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pumpkin muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Ofallon, MO

These Pumpkin Muffins bake up super moist and tall, covered with an easy buttery crumb topping and drizzled with a quick four-ingredient cinnamon maple glaze. They are the perfect fall treat and they freeze beautifully! I love to serve them up with a fresh pot of coffee. These big beautiful Pumpkin Muffins make for a marvelous breakfast with a big cup of coffee or an after-dinner sweet treat with a glass of milk. Store the muffins on the counter at room temperature for up to 3 days then store them in the fridge or freeze them for long term storage.

yield 12 serving(s)
prep time 30 Min
cook time 25 Min
method Bake

Ingredients For pumpkin muffins

  • MUFFINS
  • 1 ¾ c
    all purpose flour
  • 1 tsp
    baking soda
  • ½ tsp
    teaspoon salt
  • 2 tsp
    ground cinnamon
  • ½ tsp
    nutmeg
  • ½ tsp
    ground ginger
  • ¾ c
    granulated sugar
  • ½ c
    brown sugar
  • 2 lg
    eggs
  • ½ c
    vegetable oil
  • 1 c
    pumpkin puree (canned or fresh)
  • ¼ c
    milk
  • 1 tsp
    vanilla
  • STREUSEL TOPPING
  • 1 c
    all purpose flour
  • ¼ c
    granulated sugar
  • ¼ c
    brown sugar
  • 1 tsp
    ground cinnamon
  • 1/2 tsp
    salt
  • 1/2 c
    butter melted
  • CINNAMON MAPLE DRIZZLE
  • 1 c
    powdered sugar
  • 2 Tbsp
    milk
  • 1 Tbsp
    maple syrup
  • pinch of ground cinnamon

How To Make pumpkin muffins

  • 1
    Preheat the oven to 375 degrees. Add paper liners to 12 counts standard muffin pan.
  • 2
    Whisk the flour, baking soda, salt, ground cinnamon, nutmeg, and ginger together in a medium bowl. In a large bowl stir the sugar, brown sugar, eggs, vegetable oil, pumpkin puree, milk, and vanilla together.
  • 3
    Add the dry mixture to the wet mixture in several intervals stirring just until combined. Divide the batter evenly between the muffin liners.
  • 4
    Whisk together the flour, granulated sugar, brown sugar, cinnamon, and salt. Slowly add the melted butter and stir with a fork until the mixture is crumbly. Divide the mixture evenly over the top of the batter and gently press down so the crumb mixture adheres..
  • 5
    Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. After 5 minutes move the muffins to a wire rack to cool.
  • 6
    Whisk the powdered sugar, milk, maple syrup, and ground cinnamon until smooth. Drizzle over the fully cooled muffins.
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