Pumpkin Muffins
Pumpkin Muffins are everything you want from a fall breakfast with their soft, tender crumb and buttery cinnamon streusel that creates the perfect contrast of textures in every bite.
The batter comes together quickly with canned pumpkin, warm spices, and basic pantry ingredients all mixed in one bowl for minimal cleanup.
These are the muffins that make your kitchen smell amazing and disappear before they’ve even cooled completely. My kids hover by the oven for the last five minutes, asking “are they done yet?” approximately every 30 seconds.
Pumpkin Muffins Recipe Highlights
- Ready in under 30 minutes from start to finish
- One bowl mixing means fewer dishes
- Bakery-style streusel topping without fancy equipment
- Perfect moisture from pumpkin and oil combo
- Makes exactly 12 standard muffins every time
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
FLOUR – All-purpose flour gives these muffins their tender structure. Measure accurately by spooning flour into your measuring cup and leveling with a knife. Too much flour creates dense, heavy muffins while too little makes them fall apart.
PUMPKIN – Canned pumpkin puree (not pumpkin pie filling) provides consistent moisture and flavor. Look for 100% pure pumpkin on the label. One standard 15-ounce can gives you enough for this recipe plus extra for tomorrow’s smoothie.
SUGARS – The combination of brown and white sugar creates depth of flavor and helps with moisture. Brown sugar brings molasses notes that complement the pumpkin while white sugar helps create that slightly crispy muffin top everyone fights over.
SPICES – Ground cinnamon and pumpkin pie spice deliver classic fall flavors without overwhelming the pumpkin. If you only have cinnamon, use 2 teaspoons total. Fresh spices make a noticeable difference, so check those expiration dates.
EGGS – Room temperature eggs blend more easily and create better texture. Forgot to take them out? Place whole eggs in a bowl of warm water for 5 minutes while you gather other ingredients.
OIL – Vegetable oil keeps these muffins moist for days. Unlike butter, oil coats flour proteins more completely, preventing gluten development and creating incredibly tender muffins that stay fresh longer.
BUTTER – Cold butter in the streusel creates those coveted buttery crumbles. Cut it into small cubes before mixing for easier incorporation and better texture.
How To Make Pumpkin Muffins
Please check the printable recipe card below for more detailed instructions.
- Make streusel by cutting butter into flour mixture with a fork.
- Whisk dry ingredients in one bowl. In a separate bowl, whisk all wet ingredients.
- Fold wet ingredients into dry ingredients just until combined. Divide batter among muffin cups. Top with streusel.
- Bake and cool in pan briefly before transferring to wire rack.
Leftovers and Storage
STORE – Keep your Pumpkin Muffins in an airtight container at room temperature for up to 3 days. Line the container with paper towels to absorb excess moisture and prevent soggy bottoms.
FREEZE – Wrap individual muffins tightly in plastic wrap, then place in a freezer bag for up to 3 months. Write the date on the bag because frozen muffins all look the same after a while.
REHEAT – Microwave frozen muffins for 45 to 60 seconds or until warmed through. For room temperature muffins, 15 to 20 seconds brings back that fresh-baked warmth.
MAKE AHEAD – Mix the streusel topping up to 3 days ahead and store covered in the refrigerator. The muffin batter is best mixed fresh, but you can measure and combine the dry ingredients the night before.
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Serving Suggestions
BREAKFAST SPREAD – Serve your Pumpkin Muffins alongside scrambled eggs and crispy bacon for a complete breakfast that covers all the food groups we care about.
COFFEE SHOP STYLE – Warm slightly and serve with a pat of butter melting into the fluffy interior, paired with your favorite fall latte or hot apple cider.
LUNCHBOX FAVORITE – Pack these muffins in lunch boxes with apple slices and string cheese for a meal kids will actually eat instead of trading away.
AFTERNOON SNACK – Enjoy with a glass of cold milk or hot tea when that 3 o’clock slump hits and you need something more substantial than another cup of coffee.
