Delicious and EASY Pumpkin Muffins will be a hit with your family and friends! The cinnamon streusel topping is to die for! This pumpkin muffin recipe makes fantastically moist muffins that are perfect for fall breakfast or a snack! One of our favorite pumpkin recipes! Love pumpkin? Make sure to try my Pumpkin Cake with Salted Caramel Frosting and Pumpkin Bread!
Pumpkin Muffin Recipe
As the mornings are feeling a bit more crisp, welcome the change in the season with the delicious flavors of fall! Pumpkin and cinnamon make such a wonderful pair, and these muffins are great to have on hand for breakfast, brunch or a delicious snack most anytime of day!
Pumpkin Muffin Ingredients
You most likely have all of most of these muffin ingredients in your pantry right now – especially if you’re baking these pumpkin muffins during the fall. Here’a quick look at what you’ll need:
- all purpose flour
- baking powder
- baking soda
- salt
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- vegetable oil
- sugar
- eggs
- vanilla extract
- pumpkin puree
- water
Streusel Topping
There is nothing better than a streusel topping on muffins and bread. This pumpkin muffin recipe is taken to the next level with this simple cinnamon streusel. If you are opposed to streusel, you can omit it from the recipe.
- brown sugar
- all purpose flour
- cinnamon
- unsalted butter
- chopped pecans or walnuts
Love pumpkin? Here are a few more delicious pumpkin recipes to enjoy this fall…
More Pumpkin Recipes
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Bread
- Pumpkin Cookies with Maple Icing
- Pumpkin Pecan Dessert in a Jar
- Pumpkin Cake with Salted Caramel Frosting
How to Make Pumpkin Muffins
Pumpkin Muffins with Cinnamon Streusel
Ingredients
Muffins
- 3 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 2/3 cup vegetable oil
- 2 cups sugar
- 4 eggs
- 1 teaspoon vanilla
- 15 oz can pumpkin puree 1 can
- 1/2 cup water
Streusel Topping
- 1/2 cup brown sugar
- 1/2 cup all purpose flour
- 2 teaspoons cinnamon
- 1/4 cup unsalted butter melted
- 1/2 cup chopped pecans or walnuts optional
Instructions
- Preheat oven to 350 degrees F.
- Place cupcake/muffin liners in a muffin pan.
Mix the batter
- In a large bowl, gently whisk dry ingredients (flour, baking powder, baking soda, salt, spices).
- In another large bowl (or the bowl of your electric mixer), add oil, sugar, eggs, vanilla and pumpkin. Blend well. Add water and blend until fully incorporated.
- While slowly mixing, pour the dry ingredients in with the wet. Mix until just combined.
Make the streusel
- In a medium bowl mix brown sugar, flour, cinnamon and nuts (if desired). Pour in the melted butter and stir gently until the mixture is combined, but some small lumps remain.
- Scoop muffin batter into prepared pan, filling liners about 1/2-2/3 full. Top each muffin with a spoon full of streusel topping.
- Bake muffins 18-20 minutes (for standard sized muffins).
- Bake extra large muffins (as pictured) 25-28 minutes, or until a toothpick inserted in the center comes out with moist crumbs, but no wet batter.
Notes
Nutrition
Originally published September 10, 2012
This recipe, along with one of my images, is featured in the beautiful fall issue of The Party Dress Magazine (on page 73).
Prop note- I purchased the paper liners shown in this post from Sur La Table.
I just pulled out my 3rd batch of these muffins this week! The 2nd & 3rd were half recipes, made 17 muffins apiece. I am using 1/2 whole wheat flour & can’t tell the difference! Delicious recipe!!!
Made these today and they are SOOOO yummy! I can’t stop eating them!
Just wanted to let u know I tried them out and they were a hit with the family. Kids really enjoyed them(did not even wait for them to cool!). Unfortunately, here,in South Africa,we do not get tinned pumpkin.Nevertheless, I made my own pumpkin puree. Once again, thanx for sharing!
I just made this. I cut the recipe in half and it only made 16 regular muffins. It must already be cut in half. They smell wonderful. I can’t wait till they get out of the oven.
Hmm…. I’m usually pretty careful, but I will say that when I made these I made some large cupcakes, some standard sized, and one loaf of bread… so I had to make a bit of a guess as to the yield if someone were to make only one of those sizes. I may take a look and adjust the expected yield. Thanks for your imput, I hope you enjoy them!
These turned out perfectly 🙂 what a great way to start fall. Mixed some baked pumpkin seeds into the streusel and injected them with a bit of sweet cream cheese frosting for a dressier muffin. How glorious!
I make your pumpkin muffins all the time and get rave reviews . Can’t wait to try this muffin recipe too!
I am literally lying in bed wishing for…salivating over these muffins!! They look…GLORIOUS!
Hi Glory 🙂 can I substitute the pumpkin puree for bananas or apple puree?
I have not tried it with any other puree, but feel free to experiment!
This looks delicious! Can’t wait to make them! Do you know if the muffins are able to be stored in the freezer? I’d love to eat some now, but keep the rest on hand for a later date.
I have never frozen them, I usually share the exta’s with neighbors… but I imagine they would freeze quite well. Feel free to give it a try.
Looks like a really great recipe. We’re ready for all the yummy fall flavors around here! 🙂