This is hands-down the best pumpkin muffin recipe I’ve ever tried. These sweet, dense muffins are packed with pumpkin flavor and topped with a sweet brown sugar crumble!
It may be 90 degrees in Georgia but as soon as the calendar says September, it’s pumpkin time in my world! One of the first recipes I make each fall are these amazing bakery-style Pumpkin Muffins. Once you try them, you’ll see why!
I based this recipe off a combination of Libby’s Pumpkin Muffins and my own blueberry muffins recipe. I reduce the salt and sugar a bit in the Libbys muffin recipe and added the crumble topping of my bakery-style blueberry muffins. The result is fantastic!
If you have pumpkin, you probably have everything you need for this easy recipe:
- pumpkin pie spice
- baking soda
- Libby Pumpkin Puree
- vegetable oil
- brown sugar
Step by step
This recipe is very easy to pull together, which is all the more reason to try it as soon as you can!
The wet and dry ingredients are mixed separately, then blended together to make the muffin batter.
Then, butter is cut into a mixture of flour, brown sugar, and spices to form that delectable crumble topping!
A little over twenty minutes later you have the very best pumpkin muffins you’ll ever try. I promise!!
Yes, you can make your own pumpkin pie spice by mixing equal parts each of ground nutmeg, ground ginger, ground cloves, and ground allspice.
Yes you can use homemade pumpkin puree. I like this tutorial for how to make it at home.
Yes, you can skip the topping if you’d like, the muffins are delicious with or without it. You could also try sprinkling the top with cinnamon sugar before baking as well for a little extra sweetness and flavor.
These muffins are great with add-ins. Chocolate chips, chopped walnuts, chopped pecans, or raisins are all add-ins readers have enjoyed with this recipe.
I would not recommend substituting pumpkin pie filling as it is already spiced and sweetened.
Store at room temperature in an airtight container up to 5 days. To freeze, allow to cool completely then wrap in plastic wrap and store in a freezer-safe container or freezer bag.
If you try this Pumpkin Muffin recipe, please comment and rate it below, I love hearing from you!Print
This is hands-down the best pumpkin muffin recipe I’ve ever tried. Sweet, dense muffins packed with pumpkin flavor are topped with a sweet brown sugar crumble, making this a recipe you’ll turn to again and again!
For the muffins:
- 3 cups flour
- 2 tablespoon pumpkin pie spice
- 2 teaspoon baking soda
- 1 teaspoon salt
- 1 15 oz can Libby Pumpkin Puree
- 4 eggs
- 2.5 cups sugar
- ½ cup vegetable oil
- ½ cup water
For the topping:
- 1 cup flour
- ½ cup brown sugar
- ¼ cup sugar
- 1 teaspoon pumpkin pie spice
- ½ cup butter or margarine, softened
- Preheat over to 350 degrees.
- Grease muffin pan or line with paper liners.
- In a medium bowl combine flour, pumpkin pie spice, baking soda and salt.
- Set aside.
- In a mixer combine pumpkin, eggs, sugar, water, and vegetable oil and mix on low until just blended.
- Add flour mixture to mixer and mix until combined.
- Spoon batter into prepared muffin tin until almost fun (about ½″ below top of muffin pan)
- Prepare topping by mixing flour, brown sugar, sugar and pumpkin pie spice.
- Cut in butter with two knives or pastry blender until blended.
- Spoon topping over batter, pressing lightly to join to batter.
- Bake 22-28 minutes or until toothpick in the center comes out clean.
- Cool in pan or in wire rack, store in airtight containers.
Store in an airtight container at room temperature for up to 5 days. To freeze, cool completely and wrap individually in plastic wrap then store in a freezer-safe container or freezer bag.
Keywords: pumpkin muffins
This recipe was originally published October 2013 and updated with new photos and additional information September 2019.