Recipe Success Tips
MIXING TECHNIQUE – Stop stirring the second you see batter instead of flour. Those little lumps? They’re your friends and will vanish in the oven. Overworked batter makes muffins that could double as hockey pucks, while gentle folding gives you those perfect rounded tops that peel away from the wrapper just right.
STREUSEL SUCCESS – Your butter needs to stay colder than your mother-in-law’s stare at Thanksgiving. Work fast with a fork, creating a mixture that looks like wet sand with butter chunks the size of peas.
Expert Tip – Cube your butter straight from the fridge and you’ll nail the texture every time.
EVEN BAKING – A cookie scoop or ¼ cup measure turns you into a muffin portioning machine. Every Pumpkin Muffin bakes at the same rate when they’re all the same size. Spin that pan halfway through if your oven plays favorites with heat distribution. Most home ovens run 25 degrees off, so an oven thermometer pays for itself.
TESTING DONENESS – Poke the middle muffin with a toothpick since it’s the last to finish baking. You want to see a few moist crumbs hanging on, not raw batter. The tops should bounce back like a memory foam mattress when you give them a gentle tap.
PERFECT TOPS – Start baking at 375° Fahrenheit for the first 5 minutes, then reduce to 350° Fahrenheit. This blast of heat creates those glorious domed tops that make your muffins look professionally made. Works like magic every single time.
Commonly Asked Questions
Can I Use Fresh Pumpkin Instead Of Canned?
Absolutely! Roast sugar pumpkins (the small ones, not your leftover jack-o’-lantern) until fork tender and puree until smooth. Your homemade puree needs to match the thickness of canned pumpkin. Too watery? Line a strainer with coffee filters and let it drain for 30 minutes.
How Can I Make These Dairy-Free?
Swap the milk for any plant-based version you like. Oat milk adds a subtle sweetness that plays nicely with pumpkin. For the streusel, coconut oil works when it’s solid and cold, though vegan butter sticks give you closer results to the original.
Can I Double This Recipe?
These Pumpkin Muffins double like a dream. Make your streusel first in a big bowl, then tackle the doubled batter. Baking two pans at once? Switch their positions halfway through so both batches bake evenly. Your freezer will thank you for the extras.
Why Did My Muffins Sink In The Middle?
Three usual suspects here: old baking soda (toss it after 6 months), peeking too early (patience!), or pulling them out before they’re done. Your oven light is your friend for checking progress without opening the door. Those muffins need their privacy for the first 15 minutes.
Can I Make These Into A Loaf Instead?
Pour that batter into a greased 9×5 inch loaf pan and give it 50 to 60 minutes at 350° Fahrenheit. The streusel creates an incredible crust on top. Tent with foil if it browns too fast. A loaf is done when a long skewer inserted in the center comes out with just a few crumbs.
What’s The Difference Between Pumpkin Puree And Pumpkin Pie Filling?
Plain pumpkin puree contains one ingredient: pumpkin. Pie filling comes loaded with sugar and spices you don’t need since you’re adding your own. Check that label! Grabbing the wrong can means super sweet muffins that taste more like dessert than breakfast.
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Pumpkin Muffins
Ingredients
Pumpkin Muffin Batter
- 1¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice or more cinnamon/nutmeg
- 2 large eggs
- ¾ cup canned pumpkin puree
- ½ cup brown sugar
- ¼ cup sugar
- ½ cup vegetable oil or melted butter
- ¼ cup milk
- 1 teaspoon vanilla extract
Streusel Topping
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoon butter cold, cubed
Instructions
- Preheat the oven to 350° Fahrenheit and line a 12-cup muffin pan with paper liners.
- Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a fork until the mixture is crumbly and set aside.
- In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and pumpkin pie spice until evenly mixed.
- In a large bowl, whisk the eggs, pumpkin puree, granulated sugar, brown sugar, oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the streusel topping evenly over each muffin.
- Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Equipment
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.