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

Soft and fluffy Pumpkin Muffins topped with a brown sugar crumble and cinnamon icing.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 307kcal

Ingredients

Crumb topping:

  • 3 tablespoons granulated sugar
  • 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