Pumpkin Muffins with Pecan Streusel

Tested & Perfected Recipes

With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.

Pumpkin Muffins

Of all the baking recipes I’ve shared on this site over the years, my mom’s pumpkin bread remains the most popular. Since it’s also one of my most-requested at home, I thought I’d reinvent the recipe as muffins this year. Just like the loaves, these pumpkin muffins are tender, cake-like, and generously spiced with cinnamon, nutmeg, and cloves. The crunchy pecan streusel takes the muffins up a notch but it’s optional; if you’d like to omit the topping, simply increase the sugar in the recipe by 1/4 cup.

What you’ll need to make Pumpkin Muffins

how to make pumpkin muffins

When purchasing ingredients for the recipe, be careful when selecting the canned pumpkin. You need 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 purée.

How to make Pumpkin Muffins

Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl.

how to make pumpkin muffins

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.)

how to make pumpkin muffins

Move on to the muffins: In a medium bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.

how to make pumpkin muffins

Whisk well and set aside.

how to make pumpkin muffins

In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended.

how to make pumpkin muffins

Add the eggs one at a time, beating well after each addition.

how to make pumpkin muffins

Continue beating at medium speed until very light and fluffy, a few minutes.

how to make pumpkin muffins

Add the pumpkin.

how to make pumpkin muffins

Beat until combined, scraping down the sides of bowl as necessary.

how to make pumpkin muffins

Add the flour mixture.

how to make pumpkin muffins

Mix on low speed until just combined.

how to make pumpkin muffins

Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup full.

how to make pumpkin muffins

Using your fingers, divide the topping evenly over the muffin batter.

how to make pumpkin muffins

Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.

how to make pumpkin muffins

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.

Pumpkin Muffins

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Pumpkin Muffins with Pecan Streusel

With warm spices and a crunchy pecan streusel, these pumpkin muffins are the quintessential fall breakfast treat.

Servings: 12 large muffins (see note)
Total Time: 45 Minutes

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)
  • 3/4 cup chopped pecans
  • 1/4 teaspoon cinnamon

For the Muffins

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cloves
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1-1/2 sticks (3/4 cup) unsalted butter, softened
  • 1-1/2 cups granulated sugar
  • 2 large eggs
  • 1 (15-ounce) can 100% pure pumpkin (I use Libby’s)

Instructions

  1. Preheat the oven to 350°F. Spray a standard muffin pan with non-stick cooking spray.
  2. 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.
  3. Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
  4. 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.
  5. 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.
  6. Note: This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.
  7. 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

Powered by Edamam

  • 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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Reviews & Comments

  • These are delicious. The recipe made more than the 12 muffins because I used a standard muffin Pan. I will definitely be making them again.

    • — Vickie Arney on November 13, 2020
    • Reply
  • Hi Jenn
    Can i omit streusel topping?
    I want to make for Thanksgiving and add whipping cream.
    Thanks again.

    • — Fanny on November 9, 2020
    • Reply
    • Sure, Fanny, it’s fine to omit the topping. 🙂

      • — Jenn on November 9, 2020
      • Reply
  • LOVE these muffins! They were a huge hit! My husband said these are better than a bakery muffin!
    Want to FedEx them to my college student. Can you suggest the best way to package them to retain freshness? Many thanks!

    • — Farrell on October 31, 2020
    • Reply
    • Glad you like them! Shipping baked goods is not my strong suit, but I think you’ll find the tips in this article very useful. 🙂

      • — Jenn on November 2, 2020
      • Reply
      • Hi Jenn, just had to comment on your answer to Farrell regarding shipping of these muffins.
        “Shipping baked goods is not my strong suit!” I know you were responding sincerely (as you always do), but that just cracked me up! Brutal honesty turned into humor! LOL😂

        • — Scott (NOTACHEF) on November 22, 2020
        • Reply
        • Glad to make you laugh! 🙂

          • — Jenn on November 23, 2020
          • Reply
  • The pumpkin muffins are scrumptious!!I cooked them for 10 minutes.Some of the bottom of the muffins stuck a little bit in the pan.Thanks for a wonderful recipe!

    • — Eileen on October 31, 2020
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  • Just made these and they were delicious. I think what sets your recipe apart is your liberal use of spices, which creates a complex, delicious flavor

    My streusel topping was dry and crumbly, and not wet, and this led to a lot of messiness but was still very delicious.

    I bake by weight (using 200 g for a cup of sugar and 120g for a cup of flour) so I wonder if that was it.

