Pumpkin Muffins
This post may contain affiliate links. Read my full disclosure policy.
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
You May Also Like
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
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
there are 2 cups finely chopped apple in my pumpkin muffin recipe, which I have been making for years, no cloves, ginger, nutmeg and cinnamon and yes a streusel topping…have been maing them for years to rave reviews
What is the recipe?, thanks
Sounds yummy too! Would love the recipe. Thanks for the idea.
What are the baking directions for a loaf?
Hi Terri, I’d use this recipe (and you can add the streusel on top). Hope you enjoy!
Haven’t made these yet but want to today (or tomorrow) and I know your dinner recipes are always awesome!! This is my first time trying one of your baking recipes. I live in Colorado at 7200 ft elevation. What adjustments would you recommend – if any? Thank you!
Hi Sue, Glad you like the recipes you’ve tried! I don’t have experience baking at high altitudes so, unfortunately, I don’t have any wisdom to share – I’m sorry! You may find these tips helpful though. I’d love to hear how they turn out if you make them!
Jen what size scoop do you use for filling? Thanks
Hi Janie, I use a 3T scoop, heaping with batter. Hope you enjoy!
Can you make these with oat flour?
Hi Emma, I’ve never used oatmeal flour in these, so I can’t say from experience, but I suspect it will work (though the muffins will definitely be a bit drier and more dense). I’d replace the flour with an equivalent amount of oats (and I’d suggest keeping the oats to no more than 1/2 cup). Hope that helps — I’d love to hear how it turns out if you make them this way!
Oh my goodness!!! Made these tonight. Let me start by saying I found your site about a year ago when searching for a pumpkin pancake recipe. We love pumpkin in this house. I found yours and we loved it so much that it led me to become a a follower and now I have your cookbooks too. My family is completely familiar with you. I laugh because it’s like we all know you. When I make something new from one of your books or this site or your instagram page, I always tell them this is a Jenn recipe and they know immediately they are going to like it! Anyway…these muffins!!! They are AMAZING!!! A bit time consuming but totally worth it!! They’re everything we love about fall in a muffin….and every bit as delicious as anything we’d get at a bakery! Thank you for another great recipe!
Sharon, I laughed when I read you post because everyone in my family asks me, “Is this from Jenn?” when I make a dish they like! She’s famous in our home, as well!
I made these twice now, and they’re sooo good. Definitely a new fall favourite. I skipped the step of spraying the pan and instead just used muffin tins. The butter within the recipe is more than enough to coat it and not have it stick (in fact, the butter seems to seep through!). The second time around that I made these, I ran out of pecans, so I did 1/2 pecans and 1/2 walnuts for the streusel and it tasted just as good. I would also agree that they freeze great, and taste best when warmed up.
Hello! How would I adjust these to 6 jumbo size muffins?
Would I preheat oven high at 425 for 5 minutes then lower for the remaining?
Any suggestions would be helpful.
Thank you.
Hi Joelle, I’d keep the temperature the same, but bake them for longer. I’d start checking them at 40 to 45 minutes. Hope you enjoy!
Good recipe, thank you! I made it gf with Bob’s Red Mill 1-1 baking flour. I also reduced the fat by using 1/2 cup dairy free margarine in the muffins, added 1/2 cup applesauce, and I cut the sugar to 3/4 cup. For the topping I used walnuts as that’s what I had on hand. The muffins were moist but not wet, had a perfect crumb and were very much enjoyed by my family. This will be a keeper for sure!
What if we are allergic to nuts? Any ideas about the pecans?
Hi Sarah, you can just omit the nuts. They’ll still be great.
Absolutely delicious! The whole house smelled amazing while they were in the oven, and taste amazing, too! I will 100% be making these again.