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Homemade Pumpkin Muffins that bake up tender and sweet, with the perfect amount of spice. Great for breakfast or snacking. 🎃💛

Close up of a crumb topped muffin on a wooden pedestal with blurred pumpkins behind it

⭐ Why You’ll Love This Recipe

  • You only need simple pantry staples and canned pumpkin.
  • The texture stays soft and moist, even the next day.
  • The streusel option makes these pumpkin muffins with streusel feel extra special.
  • This easy recipe works for breakfast, snacks, or dessert.

🛒 Ingredients & Substitutions

Pumpkin Muffins

  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • ground cinnamon
  • pumpkin pie spice
  • canned pumpkin – use homemade pumpkin puree if well drained
  • granulated sugar – replace with light brown sugar for a deeper flavor
  • oil – substitute with melted butter for richer muffins
  • eggs – use flax eggs for an egg-free option

Crumb Topping

  • all-purpose flour
  • brown sugar
  • pecans or walnuts – use pumpkin seeds for a nut-free version
  • ground cinnamon
  • butter – substitute with vegan butter if needed

✨ Variations

  • Add chocolate chips for a sweeter version of these easy pumpkin muffins.
  • Stir in dried cranberries or chopped apples for fresh fall flavor.
  • Skip the topping or make extra if you love pumpkin muffins with streusel.
  • Use coarse sugar instead of streusel for a simple finish.
  • Add a splash of vanilla for a twist on your best pumpkin muffins recipe.

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Empty muffin pan lined with brown paper cupcake liners on a rustic white background
Bowl of dry ingredients including flour, spices, baking soda, and baking powder before mixing
Whisked dry ingredients fully combined in a glass mixing bowl beside the muffin pan
Bowl with pumpkin, eggs, sugar, and oil before mixing the wet ingredients
Wet ingredients fully whisked together into a smooth orange mixture
Dry mixture added on top of the wet mixture in a glass bowl before folding together
Combined pumpkin batter in a mixing bowl after fully mixing
Pumpkin batter scooped evenly into lined muffin tin cups, ready for baking
Bowl with flour, brown sugar, nuts, cinnamon, and butter arranged before mixing the crumb topping
Crumb topping fully mixed into a fine, sandy texture in a clear glass bowl
Muffin tin filled with batter, each topped generously with crumb mixture before baking
Freshly baked muffins in the tin, covered with golden crumb topping and surrounded by fall decor

🔥 Tips

  • Do not overmix, or your muffins may lose their soft texture.
  • Use a cookie scoop for evenly sized muffins.
  • Let the muffins cool completely before storing to keep them fresh.
  • For extra height, fill the liners almost to the top for the best muffins.

❓ FAQs

Can I make these as mini muffins?

Yes, this easy recipe works great as mini muffins. Just reduce the bake time.

How do I get tall, bakery-style muffins?

Make sure your batter is thick and fill each liner almost full for the best pumpkin muffins.

Why did my muffins turn out dense?

This usually happens from overmixing. Stir only until the dry ingredients disappear for the best texture.

Do I need paper liners?

You can bake without liners, but liners make cleanup easier and help the muffins release cleanly.

How do I keep the streusel from melting into the muffin?

Use cold butter and gently press the streusel onto the batter so it stays on top while baking.

Why are my muffins dry?

They likely baked too long. Check a few minutes early to keep your muffins soft.

🍽️ Other Recipes You May Enjoy

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Square crop of a crumb topped muffin on a wooden pedestal with soft background fall decor
4.55 from 84 votes
Servings: 12 muffins

Pumpkin Muffins

By Jamie Sherman
Make Pumpkin Muffins that bake up soft, sweet, and full of pumpkin spice. A quick homemade recipe your family will want again and again.
Prep: 10 minutes
Cook: 15 minutes
Total: 25 minutes
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Equipment

Ingredients 

For the pumpkin muffins:

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 cup canned pumpkin, (not pumpkin pie mix)
  • 1 ¼ cups granulated sugar
  • ⅓ cup vegetable oil
  • 2 large eggs, room temperature

For the crumb topping

  • ½ cup all-purpose flour
  • ⅓ cup brown sugar, packed
  • ¼ cup pecans or walnuts, chopped finely
  • ½ teaspoon ground cinnamon
  • 3 tablespoons butter, softened

Instructions 

For the pumpkin muffins:

  • Preheat oven to 350 degrees and place cupcake liners in a muffin tin
  • Combine dry ingredients; flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
    1 ½ cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice
  • Combine in a large bowl the wet ingredients; pumpkin, sugar, oil, and eggs. Whisk to combine.
    1 cup canned pumpkin, 1 ¼ cups granulated sugar, ⅓ cup vegetable oil, 2 large eggs
  • Divide batter into liners using a cookie dough scoop, add about 2 tablespoons for mini muffins and 1/3 cup for a standard size. If using crumb topping, evenly sprinkle it over the top of the muffins.
  • Bake at 350 degrees – minis for about 10-12 minutes and standard size for 15-22 minutes or until a toothpick inserted in the center comes out clean.
  • Cool completely. Store in an airtight container.

For the crumb topping:

  • Combine ingredients in a small bowl. Sprinkle on muffins before baking.
    1/2 cup all-purpose flour, 1/3 cup brown sugar, 1/4 cup pecans or walnuts, 1/2 teaspoon ground cinnamon, 3 tablespoons butter

Notes

🥡 STORAGE

  • Store muffins at room temperature in an airtight container for 2-3 days.
  • Refrigerate for up to 5 days for longer freshness.

♨️ REHEATING

  • Microwave one muffin for 10-12 seconds.
  • Warm in the air fryer at 300° for 3-4 minutes.
  • Heat in the oven at 300° for 5-6 minutes.

❄️ FREEZING

  • Freeze baked muffins in a freezer-safe bag for up to 3 months.
  • Freeze unbaked muffin batter by scooping the batter into paper liners, freezing until firm, then transferring the frozen portions to a freezer-safe bag. Bake from frozen by placing the frozen batter portions in a muffin pan and adding 3-5 extra minutes to the bake time.

💡 TIPS FOR BEST RESULTS

  • Mix the batter gently to keep the muffins soft.
  • Use room-temperature eggs for smoother mixing.
  • Do not overbake or the muffins will dry out.

🍳 ALTERNATE COOKING METHODS

  • Air fryer option: bake at 320° for 10-12 minutes for standard muffins or 7-8 minutes for mini muffins.

♻️ LEFTOVERS

  • Leftover muffins make great breakfast or snacks.
  • Crumble into yogurt or oatmeal.
  • Slice and toast with butter for a warm treat.

📝 NOTES

  • These muffins work well with chocolate chips for extra sweetness.
  • Try swapping the crumb topping for coarse sugar for a simpler finish.
  • Add dried cranberries or chopped apples for a variety of flavors.
  • These muffins pair perfectly with coffee or cider.
  • You can double the streusel for extra crunch.
  • Try swapping some of the sugar for brown sugar for a deeper flavor.
  • Great recipe for fall breakfasts, bake sales, or holiday brunch.

Nutrition

Serving: 1muffin, Calories: 292kcal, Carbohydrates: 45g, Protein: 4g, Fat: 12g, Saturated Fat: 3g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 39mg, Sodium: 216mg, Potassium: 96mg, Fiber: 2g, Sugar: 28g, Vitamin A: 3313IU, Vitamin C: 1mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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4.55 from 84 votes (84 ratings without comment)

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2 Comments

  1. Charles says:

    Made today. Muffin has great texture. While it is obvious, the directions never say to combine the wet and the dry ingredients. For me, the crumb topping doesn’t add anything special. I’ll omit it next time.

    Reply
  2. Janice says:

    I made this I also added vanilla and chocolate chips . No nuts in toppings very yummy 😋

    Reply