These pumpkin muffins are loaded with cozy fall spices and topped with a spiced streusel topping.
Naturally, I had to add pumpkin muffins to the list. I don’t eat breakfast as I should but a tasty muffin is usually enough to sway me.
This recipe makes super fluffy, bakery-style muffins and each one is topped with crunchy streusel. I just love the texture contrast between the streusel and tender muffin.
The spices are perfectly balanced and the muffins aren’t overly sweet. It has to be one of my favorite recipes!
I adapted today’s pumpkin muffins from Cook’s Country. I only made a few small changes to get them the way I wanted.
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How to store pumpkin muffins?
It’s best to store the muffins in an airtight container. They’ll keep for up to two days at room temperature of up to one week in the refrigerator.
Streusel topping for pumpkin muffins
The streusel is very simple to make and is spiced with the same cozy spices that are in the muffins.
I used flour, brown sugar, cinnamon, ginger, nutmeg, allspice, and butter. Just melt the butter and mix everything together until it forms a crumbly dough.
The printable recipe card with full ingredient amounts and instructions can be found at the bottom of this post.
How to make pumpkin muffins?
The muffins are also very easy to whip up. And they bake up so tall and fluffy!!
I used the muffin method for making the batter. This simply means that I mixed all the dry ingredients together, all the wet ingredients together, then combined the two.
I prefer to use this method because it gives the best texture!
The dry ingredients consist of flour, cinnamon, ginger, nutmeg, allspice. There’s also baking powder for leavening.
The wet ingredients are butter, white sugar, brown sugar, eggs, milk, and vanilla.
When you mix the dry and wet ingredients together be sure not to overmix. Use a gentle folding motion and stop as soon as all the flour is incorporated.
You’re not really aiming for a super smooth batter here.
The batter makes just enough for 12 super tall muffins which means you’ll be filling those muffin cups to the top.
I find it best to line my pan with paper liners but you can easily just spray the pan with nonstick cooking spray.
To make things even easier, I like to use a large ice cream scoop to drop the batter into the cups. Most ice cream scoops hold three to four tablespoons.
Drop one scoop into each cup. If you have a little batter left in the bowl you can use a regular spoon to top of the cups.
I forgot to snap a photo of the streusel going on top of the batter but you just crumble it evenly over each cup.
Use your fingertips to gently press the streusel down so it’s snug on top of the batter. This will help keep it in place.
I have had instances where the streusel ended up all over the pan instead of on the muffins so be sure to give it a good press.
The muffins bake for about 25 minutes in a 375°F oven. You’ll know they are done when a toothpick inserted into the center comes out clean.
Tips for making this pumpkin muffins recipe
- Don’t overmix the batter. A few lumps or streaks of flour is perfectly fine when it comes to muffins. This will ensure they come out supremely tender.
- Use an ice cream scoop to portion the dough between the muffin cups and don’t be afraid to fill the cups past 2/3 full. These muffins will bake up super tall!
- Don’t let the muffins cool too long in the pan. Wait 5 minutes then move them to a wire rack so they don’t become soggy on the bottom.
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Pumpkin Muffins with Streusel Topping
For the topping
For the muffins
- 2 and 1/2 cups (325 g) all-purpose flour
- 2 teaspoons baking powder
- 1 and 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 1 cup (245 g) canned pumpkin puree
- 1/2 cup (113 g) unsalted butter , melted and cooled
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (110 g) light brown sugar packed, packed
- 2 large eggs, room temperature
- 1/3 cup (80 ml) milk, room temperature
- 2 teaspoons pure vanilla extract
- Preheat the oven to 375ºF. Line a 12-cup muffin pan with paper liners and set aside.
Make the topping
- In a medium bowl, combine the flour, sugar, cinnamon, ginger, nutmeg, and allspice. Add the butter and toss with a fork until the mixture resembles wet sand. Set aside.
Make the muffins
- In a large bowl stir the flour, baking powder, cinnamon, ginger, salt, nutmeg, and allspice together with a whisk. Make a well in the center.
- In a separate large bowl or 4-cup measuring cup with a pour spout, Whisk the pumpkin, butter, both sugars, eggs, milk, and vanilla together until well combined.
- Pour the pumpkin mixture into the center of the flour mixture and use a silicone spatula to gently fold together until just combined.
- Evenly distribute the batter between the muffin cups. (An ice cream scoop works well for this.) The batter will fill the cups all the way up to the rim, this is okay!
- Sprinkle the topping evenly over the top of the batter in each cup.
- Bake for 22 to 25 minutes, rotating halfway through, until a toothpick inserted into the center comes out with only a few crumbs attached.
- Cool the muffins in the pan for 5 minutes then transfer to a wire rack to cool for 10 minutes.
Make ahead tip
- Store muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 1 week.
- Muffins can be frozen for up to 3 months. Thaw in the refrigerator overnight.