Pumpkin Muffins
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Sink your teeth into the ultimate fall treat: pumpkin muffins topped with a can’t-resist pecan streusel!
Of all the baking recipes I’ve shared over the years, my grandmother’s pumpkin bread remains the most popular. First published in the 1963 edition of McCall’s Cook Book, this recipe has truly withstood the test of time. Like most sweet quick breads, it’s easily transformed into muffins. In this pumpkin muffin recipe, I use nearly the same batter—which, by the way, is so delicious that there are always negotiations over who gets to lick the bowl and beaters! I then spoon it into a muffin tin and crown each with a cinnamon-spiced pecan streusel for an irresistible crunch. Even my kids, who claim I “ruin everything with nuts,” love the topping. But if you’re craving a plain pumpkin muffin, simply omit the topping and add an extra ¼ cup of sugar to the batter.
“These are the best muffins I have ever made! Thank you so much for this recipe. We host a family reunion every October and these will be on the breakfast menu!”
What you’ll need to make Pumpkin Muffins
When purchasing ingredients for the recipe, be sure to select 100% pure pumpkin, not pumpkin pie filling (they typically sit side-by-side on the grocery store shelf). Pumpkin pie filling is already sweetened and flavored with spices and would not work well in the muffins.
If you live in an area where canned pumpkin is not available (or you’d just prefer to use fresh), making your own pumpkin purée is actually quite easy. This tutorial from King Arthur Flour gives you step-by-step guidance on how to get from a whole pumpkin to fresh pumpkin purée.
Step-by-Step Instructions
Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl.
The mixture will be quite wet. Set aside. (Note: If you want to plan ahead a bit, the streusel topping can be made up three days ahead of time and kept in an airtight container in the refrigerator until ready for use.)
Move on to the muffins: In a medium bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.
Whisk well and set aside.
In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended.
Add the eggs one at a time, beating well after each addition.
Continue beating at medium speed until very light and fluffy, a few minutes.
Add the pumpkin.
Beat until combined, scraping down the sides of bowl as necessary.
Add the flour mixture.
Mix on low speed until just combined.
Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup full.
Using your fingers, divide the topping evenly over the muffin batter.
Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.
Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.
How To Freeze Pumpkin Muffins
The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F-oven until warm.
Video Tutorial
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Pumpkin Muffins
Sink your teeth into the ultimate fall treat: pumpkin muffins topped with a can’t-resist pecan streusel!
Ingredients
For the Topping
- 5 tablespoons all-purpose flour
- 5 tablespoons unsalted butter, melted
- 5 tablespoons demerara sugar (also called raw cane sugar or turbinado)
- ¾ cup chopped pecans
- ¼ teaspoon cinnamon
For the Muffins
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1½ sticks (¾ cup) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 (15-ounce) can 100% pure pumpkin (I use Libby’s)
Instructions
- Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.
- Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
- Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Add the flour mixture and mix on low speed until just combined.
- Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, divide the topping evenly over the batter. Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.
- Note: This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 – 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
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- Serving size: 1 muffin
- Calories: 416
- Fat: 22 g
- Saturated fat: 11 g
- Carbohydrates: 51 g
- Sugar: 30 g
- Fiber: 3 g
- Protein: 5 g
- Sodium: 235 mg
- Cholesterol: 74 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi, I just made these muffins going strictly by the recipe except I didn’t have any cloves (like I thought), but based on earlier review it was heavy on spice. They are wonderful, my husband & I will definitely keep this & make again. I made the mini muffins & only baked for 15 min & the regular size muffin only baked for 25 minutes, toothpick came out clean on both when tested. Great recipe, thank you.
Hi Jenn,
This was a great recipe. I had one problem. My topping tasted like a raw flour. I don’t know what was the problem. Thanks.
Best muffins ever !! Delicious!
