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. In the mood for a pumpkin muffin but would prefer something a bit more savory? These pumpkin cornbread muffins will surely scratch that itch!
Table of Contents
“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: Provides structure and texture to the batter and forms the base of the streusel. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- BUTTER: Used in the batter for richness and flavor. Additionally, it binds the streusel ingredients together, helping create a crumbly texture.
- DEMERARA SUGAR: Adds sweetness and a subtle caramel flavor to the streusel topping. Also called turbinado or raw cane sugar.
- CHOPPED PECANS: Provide crunch and nuttiness, enhancing the texture and flavor of the streusel.
- BAKING POWDER AND BAKING SODA: Act as leavening agents helping the muffins rise.
- CLOVES, CINNAMON AND NUTMEG: Add warm, spicy flavor notes characteristic of pumpkin treats.
- GRANULATED SUGAR: Adds sweetness and contributes to a moist texture.
- EGGS: Add richness and help bind the muffin ingredients together.
- CANNED PUMPKIN PURÉE: Provides moisture and pumpkin flavor. Make sure to purchase 100% pure pumpkin — not pumpkin pie filling.
- Jump to the printable recipe for precise measurements
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.
Frequently Asked Questions
Definitely! If canned pumpkin isn’t available where you live, or you’d just prefer to use fresh, that’s not a problem. For baking, the most flavorful pumpkins are smaller than those typically associated with Jack-O-Lanterns. They’re usually in the 4 to 8-pound range and are referred to as sugar, cooking, or pie pumpkins. This detailed piece from King Arthur Flour provides guidance on how to convert a whole pumpkin into purée that can be used in any of my pumpkin baked goods, pumpkin butter, or pumpkin soup.
You can just omit the pecans. The streusel will still be delicious.
For sure — 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.
Yup — if you’re craving a plain muffin, simply omit the topping and add an extra ¼ cup of sugar to the batter.
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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I’ve made this recipe for years and have made the following modifications: reduce sugar, fold in coarsely chopped fresh cranberries to batter, top with pumpkin seeds rather than nuts. I also do this to the pumpkin loaf as well. Thanks for these outstanding recipes!
Jenn, you’re amazing! Every recipe of yours that I’ve tried has come out awesome, and these muffins are no exception. Perfect texture and density and great flavor. Thank you so much for sharing your talent and creativity, our happy tummies are very grateful!!
These are incredible. I’ve made them 3 times now. Once with pecans, also with cashews and today with pistachios because it’s what I had. They are all marvelous.
Made them tonight and they are so good! Easy recipe and very flavorful!
Yum! I love pecans so I added some into the batter, as well as the topping. Great recipe, they turned out quite tasty!
Really good and easy.
Do you think this would come out if I added the streusel to the top of a loaf vs a muffin? Thanks
Yep 🙂
The streusel topping really makes this recipe. I added some ginger, cardamom and vanilla but otherwise followed recipe. Delicious!
I used pie filling by mistake and noticed once I the oven. Will they be ok??
Hi Barb, They should be okay — just a bit sweeter and more heavily spiced.
I halved the recipe; skipped the streusel topping and added chopped hazelnuts to the batter. I think the sugar could have been reduced. I used the ratio of 1/3 brown sugar and 2/3 white sugar. Didn’t add as much cloves. Yummy and moist.
In this recipe, the batter tasted so good! The finished muffin with the pecan streusel was delicious! I will be making these more often! We all loved them!
I have been baking for over 50 years and this is the best muffin recipe I’ve ever used. The muffins are light, moist and flavorful. I slightly reduced the butter for the streusel and used puree from a fresh pumpkin. For the oven, I used only bottom heat and the oven fan.
Hi! What is the best way to store these (fridge vs counter) and how long will they last? Thanks!
Hi Natalie, They keep well for several days covered at room temperature.
Excellent recipe. The muffins are not wet and dense like so many pumpkin muffins recipes. The topping is a nice addition. I followed the recipe as written and my son loved them. I’ve retired my other pumpkin muffin recipes.
