Pumpkin Muffins

Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.

I’ve been playing around with my Pumpkin Muffin recipe and I have a new and improved version just in time for fall (yes, I’m already counting the days). These soft and fluffy muffins are loaded with pumpkin and warm spices, topped with a brown sugar crumble, and drizzled with cinnamon icing.

Are they as delicious as they sound? ABSOLUTELY! And they are ready and waiting for that first chilly autumn day.

Love chocolate? Try this version: Pumpkin Chocolate Chip 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 – no mixer needed. Pumpkin puree and oil keep these muffins moist while pumpkin pie spice and cinnamon add the classic fall flavors. I keep the muffins 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 of these muffins!
• Icing: A simple mixture of powdered sugar, milk, and a dash 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.
• 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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Pumpkin Muffins

Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.

4.91 from 50 votes

Print Pin

Course: Breakfast

Cuisine: American

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Servings: 12

Calories: 307kcal

Author: Allison - Celebrating Sweets

Ingredients

Crumb topping:

• ▢ 3 tablespoons granulated sugar
• ▢ 1/3 cup brown sugar, packed
• ▢ 3/4 teaspoon ground cinnamon
• ▢ pinch of salt
• ▢ 3/4 cup all purpose flour
• ▢ 6 tablespoons unsalted butter, melted

Muffins:

• ▢ 1-3/4 cups all purpose flour*
• ▢ 1-1/2 teaspoons pumpkin pie spice
• ▢ 1 teaspoon cinnamon
• ▢ 1/2 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 1/4 teaspoon salt
• ▢ 2 large eggs
• ▢ 1 cup granulated sugar
• ▢ 1/2 cup canola or vegetable oil
• ▢ 1-1/4 cups canned pumpkin puree
• ▢ 1 teaspoon vanilla extract
• ▢ 1/4 cup apple juice or milk

Cinnamon icing:

• ▢ 1/2 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.

Notes

*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion and then level it off with the back of a knife. 

These muffins are best within 1-2 days of being made. Over time the crumb topping will soften from the moisture in the muffin.

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.

Nutrition

Calories: 307kcal | Carbohydrates: 40g | Protein: 2g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 43mg | Sodium: 111mg | Potassium: 77mg | Fiber: 1g | Sugar: 31g | Vitamin A: 1017IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg

Tried this recipe?Leave a comment and rating below!

Recipe updated August 2020.