The BEST Pumpkin Muffins
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 streusel crumble topping!
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It may be 90 degrees in Georgia but as soon as the calendar says September, it’s pumpkin time in my world! We may still have sweltering days instead of a chilly fall morning, but one of the first recipes I make each fall are these amazing bakery-style Pumpkin Muffins. Once you try them, you’ll see why! They are soft, crumbly, and packed with plenty of pumpkin flavor.
If you’re pumpkin crazy like me you’ll also enjoy this Homemade Pumpkin Spice Creamer, Pumpkin Pancakes, Pumpkin Bread, Pumpkin Cheesecake, and Pumpkin Donut Holes!
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 a super easy, delicious muffin that will be an essential part of your autumn baking list! So pour a cup of coffee and lets get baking these flavorful pumpkin muffins.
Ingredients
If you have pumpkin, you probably have everything you need for this easy recipe:
- all-purpose flour
- pumpkin pie spice
- baking soda
- salt
- Libby Pumpkin Puree
- eggs
- sugar
- vegetable oil
- water
- brown sugar
- butter
Step by step
This recipe is very fast to pull together, which is all the more reason to try it as soon as you can!
- Mix the wet ingredients and dry ingredients separately, then blend together to make the muffin batter.
- Cut butter into a mixture of flour, brown sugar, and spices with a pastry cutter or two knives to form that delectable streusel crumb topping.
- Pour the batter into a muffin tin lined with muffin liners. Sprinkle with the crumble topping.
- Bake 22 minutes or until cooked through.
I know you are going to L-O-V-E the way these muffins turn out!
FAQs
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 fresh pumpkin puree instead of canned pumpkin. I like this tutorial for how to make it at home.
Yes, you can skip the brown sugar crumble from the top of the muffins 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. Add 1 cup chocolate chips to make these chocolate chip pumpkin muffins. Chopped walnuts, chopped pecans, or raisins are all add-ins readers have also enjoyed with this recipe.
I would not recommend substituting pumpkin pie filling as it is already spiced and sweetened.
Storage
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 (affiliate link) or freezer bag.
If you try this Pumpkin Muffin recipe, please comment and rate it below, I love hearing from you!
Bakery Style Pumpkin Muffins
- Total Time: 35 mins
- Yield: 18 1x
Description
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!
Ingredients
For the muffins:
- 3 cups flour
- 2 tbsp pumpkin pie spice
- 2 tsp baking soda
- 1 tsp salt
- 1 15 oz can Libby Pumpkin Puree
- 4 eggs
- 2.5 cups sugar
- 1/2 cup vegetable oil
- 1/2 cup water
For the topping:
- 1 cup flour
- 1/2 cup brown sugar
- 1/4 cup sugar
- 1 tsp pumpkin pie spice
- 1/2 cup butter or margarine, softened
Instructions
- 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 full (about 1/2″ 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 (affiliate link) 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.
Notes
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 (affiliate link) or freezer bag.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 322
- Sugar: 35.1 g
- Sodium: 337 mg
- Fat: 10.4 g
- Carbohydrates: 55.4 g
- Protein: 5.2 g
- Cholesterol: 41.3 mg
This recipe was originally published October 2013 and updated with new photos and additional information September 2019.
Everyone loved these. I cut the sugar in the batter to 2 cups. 10/10 recommend making these
Is it really 2 tbsp of pumpkin pie spice.. I made these and they had a bad taste.. Otherwise I don’t know what I did wrong, I have been a baker for over 40 years, so this wasn’t my first rodeo..
Is there a chance your pumpkin pie spice is old? I have never had anyone mention that results and I first shared this recipe here in 2013. Or any other changes you might have made?
These were delicious, fluffy muffins. Be sure not to over-mix when combining the wet and dry ingredients like the recipe states or they will likely be more dense. I added chopped pecans to the topping mixture which gave a nice toasted nut flavor. Using standard-size muffin tins, I was able to get 32 muffins by filling them about 3/4 full. Pressing down the topping was a great tip. There was plenty of topping mixture even for the 32 muffins I baked. I used both gold-tone and dark muffin pans and they took a couple minutes longer to bake in the gold-tone pans than they did in the dark pans. My oven has a “surround bake” feature for delicate baked items, so the muffins took only 15-18 minutes using that feature.
Thanks for sharing such an awesome fall recipe! The last muffins are in the oven. My house smells so good and the muffins are delicious! So good that I gave some to my sister and a friend. Not safe to have so many in the house! 🙂 I also baked some in a mini muffin tin for the children, and just shortened the baking time.
Your recipe for the pumpkin muffins lists flour twice, once with 3 cups of flour and then again with 1 cup of flour. Is that a typo. Why would you list them twice and with different amounts. Wanted to make these and not sure how to proceed.
Oops, sorry, I guess I didn’t read it well, I see now that it’s for a topping. My bad!
So is it 3 cups or 2 cups of flour for the mix?
And 1 cup for the topping correct
How many ounces of pumpkin puree?
It’s the 15oz can! Sorry about that, I thought I edited the recipe to add that already but obviously it didn’t save!!
This version of pumpkin muffins looks amazing. I’m totally giving it a go. Thanks for sharing.
Thanks Tiffany! I hope you love them as much as we did!!
What size can pumpkin…15 oz.?
Yes-sorry about that Janet, I’ll edit the recipe to reflect that!
Yum! these look really good. I am going to make them with my girls this afternoon. Thanks!
Thanks Jenny, I hope you love them as much as we did!
Yum, these look super delicious! Pinning for sure. 🙂
YUM!! Love anything with pumpkin – pinned!
You always have the best recipes! I cannot wait to try this one out!