Hi Jen! Is this an altered rendition of your Pumpkin Pecan Crunch Muffins? I printed that recipe long ago & it’s yummy, although because of the delicious crunchy top mushrooming out at the top of the muffin, I’ve had a consistently difficult time removing the muffins from the pan without breaking them. (Yes, I have greased the top surface of the muffin tin.) Is there a special technique to get beautiful unbroken muffins like in your photo?
All the ingredients seem the same in both recipes, except for the topping, which has different amounts, & the baking time, which also differs slightly. Is this updated version supposed to be an improvement? Which recipe should I follow?
Thank you for being such an inspiration & for all your help!
Hi Toni, Sorry to hear you’ve had a problem removing the muffins from the pan! I do twist them a little before pulling them out to release them from the top of the pan. Is your muffin tin non-stick or if it is, is it very old? If so, it may be time for a new one.
And, from time to time (based on feedback from readers), I slightly tweak recipes, so I’d use the newer version. Hope that helps!
Great recipe! Had to make some changes when I found that I had fed all but 1/2 C white sugar to the hummingbirds! So, I used the 1/2C white, added 1/2C brown sugar. Then I added 1/2C dried sour cherries at the end. I threw in some chia seeds which changed nothing, really. All the rest went as planned and they came out great! Looking forward to playing around some more to see what else might work well. They came out plenty sweet with only the 1C total sugar. I live at 6500′ elevation so added 2 Tbs. flour for high altitude baking. They fluffed right up and stayed there.
Can you use fresh roasted pumpkin instead of canned or will the pumpkin flavor be less strong?
You can definitely use fresh roasted pumpkin — just be sure to squeeze out any excess liquid before incorporating it into the recipe. Enjoy!
These turned out perfect! I made 18 muffins and took them out at 30 minutes.
If I want to leave off streusel topping, add 1/2 mini chocolate chips to batter and bake them in a mini muffin pan to make them school lunch friendly, how would I adjust the bake time? Thanks!
Hi, Glad you liked these! I’d start checking minis at about 13 minutes. 🙂
I don’t even like pumpkin spice anything, but I LOVE these muffins! As soon as it starts getting a little brisk, I get requests from friends and neighbors to make them. Absolutely perfect!
I have some leftover pumpkin purée so I am thinking of making these since they have so many fantastic reviews. I would like to try making them for my diabetic dad and father-in-law using monk fruit sugar substitute (half with erythritol and half with allulose). Have you had any experience with using sugar replacements? Thank you.
Hi Kristi, I wish I could help but I’ve never worked with sugar substitutes so I can’t say how it would impact these. (If it helps at all, I have read plenty of comments from readers who have said they’ve replaced some or all of the sugar in a recipe with a substitute like Stevia and have had good results.) Hope that helps at least a bit!
Thank you for your quick response! I read a lot of the reviews, but I guess I somehow missed those about sugar replacements (that will teach me for getting all judgmental of others when I’ve read a question that someone asks and thought “she already answered that- don’t you read? 😂). I think I will try it anyway. It is either going to be great or it won’t- either way I have used up the container of pumpkin taking up space in my fridge. 😁
😂 Hope you enjoy if you make them!
BEST MUFFINS EVER!!!!!!
These are impressive muffins that are moist. And the strudel topping is a perfect topping! Not too sweet!!!
OMG are these good! I made them this morning for our ranch crew and they devoured them! Definitely a keeper recipe! Note: I got 12 regular size muffins and 10 mini-muffins from the recipe. Perhaps I didn’t fill the muffin cups as amply as Jenn but they are still tasty. I removed the regular sized muffins after 32 minutes, the mini muffins after 22 minutes in the oven.
Wondering how you feel about subbing oil for butter trying to be a bit healthier!
Hi Helen, the one oil that would work here is (solidified) coconut oil. You need something solid to cream with the sugar. Hope you enjoy the muffins if you make them!