    • — Swapna on October 31, 2020
    • Reply
  • Hi Jenn! My family LOVES your pumpkin bread and has requested muffins for school lunches…their school is nut-free. Wondering if pepitas/pumpkin seeds would be a good substitute for the pecans? If so would I do equivalent amount? Should they be toasted lightly first? Thanks 🙂

    • — Valerie on October 28, 2020
    • Reply
    • Sure, Valerie, pepitas should work here. I’d use the same amount and don’t think there’s any need to toast them (they’ll toast a bit when they’re baking). 🙂

      • — Jenn on October 28, 2020
      • Reply
  • The fact I am writing a review is a testament to this muffin recipe, as I have never written a review for ANYTHING! This is truly the best muffin recipe I have ever tried. It’s a mystery to me how the top can be perfectly crispy, yet the bottom be so moist! I have already shared this recipe with 4 or 5 friends, and we’ve all had the same opinion: SUPERB!!!
    If I eat one once they’ve already totally cooled, I stick it in the microwave for about 10-15 seconds, cut it in half and put a little Kerrygold Irish butter on it, and it is heaven!
    Thank you for sharing such a wonderful recipe with us!

    • — Laura Hansen on October 20, 2020
    • Reply
  • So delicious! I have misplaced my muffin tin so I used a 9 x 9 square cake pan and baked it for 45 minutes and it came out fantastic!

    • — Janis McGladrey on October 15, 2020
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  • Hi Jen, these muffins were awesome, the whole family raved about them. The topping was yummy too. As a side note, I was a half cup short on the canned pumpkin but I had some baked spaghetti squash in the fridge and subbed that in, nobody noticed. Another great recipe, thanks for sharing with us all.

    • — Rosemary Craig on October 14, 2020
    • Reply
  • FABULOUS!! I have tried many recipes for pumpkin and this is one of my top two! They go fast since everybody loves them! Silly me though, I didn’t look at the note and I made 12 huge muffins in a regular muffin pan. I use a silicone muffin pan so they still came out slick!
    Thanks Jenn!

    • — Laurie Aasen on October 13, 2020
    • Reply
  • These muffins are delicious. My husband is always asking me to add raisins to various recipes. Is it possible to replace the nuts in the streusel topping with raisins? Or a different idea is for me to add raisins to the muffin batter instead. And if one of these ideas is doable, what amount of raisins do you recommend? Many thanks for your ideas!

    • — Karen on October 12, 2020
    • Reply
    • Glad you like them! If you want to add raisins, I’d add them to the batter and would start with about 1/2 cup. Enjoy!

      • — Jenn on October 12, 2020
      • Reply
      • Thank you, Jenn. I sing your praises to friends all the time with several following you as closely as I do. In fact, one couple made your coq au vin recently and loved it, of course. They also bought your cookbook. Your chat room is such a wonderful service with always quick answers to our cooking/baking questions. Thank you for all you do and for how well you do it all! 💙💜💙

        • — Karen on October 12, 2020
        • Reply
        • Thank you for your sweet words, Karen — you made my day! xo

          • — Jenn on October 13, 2020
          • Reply
  • Delicious! The batter made 13 regular muffins and 3 jumbo muffins. This was my first time baking jumbo muffins so I was anticipating adjusting the cooking time, but I cooked all 16 muffins (regular and jumbo) for 35 minutes and they turned out perfect. I assumed the jumbo muffins would need a bit more time, but they didn’t. The muffins turned out moist and had a nice balance of spices. I thought they tasted even better the next day. The topping was a perfect compliment to the soft muffin — I particularly liked the crunch of the topping. I will definitely make these again!

    • — Stacy on October 10, 2020
    • Reply
  • I was thinking of trying these with monk sugar, I have never baked with it but my understanding is that it’s an equal swap for white sugar. Do you have any experience with using monk sugar in baking?

    • — Marina on October 9, 2020
    • Reply
    • I don’t, Marina, I’m sorry! If you try these with monk sugar, I’d love to hear how they turn out!

      • — Jenn on October 9, 2020
      • Reply
  • Has anyone tried making these gluten free? If I substituted the flour with 1 to 1 GF flour will they come out good?

    • — Seth on October 8, 2020
    • Reply
    • Hi Seth, 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!

      • — Jenn on October 8, 2020
      • Reply
      • Amazing! Huge hit with my boys and husband!! I also did half with some cream cheese icing and I added pumpkin seeds to the topping.

