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Close-up of freshly baked Pumpkin Muffins, perfect for a fall breakfast.

Perfect Pumpkin Muffins

These pumpkin muffins are tender, perfectly spiced, and bursting with pumpkin flavor, making them a perfect treat for the fall season. The recipe includes an optional streusel topping that adds a delightful crunch and extra sweetness.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 ½ cups granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • ½ cup vegetable oil
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • 1 cup chopped walnuts or pecans optional
  • ½ cup chocolate chips optional
  • ½ cup all-purpose flour for streusel topping
  • ⅓ cup packed brown sugar for streusel topping
  • ¼ cup cold unsalted butter, cut into small pieces for streusel topping
  • ½ teaspoon ground cinnamon for streusel topping

Equipment

  • Large bowl
  • Medium bowl
  • Small bowl
  • Whisk
  • Spatula
  • Measuring cups
  • Measuring spoons
  • Muffin tin (12-cup)
  • Muffin liners (optional)
  • Pastry blender or fingers
  • Wire rack
  • Toothpick

Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking soda, cinnamon, nutmeg, cloves, and salt.
  3. In a separate bowl, whisk together the pumpkin puree, oil, eggs, milk, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. A few lumps are okay.
  5. Gently fold in the nuts and/or chocolate chips, if using.
  6. In a small bowl, combine the flour, brown sugar, and cinnamon for the streusel topping.
  7. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Make sure the butter is cold.
  8. Fill each muffin cup about ¾ full.
  9. Sprinkle the streusel topping evenly over the muffins.
  10. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 18 minutes.
  11. Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins in a freezer-safe bag or container for up to 2 months. Thaw at room temperature before serving.
Variations:
- Add a dollop of cream cheese filling to the center of each muffin before baking.
- Use dark chocolate chunks instead of chocolate chips.
- Drizzle the cooled muffins with a simple glaze made from powdered sugar, milk, and a pinch of cinnamon.
- Add a tablespoon or two of maple syrup to the wet ingredients.
- Toast your nuts before adding them to the batter.