Pumpkin Muffins

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I’ve been making these pumpkin muffins every fall for years — they’re moist, warmly spiced, and quick enough for a weekday breakfast or a weekend brunch spread. This version pairs a tender crumb with a buttery crumb topping and a simple maple-cinnamon glaze for a little extra indulgence. If you want something closer to a bakery-style muffin for comparison, take a look at a bakery-style pumpkin muffin recipe while you read — it highlights what a slightly taller top and coarser crumb feels like.

Why you’ll love this dish

These pumpkin muffins hit a lot of sweet spots: they’re fast, forgiving, and full of autumn flavor without being overly sweet. Use canned pumpkin for convenience or homemade puree when you want a fresher taste. They’re an easy school-lunch swap, make charming holiday platters, and freeze beautifully for weekday mornings.

“Perfectly spiced, tender inside, and that crumble on top? Absolute comfort in every bite.”

Why this recipe stands out:

Balanced sweetness from white and brown sugar for depth.
Vegetable oil keeps them moist longer; you can swap in melted butter for richness.
A buttery crumb topping gives bakery vibes without extra fuss.

How this recipe comes together

Start by mixing the wet ingredients together, then fold in the dry mixture just until combined — overmixing makes muffins dense. Add the crumb topping before baking so it toasts while the muffins rise. After cooling, whisk a quick maple-cinnamon glaze and drizzle it over the tops. Overall, expect about 10 minutes active prep, 18–22 minutes baking, plus cooling.

What you’ll need

1 cup pumpkin puree (canned or homemade)
1/2 cup granulated sugar
1/2 cup brown sugar (light or dark both work)
1/2 cup vegetable oil (or substitute melted butter)
2 large eggs
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Crumb topping:

1/4 cup cold butter, cut into small pieces
1/2 cup all-purpose flour
1/4 cup brown sugar

Glaze:

1/2 cup powdered sugar
1 tbsp maple syrup
1/2 tsp cinnamon
1–2 tbsp milk to thin

Notes and substitutions:

For a lighter texture, sift the flour before measuring. If you prefer less sugar, reduce the granulated sugar to 1/3 cup.
Use pumpkin pie spice instead of cinnamon + nutmeg to simplify one-measure measuring.
For dairy-free, use a vegan butter substitute in the crumb and non-dairy milk for the glaze.
If you want chocolate-studded muffins, see a good flavor pairing in a pumpkin chocolate chip variation.

Step-by-step overview

Freshly baked pumpkin muffins on a wooden table

Preheat oven and prepare muffin tin.
Make wet mixture (pumpkin, sugars, oil, eggs, vanilla).
Whisk dry ingredients separately (flour, baking soda/powder, salt, spices).
Fold dry into wet just until incorporated.
Prepare crumb topping and sprinkle on batter.
Bake 18–22 minutes until a toothpick comes out clean.
Cool for 10 minutes, then drizzle glaze.

Prep time: ~10 minutes. Bake time: 18–22 minutes. Yield: 12 regular muffins.

Step-by-step instructions

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
In a large bowl, whisk together 1 cup pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla until smooth.
In another bowl, combine 2 cups all-purpose flour, 1 tsp baking soda, 1/2 tsp baking powder, 1/2 tsp salt, 1 tsp cinnamon, and 1/2 tsp nutmeg.
Add the dry ingredients to the wet mixture in two additions. Fold gently with a spatula until just combined — a few streaks of flour are okay.
Spoon batter into the prepared muffin cups, filling each about 3/4 full.
Make the crumb topping by rubbing 1/4 cup cold butter into 1/2 cup flour and 1/4 cup brown sugar until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.
Bake for 18–22 minutes, rotating halfway, until tops are set and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely before glazing.
For the glaze, whisk 1/2 cup powdered sugar with 1 tbsp maple syrup, 1/2 tsp cinnamon, and 1–2 tbsp milk until pourable. Drizzle over cooled muffins.

Best ways to enjoy it

These muffins are great warm with a smear of butter or cream cheese. Pair them with:

A strong coffee or milky latte for breakfast.
Spiced tea or hot cider for a cozy snack.
A bowl of yogurt and fruit for a balanced brunch plate.
Slice a muffin in half and toast briefly for a crisp exterior.

Storage and reheating tips

Room temp: Store in an airtight container up to 2 days.
Refrigerator: Keep up to 5 days wrapped tightly to protect the crumb.
Freezing: Wrap individually in plastic and place in a freezer bag up to 3 months. Thaw overnight in the fridge or at room temperature.
Reheating: Warm for 12–18 seconds in the microwave or 5–7 minutes at 325°F (160°C) in the oven from chilled. If frozen, thaw first for even warming.

Food safety note: These muffins contain eggs; discard leftovers after 4 days if left unrefrigerated longer than recommended.

Pro chef tips

Measure flour by spooning it into the cup and leveling it off to avoid dense muffins.
Don’t overmix — gluten development makes muffins chewy, not tender.
Cold butter in the crumb topping yields a better streusel texture when baked.
Want taller domes? Increase oven temperature to 400°F (200°C) for the first 5 minutes, then reduce to 350°F (175°C) for the remaining time.
For even baking, rotate the pan once halfway through if your oven has hot spots. For more seasonal variations and chocolate options, try this chocolate pumpkin muffin twist.

Creative twists

Pumpkin-pecan: Stir in 1/2 cup toasted pecans to the batter and top with chopped pecans.
Streusel swap: Add oats and a pinch of ginger to the crumb for a heartier topping.
Maple glaze upgrade: Replace milk with brewed espresso for a maple-coffee finish.
Vegan version: Use flax eggs (2 tbsp flax + 6 tbsp water) and melted coconut oil; use vegan butter for the crumb.

Your questions answered

Q: Can I use pumpkin pie filling instead of pumpkin puree?
A: No — pumpkin pie filling has added spices and sugar which will throw off the balance. Stick to plain pumpkin puree.

Q: How do I know when muffins are done?
A: A toothpick in the center should come out clean or with a few moist crumbs. The tops should spring back lightly when pressed.

Q: Can I make the batter ahead of time?
A: You can refrigerate batter up to 24 hours, but expect slightly less rise. Bring the batter to room temperature before baking for best results.

Q: Will these work in a mini-muffin tin?
A: Yes. Reduce bake time to about 10–12 minutes and watch closely — small pans bake quickly.

Conclusion

If you want to compare different takes on pumpkin muffins, these three recipes are excellent references for technique and flavor inspiration: try a classic, bakery-style approach at Sally’s Baking Addiction pumpkin muffins, a simple, crowd-pleasing take at Lovely Little Kitchen’s best-ever pumpkin muffins, and a lighter, wholesome version at Cookie and Kate’s healthy pumpkin muffins. Happy baking — and don’t skip the crumb topping.