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    Home » Recipes » Breads » Muffins » The BEST Pumpkin Muffins

    Last updated: Jul 1, 2021 by Melissa Riker · 15 Comments

    The BEST Pumpkin Muffins

    Jump to Recipe
    pumpkin muffin with crumble topping

    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!

    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!

    close up of pumpkin muffin cut in half

    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!

    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 easy to pull together, which is all the more reason to try it as soon as you can!

    mixing pumpkin muffin batter

    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!

    adding crumble topping to best pumpkin muffins before baking

    A little over twenty minutes later you have the very best pumpkin muffins you'll ever try. I promise!!

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

    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?

    Yes 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
    red button that says to save this recipe pin me

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

    Print
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    pumpkin muffins with crumble topping

    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
    Print Recipe
    Pin Recipe

    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

    Instructions

    1. Preheat over to 350 degrees.
    2. Grease muffin pan or line with paper liners.
    3. In a medium bowl combine flour, pumpkin pie spice, baking soda and salt.
    4. Set aside.
    5. In a mixer combine pumpkin, eggs, sugar, water, and vegetable oil and mix on low until just blended.
    6. Add flour mixture to mixer and mix until combined.
    7. Spoon batter into prepared muffin tin until almost fun (about ½" below top of muffin pan)
    8. Prepare topping by mixing flour, brown sugar, sugar and pumpkin pie spice.
    9. Cut in butter with two knives or pastry blender (affiliate link) until blended.
    10. Spoon topping over batter, pressing lightly to join to batter.
    11. Bake 22-28 minutes or until toothpick in the center comes out clean.
    12. 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.

    Keywords: pumpkin muffins

    Did you make this recipe?

    Share a photo and tag @thehappierhomemaker — we can't wait to see what you've made!

    This recipe was originally published October 2013 and updated with new photos and additional information September 2019.

    « Easy Southern Collard Greens
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    Comments

    1. Sue Messenger says

      October 30, 2021 at 4:53 pm

      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.

      ★★★★★

      Reply
    2. Regina says

      September 26, 2014 at 12:22 pm

      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.

      ★★★★★

      Reply
    3. Michelle says

      September 23, 2014 at 11:21 am

      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.

      Reply
      • Michelle says

        September 23, 2014 at 11:23 am

        Oops, sorry, I guess I didn't read it well, I see now that it's for a topping. My bad!

        Reply
    4. Ellen says

      October 30, 2013 at 5:37 pm

      How many ounces of pumpkin puree?

      Reply
      • Melissa Riker says

        October 30, 2013 at 6:46 pm

        It's the 15oz can! Sorry about that, I thought I edited the recipe to add that already but obviously it didn't save!!

        Reply
    5. Tiffany Joan says

      October 26, 2013 at 3:23 am

      This version of pumpkin muffins looks amazing. I'm totally giving it a go. Thanks for sharing.

      Reply
      • Melissa Riker says

        October 30, 2013 at 8:31 pm

        Thanks Tiffany! I hope you love them as much as we did!!

        Reply
    6. janet says

      October 21, 2013 at 11:30 pm

      What size can pumpkin...15 oz.?

      Reply
      • Melissa Riker says

        October 23, 2013 at 10:15 pm

        Yes-sorry about that Janet, I'll edit the recipe to reflect that!

        Reply
    7. jenny @birdsandsoap says

      October 21, 2013 at 1:47 pm

      Yum! these look really good. I am going to make them with my girls this afternoon. Thanks!

      Reply
      • Melissa Riker says

        October 23, 2013 at 10:16 pm

        Thanks Jenny, I hope you love them as much as we did!

        Reply
    8. Jessi @ Practically Functional says

      October 21, 2013 at 1:46 pm

      Yum, these look super delicious! Pinning for sure. 🙂

      Reply
    9. keri @ shaken together says

      October 21, 2013 at 12:28 pm

      YUM!! Love anything with pumpkin - pinned!

      Reply
    10. Jacque says

      October 21, 2013 at 10:09 am

      You always have the best recipes! I cannot wait to try this one out!

      Reply

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