the muffins. Be sure to remove when they spring back when gently pressed.
- Select high quality fresh spices for best results.
- Use high quality pumpkin puree.
- Milk: Any type of milk will work for this recipe. I prefer whole milk, but almond or coconut work just fine for a dairy free alternative.
- Oil: You may use olive oil or avocado oil instead of vegetable oil, although vegetable oil is recommended.
- Pumpkin Pie Spice: You may opt for pre-mixed pumpkin pie spice. If so, use 2 tablespoons in the muffin mix, and 1 tablespoon in the streusel topping.
You are sure to love this easy and delicious pumpkin muffin recipe! This is the perfect way to enjoy nutrient dense and high fiber pumpkin puree.
Let me know in the comments your favorite part of baking these muffins!
Pumpkin Muffins with Streusel Topping
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar lightly packed
- 2 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 2 eggs room temperature
- ¾ cup milk any
- 1 cup pumpkin puree
- ¼ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon salt
- 2 teaspoon cinnamon
- ¼ teaspoon allspice
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 6 tablespoons butter softened
- ½ cup powdered sugar
- ½ teaspoon cinnamon
- 1 tablespoon milk
Prepare the Streusel Topping
- In a medium bowl, combine the streusel ingredients into a coarse crumble mixture.½ cup all-purpose flour, ¼ cup brown sugar, ¼ cup granulated sugar, ½ teaspoon salt, 2 teaspoon cinnamon, ¼ teaspoon allspice, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 6 tablespoons butter
Prepare the Muffins
- Preheat oven to 400 F.
- In a medium sized mixing bowl, whisk together the dry ingredients. Set aside.2 cups all-purpose flour, ½ cup granulated sugar, ½ cup brown sugar, 2 ½ teaspoon baking powder, 1 teaspoon salt, 1 tablespoon cinnamon, ½ teaspoon allspice, ½ teaspoon ground cloves, ½ teaspoon ground nutmeg
- In a large mixing bowl, whisk together the wet ingredients.2 eggs, ¾ cup milk, 1 cup pumpkin puree, ¼ cup vegetable oil, 1 teaspoon pure vanilla extract
- Gradually add the dry ingredients to the wet ingredients 1/2 cup at a time. Stirring to combine. Do not overmix.
- Line a muffin tin with paper liners and evenly distribute the batter into each muffin mold, 3/4 full.
- Sprinkle each muffin with 1 tablespoon of streusel topping, covering the top.
- Bake for 15-17 minutes, or until the muffins gently spring back with the touch of a finger, like a damp sponge. Remove and allow to cool completely before frosting.
Prepare the Frosting
- While the muffins bake, combine the frosting ingredients in a small bowl. Stirring to form the consistency of glue.½ cup powdered sugar, ½ teaspoon cinnamon, 1 tablespoon milk
- Drizzle the frosting over each cooled muffin, and enjoy!
- Enjoy using any type of milk in this recipe.
- You may also opt for olive oil or any other neutral oil for the muffins.
- If you prefer a sweeter muffin, increase the granulated sugar in the muffins to 3/4 cup.