Pumpkin Muffins
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These truly are the best pumpkin muffins—moist, fluffy, and full of warm spice, with a buttery cinnamon-pecan streusel that takes them over the top.
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, the recipe has truly stood the test of time. Like most sweet quick breads, it’s easily transformed into muffins.
For this pumpkin muffin recipe, I use nearly the same batter—which, by the way, is so delicious there’s always a scramble over who gets to lick the bowl and beaters—then spoon it into a muffin tin and top each with a cinnamon-pecan streusel for irresistible crunch. Even my kids, who claim I “ruin everything with nuts,” can’t resist the topping.
“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
- All-Purpose Flour – The backbone of the muffins and the streusel. Be sure to measure it right: spoon it into the cup, then level it off (scooping packs it down and can make your muffins dense).
- Butter – Adds richness to the batter and binds the streusel together so it bakes up crumbly and crisp.
- Sugars (Granulated + Demerara) – Granulated sugar sweetens the batter and helps keep the muffins moist, while demerara sugar (also called turbinado or raw cane sugar) goes in the streusel for a subtle caramel crunch.
- Chopped Pecans – Toasty, nutty, and crunchy, they make the streusel topping irresistible. Feel free to substitute walnuts or simply leave them out if you’re not a nut person.
- Leaveners (Baking Powder + Baking Soda) – These work together to give the muffins their lift and light texture.
- Spices (Cinnamon, Nutmeg, Cloves) – Classic pumpkin pie spices that bring cozy warmth to every bite.
- Eggs – Add richness and bind everything together.
- Canned Pumpkin Purée – Adds moisture and pumpkin flavor. Use 100% pure pumpkin, not pie filling. I love Libby’s, but if you’d like to make your own, look for 4- to 8-pound sugar (aka cooking or pie) pumpkins. For step-by-step instructions, see this guide from King Arthur Flour.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Step 1: Make the streusel topping. In a small bowl, mix together the flour, butter, demerara sugar, pecans, and cinnamon. It should look a little wet and clumpy—that’s exactly right. Set it aside. Tip: You can make the streusel up to three days ahead and store it in an airtight container in the fridge until you’re ready to bake.
Step 2: Mix the dry ingredients. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon, and nutmeg until everything’s well combined. Set aside.
Step 3: Beat the butter and sugar. In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended.
Step 4: Mix in the eggs. 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.
Step 5: Add the pumpkin. Beat until it’s evenly combined, scraping down the sides of bowl as necessary.
Step 6: Mix wet and dry ingredients. Add the flour mixture to the batter and mix on low speed until just combined.
Step 7: Load up the muffin pan. Use an ice cream scoop or two spoons to fill the muffin cups right to the top. Then, with your fingers, sprinkle the streusel evenly over each one.
Step 8: Bake and cool. Bake for 35 to 40 minutes, until a toothpick or cake tester comes out clean. Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely. The muffins are best enjoyed the day they’re baked, but they’ll stay fresh for several days in an airtight container at room temperature. They also freeze beautifully—just tuck them into a sealed container or freezer bag for up to 3 months.
Video Tutorial
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Pumpkin Muffins
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
- ¾ cup (1½ sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 15-ounce (425-g) can 100% pure pumpkin (I use Libby’s)
Instructions
- Preheat the oven to 350°F (175°C). 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.
Notes
- 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 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.
Nutrition Information
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.
Comments
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Have made these 3 times in the last month. We love them! Super easy, delicious, light and fluffy! The crunchy top is such a nice contrast to the airy fluffy bottom. This is a repeat recipe for the fall for sure!
These muffins are amazing! I made them for a friend’s birthday and everyone loved them. I shared your recipe and your website with them. The only problem I had was I used paper cupcake containers….i filled them full as suggested and covered them with the topping. As they baked, they rose and most of the topping went onto the cookie sheet they were placed on for baking. Luckily, I was able to put some of the topping back on while they were hot. Next time I’ll try not to fill to the brim. But as usual with your recipes…..this one is a keeper!! Thank you for sharing!!
can I bake in 9×5 loaf pan instead?
I have a pumpkin bread recipe that’s very similar to these muffins and I’d suggest you use that. That said, I don’t recommend one 9 x 5-inch pan. If you have two, you can make 1.5 times the recipe and divide it between the two loaf pans. If not, you can use an 8-inch square pan or a 9-inch round pan. Bake time may be a bit different so keep a close eye on it. Enjoy!
Hi! I want to make mini muffins. How should I adjust the filling level and baking time?
Hi Seyla, you’d fill the muffin wells just like you would for standard size muffins. I’d start checking them for done this at about 13 minutes.
I would like to make these pumpkin muffins for a charity bake sale and wondered if (1) I could use “tulip” cupcake/muffin liners so that I can individually package them? (2) Sometimes with liners the bottom of the muffin or cupcake overcooks. I’d like the entire muffin to be edible. I’ve read if you put a little rice in bottom of the muffin section before the liner that is filled with batter, this burnt or overcooking won’t happen as the rice elevates it slightly off the bottom of the muffin pan. Do you have any experience with this process? Thank you for your expertise.
CC
Yes, you can use tulip muffin liners. Regarding cupcake bottoms overcooking with liners, I’ve never experienced that. Are your muffin tins dark metal? Regardless, although I haven’t tried it myself, what you’re describing with adding a little rice to the bottom of each well should (in theory) help avoid that. Hope they come out well!
Could we use brown sugar or regular sugar in place of raw sugar?! It’s the only thing I don’t have already on hand to make these and they sound delicious!
Definitely – I’d go with brown sugar. Enjoy!
Amazing muffins! I made them for a crowd and each person loved them! The streusel topping was the perfect finish. Highly recommend this recipe!
Quick question: I have a daughter with a nut allergy. Any advice on how to adapt the topping? Just keep it the same, minus the pecans?
Yep you can just leave them out. Enjoy!
So delicious!! I made it with gluten free flour for my family and everyone loved it! The streusel topping was sensational!!
Hi! These muffins taste even better than they look!! Only thing I’d do differently next time is put more of the pecan topping on each muffin. As the muffins baked and the top rose and spread out, so did the topping. Definitely will make again…probably next week!!
These were beyond delicious! My significant other forced me to take the surplus to the office (after eating several) and they were a huge hit there as well!