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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Lupe
These are perfection!!!! Thank you so much for sharing this recipe. So easy to follow. Simple ingredients. And SOOOO delicious!!! I’ll be making these often!!
Beth Pierce
Thanks, Lupe! So glad that you love the muffins!
Lynn G.
These look wonderful! Pumpkin is one of my favorite ingredients and that glaze! Is there anyway to put this recipe into more of a coffee cake mode? If so, what size pan would you recommend? Would you adjust baking temp and time? Thank you!
Beth Pierce
A standard muffin pan holds about 6 cups or 1/2 scant cups per muffin. An 8×8 holds about 6 cups. I would lower the temperature to 350 and start checking it at 35 minutes. I hope this helps and remember I have not tested this.
Joan
The muffins are delicious! Thank you.
Beth Pierce
You are most welcome! So glad that you liked them!
Jessica Liller
These tasted like an expensive muffin from a bakery. My family ate them all in a day.
Beth Pierce
Thanks, Jessica! So glad that you and the family enjoyed them!
E
Has anyone tried them gluten free?
Catalina
Pumpkin is one of my favorite flavors so I knew I needed to make these! The whole family really loved them. Thanks for the great recipe.
veenaazmanov
Delicious Spice flavors and yummy frosting! These are the perfect Tea time Muffin treat. Thanks for the great recipe. I will make these again for sure.
Dana
Love this recipe! Can’t wait to make them this fall. I’m already excited for pumpkin spice *everything*, haha.
Kate
Pumpkin muffins are so moist and tasty! Yum!
Cathleen
I am obsessed with these muffins, especially the streusel topping. I will be making this over and over during the fall 🙂
Beth Pierce
Thanks Cathleen! I am happy to hear that you like them! They are so yummy!
Andrea
I could eat this every day! Thank you so much for this delicious recipe! I’m definitely making again.
Beth Pierce
The pleasure is all mine!
Erin | Dinners, Dishes and Dessert
Such a fantastic treat! I enjoyed this with my big cup of fresh coffee! It just does not get any better than that.
Krystle
Streusel on top and the glaze. So good! A fall must make.
Sandra
These muffins are amazing! Perfect with coffee or tea!
Beth Pierce
Thanks Sandra! So glad that you liked them!
Erik
Pumpkin muffins are one of my faves. Love this topping!
Bev
The directions calls for buttermilk but it is not listed in ingredients
Beth Pierce
Thanks so much! I will get it fixed