These easy pumpkin muffins are incredibly soft, moist, and the cinnamon streusel takes these over the top with Fall flavor!
How to Make Pumpkin Muffins
Mix the Streusel
I know I have this listed as "optional" down below in the recipe card but it really does make these muffins sooo good so if you can, I'd definitely make this!
This is just some softened butter, flour, sugar, and cinnamon but it makes the best crumb/streusel topping! Make this first then pop it in the fridge to firm up the butter while you prep the muffins.
Get Your Muffin Pan Ready
Start by preheating your oven to 400°F. I like to start these muffins at a high temp to give them an extra boots and have the tops rise nice and high! Spray a 12-cup muffin pan generously with nonstick cooking spray, grease it with butter, or use muffin tin liners.
These muffins rise up pretty tall, so make sure you grease around the very top edges of the muffin cups too. That will make them much easier to remove once they're baked.
Mix the wet ingredients
One of the best things about this recipe...it's all made in ONE BOWL! In a large bowl, combine the melted butter, brown sugar, white sugar, and pumpkin puree, eggs, and vanilla. Whisk everything together until it's smooth and well combined.
Also, make sure you're using pumpkin puree, not pumpkin pie filling. They look similar on the grocery store shelf, but they're definitely not the same!
Add the Dry Ingredients
Sprinkle in your dry ingredients over pumpkin mixture in layers and stir everything together until just combined.
Once you add the flour, you don't want to over-mix. Stop as soon as you don't see any more big streaks of flour. A few small lumps in muffin batter are perfectly fine!
fill the Muffin Pan
Divide the batter evenly between the 12 prepared muffin cups.
You can fill these pretty generously-almost to the top, leaving about ½ inch of space. That's how you get those big, beautiful muffin tops.
A cookie scoop makes this step really easy and helps keep all of the muffins about the same size.
Pile on the topping
Sprinkle the streusel topping generously over each muffin.
Some of the crumbs will spread and settle as the muffins rise, so I like to give each muffin a pretty good pile.
Bake the Muffins
When you place these in the oven, immediately lower the temperature to 375°F and bake for 20-25 minutes.
You'll know they're ready when the tops are golden and a toothpick inserted into the center comes out clean or with just a few moist crumbs attached. If there's wet batter on the toothpick, give them another couple of minutes.
Bonus: Your kitchen is also going to smell amazing at this point, which might be the hardest part of waiting for them to cool!
Pumpkin Muffin FAQs
- Can I make these pumpkin muffins without the topping?
Yes! The muffins are delicious on their own. You can leave the streusel off completely or sprinkle the tops with coarse sugar for a little crunch. - How do I keep pumpkin muffins from getting too dense?
Don't over-mix the batter. Once you add the flour, stir just until you no longer see dry streaks. A few small lumps are perfectly fine. - Can I use pumpkin pie filling instead of pumpkin puree?
No. Use 100% pumpkin puree. Pumpkin pie filling already contains sugar and spices and can change both the flavor and texture of the muffins. - How do I know when pumpkin muffins are done?
Insert a toothpick into the center. It should come out clean or with a few moist crumbs, but no wet batter. Start checking around 18 minutes. - Can I freeze pumpkin muffins?
Yes! Let them cool completely, then freeze in an airtight container or freezer bag for up to 3 months. Thaw at room temperature or warm one briefly before serving.
Easy pumpkin muffins
Equipment
- Standard muffin tin
- Non-stick spray or muffin liners
- Whisk or hand mixer
Ingredients
- 15 ounce can of pumpkin puree
- ½ cup melted butter
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 and ¾ cup all purpose flour
- 1 tablespoon pumpkin pie spice seasoning
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
Optional Crumb Topping
- 2 tablespoons softened butter
- ¼ cup all purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Instructions
Optional crumb topping:
- Add your butter to a small bowl with the remaining topping ingredients. Use a fork to mash the dry ingredients into the butter. Place in the fridge while you prepare the muffins.¼ cup all purpose flour, 2 tablespoons brown sugar, 2 tablespoons softened butter, ½ teaspoon cinnamon
Muffins:
- Pre-heat your oven to 400℉ and spray a standard sized muffin tin with non-stick spray or line with paper liners.
- In a large bowl, combine the melted butter, brown and white sugar, and pumpkin puree. mix together with a hand mixer or a whisk.15 ounce can of pumpkin puree, ½ cup melted butter, ¾ cup dark brown sugar, ¾ cup white sugar
- Add in the vanilla extract and eggs and whisk again.2 large eggs, 2 teaspoons vanilla extract
- In the same bowl, sprinkle in the flour, pumpkin spice, cinnamon, baking powder, and salt. Mix again until smooth,1 and ¾ cup all purpose flour, 1 tablespoon pumpkin pie spice seasoning, 2 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon salt
- Fill each muffin cup almost to the top. The batter is thick so I like to use a cookie scoop to do this.
- Sprinkle the crumb topping over each muffin.
- Place in the oven and immediately lower the temperature to 375℉.
- Bake for 20-25 minutes. The tops should be golden and a toothpick inserted in the center should come out with just a few crumbs (not wet).
- Allow the muffins to cool for about 15 minutes before removing from the pan.
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