The Best Pumpkin Muffins
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528 reviews
Excellent
The Best Pumpkin Muffins
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These Pumpkin Muffins are soft, fluffy, moist, and loaded with Fall flavor. Top them off with a crumbly, buttery streusel and a simple glaze!Recipe includes a video at the bottom of the recipe card!
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Ingredients
- ¾ cup unsalted butter melted and cooled at least 10 minutes
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large eggs lightly beaten (room temperature preferred)
- 1 cup canned pumpkin puree¹
- 2 Tablespoons milk
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice (click the link for instructions to make your own pumpkin spice)
- ½ teaspoon ground cinnamon
Streusel Topping²
- 1 ¼ cup all-purpose flour
- ½ cup light brown sugar tightly packed
- ⅓ cup sugar
- ¾ teaspoon ground cinnamon
- 6 Tablespoons salted butter³ melted and cooled until no longer warm to the touch
Glaze (optional)
- ½ cup powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.
- Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.
- Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.
- Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter.
- Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Set aside while you prepare your streusel.
Streusel
- Prepare your streusel by whisking together flour, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Don't overwork the streusel or you'll end up with a paste, you want it to be nice and clumpy!
- Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
- Bake on 375F (190C) for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool in muffin pan for 5 minutes before carefully removing to a cooling rack to cool completely.
Glaze
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins
Equipments used:
Notes
- Make sure you buy puree that is 100% pumpkin and NOT "Pumpkin Pie Filling", which contains other ingredients.
- These pumpkin muffins can be made without the streusel topping, they may just need a minute or two less in the oven.
- A few people have commented that the streusel recipe made more than they needed for their muffins. The amount listed is exactly as much as I use and as is shown in the photos and in the video, but feel free to reduce the amount in half if you don't like a lot of streusel.
- If you don't have salted butter on hand, just use unsalted and add ¼ teaspoon of salt to the dry ingredients for the streusel.
- Store in an airtight container at room temperature for up to 3 days. Muffins may also be tightly wrapped and frozen for several months.
Nutrition Information
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Serving
1muffin (with glaze)
Calories
390kcal
(20%)
Carbohydrates
51g
(17%)
Protein
6g
(12%)
Fat
19g
(29%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
77mg
(26%)
Sodium
263mg
(11%)
Potassium
61mg
(2%)
Fiber
2g
(8%)
Sugar
28g
(56%)
Vitamin A
3200IU
(64%)
Vitamin C
1.7mg
(2%)
Calcium
30mg
(3%)
Iron
1.8mg
(10%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1muffin (with glaze) | |
| Calories | 390kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 263mg | 11% |
| Potassium | 61mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 3200IU | 64% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
528 reviews
Excellent
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