I made the Pumpkin Muffins with Pecan Streusel topping. Oh boy were they ever good!! I put eight of them in the freezer, shared a few with my neighbor and one sister, and then we ate the rest. The longer they sat, the better they were. The recipe is for sure a keeper!!
Thank you Jenn
Can this be made with gluten free flour as well?
Hi Sherry, A number of readers have commented that they’ve had good luck making these with gluten-free flour. Hope you enjoy if you make them!
Made it for our women’s Mugs and Muffins event and it came out pretty good. I personally am not a fan of pumpkin depending on what it is or how it’s made. Like I’m not a fan of pumpkin pie unless it’s from Costco’s 😆 I don’t like the strong spice flavor especially of nutmeg or cloves 😖 so if it’s mild it’s ok and this was mild. I was hesitant of even putting the exact measurements of the spices but I did and I liked the flavor. 👍🏽 The crumble was really good
These muffins are nothing short of amazing! I only had whole cloves, so I whizzed them up in my spice grinder, and what a difference freshly ground cloves make!!! Hubby said they were the best muffins I’ve ever made! HIGHLY RECOMMEND!! ❤️❤️
My entire family loved them! They are delicious!!!
I initially planned pumpkin bread, but one of my loaf pans was at my daughter’s! So, diverted to muffins and glad I did. Followed exactly with the no topping option. I was worried that the texture of the batter after adding pumpkin suggested separation of eggs; it was a bit clumped.
The final product however is delicious with a tender, good, moist texture.
I will add this to my regular rotation as it was easy, quick, tasty. Next time with streusel, for sure.
This was so good! For my preference, I decreased the sugar to 1 cup, lightened up on the cloves a bit and added nearly a teaspoon of ground ginger. The muffins were still pleasantly sweet and I wouldn’t want more sugar in them myself, but that is a personal preference.
The muffins did fall just a touch and this may have been because I decreased the sugar. No one cared!
Since this recipe is on this website, it’s of course delicious!
Sometimes I don’t have enough butter on hand. Could oil be substituted for some or all the butter in the batter? Thanks!
Glad you like them! The one oil that would work here (because it needs to be creamed with the sugar) is (solidified) coconut oil. Hope that helps!
Wonderful recipe…with one caveat. If you fill your muffin tins completely “full” as the recipe indicates, the batter will overflow and form muffin cups. I prefer filling the muffin cups 2/3’s full. This creates a “normal” rounded muffin top–which makes storage less of a challenge.
Love love love these muffins. I’ve made them several times for my family and coworkers. They get gobbled up in no time. The recipe is quick and muffins bake up beautifully every time. I use oatmeal for the crumble on top since I have an allergy to pecans and walnuts! Still yummy.
Best Pumpkin Muffins I have ever had. They are just perfect and the whole family agrees.
I LOVE these muffins!!
I make them all year round. They are the best all around muffins. Great for gifts because they are moist and attractive with the best mix of soft, moist, sweet, and crunchy with a hint of salt. When I saw pumpkin I thought it would be a fall recipe, but NO, even better in spring. You will never be disappointed serving this to a Foodie friend. They will be impressed!
These muffins are a huge hit at every brunch and potluck gathering. Great pumpkin taste and the crunchy topping is fantastic!
These muffins are perfect – and I’m the kind of person who tries recipes from many sources until I land on the best! I’ve made these several times for my family, shared with friends, and we all think they’re absolutely delicious, moist, and bake up beautifully every time!
Best muffins we’ve ever had and my husband doesn’t like muffins. He always noshes on these until they are gone. Make sure to heavily grease the muffin tin so the tops don’t stick to the outer rims of the muffin tin—these are monsters and the muffin top can stick to the pan if it’s not well greased.
These muffins are amazing and an absolute favorite among all of my immediate and extended family. They are my go to food gift for new parents and I often take them to potlucks in mini-muffin form. I have two kids who refuse to eat nuts, so I just leave them out of the streusel topping and add in a bit more flour until the topping feels “streusel-y” (it’s a word, honestly!).
