Top-Rated Pumpkin Muffins
These easy pumpkin muffins are every bit as delectable as my pumpkin cupcakes, but slightly more suitable for breakfast! With their buttery streusel topping and their moist and flavorful pumpkin-y centers, they rival my banana muffins in terms of favorite muffins ever. The streusel is what takes these muffins from delicious to irresistible. It’s buttery and crisp against the super soft and moist pumpkin muffin interior. The best part? Instead of using cold butter and working it into the sugar and flour with a pastry cutter, my recipe uses a simpler method with melted butter. It’s not only easier, but it also lends itself to a more buttery streusel–yum!
What you’ll love about my recipe:
Only 10 minutes to prep!Uses simple ingredients with incredibly moist and tender results.No mixer or pastry cutter needed.Includes an easy (optional) 2-ingredient glaze!
What You Need
Here are the key ingredients in my pumpkin muffin recipe:
Sugar. I like to use both white and brown sugar. The brown sugar adds subtle molasses tones that really complement the pumpkin and the spiced fall flavors.Butter. Let your butter cool after melting, otherwise it will melt your sugars, yielding flat, sub-par results. Canned pumpkin. Make sure you use pure pumpkin and not pumpkin pie filling, which has other additives that can keep your muffins from tasting as they should.Milk. Since it’s such a small amount, really any kind will work. I use whole milk.Pumpkin pie spice. If you don’t have pumpkin pie spice on hand, you can always whip up a batch of my homemade pumpkin spice!
SAM’S TIP: These pumpkin muffins would look so nice in my parchment paper muffin liners! They’re extremely easy to make and have a pretty and professional look. Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!
How to Make Pumpkin Muffins
SAM’S TIP: The key to good streusel is a mixture that’s nice and clumpy, so don’t break up the clumps that form as you stir in your butter. If you over-work your streusel, you’ll end up with a paste rather than the crumbly topping that we’re aiming for. Enjoy! Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook I originally published this recipe 10/3/2018. Post updated with new pictures and more notes, recipe is the same.
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