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Pumpkin Muffins

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Tender pumpkin muffins topped with a buttery streusel topping. These fluffy muffins are the best Fall breakfast treat!

a pumpkin muffin topped with streusel sitting on an orange wrapper.

 

If there’s one thing that’s great about fall, it’s all the pumpkin recipes that start appearing in our newsfeeds.  These easy pumpkin muffins are great for a lazy morning,or to take over to a friend’s house for a visit. The crumble on top also makes a simple recipe seem a little elevated. They're also perfect for breakfast if you have family coming in for the Thanksgiving holiday.


How To Make Pumpkin Muffins

To start off making preheat an oven to 425 degrees and fill a cupcake pan with cupcake liners. Mix together flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl until combined. Then, mix together oil, sugar, brown sugar, pumpkin puree, eggs, and milk. Take the dry ingredients and gradually mix them in with the wet. Then everything is combined, fill the cupcake liners ¾ of the way full with the batter.

To make the crumble, whisk together flour, sugar, brown sugar, and pumpkin pie spice. Mix in melted butter with a fork; you’ll know it’s ready when the mixture becomes crumbly. Place some of the crumble mixture onto the top of each of the muffins.

You’re going to put these into the oven for about 5 minutes at 425, then decrease the oven temperature to 350 and bake for another 16 minutes. Let them cool before trying one! I know it’s hard, but your non-burnt mouth will thank you.

Frequently Asked Questions

  1. How Long to Bake Muffins For and How to Tell When They’re Done

Our pumpkin muffins bake for 5 minutes at 425 degrees, and then 16 minutes at 350 degrees. The best way to tell if your muffin is done, is the toothpick test! Simply insert a toothpick into the center of a muffin. If it comes out clean, then the muffins are ready.

2. Why Should I Use Pumpkin Puree vs. Pie Filling?

Pumpkin puree is pure pumpkin, while pumpkin pie filling contains different spices like cinnamon and nutmeg. It also already has sugar added to it. That’s why it’s so great as a pie filling – it’s all ready to go! For these muffins, you want to be able to control what you put in them, hence the puree usage. We can control how much sugar, and spices to add.

a closeup of a pumpkin streusel muffin with more muffins in the background.

3.Can You Make These Into Mini Muffins?

Sure, you can shrink these into bite sized muffins! And really, aren’t the best muffins the ones you can just pop into your mouth? Use a mini muffin tin, and decrease the baking time to about 9-12 minutes.

4. Can You Make Your Own Pumpkin Pie Spice?

You definitely don’t need to go to the store just to get this ingredient if you don’t have it! Simply mix up nutmeg, ground ginger, ground cloves, and ground allspice.

5. Can I Add Mix Ins? Absolutely! These muffins are amazing on their own. However, I also love them with chocolate chips. Nuts like pecans would be lovely too!

a pumpkin muffin in an orange wrapper on a checkered tablecloth.

How To Store Muffins

If you just need your muffins to last until tomorrow morning, feel free to keep them on a wire cooling rack and cover them with a clean, dry dish towel. The towel will soak up any excess moisture that could rise to the top, and keep them fresh enough for the next day! It should also keep the streusel topping full of flavor.

As with most baked goods, if you want to keep them fresh longer than one or two days, you’ll need a better way to store them. Covering the muffins with foil or plastic wrap and placing them in a plastic bag or storage container at room temperature will keep them from drying out. These are best when consumed within 4-5 days.

Do They Need To Be Refrigerated?

These muffins don’t need to be refrigerated. Muffins containing cream cheese, or other perishable foods are the ones that need to be stored in a refrigerator.

four pumpkin muffins topped with streusel sitting on a wooden cutting board.

How To Freeze Muffins

These muffins can also be made ahead and frozen! Storing them for a couple months will makes them perfect for holiday guests. When they are at room temperature, stick them in the freezer for about an hour until they’re solid. Then, transfer them into a freezer bag and store them in the freezer for up to two months. When you take them out of the freezer, simply warm a muffin up in the microwave for 30 seconds to one minute and enjoy!

 

pumpkin streusel muffins on a wooden cutting board.

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📖 Recipe

Pumpkin Muffins

Pumpkin Muffins: Tender pumpkin muffins topped with a buttery streusel topping. These fluffy muffins are the best Fall breakfast treat!
5 from 5 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 21 minutes
Total Time: 31 minutes
Servings: 12 Muffins
Calories: 324kcal

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Ingredients

For the Muffins

  • 1 ¾ Cup Flour
  • 1 Teaspoon Baking Soda
  • 2 Teaspoons Cinnamon
  • 1 ½ Teaspoon Pumpkin Pie Spice
  • ½ Teaspoon Salt
  • ½ Cup Canola Oil
  • ½ Cup Sugar
  • ½ Cup Brown Sugar Packed
  • 1 ½ Cup Pumpkin Puree
  • 2 Eggs
  • ¼ Cup Whole Milk

For the Streusel Topping

  • ½ Cup Flour
  • ¼ Cup Sugar
  • ¼ Cup Brown Sugar Packed
  • 1 Teaspoon Pumpkin Pie Spice
  • 6 Tablespoons Unsalted Butter Melted
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Instructions

  • Preheat oven to 425 degrees. Line a muffin pan with paper liners
  • In a large bowl, whisk flour, baking soda, cinnamon, salt, and pumpkin pie spice.
  • In a separate large bowl, combine oil, white sugar, brown sugar, pumpkin puree, eggs, and milk.
  • Add dry ingredients a little at a time, mixing until just combined. Do not over mix.
  • Fill paper liners about ¾ of the way full.
  • In a small mixing bowl, whisk flour, sugar, brown sugar, and pumpkin pie spice.
  • Stir in the melted butter until crumbly.
  • Evenly spoon streusel on top of the muffin batter.
  • Bake for 5 minutes.
  • Then, reduce heat to 350 degrees F, and bake for 16-18 more minutes.

Nutrition

Calories: 324kcal
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