0 from 9 votes
Pumpkin Muffin
Fluffy and flavorful pumpkin muffins are made with warm pumpkin pie spices and yummy pumpkin purée. They feature a delicious streusel topping that’s bursting with brown sugar and tastes like toffee and molasses. Serve them for breakfast — or as a fun afternoon snack!
Prep Time
10 mins
Cook Time
10 mins
Total Time
31 mins
Servings: 12 muffins
Calories: 342 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 15 ounces pumpkin puree
- 1/4 cup melted butter room temperature
- 3/4 cup brown sugar
- 2 eggs warmed to room temperature
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ cup milk warmed to room temperature
Streusel Topping
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar tightly packed
- 1 tablespoon granulated sugar
- 1/2 teaspoon pumpkin pie spice
- 3 tablespoons salted butter melted
Instructions
- Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper baking cups. Lightly grease paper liners with nonstick cooking spray.
- In a large mixing bowl, use a hand mixer to cream together pumpkin puree, butter, and sugar, about 1 minute.
- Beat in eggs until combined. Add in the baking powder, pumpkin pie spice, salt, and vanilla. Mix briefly.
- Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour and mix until just combined.
- Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin.
- For the streusel topping, whisk together flour, sugar, brown sugar, and pumpkin pie spice. Pour melted butter into the mixture. Use a fork to toss this all together until crumbles form. Evenly sprinkle the streusel topping over the muffins.
- Bake in the preheated 450 degree oven for 5 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue baking until a toothpick inserted into the center comes out clean, an additional 14-16 minutes.
- Let muffins cool for 5 minutes in the pan before removing from the pan and transferring to a wire rack to cool completely.
Cup of Yum
Notes
- Be sure to use pumpkin puree and NOT pumpkin pie filling.
Nutrition Information
Serving
1muffin
Calories
342kcal
(17%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
57mg
(19%)
Sodium
208mg
(9%)
Potassium
240mg
(7%)
Fiber
2g
(8%)
Sugar
31g
(62%)
Vitamin A
5870IU
(117%)
Vitamin C
1mg
(1%)
Calcium
87mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 342
% Daily Value*
| Serving | 1muffin | |
| Calories | 342kcal | 17% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 57mg | 19% |
| Sodium | 208mg | 9% |
| Potassium | 240mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 31g | 62% |
| Vitamin A | 5870IU | 117% |
| Vitamin C | 1mg | 1% |
| Calcium | 87mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.