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pumpkin muffins

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, 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.

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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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