        • — Marissa on October 12, 2020
        • Reply
  • Wow… just wow! These pumpkin muffins are a 10 instead of only 5 stars! This is only the second recipe of Jenn’s I’ve tried since discovering her a few weeks ago but it won’t be the last. They are huge though so next time I’ll make the 18 version instead of 12. I love that an entire can of pumpkin is used and a good amount of spices… so perfect. This isn’t a super sweet recipe which I also like. The only slight revisions I made was to add a tsp of vanilla to the batter and a pinch of salt to the topping. Can’t wait to try some savory recipes next!

    • — Donna on October 4, 2020
    • Reply
    • What is the 18 version?

      • — Barbara on October 11, 2020
      • Reply
      • Hi Barbara, This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes. Hope you enjoy!

        • — Jenn on October 12, 2020
        • Reply
  • Could you use brown sugar for the streusel instead of cane sugar

    • — Cathy Schwass on October 4, 2020
    • Reply
    • Sure!

      • — Jenn on October 5, 2020
      • Reply
  • Love these, my husband won’t touch a pumpkin pie, but he sure gobbles these muffins up. I make my own topping.

    • — Marie Callahan on September 27, 2020
    • Reply
    • Great muffins! My father-in-law is gluten intolerant, so I used Bob’s Red Mill 1-to-1 Gluten-Free Flour instead of regular flour. It turned out delicious! The crust was crunchy, and the muffin was light and pumpkiny. My father-in-law can’t stop at his usual half, but has to eat a whole muffin at each sitting! My husband loves them, too! Thanks!

      • — Terry Butler on October 8, 2020
      • Reply
  • Can I make them in a jumbo muffin pan? How would you recommend adjusting the baking time or oven temp?

    • — Jasmine on September 27, 2020
    • Reply
    • Hi Jasmine, yes, you can make jumbo muffins. I’d start checking them at 45 minutes but keep a close eye on them!

      • — Jenn on September 28, 2020
      • Reply
  • Delicious!!!!! So moist and really, really tasty muffins. Thank you, Jen, for the tip about how to measure flour as that seems to make a huge difference in baking results. Love your website!

    • — Corinne on September 27, 2020
    • Reply
  • Love the spices in this recipe! It gives a nice kick to the muffins, unlike some other recipes where the spice is very subtle and almost not present. I measured each ingredient exactly to ensure concise amounts, but my muffins did come out a bit dry. I do not bake often but am trying to learn more. Is it possible I left them in the oven too long? Or maybe overmixed?

    • — Rosalba on September 21, 2020
    • Reply
    • Hi Rosalba, Sorry to hear these were a bit dry for you. You mentioned that you were very precise with your measurements, but dryness is usually caused by too much flour. Did you use the spoon and level method for measuring flour? Even a little bit of extra flour can cause a problem. If you did, it could be that they were a little overbaked.

      • — Jenn on September 22, 2020
      • Reply
  • My family only asks for your muffin recipes….because they are the best. I am making these pumpkin muffins for my grandson and he does not like nuts of any kind. Could I omit the nuts and would topping recipe need to be tweaked without the addition of nuts? I always praise your recipes but I also wish to say that you are so quick to respond to questions. This is so important to me as a follower of cooking sites. Thank you.

    • — Jennie on September 10, 2020
    • Reply
    • Always happy to help! You can just omit the nuts in this topping without making any other adjustments. Hope everyone enjoys. 🙂

      • — Jenn on September 10, 2020
      • Reply
  • My oh my we’re these delicious! Easy, excellent directions & very tasty!

    • — Katherine Powell on August 30, 2020
    • Reply
  • I asked my husband what his favorite muffin is ( I knew the answer,lol), he quickly replies the pumpkin muffins. He excitedly continues on that he could eat them all day long and all of them too! Guess what we are making! These are by far the best muffins out there, thanks for the fantastic recipe Jenn. Actually i visit you first for a recipe, and I don’t leave. Lol

    • — Pamela on August 3, 2020
    • Reply
    • 🙂

      • — Jenn on August 3, 2020
      • Reply
  • Hi Jen,
    Love you website! I bought pumpkin pie filling by mistake. Can I still use the filling to make these muffins but omit the spices and sugar from the recipe?
    Thanks,
    Mary

    • — Mary on June 15, 2020
    • Reply
    • Glad you like the site! I wouldn’t recommend using the pumpkin pie filling (even with the tweaks). I’m sorry!

