Pumpkin Muffins: Tender pumpkin muffins topped with a buttery streusel topping. These fluffy muffins are the best Fall breakfast treat!
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 of the pumpkin muffins 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.
More Easy Breakfasts:
Pumpkin Muffin Recipe
To start off making the pumpkin spice muffins, 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 for this easy pumpkin muffin recipe, 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
- How Long to Bake Pumpkin Stresuel Muffins 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. Pumpkin Pie Filling?
I use pumpkin puree in these pumpkin streusel muffins. 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.
3.Can You Make These Into Mini Pumpkin Muffins?
Sure, you can shrink these into bite sized muffins! And really, aren’t the best pumpkin 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!
How To Store Pumpkin 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 Pumpkin Muffins Need To Be Refrigerated?
These particular pumpkin 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.
How To Freeze Pumpkin Muffins
This pumpkin muffin can also be made ahead and frozen! Storing them for a couple months will makes them perfect for holiday guests. When the pumpkin muffins 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!
- For the Muffins
- 1¾ Cup Flour
- 1 Teaspoon Baking Soda
- 2 Teaspoons Ground Cinnamon
- 1½ Teaspoon Pumpkin Pie Spice
- ½ Teaspoon Salt
- ½ Cup Canola Oil
- ½ Cup Sugar
- ½ Cup Brown Sugar, Packed
- 1½ 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
- 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.
Craving more pumpkin?
Marvelous Muffins From Blogs I Love:
Apple Spice Muffins via Small Town Woman
Banana Muffins via Sugar Spun Run
Lemon Poppyseed Muffins via A Kitchen Addiction
What do you think of these pumpkin muffins?