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.
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.
Recipe overview
*Full recipe below in recipe card.*
Muffins:
Combine dry ingredients (flour, baking powder, baking soda, salt, and spices).
Whisk sugar, pumpkin puree, oil, eggs, vanilla, and milk.
Add the pumpkin mixture to the dry ingredients. and stir until combined.
Crumb topping:
Stir together sugars, cinnamon, salt, melted butter, and flour. Sprinkle over the top of each muffin before baking.
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). 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.
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.
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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
- 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
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.
Angie Scimone
I just made these!! Haven’t tasted them yet, they are almost too beautiful to even eat!! I added just a few fall maple leaf sprinkles to the tops of these that is the only thing I did differently so I know they are going to taste delish!! Thank you for your recipe!!
Allison
You’re welcome. Enjoy!
Lorraine
Can you use fresh pumpkin ?
Allison
Hi, Lorraine. I haven’t tried it but I would assume so. Fresh pumpkin can be a bit thinner and more “wet” than canned pumpkin, so I recommend blotting it with a paper towel or draining it in a fine mesh sieve until it resembles the consistency of canned pumpkin.