      • — Jenn on June 15, 2020
      • Reply
      • Thank you for the quick reply! Is there anything else I can make with pumpkin pie filling besides a pie?

        • — Mary on June 15, 2020
        • Reply
        • Great question – I’m sure you don’t want it to go to waste. These look like some good options (please keep in mind that I haven’t tried any of them myself).

          • — Jenn on June 16, 2020
          • Reply
  • These muffins were absolutely scrumptious! Moist and buttery with a fantastic “crunch” in the topping. Might be sweeter than it needs to be so next time I’d reduce the sugar in both the batter and topping a bit.
    But so yummy!

    • — Rusty on May 25, 2020
    • Reply
  • Can chocolate be added to these muffins- or cocoa?

    • — Diane on May 18, 2020
    • Reply
    • Sure, Diane, you could add some mini chocolate chips to these. Hope you enjoy!

      • — Jenn on May 18, 2020
      • Reply
  • So good! My muffin tins are a little smaller than standard so I used the extra batter for mini muffins and reduced the bake time a bit. Thank you Jenn!

    • — Juliana S on April 19, 2020
    • Reply
  • This recipe is amazing! I was referred to as the best baker ever by my step daughter. I will definitely make these again.

    • — Mahala on April 13, 2020
    • Reply
  • Finally! my husband says look no more, he loves this pumpkin muffin. No other muffin I’ve have made, compares to this recipe & I have been looking & baking others for so long. Absolute best out there. Thankyou so much. I made 6 Jumbo muffins.
    In fact every recipe I have made of yours has been delicious. I’m a fan for as long as you continue your blog. I’m so glad to have found you!

    • — Chris on April 8, 2020
    • Reply
    • So glad you enjoyed! 💗

      • — Jenn on April 9, 2020
      • Reply
  • I made these muffins for my family today! We loved them. So light and flavorful. We especially loved the topping! Can’t wait to try some more of your recipes.

    • — Lorraine on March 31, 2020
    • Reply
  • Thank you for this perfect recipe! I have made this about 30 times! I used to use another recipe but my household (and me) prefers yours! Thanks again!

    • — Jen on February 20, 2020
    • Reply
  • I know there are a bazillion 5 star reviews already for this recipe, but I felt I needed to add my review. Everyone that has tasted these awesome muffins has raved about how they are the best muffins they have ever eaten. I followed the recipe exactly as stated and they look as pictured. Thank you for sharing this recipe.

    • — Lorraine on January 24, 2020
    • Reply
  • These muffins are fabulous!! I’ve made them 3x now and it’s verging on an obsession. The men like them too. Always have too much batter, so I put the remainder in a mini-loaf pan and top it with rest of topping. It cooks about the same as the muffins. My Mom turned me on to your website, wow you are the greatest! Thanks for sharing and doing such an awesome job with videos, etc.

    • — Ann DeLong on December 11, 2019
    • Reply
    • ❤️

      • — Jenn on December 12, 2019
      • Reply
      • can i use walnuts instead? would it still taste as good? thank you!

        • — gillian on June 29, 2020
        • Reply
        • Sure — they’ll still taste great!

          • — Jenn on June 30, 2020
          • Reply
  • These muffins are superb! I’ve never written a recipe review before but this one deserves my time. I made a half batch, without the topping, and did not adjust the amount of sugar. To me they are perfect. The texture is fine and tender, they don’t drop crumbs, the flavours are perfectly balanced. I baked them in a dark pan and checked frequently after 15 minutes. I’ll be back for more recipes here!

    • — Cam on December 9, 2019
    • Reply
    • Do you know the calories for these without the topping?

      • — Lisa on July 10, 2020
      • Reply
      • Hi Lisa, It looks like they would be 301 calories each without the topping. Hope that helps!

        • — Jenn on July 10, 2020
        • Reply
  • I really like muffins, and these are right up there with the best of them. When I took them out of the oven, I recall thinking that they looked just like those you find in a good bakery. They might be good without the topping, but the topping really makes them special. The recipe made 19 medium-sized muffins; they were moist; they popped right out of the tin with no mess. Thanks as always.

    • — Barbara Gumpert on November 25, 2019
    • Reply
  • This was the best pumpkin muffin that I’ve ever tasted. It was above bakery quality. I will have to make more before the season is over. Perfect taste.

