Yield

12 muffins

Prep Time

15 minutes

Bake Time

20–22 minutes

Total Time

35–40 minutes

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Ingredients

Muffins

• 1¾ cups (220g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 cup (240g) pumpkin puree
• ½ cup (100g) brown sugar
• ½ cup (100g) granulated sugar
• 2 large eggs
• ½ cup (120ml) vegetable oil
• 1 tsp vanilla extract

Cinnamon Streusel Topping

• ½ cup (60g) all-purpose flour
• ⅓ cup (65g) brown sugar
• 1 tsp cinnamon
• 3 tbsp cold butter, cubed

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Instructions

Step 1

Preheat oven to 375°F (190°C).

Line a 12-cup muffin pan with paper liners.

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Step 2

In a bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt
• Pumpkin pie spice
• Cinnamon

Set aside.

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Step 3

In another bowl, whisk together:

• Pumpkin puree
• Brown sugar
• Granulated sugar
• Eggs
• Oil
• Vanilla

Mix until smooth.

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Step 4

Add dry ingredients to wet ingredients.

Stir until just combined.

Do not overmix.

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Step 5

Prepare streusel topping.

Combine:

• Flour
• Brown sugar
• Cinnamon

Cut in butter until crumbly.

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Step 6

Fill muffin liners about ¾ full.

Sprinkle streusel generously over each muffin.

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Step 7

Bake for 20–22 minutes.

A toothpick inserted into the center should come out clean.

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Step 8

Cool in pan for 5 minutes.

Transfer to wire rack.

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Nutrition Information

Per Muffin

Approximate values.

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Allergen Information

Contains:

• Wheat (gluten)
• Eggs
• Dairy (in streusel butter)

Does Not Contain:

• Peanuts
• Tree nuts

Optional Nut Add-Ins

You may add:

• ½ cup chopped pecans
• ½ cup chopped walnuts

If added, the recipe will contain tree nuts.

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Storage

Room Temperature

Store in airtight container for 3 days.

Refrigerator

Store up to 1 week.

Freezer

Freeze for up to 3 months.

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Variations

Cream Cheese Filled

Add 4 oz sweetened cream cheese in the center before baking.

Chocolate Chip

Mix in 1 cup chocolate chips.

Maple Glazed

Drizzle with maple icing after cooling.

Walnut Pumpkin Muffins

Fold in ½ cup chopped walnuts.

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Frequently Asked Questions (Q&A)

Q: Can I use fresh pumpkin instead of canned?

Yes. Use well-drained homemade pumpkin puree.

Q: Why are my muffins dense?

Overmixing the batter can create dense muffins.

Q: Can I make these ahead?

Yes. They stay moist for several days and freeze well.

Q: Can I make mini muffins?

Yes. Bake at 375°F for 10–12 minutes.

Q: Can I reduce the sugar?

Yes. Reduce total sugar by up to 25% with minimal texture changes.

Q: What can replace vegetable oil?

Use melted butter, avocado oil, or applesauce.

Q: Are these nut-free?

Yes, as written. Always verify individual ingredient labels if serving someone with allergies.

Q: Can I make them gluten-free?

Yes. Substitute a 1:1 gluten-free baking flour blend.

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Serving Suggestions

These muffins pair wonderfully with:

• Hot apple cider
• Pumpkin spice latte
• Coffee
• Chai tea
• Vanilla yogurt