Easy pumpkin muffins are finished with a sweet streusel that complements classic pumpkin pie spices. Light, tender, and full of fall flavor, these muffins come together quickly—ready in under 30 minutes.
Pumpkin season is nearly here, and these pumpkin muffins are a simple, dependable way to welcome it. The streusel adds a crunchy, buttery sweetness that balances the warmly spiced pumpkin batter. Made from scratch with no mixer required, they’re an easy treat for busy mornings or cozy afternoons.
Why try this recipe: These muffins bake in less than 30 minutes and deliver the familiar pumpkin pie spice profile. The result is consistently light, moist, and flavorful muffins that hold up well for snacking and sharing.
Table of Contents
How to make pumpkin muffins
- Preheat the oven to 400°F. Line a standard 12-cup muffin tin with paper liners.
- Make the streusel: Whisk together the flour, brown sugar, and granulated sugar, then stir in the melted butter until small clumps form. Set aside to rest while you prepare the batter.
- Mix the dry ingredients: In a large bowl, whisk together the flour, baking soda, baking powder, salt, and spices. Set aside.
- Combine the wet ingredients: In a separate bowl, whisk the melted butter with brown sugar and granulated sugar until combined. Add the eggs and whisk vigorously. Stir in the pumpkin puree.
- Finish the batter and bake: Add the wet mixture to the dry ingredients and stir just until there are no dry pockets of flour—avoid over-mixing. Divide the batter evenly among the prepared muffin cups, top generously with streusel, and bake at 400°F for 18–20 minutes, until a toothpick inserted near the center comes out with a few moist crumbs.
Frequently Asked Questions
Yes—about 2 1/2 teaspoons of pumpkin pie spice can replace the cinnamon, ginger, nutmeg, and cloves called for in the recipe.
Yes. This batter makes roughly 36 mini muffins. Fill each cavity about two-thirds full and bake 10–12 minutes, or until a toothpick comes out with little to no crumbs.
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 fully cooled, place muffins in an airtight container or freezer bag and freeze for up to one month. Thaw in the refrigerator before bringing to room temperature and serving.
Helpful tips
These straightforward tips will help the muffins turn out perfectly: use 100% pumpkin purée (not pumpkin pie filling), and for best accuracy weigh your ingredients if you can. When preparing the streusel, mix only until small clumps form—letting it sit while you make the batter helps it dry slightly for a better topping texture. Baking at a higher temperature (400°F) gives the muffins a nice rise and light crumb.
Related recipes
Pumpkin is versatile in baking—try it in these other recipes.
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 and set aside.
- Make the streusel by whisking together the flour, brown sugar, granulated sugar, and melted butter. 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 combined. Add the eggs and whisk until smooth. Stir in the pumpkin puree.
- Pour the wet ingredients into the dry ingredients and stir until no pockets of flour remain, taking care not to overmix. Divide the batter among the muffin cups and generously sprinkle streusel on top.
- Bake at 400°F for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool slightly before serving.
Notes
, Calories: 341kcal