These pumpkin muffins are moist, tender and warmly spiced, with tall rounded tops and a crunchy cinnamon streusel, like the ones behind a bakery counter. It’s a one-bowl batter with no mixer, and it uses a full 15-ounce can of pumpkin, so there’s no half-can sitting in the fridge all week.
Pumpkin muffins are one of those recipes that come back every fall, and this year they’re climbing again: Pinterest searches for “pumpkin muffins recipe” in the US are up about 400% compared with last year.
RECIPE
Pumpkin Streusel Muffins
Ingredients
- 2 cups all-purpose flour 250 g, spooned and leveled
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp fine salt
- 2 1/2 tsp pumpkin pie spice
- 1 can pumpkin puree 15 oz / 425 g
- 1/2 cup granulated sugar 100 g
- 1/2 cup packed light brown sugar 100 g
- 1/2 cup neutral oil 120 ml
- 2 large eggs room temperature
- 1/4 cup milk
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/2 tsp ground cinnamon
- 3 tbsp cold unsalted butter cubed
- 1/4 cup chopped pecans optional
Method
- Heat the oven to 425°F (220°C). Line a 12-cup muffin pan with paper liners and lightly spray the top of the pan.
- Make the streusel: rub the flour, brown sugar, cinnamon and cold butter together with your fingers until it forms clumps. Stir in the pecans and refrigerate.
- Whisk the flour, baking soda, baking powder, salt and pumpkin pie spice in a bowl.
- In a large bowl, whisk the pumpkin, both sugars, oil, eggs, milk and vanilla until smooth.
- Fold the dry ingredients into the wet ingredients just until no dry streaks remain. Do not overmix.
- Divide the batter among the liners, filling them to the top. Sprinkle the streusel generously over each.
- Bake 5 minutes at 425°F, then lower the oven to 350°F (175°C) without opening the door and bake 15 to 18 minutes more, until a toothpick in the center comes out clean.
- Cool in the pan 5 minutes, then move to a rack.
Notes
Private Notes
Tried this recipe?
Let us know how it was!The Secret to Bakery-Style Domes
Three small changes make the difference between flat muffins and tall ones:
- Fill the liners to the top. This recipe is written for 12 generous muffins, not 16 small ones.
- Start hot. 5 minutes at 425°F gives the batter a fast burst of rise, then 350°F bakes the middle without burning the edges. Don’t open the door when you turn the dial down.
- Rest the batter. If you have 20 to 30 minutes, let the batter sit before scooping. The flour hydrates, the batter thickens, and the tops rise higher.
Why Oil Instead of Butter
Butter tastes great, but oil keeps pumpkin muffins soft and moist for days, even straight from the fridge. The streusel brings all the buttery flavor you need. If you really want butter in the batter, use 1/2 cup melted butter and expect slightly firmer muffins on day two.
Mixing Without Overmixing
Whisk the wet ingredients really well, then fold in the dry ones with a spatula just until the flour disappears. A few small lumps are fine. Overmixing develops gluten and gives you tough muffins with tunnels inside. A large ice cream scoop is the easiest way to fill the liners evenly.
Easy Variations
- Chocolate chip: fold in 3/4 cup mini chocolate chips and skip the pecans.
- Cream cheese filled: drop a teaspoon of sweetened cream cheese into the center of each muffin before the streusel.
- Healthier swap: use half whole wheat flour and replace 1/4 cup of the oil with Greek yogurt.
- Loaf version: the same batter makes a great quick bread, or try our pumpkin bread with cream cheese swirl.
Storing and Freezing
Keep the muffins in an airtight container lined with a paper towel for 2 days at room temperature or up to 5 days in the fridge. They freeze beautifully for 3 months. If you open a second can of pumpkin for another recipe, the FoodKeeper app from FoodSafety.gov is a handy way to check how long leftovers keep.
Making a full fall brunch? Add our new pumpkin cinnamon rolls and a batch of pumpkin spice syrup for the coffee.
FAQ
Why are my pumpkin muffins dense?
Usually overmixing or too much flour. Spoon the flour into the cup and level it instead of scooping, and stop mixing as soon as it’s combined.
Why did my muffins sink?
They were likely underbaked or the oven door was opened early. Check the center with a toothpick before pulling them.
Can I use fresh pumpkin?
Yes. Use about 1 3/4 cups of smooth roasted pumpkin puree and blot it if it looks watery.
Can I make them without eggs?
Swap each egg for a flax egg (1 tbsp ground flaxseed plus 3 tbsp water). They’ll be slightly denser but still moist.
Last tip: make a double batch of streusel and freeze it in a bag. It goes straight from the freezer onto muffins, apple crisp and coffee cake.
