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.
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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
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).
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.
- 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.
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.
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.
Kristin Didier
These are delicious and a favorite in my hone! Question, has anyone tried this recipe as a bundt cake? Any suggestions for that?
Allison
I’m glad you enjoyed them. I have a pumpkin bundt cake recipe: Pumpkin Bundt Cake
Joelle Siemens
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.
Allison
I’m glad you enjoyed them. 🙂
Lisa
These are delicious! (even without the icing on top) Everyone who tried them commented on how good they were. Made them 2 weeks in a row. Thank you!!
Allison
You’re welcome! I’m glad you enjoyed them! Thanks for stopping by. 🙂
Yvonne
Hi
I want to make these muffins with topping and icing but was wondering if I could add chocolate chips (for my grandchildren)? Thanks!!!
Allison
Sure! I’d recommend stirring in 3/4 to 1 cup of chocolate chips before scooping into the muffin pan. Enjoy!
Amy
I made the “naked” version…just the muffin mixture. As suggested I added 1/4 cup of extra white sugar to the batter, and extra cinnamon. I baked in a jumbo muffin pan, which i filled 2/3 full which gave me 5 jumbo muffins. Baked 35m at 350’. Delicious with lots of butter. I think without the sweet toppings, the batter would make some nice smaller muffins to serve with dinner, maybe turkey or pork chops. Thanks for the recipe.
Allison
Great idea to serve with dinner. Thanks for taking the time to share your experience. 🙂
Marissa
These are the best pumpkin muffins I’ve ever had. I didn’t have the pumpkin pie spice, so I doubled the cinnamon and measured with heart in nutmeg and ginger. SO GOOD. Definitely making again!
Allison
That’s great to hear! Thanks for stopping by. 🙂
Lynne Kromer
Moist, delicious and the crumble topping was incredible! Will be in my repertoire from now on!
Allison
That’s great to hear. Thanks for stopping by!
V
What size scoop do you use for these?
Allison
It’s an ice cream scoop, 1/4 to 1/3 cup.
Sara Stevenson
Are you able to use in a bread pan too??
Allison
I would assume so, but I have a pumpkin bread recipe if you want to try that.
Danelle Rodgers
What is your preference, milk or apple juice for the muffin batter?
Allison
I don’t notice much of a difference, but if I had to choose I’d say milk. Enjoy!
Vashti C
Easy recipe to follow. The glaze adds just the right amount of sweetness. I baked these for a group of gals and they raved, moist, delicious crumble, and oh so tasty! They had seconds and I was proud. Thanks for all of the wonderful recipes. <3
Allison
You’re welcome! I’m glad you enjoyed them. 🙂
YB
Made the recipe with pumpkin pie filling which already has the spices because that’s what I had available. They turned out great! I had about half of the topping mix left! Didn’t need the glaze.
Allison
I’m glad you enjoyed them!