Description
These Best Pumpkin Muffins are soft, fluffy, and moist, bursting with warm fall flavors and topped with a crumbly buttery streusel and a simple glaze. Perfect for breakfast or a cozy snack, these muffins combine classic pumpkin spice and cinnamon, making them a seasonal favorite.
Ingredients
Scale
Muffins
- 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 puree
- 2 tablespoons milk
- 1 ½ teaspoons vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice
- ½ teaspoon ground cinnamon
Streusel Topping
- ½ cup light brown sugar, tightly packed
- ⅓ cup granulated sugar
- ¾ teaspoon ground cinnamon
- 6 tablespoons salted butter, melted and cooled until no longer warm to the touch
Glaze
- ½ cup powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners or lightly grease and flour it to prevent sticking. Set aside.
- Mix Wet Ingredients: In a large bowl, combine the melted and cooled unsalted butter with granulated sugar and light brown sugar. Stir well until the sugars start to dissolve and mix into the butter.
- Add Eggs and Pumpkin: Stir in the lightly beaten eggs. Then, add the pumpkin puree, milk, and vanilla extract, mixing thoroughly to combine all wet ingredients smoothly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, pumpkin spice, and ground cinnamon until fully combined.
- Make Muffin Batter: Gradually add the dry ingredients into the wet ingredients mixture. Gently stir with a spatula until just combined. Be careful not to overmix, as this can result in dense muffins.
- Fill Muffin Tin: Evenly divide the muffin batter into the prepared muffin tin, filling each cup about ¾ full to allow space for rising.
- Prepare Streusel Topping: In a small bowl, combine the light brown sugar, granulated sugar, ground cinnamon, and melted salted butter. Mix until the mixture is crumbly and evenly blended.
- Add Streusel: Sprinkle the streusel topping evenly over each filled muffin cup to add a sweet, crunchy texture.
- Bake Muffins: Place the muffin tin into the preheated oven and bake for about 17 minutes or until a toothpick inserted into the center comes out clean.
- Prepare Glaze: While muffins bake, whisk together powdered sugar and milk until smooth, adjusting the milk to reach a drizzling consistency.
- Glaze Muffins: Once muffins have cooled slightly, drizzle the glaze over the tops of the muffins for added sweetness and shine. Allow glaze to set before serving.
Notes
- These pumpkin muffins are incredibly moist, soft, and fluffy, infused with the perfect blend of fall spices.
- For a homemade pumpkin spice blend, combine ground cinnamon, nutmeg, ginger, cloves, and allspice in your preferred proportions.
- Ensure the melted butter is cooled before mixing with eggs to avoid cooking them prematurely.
- You can substitute canned pumpkin puree with fresh pumpkin puree made by steaming and pureeing fresh pumpkin.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Recipe includes a video at the bottom of the recipe card to guide you through the process.
Nutrition
- Serving Size: 1 muffin with glaze
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 263 mg
- Fat: 19 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 77 mg
