Holiday & Seasonal
Pumpkin Spice Muffins
Moist pumpkin spice muffins with a buttery streusel topping. Made with real pumpkin puree and warm fall spices — ready in just over 30 minutes.
Moist, Warmly Spiced, and Topped with Buttery Streusel
These are what pumpkin season should taste like: genuinely spiced with real cinnamon, ginger, nutmeg, and cloves, deeply moist from real pumpkin puree, and topped with a buttery streusel that shatters into golden crumbs with every bite. I make these from the first week of September straight through Thanksgiving, and they never get old. The contrast between the soft pumpkin interior and that crispy crumble on top is what takes these from something you enjoy to something you crave.
Baker’s Tips
- Do not overmix the batter — about 15-20 gentle folds with a spatula is all it takes. A few small lumps are exactly what you want for a tender crumb.
- Make the streusel first and refrigerate it while you prepare the batter. Cold streusel holds its shape during baking and creates those gorgeous crunchy nuggets on top.
- Start at 375 degrees for the first 5 minutes to create bakery-style domes, then reduce to 350 for even baking throughout.
- These freeze beautifully for up to 3 months. Wrap individually in plastic wrap and reheat in the microwave for 30-40 seconds.
Variations
- Cream Cheese Swirl: Drop a tablespoon of sweetened cream cheese into the center of each muffin and swirl with a toothpick for a tangy surprise.
- Chocolate Chip Pumpkin: Fold 1/2 cup mini chocolate chips into the batter — the chocolate and pumpkin spice combination is underrated and delicious.
- Maple Glaze: Drizzle cooled muffins with a glaze of powdered sugar, maple syrup, and milk for a special brunch treat.
If you love fall flavors, you will also enjoy my banana bread and coffee cake.
Ingredients
Muffin Batter
Streusel Topping
Instructions
- 1
Preheat and Prepare
Preheat oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously with nonstick spray.
- 2
Make the Streusel Topping
In a small bowl, combine the flour, brown sugar, and cinnamon. Add the cold cubed butter and work it in with your fingertips or a fork until the mixture resembles coarse crumbs with some pea-sized pieces. Refrigerate while you prepare the batter.
- 3
Whisk the Dry Ingredients
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves, and salt.
- 4
Mix the Wet Ingredients
In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth and well combined.
- 5
Combine Wet and Dry
Pour the wet ingredients into the dry ingredients and fold with a rubber spatula until just combined. A few small lumps are fine — do not overmix or the muffins will be tough.
- 6
Fill and Top
Divide the batter evenly among the muffin cups, filling each about three-quarters full. Generously sprinkle the streusel topping over each muffin, pressing it gently into the batter.
- 7
Bake
Bake for 20-22 minutes until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. Let cool in the tin for 5 minutes, then transfer to a wire rack.
Nutrition Information
Per serving (serves 12). Values are approximate.
| Calories | 215 calories |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Carbohydrates | 33g |
| Sugar | 18g |
| Protein | 3g |
| Sodium | 220mg |
| Fiber | 1.5g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
No — pumpkin pie filling already contains sugar and spices, which will throw off the recipe. Use plain canned pumpkin puree (100% pumpkin) or homemade pumpkin puree.
How do I make my muffins dome on top?
Start baking at 375°F for the first 5 minutes, then reduce to 350°F for the remaining time. The initial high heat creates steam that pushes the tops up into a beautiful dome.
Can I make these muffins ahead of time?
Yes! Baked muffins keep in an airtight container at room temperature for 3 days or in the freezer for up to 3 months. Rewarm in the microwave for 15-20 seconds.
Reader Reviews
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