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A muffin pan with pumpkin spice muffins with streusel topping on a white dishtowel.
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5 from 3 votes

Pumpkin Spice Muffins

Pumpkin Spice Muffins are so flavorful, have a tender texture and are so moist!  With a crunchy pumpkin spice crumb topping, these pumpkin muffins are quick and easy to whip up and have a great pumpkin flavor. A perfect fall recipe!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 12 Muffins

Ingredients

For the Crumb Topping:

  • ½ cup all-purpose flour
  • ¼ cup granulated sugar
  • 1 teaspoon pumpkin pie spice
  • 1 Pinch salt
  • ¼ cup unsalted butter melted

For the Pumpkin Muffins:

  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 2 teaspoons baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ teaspoon salt
  • 1 cup canned pumpkin puree
  • ½ cup unsalted butter melted
  • 2 large eggs
  • ¼ cup buttermilk

Instructions

  • Preheat oven to 375°F (180°C) and line a 12-cup muffin pan with muffin liners.
  • To make the topping: In a small bowl combine flour, sugar, pumpkin spice, and a pinch of salt. Add melted butter and stir until combined. Set aside.
  • To make the muffins: In a medium bowl combine flour, sugar, baking powder, pumpkin spice, and salt. Set aside.
  • In another bowl whisk together pumpkin puree and melted butter. Add the eggs and buttermilk, and mix until combined.
  • Using a rubber spatula stir flour mixture into wet ingredients until just combined and no flour pockets remain. Don't overmix.
  • Grease a 1/3 cup measuring cup and use it to portion 1/3 cup batter into each muffin cup. The muffin cups should be filled to the rim.
  • Sprinkle 1 tbsp of topping over each muffin and bake muffins for about 25 minutes or until a toothpick inserted in the center comes out clean.
  • Transfer the pan to a wire rack and let cool for 10 minutes. Then remove muffins from the pan and let cool on the rack for a few more minutes.

Video

Notes

  • Use muffin liners: I prefer to use muffin liners for this recipe! The muffins will come easier out of the pan and are easier to store. These muffins are super moist so they are more likely to stick to the pan when you don’t use liners.
  • Don’t over-mix the batter: This is important for every muffin recipe. To ensure that your muffins are light and fluffy mix the dry ingredients with the wet ingredients until just barely combined, and no more dry flour is visible.
  • Spices: Instead of using prepared pumpkin pie spice, you can easily make your own spice mix at home. It's cheaper and adds more flavor. Just combine 2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground allspice.
  • Cooling: Don’t let the muffins cool down in the muffin tin! The hot muffin tin will continue to bake the muffins and you might end up with drier muffins. Give the muffins a couple of minutes to cool off, then remove them from the pan and transfer them to a cooling rack.

Nutrition

Calories: 332kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 120mg | Potassium: 157mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3580IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1.8mg