These are fantastic, and wonderful served warm with extra butter! For a twist, I made half of them without the topping and iced them with lemon icing – like a lemon pumpkin cupcake, and it’s become my new favorite dessert! Trying to ration them out…
This is the best pumpkin muffin recipe! I did decide to make mine a little more festive for the holiday, so I added pepitas and crystallized ginger. They were perfect without any changes, though. Everybody wanted to take them home today.
Made these exactly per the recipe and they were a HUGE hit. Will definitely make these again and again. Thank you!
Made them today they are fantastic will make again the crispy topping really adds to them. My new favourite recipe
Amazing recipe!! I made them the other day and my family loved them!! Best pumpkin muffins I have ever made! Delicious!!!!!!!!!!
Thank you – DB
This recipe is delicious! I wonder if I could use part whole wheat flour and what ratio? Thank you!
Glad you like the muffins! I’d suggest starting by using half whole wheat and half all-purpose to make sure you like the texture. If you do like it, the next time you make this, you can up the ratio of whole wheat to white a bit more. Also, you may want to consider white whole wheat as it’s lighter and milder tasting than regular whole wheat flour (yet just as nutritious). I’d love to hear how it turns out!
Hello. I make these muffins but often substitute oil for the butter and it works out well. I was just wondering if the batter can be made ahead and kept in the refrigerator over night or for a few days? Thanks.
Hi Jane, So glad you like these! Unfortunately, it won’t work to refrigerate the batter as the muffins won’t rise well when you go to bake them. If you’d like, you can mix the dry ingredients in one bowl and the wet in another and then combine them and proceed with the recipe when you’re ready to bake it.
I made these muffins. I make a lot of muffins and these are the best I have ever made. This is an outstanding recipe.
I made these for a fundraiser since I needed a muffin that had a special touch. These did the trick. They a few extra minutes because of the topping but definitely worth it. Delicious and look pretty. I will make these again.
I have a question about raw cane sugar. I confess I had not previously used it in baking. I noticed that the cane sugar in the topping sort of seemed to melt into the muffin where the muffins in your photo seemed to sparkle from the sugar. What is the secret when using it as a topping? I was wondering if you had sprinkled it on after baking?
Glad you liked the way these came out for your fundraiser! Regarding the sugar, while some of mine melts into the topping, I still definitely have granules that remain intact and provide some texture. I don’t sprinkle it on after baking and I’m not quite sure why yours would just melt into the topping – wish I could be more helpful!
So good! I had freshly roasted pumpkin so I used that and needed to substitute cake flour because it was all we had and they came out perfect! Thank you!
Has anyone made these in a mini muffin pan?
Hi JC, I haven’t but you can. They’ll take less time in the oven – I’d start checking them at 10 minutes (although they may take up to 15). Hope you enjoy!
Jenn never misses! I adapted slightly because I wanted pumpkin chocolate chip muffins, so skipped the topping, added about a cup (I measure chocolate with my heart) of dark chocolate chips. Didn’t add any extra sugar, and they were perfect. I used my big cookie scoop and got 18. I always come to Jenn now when I want to make something new, and I’ve yet to find a recipe that isn’t 5 stars!
Ahhhmazing! The only thing I did differently was to add more of each spice (personal preference), added about 1 tsp of vanilla and used only 1 C of sugar. So incredibly moist inside and the topping creates a “creme brulee like” crunchy crust. When I share these, people tell me I could start a bakery and sell only these 🙂 LOVE, LOVE, your site Jenn, and each and every one of your recipes that I’ve tried. Your instructions and helpful insight (ex. “this will be very wet”) are so appreciated.
Perfect pumpkin muffins. light, fluffy and not too sweet. added a pinch of ginger since we are fans.
I made this with half your quantity and made 8 good size muffins. The topping I reduced a little less than the half. Came out great and I am saving it. Extremely tasty with every bite. Sharing half with some guests I am visiting today.
These were very good! However, I think next time I will add less nutmeg and clove. The spice was so intense it almost tasted floral to me. Other than that, delicious!