These Pumpkin Muffins are packed full of pumpkin puree and warm sweet spices. The sweet and crunchy pumpkin spiced streusel topping makes this delicious breakfast treat more like a decadent dessert.
Muffins are versatile treats, they can be plain like these chocolate muffins, dressed up with streusel, like these pumpkin muffins or these buttermilk blueberry muffins, or filled with nuts like these banana nut muffins. They can be eaten for breakfast, or as a snack, and will pull their weight as a dessert as well.
How to make Pumpkin Muffins with Pumpkin Spice Streusel
The pumpkin spice streusel
When making the streusel, you could use a food processor with the dough blade attached. The process is similar to making a pie dough, where you try to get the cold butter and dry ingredients to form coarse crumbs. But it can also be made easily by hand.
- Add flour, sugar, spices, and salt to a small mixing bowl.
- Whisk to distribute evenly, then add cold cubed butter.
- Cut with a pastry blender until coarse crumbs form.
If you don’t have a pastry blender, a fork or two butter knives will also work here.
The pumpkin muffin recipe
The batter for these easy pumpkin muffins can be whipped up quickly with just a mixing bowl, and a whisk.
- Add pumpkin puree, egg, milk, melted butter, and vanilla extract to a large mixing bowl.
- Beat with a whisk until smooth.
- Add brown sugar.
- Beat again until smooth.
- In a medium mixing bowl, sift together flour, baking soda, baking powder, and pumpkin pie spice, then stir in the salt. Add flour mixture to the wet ingredients.
- Gently fold with a spatula until incorporated.
- Use a large cookie scoop to divide batter evenly among 12 muffin cups.
- Add a tablespoon of streusel on top.
What spices can I use to replace pumpkin pie spice?
You can use store bought or homemade pumpkin pie spice for this pumpkin muffin recipe. But if you have neither you can just use a mix of warm spices you have available in your pantry.
- 1 ½ teaspoon of cinnamon
- ½ teaspoon of ginger
- ¼ teaspoon of either nutmeg, allspice or cloves
- ¼ teaspoon of cardamom – if you don’t have this, just add another ¼ teaspoon of nutmeg, allspice or cloves.
This will make enough spices for 1 batch of pumpkin spice muffins.
Can I add mix-ins to these muffins?
Sure, pumpkin goes well with chocolate, pecans, and walnuts. You can add half a cup of chocolate chips or nuts to the batter and bake as normal.
Can I make them into cupcakes with frosting?
These muffins are denser than a typical cupcake. Plus they already have a delicious spiced streusel topping, it would be unnecessary to add frosting. If you want cupcakes, just make these pumpkin cupcakes instead.
Can I freeze these muffins?
Yes, you can freeze these muffins after baking. Wrap them individually in plastic and place them in a freezer bag to freeze. Be sure to thaw completely before serving. You can warm them up in the microwave to serve if desired.
More Autumn breakfast treats
Cozy up with a delicious pumpkin muffin, let a mug of pumpkin spice hot chocolate warm your hands, watch the leaves fall, and enjoy the ultimate Autumn breakfast treat on your porch this weekend.
If you make this recipe, please let me know! Leave a comment, send me a photo, rate it and don’t forget to tag me @wildwildwhisk on Instagram. I’d love to see what’s cooking up in your kitchen. Cheers!
- 1/4 cup light brown sugar (packed, 50 g)
- 1/4 cup all-purpose flour (32 g)
- 1/2 teaspoon pumpkin pie spice
- A pinch of kosher salt
- 1 ounce unsalted butter (cold and cubed, 28 g)
- 1 cup pumpkin puree (234 g)
- 1 large egg (room temperature)
- 1/2 cup milk (whole milk or 2%, room temperature, 114 g)
- 1/2 cup unsalted butter (melted and cooled, 112 g)
- 1 teaspoon pure vanilla extract
- 2/3 cup light brown sugar (packed, 140 g)
- 1 3/4 cup all-purpose flour (228 g)
- 1/2 teaspoon baking soda
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 2 teaspoon pumpkin pie spice
- To make streusel, combine the sugar, flour, salt, and pumpkin pie spice in a small bowl, mix thoroughly with a whisk. Add cold butter and use a pastry blender or a fork to cut butter into the dry mixture until coarse crumbs form. Cover and refrigerate until ready to use.
- To make muffins, preheat oven to 350°F and line a regular size muffin pan with cupcake liner. Set aside.
- Add pumpkin puree, egg, milk, melted butter, vanilla extract to a large bowl and beat with a whisk until smooth. Add brown sugar and beat again until smooth.
- In a medium bowl, sift together flour, baking soda, baking powder, and pumpkin pie spice. Then stir in the salt. Pour the flour mixture into the liquid mixture and fold with a spatula until just combined.
- Divide batter equally into the previously prepared muffin pan. Sprinkle 1 tablespoon of streusel over each cup.
- Bake for 20 minutes until a toothpick inserted in the middle comes out clean.
- Remove from oven and let cool on a wire rack for 5-10 minutes. Flip muffins over to get them out of the muffin pan and onto a clean dish towel. Let them cool on their sides on the towel.
- You can use a food processor fitted with the dough blade to make the streusel if desired.
- Make sure to use pure pumpkin puree and not pumpkin pie filling for this recipe since the pie filling has added ingredients that you don’t need. Homemade pumpkin puree should also work.
- You can use store bought or homemade pumpkin pie spice, or simply substitute 1 ½ teaspoon of cinnamon, plus ½ teaspoon of ginger, ½ teaspoon of either nutmeg, allspice, or cloves and cardamom (if available).
- For slightly larger muffins with more prominent muffin tops, bake 11 instead of 12 for 22 minutes.
This post was originally published on 9/30/2017. The recipe has been updated and republished on 11/7/2019 with the latest improvements, extra tips, and process photos to help you in the kitchen.