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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These are delicious. The recipe made more than the 12 muffins because I used a standard muffin Pan. I will definitely be making them again.
Hi Jenn
Can i omit streusel topping?
I want to make for Thanksgiving and add whipping cream.
Thanks again.
Sure, Fanny, it’s fine to omit the topping. 🙂
LOVE these muffins! They were a huge hit! My husband said these are better than a bakery muffin!
Want to FedEx them to my college student. Can you suggest the best way to package them to retain freshness? Many thanks!
Glad you like them! Shipping baked goods is not my strong suit, but I think you’ll find the tips in this article very useful. 🙂
Hi Jenn, just had to comment on your answer to Farrell regarding shipping of these muffins.
“Shipping baked goods is not my strong suit!” I know you were responding sincerely (as you always do), but that just cracked me up! Brutal honesty turned into humor! LOL😂
Glad to make you laugh! 🙂
The pumpkin muffins are scrumptious!!I cooked them for 10 minutes.Some of the bottom of the muffins stuck a little bit in the pan.Thanks for a wonderful recipe!
Just made these and they were delicious. I think what sets your recipe apart is your liberal use of spices, which creates a complex, delicious flavor
My streusel topping was dry and crumbly, and not wet, and this led to a lot of messiness but was still very delicious.
I bake by weight (using 200 g for a cup of sugar and 120g for a cup of flour) so I wonder if that was it.
Hi Jenn! My family LOVES your pumpkin bread and has requested muffins for school lunches…their school is nut-free. Wondering if pepitas/pumpkin seeds would be a good substitute for the pecans? If so would I do equivalent amount? Should they be toasted lightly first? Thanks 🙂
Sure, Valerie, pepitas should work here. I’d use the same amount and don’t think there’s any need to toast them (they’ll toast a bit when they’re baking). 🙂
The fact I am writing a review is a testament to this muffin recipe, as I have never written a review for ANYTHING! This is truly the best muffin recipe I have ever tried. It’s a mystery to me how the top can be perfectly crispy, yet the bottom be so moist! I have already shared this recipe with 4 or 5 friends, and we’ve all had the same opinion: SUPERB!!!
If I eat one once they’ve already totally cooled, I stick it in the microwave for about 10-15 seconds, cut it in half and put a little Kerrygold Irish butter on it, and it is heaven!
Thank you for sharing such a wonderful recipe with us!
So delicious! I have misplaced my muffin tin so I used a 9 x 9 square cake pan and baked it for 45 minutes and it came out fantastic!
Hi Jen, these muffins were awesome, the whole family raved about them. The topping was yummy too. As a side note, I was a half cup short on the canned pumpkin but I had some baked spaghetti squash in the fridge and subbed that in, nobody noticed. Another great recipe, thanks for sharing with us all.
FABULOUS!! I have tried many recipes for pumpkin and this is one of my top two! They go fast since everybody loves them! Silly me though, I didn’t look at the note and I made 12 huge muffins in a regular muffin pan. I use a silicone muffin pan so they still came out slick!
Thanks Jenn!