These Easy Pumpkin Spice Muffins are moist and delicious. The perfect amount of spice to go with the incredible streusel topping! They taste like Pumpkin Pie Muffins!
Muffins are a great way to start the morning. Try out Banana Almond Butter Muffins or Baked Oatmeal Muffins.
Table of Contents
Pumpkin Spice Muffins
It’s that time of year when pumpkin spice everything smells and tastes absolutely delicious! It reminds us of happy times. Halloween, carving pumpkins, cozy sweaters, and fun get-togethers with family and friends.
And, of course, any Pumpkin Dessert Recipe you can think of! Including our favorite Skinny Pumpkin Dip! Kids can’t get enough of our Moist Pumpkin Bread Recipe!!
That’s why it’s time to make a homemade Pumpkin Spice Muffins Recipe!
They’re moist and perfectly spiced and even better when you include the streusel topping.
This Pumpkin Spice Muffin Recipe is also a winner because it makes a large batch so you can eat some now (breakfast and snack time are a must) and freeze some for later. No extra effort required. We call this a #win in the kitchen!
Related: Pumpkin Spice Cookies with White Chocolate
Fun Fact: Pure pumpkin is considered a superfood as it is low in calories and fat and is a naturally rich source of fiber and Vitamin A (an antioxidant).
How to Make Pumpkin Spice Muffins from Scratch
No pre-made mixes with artificial ingredients here. Nope! These pumpkin muffins are all-natural and made from scratch, yet are easy to whip up in no time. Kid-approved, too!
Step 1 – Preheat Oven and Prep Pans
Preheat your oven to 350 degrees F (177 degrees C). and place a paper liner in 30 wells of your muffin pan(s).
You can reuse your pan after your first batch bakes if you don’t have enough for 30 muffins at once.
Step 2 – Mix Your Dry Ingredients
Combine dry ingredients (3 cups flour, 1 tablespoon, plus 2 teaspoons pumpkin pie spice, 2 teaspoons baking soda, and 1/2 teaspoons salt) in a mixing bowl.
Here’s a link to make your own pumpkin pie spice if you don’t have it on hand.
Step 3 – Mix your Wet Ingredients and Combine Dry
Mix 2 cups sugar, 1 can pumpkin puree, 4 eggs, 1/2 cup butter (or coconut oil), and 1/2 cup water in a very large bowl until just blended. Add flour mixture to pumpkin mixture and stir until just combined.
Step 4 – Make Streusel Topping
Okay, here’s the secret ingredient that makes this Pumpkin Muffin Recipe THE BEST. A buttery streusel topping!
Combine 5 tablespoons of cold butter, 1/3 cup sugar, and 1/3 cup flour in a medium bowl and cut with a pastry blender until the butter is in small pieces. You can also do this with a butter knife.
Tip: If you don’t have a pastry blender, that’s okay, alternatives include using two knives, crisscrossed, to slowly cut the butter up with the flour/sugar mixture in a scissors-like motion or pressing with the back of a fork.
Step 5 – Place in Muffin Cups
Place batter into prepared muffin cups with a cookie scoop (our preference) or spoon, filling 3/4 full. Sprinkle each muffin with approximately a teaspoon of streusel topping.
Step 5 – Bake
Now, bake in the oven for 20-25 minutes until slightly browned, and a toothpick inserted in the center comes out clean. Cool in pans and then transfer to a baking rack to cool completely.
Store your spiced pumpkin muffins in an airtight container or freeze for later use.
We have all the tips to prevent freezer burn.
Tips for Making a Pumpkin Spice Muffins Recipe
- As mentioned, this recipe makes a large batch, so it’s a good idea to freeze a portion of your muffins after they’ve fully cooled unless you plan to share them with friends 🙂
- Please only use pure pumpkin puree, not pumpkin pie filling, for this recipe.
- You can add raisins to your Pumpkin Muffins if you like. We think golden raisins pair perfectly with the pumpkin spice flavor.
- If you don’t want to use whole wheat flour, then using all-purpose flour is fine.
How to Make Healthy Pumpkin Spice Muffins
These muffins are pretty healthy and completely awesome as is, but if you want to make them super healthy, here are our suggestions:
- Use only whole wheat flour in the recipe.
- Substitute coconut oil for the butter.
- If sugar is a concern, decrease the amount of sugar and/or omit the streusel topping.
How to Freeze Your Pumpkin Muffin Recipe
First, let your muffins cool completely. Then flash freeze them, which means setting them on a cookie sheet and letting them freeze individually. Then, place them in an airtight container, zipper seal bag, or vacuum seal them.
Don’t forget to put the date on them!
They will last in the freezer for about 3 months.
To thaw, take how many spiced muffins you want out of the freezer and let them sit overnight. Or place in the microwave for 30-second intervals until thawed completely. These make a quick grab-n-breakfast!
How to Make Mini Pumpkin Muffins
For 72 mini muffins, prepare the recipe as directed filling each cavity 3/4 full, but bake for 12-15 minutes.
Autumn and pumpkin spice makes us happy. You know, the spices you associate with fall — nutmeg, cinnamon, and cloves — help bring all those happy thoughts and memories to mind, so let’s get baking!
We Love Hearing from YOU!
If you try these Pumpkin Spice Muffin Recipe or any other recipe on Suburban Simplicity, then don’t forget to rate the recipe and let us know how it went in the comments below. We love hearing from you! Better yet, use the hashtag #suburbansimplicity if you make the recipe.
You can also FOLLOW US FACEBOOK, TWITTER, INSTAGRAM,
Pumpkin Spice Muffins
Equipment
- muffin pan
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice (see notes for how to make your own)
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 2 cups sugar
- 1 15 ounce can 100% Pure Pumpkin (not pumpkin pie filling)
- 4 large eggs
- 1/2 cup butter (or coconut oil)
- 1/2 cup water or orange juice
Streusel Topping
- 5 tablespoons cold butter
- 1/3 cup sugar
- 1/3 cup flour
Instructions
- Preheat oven to 350 degrees Paper-line or grease 30 muffin cups.
- Combine dry ingredients (flour, pumpkin pie spice, baking soda, and salin a mixing bowl. Mix sugar pumpkin puree, eggs, butter and water in a very large bowl until just blended. Add flour mixture to pumpkin mixture and stir until just combined.
- Place batter into prepared muffin cups with a cookie scoop or spoon, filling 3/4 full. Sprinkle each muffin with approximately a teaspoon of streusel topping.
- Bake for 20-25 minutes until slightly browned and a toothpick inserted in the center comes out clean. Cool in pans and then transfer to a baking rack to cool completely. Store muffins in an airtight container or freeze for later use.
How to Make Streusel Topping
- Combine 5 tablespoons cold butter, 1/3 cup sugar and 1/3 cup flour in a medium bowl and cut with a pastry blender until the butter is in small pieces.
Notes
- For 72 mini muffins, prepare as above filling each cavity 3/4 full, but bake for 12-15 minutes.
- As mentioned this recipe makes a large batch, so it’s a good idea to freeze a portion of your muffins after they’ve fully cooled unless you plan to share them with friends 🙂
- Please only use pure pumpkin puree, not pumpkin pie filling for this recipe.
- You can add raisins to your Pumpkin Muffins if you like. We think golden raisins pair perfectly with the pumpkin spice flavor.
- If you don’t want to use whole wheat flour, then using all-purpose flour is fine.
