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Home » Fall Favorites » Pumpkin Muffins

Pumpkin Muffins

Published: Sep 7, 2021 · Modified: Nov 5, 2021 by Allison · 159 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 59 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. m king

    October 31, 2019 at 3:06 pm

    3 stars
    These are good. I followed the recipe exactly but I feel like they could use more of a pumpkin spice flavor. just my opinion.

    Reply
    • Celebrating Sweets

      October 31, 2019 at 3:11 pm

      Thanks for sharing your experience. Enjoy! 🙂

      Reply
    • Katelyn Ramirez

      January 01, 2020 at 1:27 pm

      5 stars
      These are so freakin’ delicious!!

      Reply
      • Celebrating Sweets

        January 06, 2020 at 8:26 am

        Thanks!

    • Norma

      August 26, 2020 at 10:38 am

      I agree, I too want a strong pumpkin spice flavor.

      Reply
      • Allison

        August 28, 2020 at 3:56 pm

        Feel free to increase the pumpkin spice in the muffins. Also, the cinnamon icing adds another bit of “spice” flavor.

  2. laura

    November 08, 2019 at 1:48 pm

    I tried doubling the recipe but the crumb topping has to have another 2/3 cup flour to double the topping or its runny. Next time I will just add less butter, until the consistency is crumbly. I made 1/2 with added walnuts and on both I added 1 1/2 teaspoons of pumpkin pie spice. Awesome taste!!

    Reply
    • Celebrating Sweets

      November 08, 2019 at 3:12 pm

      Thanks for sharing your experience. I’m glad you enjoyed them! 🙂

      Reply
  3. Mana Montana

    November 12, 2019 at 12:23 am

    We made a quadruple recipe to send to my kid’s school for the teachers and staff. We had a bunch of cumb topping left over so I cut up a bunch of over ripe peaches and plums that were sitting in the fridge , tossed them with sugar, cinnamon and lemon and sprinkled with the extra topping and baked for 45 minutes. Would! This topping is amazing! Crunchy and chewy and delicious! Thanks!

    Reply
    • Celebrating Sweets

      November 14, 2019 at 9:27 am

      I’m glad you enjoyed them! I love what you did with extra topping – so creative! Thanks for stopping by. 🙂 -Allison

      Reply
  4. Wy

    December 02, 2019 at 6:59 pm

    5 stars
    This is a great pumpkin muffin recipe.

    Reply
  5. Abby

    February 07, 2020 at 9:40 pm

    How long would you bake these if made in a mini-muffin tin?

    Reply
    • Celebrating Sweets

      February 10, 2020 at 1:22 pm

      I’d start checking them around 10 minutes, then every 1-2 minutes until a toothpick inserted into the center comes out clean. Enjoy!

      Reply
  6. Victoria

    March 28, 2020 at 11:47 am

    Could I make this on a bread form and if so would the only alteration be baking it for around 50 to 60 mins?

    Reply
    • Victoria

      March 28, 2020 at 11:48 am

      into a bread* I don’t have muffin tins

      Reply
  7. Gueth

    May 25, 2020 at 4:37 pm

    I made these they were amazing I cut a whole in the middle and added some cream cheese filling definitely recommend

    Reply
    • Celebrating Sweets

      May 26, 2020 at 2:45 pm

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

      Reply
  8. Jenn

    August 25, 2020 at 9:14 am

    5 stars
    Loving these fluffy pumpkin muffins! Thanks so much for the delish recipe!

    Reply
  9. Justine

    August 25, 2020 at 9:20 am

    5 stars
    OMG soooooo good. That cinnamon icing totally made them, too!

    Reply
  10. AnnMarie Maxwell

    September 14, 2020 at 5:45 am

    5 stars
    Made these yesterday. But used jumbo muffin tin and increased the cook time to 40 min. These muffins are soooooo delicious and moist. I am going to make again for sure. Did not change anything in the recipe.

    Reply
    • Allison

      September 14, 2020 at 9:10 am

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

      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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