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4.9 from 189 votes

Pumpkin Muffins

Look no further for the perfect Fall breakfast! These easy, super moist Pumpkin Muffins are loaded with spices and dark brown sugar, and topped with a pecan-studded streusel. So delicious, no one will be able to resist coming back for more.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 12 muffins
Course: Breakfast , Snacks
Cuisine: American

Ingredients

For the streusel:
  • 3 tablespoons (43 grams) unsalted butter, melted
  • 1/4 cup (50 grams) dark brown sugar
  • 3 tablespoons (24 grams) all-purpose flour
  • 1/4 cup (30 grams) pecans, finely chopped
  • 3/4 teaspoon ground cinnamon
For the muffins:
  • 2 cups (254 grams) all-purpose flour
  • 1 cup (200 grams) dark brown sugar*
  • 2 ½ teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • ½ teaspoon fine salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon ground nutmeg
  • 3/4 cup (178 grams) buttermilk**, at room temperature
  • ½ cup (98 grams) neutral oil, such as canola or vegetable oil
  • 1 large egg, at room temperature
  • 1 cup (244 grams) pure pumpkin puree
  • 1 teaspoon vanilla extract

Instructions

    Cup of Yum
  1. Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
Make the streusel:
  1. In a small bowl, combine all the streusel ingredients with a rubber spatula or a fork until combined. Set aside.
Make the muffins:
  1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, cloves, and nutmeg.
  2. In a medium bowl, whisk together the buttermilk, oil, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. Batter will be thick.
  3. Divide the batter evenly among the muffin cavities, filling each to the brim of the pan.
  4. Staying away from the edges, place streusel mixture evenly over the center of the muffin batter in each cavity. Press lightly into the batter.
  5. Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Allow the muffins to cool in the pan for 5 minutes before removing to a wire rack. Let cool before serving.
  6. Once completely cooled, store Pumpkin Muffins in an airtight container at room temperature for up to 3 days. Note that the streusel will soften more the longer it sits, but the pumpkin spice flavor will intensify.

Notes

  • *You can use light brown sugar in place of dark brown sugar (1:1 ratio), but note that your muffins will be lighter in color, and the pumpkin puree flavor will be more noticeable. 
  • **I recommend sticking with real buttermilk in this recipe, if possible, but whole milk can be substituted (1:1 ratio) if needed. Note that your muffins won’t be quite as flavorful, and the pumpkin puree flavor will be more predominant. I don’t recommend using 2% or skim milk. Learn more about buttermilk and buttermilk substitutes here.
  • More baking tips and recipe information can be found in the Sprinkle of Science tip box, above the recipe.