Pumpkin Muffins
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Sink your teeth into the ultimate fall treat: pumpkin muffins topped with a can’t-resist pecan streusel!
Of all the baking recipes I’ve shared over the years, my grandmother’s pumpkin bread remains the most popular. First published in the 1963 edition of McCall’s Cook Book, this recipe has truly withstood the test of time. Like most sweet quick breads, it’s easily transformed into muffins. In this pumpkin muffin recipe, I use nearly the same batter—which, by the way, is so delicious that there are always negotiations over who gets to lick the bowl and beaters! I then spoon it into a muffin tin and crown each with a cinnamon-spiced pecan streusel for an irresistible crunch. Even my kids, who claim I “ruin everything with nuts,” love the topping.
Table of Contents
“These are the best muffins I have ever made! Thank you so much for this recipe. We host a family reunion every October and these will be on the breakfast menu!”
What You’ll Need To Make Pumpkin Muffins
- ALL-PURPOSE FLOUR: Provides structure and texture to the batter and forms the base of the streusel. Measure by spooning it into the measuring cup and leveling it off to ensure accuracy.
- BUTTER: Used in the batter for richness and flavor. Additionally, it binds the streusel ingredients together, helping create a crumbly texture.
- DEMERARA SUGAR: Adds sweetness and a subtle caramel flavor to the streusel topping. Also called turbinado or raw cane sugar.
- CHOPPED PECANS: Provide crunch and nuttiness, enhancing the texture and flavor of the streusel.
- BAKING POWDER AND BAKING SODA: Act as leavening agents helping the muffins rise.
- CLOVES, CINNAMON AND NUTMEG: These pumpkin pie spices add warm flavor notes characteristic of pumpkin treats.
- GRANULATED SUGAR: Adds sweetness and contributes to a moist texture.
- EGGS: Add richness and help bind the muffin ingredients together.
- CANNED PUMPKIN PURÉE: Provides moisture and pumpkin flavor. Make sure to purchase 100% pure pumpkin — not pumpkin pie filling.
- Jump to the printable recipe for precise measurements
Step-By-Step Instructions
Begin with the streusel topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl.
The mixture will be quite wet. Set aside. (Note: If you want to plan ahead a bit, the streusel topping can be made up three days ahead of time and kept in an airtight container in the refrigerator until ready for use.)
Move on to the muffins: In a medium bowl, combine the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg.
Whisk well and set aside.
In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended.
Add the eggs one at a time, beating well after each addition.
Continue beating at medium speed until very light and fluffy, a few minutes.
Add the pumpkin.
Beat until combined, scraping down the sides of bowl as necessary.
Add the flour mixture.
Mix on low speed until just combined.
Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup full.
Using your fingers, divide the topping evenly over the muffin batter.
Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean.
Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.
Frequently Asked Questions
Definitely! If canned pumpkin isn’t available where you live, or you’d just prefer to use fresh, that’s not a problem. For baking, the most flavorful pumpkins are smaller than those typically associated with Jack-O-Lanterns. They’re usually in the 4 to 8-pound range and are referred to as sugar, cooking, or pie pumpkins. This detailed piece from King Arthur Flour provides guidance on how to convert a whole pumpkin into purée that can be used in any of my pumpkin baked goods, pumpkin butter, or pumpkin soup.
You can just omit the pecans. The streusel will still be delicious.
Yes, the muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Yep, if you’re craving a plain muffin, simply omit the topping and add an extra ¼ cup of sugar to the batter.
Video Tutorial
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Pumpkin Muffins
Ingredients
For the Topping
- 5 tablespoons all-purpose flour
- 5 tablespoons unsalted butter, melted
- 5 tablespoons demerara sugar (also called raw cane sugar or turbinado)
- ¾ cup chopped pecans
- ¼ teaspoon cinnamon
For the Muffins
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup (1½ sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 1 15-ounce (425-g) can 100% pure pumpkin (I use Libby’s)
Instructions
- Preheat the oven to 350°F (175°C). Spray a standard muffin pan with non-stick cooking spray.
- Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
- Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Add the flour mixture and mix on low speed until just combined.
- Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, divide the topping evenly over the batter. Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.
- Note: This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Comments
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Fall is in the air this week, which put me in the mood for baking. My daughter and her family love pumpkin muffins so when I saw this recipe I decided it was time to use that can of pumpkin in the pantry. Great decision. They are delicious! These are 5 star and are going on the “favorites” list.
I love these muffins! Made exactly according to the recipe. The crunchy topping made them special. These will be going to the church bake sale!
These muffins are SO decadent! A deep pumkin flavor combined with a moist, tender crumb, topped off with the delicious crunchy topping. I make them for special gifts, individually wrapped and placed in a pretty basket or decorated box. I also include the web site recipe to introduce the recipient to ONCEUPONACHEF! It’s my “go-to” site for amazing recipes,
Hi, can paper liners be used with the pumpkin muffins?
Sure, Karen, that should work.
Because the top is crispy, what is the best way to transport these so that they do not lose that crispness? Plastic bags would harm that, I would think?
Hi Jane, Yes that’s correct. I’d arrange on a platter and cover them loosely with foil to transport. Hope that helps!
If you make the recipe as is and don’t change a thing they are perfect. I am a recipe tweaker so saying that is something special. The flavour profile is bold and the crumb is moist and tender. It’s the perfect muffin. I’ve sent countless people to this website because I am always asked for the recipe.
on a side note, I really don’t understand changing ingredients and then leaving a poor review. That always annoys me because the review you are leaving reflects YOUR changes, not the recipe posted on the blog. I think it is very unfair to do that when bloggers like Jenn put the effort into getting the ingredients right. If you made the muffins as is and didn’t like them – fill your boots with your negative reviews. (if you don’t like these muffins we can’t be friends because there is something wrong with you).
Letting the community know that apple sauce or brown sugar (which I use) work is very helpful – as is letting the community know that you tried a different ingredient like almond flour and it didn’t work. But rating the recipe poorly because your twist didn’t work is not helpful at all. It lowers the ratings on amazing recipes.
Sorry rant over – I just see this everywhere now. ” I changed the flour to concrete cement and the recipe didn’t work – I’d give it zero stars if I could ” …
so tasty love them
I have always use spelt flour for baking and never had a problem.
I tried this recipe for the first time using spelt flour and it was awful.
I don’t think I will use this recipe again
Your reviewing your recipe not this one. This recipe using the ingredients as directed is a 5 star recipe. Please delete your review of your creation.
I made these one morning because I had leftover pumkin puree. It was easy and my husband and son loved them. Now I make them all year round.? I rate them 5 stars. It makes a great crunchy top.
Fantastic – so light in texture and full of flavor! I didn’t do the streusel, but instead increased the sugar in the muffin (per the recipe) and sprinkled some sunflower seeds on top.