The Best Homemade Pumpkin Muffins
The Best Homemade Pumpkin Muffins feature real pumpkin puree and warm fall spices in a tender, moist crumb topped with crunchy streusel. Perfect for breakfast or snacking, these easy-to-make treats capture autumn’s essence in every bite.
Ingredients
- For the Muffins:
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- ½ teaspoon salt
- ½ cup 1 stick unsalted butter, melted and slightly cooled
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 1½ cups pumpkin puree not pumpkin pie filling
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- For the Streusel Topping Optional:
- ⅓ cup all-purpose flour
- ⅓ cup granulated sugar
- ½ teaspoon ground cinnamon
- ¼ cup ½ stick unsalted butter, cold and cubed
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
- Prepare the streusel topping (if using) by combining flour, sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Set aside in the refrigerator while you make the batter.
- Whisk together the dry ingredients in a medium bowl: flour, baking soda, cinnamon, nutmeg, cloves, ginger, and salt. This ensures even distribution of spices and leavening agents.
- In a large bowl, combine the melted butter and both sugars, whisking until smooth and no sugar lumps remain. The mixture should look like wet sand.
- Add the pumpkin puree, eggs, and vanilla to the butter-sugar mixture and whisk until completely incorporated. The batter will look slightly curdled, which is normal.
- Gently fold the dry ingredients into the wet ingredients using a rubber spatula, mixing just until combined. Be careful not to overmix—a few small flour streaks are preferable to tough muffins.
- Divide the batter evenly among the muffin cups, filling each about ¾ full. This ensures proper rising and even baking.
- Sprinkle the streusel topping (if using) over each muffin, gently pressing it into the batter slightly so it adheres during baking.
- Bake for 22-25 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The muffin tops should spring back when lightly touched.
- Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy from condensation.
Notes
- For an extra-moist texture, don’t squeeze or drain your pumpkin puree before measuring.
- Room temperature eggs incorporate more easily into the batter, creating a more uniform texture.
- These muffins stay fresh in an airtight container at room temperature for up to 3 days.
- For longer storage, freeze cooled muffins individually wrapped in plastic wrap, then stored in a freezer bag for up to 3 months.
- To reheat frozen muffins, microwave for 30 seconds or warm in a 300°F oven for 10 minutes.