These soft and fluffy Pumpkin Muffins are topped with a brown sugar crumble and finished with a drizzle of cinnamon icing. Enjoy these muffins as breakfast, snack, or even dessert.
Pumpkin muffins! This recipe is a reader favorite and a family favorite. It doesn’t get much better than this: soft muffins loaded with pumpkin and warm spices, topped with a brown sugar crumble, and drizzled with cinnamon icing.
Try these versions, too: Pumpkin Chocolate Chip Muffins, Pumpkin Cranberry Muffins.
Recipe overview
These muffins are a cross between a coffee cake and a muffin. They can be enjoyed for breakfast or dessert (or both!). Here’s what makes up this recipe:
Muffins: This muffin batter comes together in minutes. Pumpkin puree and oil keep the muffins moist while pumpkin spice and cinnamon add the classic fall flavors. The muffins themselves are mildly sweet since they also have a crumb topping and icing.
Crumb topping: Brown sugar, cinnamon, salt, butter, and flour. Sweet, buttery, crumbly goodness topping every bite!
Icing: A simple mixture of powdered sugar, milk, and a pinch of cinnamon. The icing gets drizzled over the tops of the muffins, filling in the crevices of the crumb topping.
Recipe tips
- Use canned pumpkin puree, not pumpkin pie filling (which is already sweetened).
- You can omit the crumb topping and icing for a more “basic” pumpkin muffin. Note: the muffins themselves are not overly sweet.
- Don’t overmix the batter, as this can make the muffins tough. Mix just until the dry ingredients and wet ingredients are combined.
- Use an ice cream scoop to add the batter into the muffin cups.
- These muffins are best within 1-2 days of being made. Over time the crumb topping will soften from the moisture in the muffin.
Serving and storage
Serving: Serve slightly warm or at room temperature. No need for butter, jam, or honey, these muffins are perfect on their own.
Storage: Leftover muffins can be stored at room temperature or in the refrigerator for up to 2 days. The muffins can be frozen for up to 2 months.
More pumpkin recipes:
Pumpkin Bars – Soft and moist bars topped with brown butter frosting
Pumpkin Bread – Try this healthier version of Starbucks pumpkin bread.
Pumpkin Pie Bars – Creamy pumpkin pie filling on an easy shortbread crust.
Pumpkin Pancakes – Spiced pumpkin pancakes with pecan praline syrup.
Pumpkin Cupcakes – A fall classic topped with maple cream cheese frosting.
Pumpkin Cream Cheese Pie – Part pumpkin pie, part cheesecake – super delicious!
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Recipe
Pumpkin Muffins
Ingredients
Crumb topping:
- 3 tablespoons granulated sugar
- ⅓ cup brown sugar, packed
- ¾ teaspoon ground cinnamon
- pinch of salt
- ¾ cup all purpose flour
- 6 tablespoons unsalted butter, melted
Muffins:
- 1-¾ cups all purpose flour*
- 1-½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs
- 1 cup granulated sugar
- ½ cup canola or vegetable oil
- 1-¼ cups canned pumpkin puree
- 1 teaspoon vanilla extract
- ¼ cup apple juice or milk
Cinnamon icing:
- ½ cup powdered sugar
- dash of ground cinnamon
- 2+ teaspoons milk
Instructions
For the crumb topping:
- In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until combined (I use a fork). Set aside.
For the muffins:
- Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners.
- In a large bowl, combine flour, spices, baking soda, baking powder, and salt.
- In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk or juice until combined. Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
- Divide the batter between 12 muffin cups (I use an ice cream scoop). Crumble the topping over the tops of each muffin. Bake for approximately 20 minutes, until a toothpick inserted into the center of the muffins comes out clean. Place the pan on a wire rack to cool for 10 minutes, then remove the muffins from the pan and place on the rack to cool completely.
For the icing:
- Whisk all ingredients until smooth, increasing the milk 1 teaspoon at a time until you reach your desired consistency. Adjust the consistency as necessary by adding more powdered sugar (to thicken) or more milk (to thin). Use a small spoon to drizzle icing over the tops of the cooled muffins.
Video
Notes
Nutrition
Tried this recipe?Leave a comment and rating below!Recipe updated August 2020.
Stacie briwn
Super yummy…..I did add extra pumpkin and used almond milk. I also added a small drop of almond extract to the icing. It was very good. My biggest child (my husband) loved them.
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Michelle
The muffins were absolutely delicious! They were incredibly moist and the crumb topping gave the muffin just enough sweetness and texture. This recipe is a keeper and I look forward to making them again soon!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Trish
I made these muffins today, they are amazing!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Rachel Fuller
Super tasty! I only had 1 cup of pumpkin so used 1/2 cup of eggnog in replace of the apple juice and to make up for the missing 1/4 cup of pumpkin and they turned out so moist! Definitely saving!
Allison
I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂
Liz
It’s still warm here but I’m already craving all the fall foods! These pumpkin muffins are just what I was looking for!
AShley
I’m craving pumpkin and these hit the spot. So delicious!