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The Best Pumpkin Spice Muffins

These Easy Pumpkin Spice Muffins are moist and delicious. The perfect amount of spice to go with the incredible streusel topping! 

Muffins are a great way to start the morning. Try out Banana Almond Butter Muffins [1] or Baked Oatmeal Muffins [2].

Pumpkin spice Muffins sitting on the counter

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 [3] you can think of!

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 [4]

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 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. 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 [5] if you don’t have it on hand.

dry ingredients

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. 

Wet ingredients for pumpkin spice muffins
wet ingredients
Wet ingredients for pumpkin muffins
pumpkin being added to wet ingredients
Pumpkin Spice Muffin Batter being mixed
mixed wet ingredients
Ingredients being added to pumpkin muffin batter
Mixing dry and wet ingredients

Step 4 – Make Streusel Topping

Okay, here’s the secret ingredient that makes these Pumpkin Muffins 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 [6] until the butter is in small pieces. 

making streusel topping
making streusel topping

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 [7] (our preference) or spoon, filling 3/4 full. Sprinkle each muffin with approximately a teaspoon of streusel topping. 

Pumpkin muffins with streusel topping
sprinkle the streusel topping

Step 5 – Bake

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.

fresh baked pumpkin muffins

Tips for Making a Pumpkin Spice Muffins Recipe

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:

Pumpkin Spice Muffin in paper liner

How to Freeze Pumpkin Spice Muffins

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 however many 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 just 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 Muffins 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 [8], TWITTER [9], INSTAGRAM [10], and PINTEREST [11] to see more delicious food, fun crafts + DIYs!

Pumpkin spice Muffins sitting on the counter

Pumpkin Spice Muffins

These Easy Pumpkin Spice Muffins are moist and delicious. The perfect amount of spice to go with the streusel topping! 
Print [12] Pin [13] Rate [14]
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 30 muffins
Calories: 161kcal
Author: Erin Henry [15]

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. 
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
★ Did you make this recipe? Don’t forget to give it a star rating below!

Nutrition

Calories: 161kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 35mg | Sodium: 242mg | Potassium: 38mg | Fiber: 1g | Sugar: 16g | Vitamin A: 190IU | Calcium: 8mg | Iron: 1mg
Course: Breakfast, Snack
Cuisine: American
Tried this recipe?Mention @Suburban_Simplicity [16] or tag #suburbansimplicity [17]!