Honestly, you can’t go wrong with these.
Wow these are soooooo good! I’ve made them a few times this winter and given them as gifts. They’re perfectly moist, crunchy on top and soft underneath. There’s plenty of crumb topping so you can be generous with each muffin. The bake time is accurate for our oven (approx 37 min). The only change is using vegan butter. I’ve tried a couple diff brands and it tastes the same. This is def staying in my recipe collection.
Do you think fresh cranberries could e added to this successfully?
Thanks!
Previously I asked a question w/ regards to your pumpkin cake recipe , and you suggested this recipe instead.
These muffins are awesome, as is the topping! Everyone thoroughly enjoyed these,
The texture is very moist, the steps in the recipe are practically foolproof, and this applies to the topping too.
Thank you !
Lisa D’Abramo
These were amazing! So moist and flavorful. The only thing I changed were the spices, instead I just added 3 tsp’s of pumpkin pie spice, since I didn’t have cloves. I filled up a 12 muffin muffin tin and then still had enough batter to fill a mini loaf pan. I cooked the loaf with the muffins and it came out perfectly. I will be making these again!
Hi Jenn!
I have some candied pecans from Costco (https://www.costco.com/kirkland-signature-praline-pecans%2c-40-oz.product.100491294.html) I’d like to use for the streusel by omitting the sugar. Do you think that would work? Also, instead of muffins, I was thinking mini pumpkin bread loaves. I have made your pumpkin bread & it’s amazing. Thought the streusal might put a tasty different twist on mini loaves. Let me know your thoughts. Merry Christmas to you & your family!
Hi Cherie, yes I think the candied pecans will work fine in the topping and that the streusel would make a nice addition to the mini pumpkin loaves. Hope that helps and happy holidays!
Hi Jenn!
The first batch just came out of the oven & the Costco candied pecans worked great! These muffins are amazing!
I have yet to not like a recipe of yours! Every single one is simply delicious!! You have been my “go to” for recipes over the last 4 years. Thank you so much for sharing your wonderful gift of cooking! I’m forever grateful to you!
Merry Christmas! Cherie
❤️
So many positive reviews already that there is hardly need for another, but I have to say that these were great. Everyone who tried them (and there were many, as I made a double batch and fed them to 6 workmen along with family) LOVED them. The topping is unique and really adds wonderful flavor. Thanks! And keep up the good work. Your site is always my first look as the recipes are so reliable; it used to be my “Joy of Cooking” book, now it’s Jenn’s “OUAC” site!
I would love to make these but I often find American baked goods too sweet for my Canadian taste buds. By how much could I safely reduce the sugar before losing too much structure and flavour? Thanks
Hi Stella, you can get away with reducing the sugar by 1/4 cup without impacting the texture of the muffins. Enjoy!
I hope you tried these muffins, they’re amazing! I’m Canadian as well, and my husband diabetic. I cut the sugar in the muffins in 1/2, but kept the crumble the same, he now wants them in his lunch daily 🙂
AMAZING!!! So moist and delicious. The perfect baking time in my oven was 37 minutes and I recorded for the next time I make these magical muffins 🙂
If I don’t have the cane/raw sugar on hand for the topping, which would be a better substitute? Granulated sugar or light brown sugar? Or do you think either of these would yield a good result?
I’d go with the brown sugar. Hope you enjoy!
Has anyone tried this using pumpkin pie spice? Just wondering since my grocer was out of cloves
Hi Lauren, It’s fine to use pumpkin pie spice here. You’ll need 1 tablespoon. Enjoy!
These muffins are delicious! They are very easy to make and look like they come from a professional bakery. I would highly recommend making them!
These muffins were a hit with our 2-year-old triplets. They can be such fussy eaters but they devoured them.
My husband loved them too so we had to make another batch.
Excellent recipe.
My boyfriend who doesn’t love pumpkin ate 4 in one day. These are dangerously good.