Best Pumpkin Muffin Recipe

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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!

pumpkin muffins with crumble topping on wood board

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!

If you're pumpkin crazy like me you'll also enjoy this Homemade Pumpkin Spice Creamer, 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!

Ingredients

If you have pumpkin, you probably have everything you need for this easy recipe:

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 and dry ingredients separately, then blend together to make the muffin batter.
Cut butter into a mixture of flour, brown sugar, and spices to form that delectable streusel crumb topping.
Pour the batter into a muffin tin lined with cupcake liners. Sprinkle with the crumble topping.
Bake 22 minutes or until cooked through.

adding crumble topping to best pumpkin muffins before baking

best pumpkin muffin with crumble topping before and after baking in muffin tin

I know you are going to L-O-V-E the way these muffins turn out!

FAQs

Can I make these without pumpkin pie spice?

Yes, you can make your own pumpkin pie spice by mixing equal parts each of ground nutmeg, ground ginger, ground cloves, and ground allspice.

Can I use fresh pumpkin?

Ye,s you can use homemade pumpkin puree. I like this tutorial for how to make it at home.

Can I make it without the topping?

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.

Can I add...to this recipe?

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.

Can I use pumpkin pie filling instead of pumpkin puree?

I would not recommend substituting pumpkin pie filling as it is already spiced and sweetened.

How to store and freeze:

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.

best pumpkin muffin with crumble topping on wood board

If you try this Pumpkin Muffin recipe, please comment and rate it below, I love hearing from you!

Bakery Style Pumpkin Muffins

★★★★★ 5 from 2 reviews

Author: Melissa Riker
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Yield: 18 1x
Category: Dessert
Method: baking
Cuisine: American

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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

Units Scale

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
½ cup vegetable oil
½ cup water

For the topping:

1 cup flour
½ cup brown sugar
¼ cup sugar
1 tsp pumpkin pie spice
½ cup butter or margarine, softened

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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 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 (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.