Easy pumpkin muffins are finished with a sweet streusel that complements classic pumpkin pie spices. Quick to prepare, these muffins are ready in under 30 minutes and bake up light, tender, and full of fall flavor.
Pumpkin season is the perfect time to bake a batch of moist pumpkin muffins. This easy-from-scratch recipe requires no electric mixer and uses simple pantry ingredients. A crunchy streusel topping adds sweetness and texture that pairs beautifully with warm spices like cinnamon, ginger, nutmeg, and cloves. These muffins make a cozy breakfast, an afternoon snack, or a simple treat for guests.
Why try this recipe: The recipe comes together quickly—mix, top with streusel, and bake. The high oven temperature gives the muffins a nice rise so they remain fluffy, while the pumpkin puree keeps them moist. They store well at room temperature for several days or freeze nicely for longer keeping.
How to make pumpkin muffins
- Preheat oven to 400°F. Line a muffin tin with paper liners.
- Make the streusel: Whisk together the flour, brown sugar and granulated sugar. Stir in the melted butter until small clumps form. Set aside.
- Mix the dry ingredients: Whisk together the flour, baking soda, baking powder, salt and spices in a large bowl; set aside.
- Combine the wet ingredients: In a separate bowl, whisk the melted butter with brown and granulated sugar until absorbed. Add the eggs and whisk until smooth. Stir in the pumpkin puree.
- Assemble and bake: Add the wet mixture to the dry ingredients and stir just until no flour pockets remain. Divide batter into the prepared muffin tin, top generously with streusel, and bake at 400°F for 18–20 minutes, until a toothpick inserted into the center comes out with few to no crumbs.
Frequently Asked Questions
Yes. Use 2 1/2 teaspoons of pumpkin pie spice in place of the individual cinnamon, ginger, nutmeg, and cloves called for in the batter.
Yes. This batter will yield about 36 mini muffins. Fill each cavity two-thirds full and bake 10–12 minutes, or until a toothpick inserted in the center comes out mostly clean.
No. Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to 5 days.
Yes. Once completely cool, place muffins in an airtight container or freezer bag and freeze up to 1 month. Thaw in the refrigerator before bringing to room temperature to serve.
Helpful tips
A few small tips help ensure consistent results: use 100% pumpkin purée (not pumpkin pie filling), and if possible weigh dry ingredients for accuracy. Mix the streusel only until small clumps form so it stays crumbly. Let the streusel rest while you make the batter—this helps it dry slightly and hold its texture during baking. Baking at a hotter temperature (400°F) gives the muffins a nice dome and keeps them tender inside.
Related recipes
Pumpkin is versatile in baking—try it in these other seasonal treats.
Easy Pumpkin Gingerbread
Pumpkin Coffee Cake with Streusel
Baked Pumpkin Donuts
Easy Pumpkin Bread from Scratch
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Ingredients
Streusel ingredients
- ¾ cup (93 g) all purpose flour
- ¼ cup (50 g) packed light brown sugar
- 2 Tablespoons granulated sugar
- ½ teaspoon cinnamon (optional)
- 4 Tablespoons (56 g) unsalted butter, melted
Muffin ingredients
- 2 cups (250 g) all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1½ teaspoons cinnamon
- ½ teaspoon ginger
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves or allspice
- ¾ cup (150 g) packed light brown sugar
- ½ cup (100 g) granulated sugar
- ½ cup (113 g) unsalted butter, melted and slightly cooled
- 2 large eggs, room temperature
- 2 cups (one 15 oz can) 100% pure pumpkin puree
Instructions
- Preheat oven to 400°F. Line a muffin tin with paper liners.
- Make the streusel by whisking the flour, brown sugar, granulated sugar and melted butter until small clumps form. Set aside.
- In a large bowl whisk together the flour, baking soda, baking powder, salt and spices. Set aside.
- In a medium bowl whisk the brown sugar, granulated sugar and melted butter until the butter is absorbed. Add eggs and whisk until combined. Stir in pumpkin puree.
- Pour the wet ingredients into the dry ingredients and mix until no flour pockets remain. Divide batter among muffin cups, then generously sprinkle streusel over each muffin.
- Bake at 400°F for 18–20 minutes, or until a toothpick inserted in the center comes out with little to no crumbs. Cool slightly before serving.