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
- ground cinnamon
- ground nutmeg
- ground ginger
- ground cloves
- vegetable oil
- vanilla extract
- pumpkin puree
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
- 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
- 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
- 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
- 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.
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 cut the sugar down to only 1.5 cups; I even got comments on how good these were because they weren’t too sweet, so I think I made the right choice there. I might try reducing it a little more next time to see how low I can go. I did increase the streusel topping a bit because this wasn’t quite enough to cover all 30 muffins. Also, these took longer than stated to cook. I made regular sized muffins and they took 23 minutes for me. But they were delicious and easy, so I will definitely make them again.
This is exactly what I was looking for. Thanks for sharing this great article! That is very interesting Smile I love reading and I am always searching for informative information like this!
I made these for last night’s diner, perfect with coffee, not too sweet. Light, fluffy, just the right amount of spice for my taste. I will be making these over and over again!
Just made these tonight and they were terrific! I substituted apple cider for the water and added both walnuts and pecans to the streusel. So glad I found this recipe and I’ll definitely make these again!
Arlene Siegel says
I’ve baked these three times and they came out better each time I made them. Love this recipe
Hi, this is the 3rd recipe that i’ve tried from your site this month and they were all really good. I’m just curious on how do you get those cracks on the top of the muffin.
Hi Jenny, So glad you’re enjoying my recipes! The cracks on top are just the way the muffins bake up for me. Try to make sure to not over-mix the batter once all the ingredients are added. Happy baking!