These Pumpkin Muffins bake up super moist and tall, with plenty of pumpkin flavor, covered with an easy buttery crumb topping and drizzled with a quick four-ingredient cinnamon maple glaze. They are the perfect fall treat, and they freeze beautifully! I love to serve them up with a fresh pot of coffee.
These big, beautiful Pumpkin Muffins make for a marvelous breakfast with a big cup of coffee or an after-dinner sweet treat with a glass of milk. Store the muffins on the counter at room temperature for up to 3 days, then store them in the fridge or freeze them for long-term storage.
If you like this recipe, try pumpkin cupcakes with cream cheese frosting, easy pumpkin pancakes, and pumpkin chocolate chip cookies.
Ingredient Notes and Substitutions
- Spices: use warm spices like ground cinnamon, nutmeg, and ginger. You could also add a pinch of allspice or ground cloves.
- Use canned pumpkin puree, not pumpkin pie filling or fresh pumpkin puree.
- Vanilla extract: for the best flavor, use pure vanilla extract
- Maple syrup: adds a sweet, unique flavor to the drizzle. Not everyone has maple syrup, so you could use honey or molasses, although they have very different flavors.
How to make Pumpkin Muffins
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
This pumpkin muffin recipe is a three-part recipe but easily doable. Are you in a hurry? You can make the crumb topping ahead of time.
The first part is the muffin part of the Pumpkin Muffin. Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger in a medium bowl. Then, stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla in a large bowl. Add the flour mixture to the pumpkin mixture in several intervals, stirring until combined. Add paper liners to a 12-count muffin pan. Divide the batter evenly between the muffin liners.
The second step is the delicious crumb topping. Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly. Divide the mixture evenly over the top of the muffins and gently press down so the crumb mixture adheres. Bake and fully cool the muffins.
In the final step, whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the thoroughly cooled muffins. They look so good you can almost taste them!
Preparations Tips and Storage
- Line the cupcake/muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
- Fill the muffin tins just shy of the top, leaving enough room to add a couple of tablespoons of the crumb topping.
- Gently press the crumb topping down to stay in place and secure.
Frequently Asked Questions
No, sorry. Once your leavening agents, like baking soda and baking powder, are combined with liquid ingredients, they start reacting, so it is essential to have them in the oven for the best rise.
Store in an airtight container at room temperature for up to 3 days. See below for instructions on how to freeze them.
First, let the muffins fully cool by removing them from the tin 5 minutes after you remove them from the oven. Place the muffins on a wire rack to cool. Do not wash the tin yet.
Once the muffins have thoroughly cooled, place them back in the tin. Place the tin on a flat-level surface in the freezer. Place them in a heavy-duty freezer zipper bag, removing as much air as possible, or a freezer-safe storage container when fully frozen. Freeze for up to 3 months.
This Pumpkin Muffin Recipe is perfect for on-the-go breakfasts or school lunch treats! Put the ingredients on your shopping list today, and let me know what you think! Delicious!
More Pumpkin Recipes
Pumpkin Crumb Muffin Recipe
Ingredients
Muffins
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 cup pumpkin puree canned or fresh
- ¼ cup milk
- 1 teaspoon vanilla
Streusel Topping
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup unsalted butter melted
Cinnamon Maple Drizzle
- 1 ½ cups powdered sugar
- 2 tablespoons milk
- 1 tablespoon maple syrup
- Pinch of ground cinnamon
Instructions
- Preheat oven to 375 degrees. Add paper liners to 12 count standard muffin pan.
- Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. In a large bowl, stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together.
- Add the flour mixture to the pumpkin mixture in several intervals stirring just until combined. Divide the batter evenly between the muffin liners.
- Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly. Divide the mixture evenly over the top of the batter and gently press down so the crumb mixture adheres..
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes, move the muffins to a wire rack to cool.
- Whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins.
Notes
- Line the cupcake/muffin tin with liners. They help keep the muffins from sticking to the pan. I like the unbleached chlorine-free ones. They peel away perfectly from muffins and cupcakes.
- Always scoop the flour into the measuring cup with a spoon for accurate measuring. Then, level it off with a table knife, pushing the excess back into the flour canister.
- Do not overmix the batter. Mix just until combined and no further. Overmixing the batter can cause overactive gluten, making tough and gummy muffins.
- Fill the muffin tins just shy of the top, leaving enough room to add a couple of tablespoons of the crumb topping.
- Gently press the crumb topping down to stay in place and secure.
Nutrition
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Mia
These are delicious, moist and super easy to make. I used lakanto white sugar. All I can say is wow!!
Beth Pierce
Thanks, Mia! I am so glad that you liked them! We love them too!
Sharon Gulley
Very good! But in my oven they needed 4 minutes less baking time.
Beth Pierce
Thanks for the heads up!
Ellie
Haven’t made these yet, but plan to in the coming weeks. I assume that the recipe makes 12 muffins, but I noted the nutritional value calculations are based on 18 servings. Also, I may try to increase the recipe so that I can use the full (15 oz.) can of pumpkin. Have you tried this?
Beth Pierce
That is a keystroke error. It makes 12 muffins. Thanks for the heads up. I will correct that. I have not increased the pumpkin in this recipe. You can freeze canned pumpkin puree.
Mel
The weather in north eastern PA has been very fall like….cool evenings and this pumpkin muffin recipe was the perfect muffin for me to enjoy with my coffee! Pumpkin anything is my favorite and Fall is my favorite and this recipe makes me think of fall!
Beth Pierce
Fall is my favorite time of the year too!
Tammy
These look so moist and comforting! I love pumpkin spice…never too early for me! I have to bake up a batch before the indian summer hits us! We’ve been struck with a cool spell so I’m going to take full advantage and do some baking ^_^
Sienny
This is my favorite pumpkin muffin recipe. They are so moist with just the right fall seasoning and that crumb topping is the best.
Lisa
Pumpkin muffins sound incredible! I’m going to make this recipe for my husband he will love it.
Sue
These Pumpkin Muffins look like an absolute autumn delight! 🎃🍂 The buttery crumb topping and cinnamon maple glaze are the perfect finishing touches to these moist and flavorful treats. I can already imagine savoring them with a warm cup of coffee in the morning or as a sweet indulgence after dinner with a glass of milk. 😍🥛 The fact that they freeze beautifully is a bonus, allowing us to enjoy these delicious muffins whenever we crave a taste of fall. Thanks for sharing this wonderful recipe and the step-by-step instructions – can’t wait to try making them myself!
Beth Pierce
Thanks, Sue! I sure hope you enjoy them as much as we do!
Laura
I used to make these often. My kids loved them! I think it is time to get some going again!!
Karen
pumpkin anything is delicious!!! I can’t wait to make your recipe, can’t wait! Pumpkin muffins, I am drooling already….
Justine
Love these! So moist and yummy, and that streusel topping is to die for!
Beth Pierce
Thanks, Justine! So glad that you liked them!
Ali
These pumpkin muffins are better than what you’d by in a cafe. The streusel topping and glaze is incredible!! I will be making these all fall season.
Beth Pierce
Thanks, Ali! So glad that you like the muffins.
Nathan
These Pumpkin muffins are the best with the addition of that crumb topping. We gobbled them right up. I wish I had some more! thanks so much for sharing!
Shadi
Thank you for sharing this delightful recipe; it’s definitely going to be a staple in my kitchen throughout the pumpkin season!
D
Such a satisfying treat. The flavor is on point!