These pumpkin muffins are a cozy autumn dream, bursting with warm spices and rich pumpkin flavor in every bite. Perfectly moist and tender, they’re topped with a luscious glaze that adds a sweet, creamy finish. Ready in just 27 minutes, they’re an effortless treat that feels indulgent yet comforting.
With a golden crumb and a hint of cinnamon, these muffins are a delightful balance of soft texture and bold, seasonal taste. Each one is packed with nutrients like vitamin A, making them a guilt-free pleasure. Whether for breakfast or a snack, they’re sure to become your new fall favorite.
Ingredients for The BEST Pumpkin Muffins
- Wet Ingredients:
- ¾ cup (170 g) unsalted butter, melted and cooled for 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 puree (not pumpkin pie filling)
- 2 Tablespoons milk
- 1 ½ teaspoons vanilla extract
- Dry Ingredients:
- 1 ¼ cups (156 g) all-purpose flour
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice (homemade or store-bought)
- ½ teaspoon ground cinnamon
- Streusel Topping:
- 1 ¼ cups (156 g) all-purpose flour
- ½ cup (100 g) light brown sugar, tightly packed
- ⅓ cup (66 g) granulated sugar
- ¾ teaspoon ground cinnamon
- 6 Tablespoons (85 g) salted butter, melted and cooled
- Optional Glaze:
- ½ cup (65 g) powdered sugar
- 2-3 teaspoons milk
Step-by-Step Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners or lightly grease and flour. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Stir well. Add the eggs, pumpkin puree, milk, and vanilla extract, and mix until smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well combined.
- Combine Wet and Dry: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
- Fill Muffin Tin: Evenly divide the batter into the prepared muffin tin, filling each cup about ¾ full. Set aside.
- Make Streusel: In a medium bowl, whisk together the flour, brown sugar, granulated sugar, and cinnamon for the streusel. Pour in the melted butter and use a fork to stir until crumbles form. Avoid overmixing—it should be clumpy, not pasty.
- Add Streusel: Using your hands, evenly distribute the streusel over the muffin batter, gently pressing it into the batter.
- Bake: Bake at 375°F (190°C) for 17-19 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the muffins cool in the pan for 5 minutes, then transfer to a cooling rack to cool completely.
- Optional Glaze: If desired, whisk together the powdered sugar and milk to make a glaze. Drizzle over the cooled muffins before serving.
Perfect Pairings: Serving Suggestions
These pumpkin muffins are a treat on their own, but they shine even brighter with a warm cup of coffee, tea, or spiced apple cider. For a cozy breakfast, serve them with a dollop of whipped cream or a side of Greek yogurt. Pro tip: Add a sprinkle of cinnamon on top for an extra festive touch!
Keep Them Fresh: Storage and Reheating Tips
Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F (150°C) oven for 5 minutes. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
Mix It Up: Recipe Variations
Want to switch things up? Try adding ½ cup of chocolate chips or chopped nuts to the batter for extra texture. For a healthier twist, substitute half the flour with whole wheat flour or use maple syrup instead of granulated sugar. Feeling adventurous? Swap the streusel for a cream cheese swirl!
Quick and Easy: Time-Saving Tips
To save time, prepare the streusel topping while the oven preheats. You can also measure out all your ingredients the night before and store them in separate containers. Bonus tip: Use a cookie scoop to evenly portion the muffin batter—it’s faster and less messy!
Essential Tools: Equipment Guidance
For best results, use a 12-count muffin tin with paper liners or a well-greased pan. A whisk and silicone spatula are perfect for mixing the batter without overworking it. Don’t forget a toothpick to check for doneness—it’s the easiest way to ensure your muffins are perfectly baked!
The BEST Pumpkin Muffins
Ingredients
- ¾ cup unsalted butter melted and cooled at least 10 minutes
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup canned pumpkin puree
- 2 Tablespoons milk
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups 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 Topping
- 1 ¼ cup all-purpose flour
- ½ cup light brown sugar tightly packed
- ⅓ cup sugar
- ¾ teaspoon ground cinnamon
- 6 Tablespoons salted butter melted and cooled until no longer warm to the touch
Glaze (optional)
- ½ cup powdered sugar
- 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 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 in muffin pan for 5 minutes before carefully removing to a cooling rack to cool completely.
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins