Pumpkin Muffins
Make Pumpkin Muffins that bake up soft, sweet, and full of pumpkin spice. A quick homemade recipe your family will want again and again.
Servings: 12 muffins
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
