Pumpkin Muffins

These Pumpkin Muffins bake up super moist and tall, with plenty of pumpkin flavor, covered with an easy buttery crumb topping and drizzled with a quick four-ingredient cinnamon maple glaze. They are the perfect fall treat, and they freeze beautifully! I love to serve them up with a fresh pot of coffee.

These big, beautiful Pumpkin Muffins make for a marvelous breakfast with a big cup of coffee or an after-dinner sweet treat with a glass of milk. Store the muffins on the counter at room temperature for up to 3 days, then store them in the fridge or freeze them for long-term storage.

If you like this recipe, try pumpkin cupcakes with cream cheese frosting, easy pumpkin pancakes, and pumpkin chocolate chip cookies. 

Ingredient Notes and Substitutions

• Spices: use warm spices like ground cinnamon, nutmeg, and ginger. You could also add a pinch of allspice or ground cloves.
• Use canned pumpkin puree, not pumpkin pie filling or fresh pumpkin puree.
• Vanilla extract: for the best flavor, use pure vanilla extract
• Maple syrup: adds a sweet, unique flavor to the drizzle. Not everyone has maple syrup, so you could use honey or molasses, although they have very different flavors.

How to make Pumpkin Muffins

This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.

This pumpkin muffin recipe is a three-part recipe but easily doable. Are you in a hurry? You can make the crumb topping ahead of time.

The first part is the muffin part of the Pumpkin Muffin. Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger in a medium bowl. Then, stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla in a large bowl. Add the flour mixture to the pumpkin mixture in several intervals, stirring until combined. Add paper liners to a 12-count muffin pan. Divide the batter evenly between the muffin liners.

The second step is the delicious crumb topping. Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly. Divide the mixture evenly over the top of the muffins and gently press down so the crumb mixture adheres. Bake and fully cool the muffins.

In the final step, whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the thoroughly cooled muffins. They look so good you can almost taste them!

Preparations Tips and Storage

• Line the cupcake/muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
• Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
• Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
• Fill the muffin tins just shy of the top, leaving enough room to add a couple of tablespoons of the crumb topping.
• Gently press the crumb topping down to stay in place and secure.

Frequently Asked Questions

More Pumpkin Recipes

Pumpkin Crumb Muffin Recipe

Moist Pumpkin Muffins with a perfect blend of pumpkin pie spice, a mile-high crumb topping, and a cinnamon maple drizzle.   Bring fall in with a smile and bake a batch of these tasty muffins 

4.97 from 27 votes

Print Pin Rate

Course: breakfast/dessert

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 12 muffins

Calories: 457kcal

Author: Beth Pierce

Ingredients

Muffins

• 1 ¾ cup all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• ¾ cup granulated sugar
• ½ cup brown sugar
• 2 large eggs
• ½ cup vegetable oil
• 1 cup pumpkin puree canned or fresh
• ¼ cup milk
• 1 teaspoon vanilla

Streusel Topping

• 1 cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup brown sugar
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter melted

Cinnamon Maple Drizzle

• 1 ½ cups powdered sugar
• 2 tablespoons milk
• 1 tablespoon maple syrup
• Pinch of ground cinnamon

Instructions

• Preheat oven to 375 degrees.  Add paper liners to 12 count standard muffin pan. 
• Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. In a large bowl, stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together.  
• Add the flour mixture to the pumpkin mixture in several intervals stirring just until combined. Divide the batter evenly between the muffin liners. 
• Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly.  Divide the mixture evenly over the top of the batter and gently press down so the crumb mixture adheres..
• Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes, move the muffins to a wire rack to cool. 
• Whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins. 

Notes

• Line the cupcake/muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
• Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
• Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
• Fill the muffin tins just shy of the top, leaving enough room to add a couple of tablespoons of the crumb topping.
• Gently press the crumb topping down to stay in place and secure.

Nutrition

Calories: 457kcal | Carbohydrates: 71g | Protein: 4g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 306mg | Potassium: 123mg | Fiber: 2g | Sugar: 47g | Vitamin A: 3467IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 2mg

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