    • — Jody Armstrong on November 18, 2019
    • Reply
  • Delicious. Love the stronger spice/flavor. Am going to try with oatmeal instead of pecans for the non-nut eaters in the family.

    • — BB on November 18, 2019
    • Reply
  • I made these using a regular muffin size pan and got 17 muffins. I used walnuts instead of pecans and they were excellent. Moist and just the right sweetness to match a good cup of coffee!

    • — Yuri Clingerman on November 18, 2019
    • Reply
  • Do you prefer weighing out the ingredients or scooping??

    • — MoNique on November 14, 2019
    • Reply
    • Hi MoNique, The most accurate method for baking is to weigh the ingredients but honestly, I just measure carefully. To measure the flour, it’s important to use the spoon and level method. This article/video explains it nicely. Hope that helps!

      • — Jenn on November 15, 2019
      • Reply
  • I don’t normally leave reviews, but this recipe is DELICIOUS! I made the large muffins and they looked like muffins you’d buy in a store. I served them at a book club meeting and they all were eaten. I loved them so much I made them again within one week!

    • — Theresa Vitiello on November 8, 2019
    • Reply
  • Great recipe! The only thing I did differently was add the pecans into the batter and skipped the streusel topping (I ran out of butter and also, I’m lazy). The muffins are SO tender and moist!

    • — Corinne on October 21, 2019
    • Reply
  • I did not love the combination of spices in these muffins; I would put in maybe half the amount of nutmeg for sure and also less cloves.

    • — Adriana on October 19, 2019
    • Reply
  • I can’t wait to make these! I have a bunch of walnuts in my fridge that I’m trying to use up. Would that be weird to use in the streusel instead of pecans? Thanks!

    • — Jamie on October 19, 2019
    • Reply
    • Not at all — hope you enjoy!

      • — Jenn on October 20, 2019
      • Reply
  • I am floored at how simply gorgeous this muffin is……no seriously!! I think by far the absolute best pumpkin anything I have eaten…..Ever!

    Thanks Jenn for all your time and expertise. I have tried many of your recipes and they are all winners. I truly appreciate you.

    love from Stockholm
    Tracy

    • — Tracy on October 17, 2019
    • Reply
    • Awww, thanks so much Tracy — you made my day! 💓

      • — Jenn on October 17, 2019
      • Reply
  • Hi Jenn,
    how many cups of pumpkin is a 15oz can? We don’t have those in Canada.

    Thanks

    • — Lyne on October 16, 2019
    • Reply
    • Hi Lyne, A 15 ounce can has 1 & 3/4 cups. Hope that that helps and that you enjoy the muffins!

      • — Jenn on October 16, 2019
      • Reply
  • These are delicious. I added a 1/2 teaspoon each of ginger and allspice since those are in my pumpkin pie recipe. The muffins do freeze very well. Have made them several times since finding this recipe.

    • — Barbara on October 14, 2019
    • Reply
  • This recipe is a keeper…. Easy to make. I modified to Gluten Free and they turned out great. Tasted even better the next day.

    Thank you Once Upon a Chef

    • — Leslie on October 14, 2019
    • Reply
  • Just made this with my 8 year old. She gobbled down two of them and said “Defniitely make these again!” We skipped the streusel topping and subbed in cream cheese because we didn’t have any nuts. Flavour was nicely balanced. Definitely adding this to my list of favourite go-to recipes.

    • — Alexandria on October 12, 2019
    • Reply
    • What can I substitute for Demerara or turbinado sugar?

      • — Ellie on October 27, 2019
      • Reply
      • Hi Ellie, You can use brown sugar in place of the turbinado. Hope you enjoy!

        • — Jenn on October 28, 2019
        • Reply
  • These look wonderful. Are they sweet enough that I could pass them off as pumpkin cupcakes to adults? My instinct is they would serve as dessert if the group wasn’t a bunch of sugar maniacs. Not that there’s anything wrong with that. Ha!

    • — Robby H. on October 8, 2019
    • Reply
    • Sure, Robby, I think the streusel adds to the sweetness so they could work as a dessert. You could also omit the streusel and frost them with a cream cheese frosting like this one. Keep in mind that this frosting is enough for 24 cupcakes, so you’ll need to halve it. Hope that helps and everyone enjoys!

      • — Jenn on October 9, 2019
      • Reply
  • These came out beautiful. The tops ran into each other a bit, but they popped out of muffin pans perfectly. My son ate three in a row. Very tasty!

    • — Carol on October 8, 2019
    • Reply

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