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Home » Fall Favorites » Pumpkin Muffins

Pumpkin Muffins

Published: Sep 7, 2021 · Modified: Nov 5, 2021 by Allison · 157 Comments

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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 muffin with crumb topping and white icing on a white plate.

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.

Jump to:
  • Recipe overview
  • Recipe tips
  • Serving and storage
  • Recipe
Closeup of a pumpkin muffin cut in halfi

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.

Pumpkin muffin batter in a large white bowl.
Pumpkin muffins (uncooked) in a muffin tin.

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.
Pumpkin muffin on parchment paper surrounded by cinnamon sticks and a spoon of icing.

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 on parchment paper

Pumpkin Muffins

Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.
4.92 from 58 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
  • 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 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

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!

Recipe updated August 2020.

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Comments

  1. Stacie briwn

    October 07, 2020 at 6:16 pm

    4 stars
    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.

    Reply
    • Allison

      October 08, 2020 at 2:41 pm

      I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂

      Reply
  2. Michelle

    November 01, 2020 at 1:17 pm

    5 stars
    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!

    Reply
    • Allison

      November 02, 2020 at 9:47 am

      I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂

      Reply
  3. Trish

    November 22, 2020 at 9:08 pm

    5 stars
    I made these muffins today, they are amazing!

    Reply
    • Allison

      December 01, 2020 at 8:39 am

      I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂

      Reply
  4. Rachel Fuller

    December 28, 2020 at 9:57 am

    5 stars
    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!

    Reply
    • Allison

      January 04, 2021 at 12:05 pm

      I’m glad you enjoyed them! Thanks for taking the time to comment. 🙂

      Reply
  5. Liz

    September 08, 2021 at 9:59 am

    5 stars
    It’s still warm here but I’m already craving all the fall foods! These pumpkin muffins are just what I was looking for!

    Reply
  6. AShley

    September 08, 2021 at 10:31 am

    5 stars
    I’m craving pumpkin and these hit the spot. So delicious!

    Reply
  7. Chantal

    February 16, 2022 at 5:40 pm

    5 stars
    Great recipe. First pumpkin muffin recipe I’ve tried that tastes great and is nice and fluffy.

    Reply
    • Allison

      February 21, 2022 at 6:49 pm

      I’m glad you enjoyed them! 🙂

      Reply
  8. Kim Wynn

    February 27, 2022 at 2:53 pm

    5 stars
    I am so excited that I found this recipe again. I made these at Thanksgiving and they were a huge hit. Went to make them again, and my recipe got ruined with water and I couldn’t find the recipe again. I just made sure to write it down this time.

    Reply
    • Allison

      March 02, 2022 at 10:20 am

      Enjoy! Thanks for stopping by. 🙂

      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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