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Home » Fall Favorites » Pumpkin Muffins

Pumpkin Muffins

Published: Sep 13, 2023 by Allison · 220 Comments

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These soft and fluffy pumpkin muffins are a cross between a coffee cake and a muffin. They’re flavored with pumpkin and warm spices, topped with a brown sugar crumble, and finished with a drizzle of cinnamon icing. When it comes to fall flavors it doesn’t get much better!

This recipe is a reader favorite and a family favorite. In fact, we love them so much that we used this as the base recipe for our Pumpkin Chocolate Chip Muffins and Pumpkin Cranberry Muffins.

Closeup of a pumpkin muffin on a wire rack topped with icing.
Jump to:
  • Why you’ll love this recipe
  • Ingredients needed
  • Recipe overview
  • Recipe tips
  • Basic pumpkin muffins (no topping)
  • Serving and storage
  • Recipe

Why you’ll love this recipe

Ease: This recipe comes together quickly and easily. You don’t even need a mixer!

Versatility: These muffins are fancy enough to serve to guests but simple enough to throw together any day of the week.

Flavor: Pumpkin, warm spices, and vanilla. The flavors of fall!

Texture: The muffins are soft and fluffy and contrast wonderfully with the buttery- crunchy crumb topping.

Not too sweet: Although these muffins include a crumb topping and icing, they aren’t overly sweet like some store bought muffins.

Ingredients needed

Ingredients to make pumpkin muffins (sugars, flour, canned pumpkin, spices, eggs, butter, oil, milk).

Flour: Regular all-purpose flour works best here. If you’d like, you can swap up to half of the all-purpose flour for white whole wheat flour in the muffin batter.

Sugars: Granulated sugar in the muffins, brown sugar for the crumb topping, and powdered sugar for the icing.

Eggs: Two large eggs provide structure.

Pumpkin puree: Canned pumpkin puree adds lots of moisture and pumpkin flavor. Libby’s is my favorite brand.

Oil: Neutral flavored oil like vegetable or canola works best. I have made these with a mild flavored olive oil and it worked as well.

Milk: For a little extra moisture in the muffin batter. Feel free to swap for apple or orange juice, if you’d like.

Spices: A combination of pumpkin pie spice and cinnamon gives these muffins lots of warm and cozy flavors.

Vanilla extract: Rounds out the flavors in the muffin batter.

Baking soda and baking powder: To help the muffins puff up and rise.

Butter: Melted butter holds the crumb topping together.

Recipe overview

*Full recipe below in recipe card.*

Muffins:

Combine dry ingredients (flour, baking powder, baking soda, salt, and spices).

Flour and spices in a glass bowl.

Whisk sugar, pumpkin puree, oil, eggs, vanilla, and milk.

Pumpkin, eggs, oil, and sugar in a glass bowl.

Add the pumpkin mixture to the dry ingredients. and stir until combined.

Pumpkin puree being poured into flour in a glass bowl.

Crumb topping:

Stir together sugars, cinnamon, salt, melted butter, and flour. Sprinkle over the top of each muffin before baking.

Pumpkin muffins (uncooked) in a muffin tin.

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.

Closeup of a pumpkin muffin topped with icing.

Recipe tips

  • Use canned pumpkin puree, not pumpkin pie filling (which is already sweetened). I find that Libby’s brand is the most consistent.
  • Don’t overmix the batter, 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.
  • Prefer a smaller batch? I have successfully halved this recipe to make 6 muffins.
  • Leftover pumpkin puree? Make a batch of Pumpkin Spice Coffee Creamer.
Closeup of a pumpkin muffin cut in half.

Basic pumpkin muffins (no topping)

Feel free to leave off the crumb topping and icing for a more “basic” pumpkin muffin. I frequently make these without the topping and we enjoy them just as much.

Note: I add an extra teaspoon of cinnamon to the muffin batter since there is no additional topping. These muffins are not overly sweet on their own. If you are making them without the topping you might want to add an additional ¼ cup granulated sugar to the batter.

Pumpkin muffins next to a gold knife with butter on it.

Serving and storage

Serving: Serve slightly warm or at room temperature. 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 cool 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 cupcake on a wire rack topped with white frosting and caramel.
    Pumpkin Cupcakes
  • Slices of healthy pumpkin bread on a white plate.
    Healthy Pumpkin Bread
  • Slice of pumpkin pie cheesecake on a grey plate with a gold fork.
    Pumpkin Pie Cheesecake
  • Square slice of pumpkin pie topped with whipped cream.
    Pumpkin Pie Bars

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Recipe

Closeup of a pumpkin muffin on a wire rack topped with icing.

Pumpkin Muffins

Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.
4.95 from 156 votes
Print Pin SaveSaved!
Course: Breakfast
Cuisine: American
Prep Time: 30 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 50 minutes minutes
Servings: 12
Calories: 307kcal
Author: Allison – Celebrating Sweets

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

*To measure flour: fluff the flour several times with your measuring cup to lighten it. Scoop a heaping portion and then level it off with the back of a knife. 
Serving: 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 cool room temperature or in the refrigerator for up to 2 days. The muffins can be frozen for up to 2 months.
Recipe tips:
  • Use canned pumpkin puree, not pumpkin pie filling (which is already sweetened). I find that Libby’s brand is the most consistent.
  • 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, 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.
  • Prefer a smaller batch? I have successfully halved this recipe to make 6 muffins.
  • Leftover pumpkin puree? Make a batch of Pumpkin Spice Coffee Creamer.

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

Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.

Tried this recipe?Leave a comment and rating below!

Post and photos updated August 2022, recipe remains the same.

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Comments

  1. Kristin Didier

    November 07, 2023 at 10:32 am

    5 stars
    These are delicious and a favorite in my hone! Question, has anyone tried this recipe as a bundt cake? Any suggestions for that?

    Reply
    • Allison

      November 08, 2023 at 8:54 am

      I’m glad you enjoyed them. I have a pumpkin bundt cake recipe: Pumpkin Bundt Cake

      Reply
  2. Joelle Siemens

    November 16, 2023 at 11:27 am

    5 stars
    Really delicious. I used fresh roasted pumpkin instead of canned. Turned out perfect! I wanted to make a glaze for the top, but after tasting, realized that it’s really not needed.

    Reply
    • Allison

      November 21, 2023 at 9:06 am

      I’m glad you enjoyed them. 🙂

      Reply
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aboutHi, I'm Allison! I'm a busy wife and mom with a passion for cooking and baking. This is where you'll find my favorite homemade recipes, designed to help you make every day delicious! Read more....

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