This pumpkin muffins recipe is just what you need this fall! Packed with perfect pumpkin spices and a crispy streusel on top, you’ll be making these muffins weekly!
If you love pumpkin recipes like we do, try our Cinnamon Roll Bundt Cake too!
Pumpkin Muffins Recipe
You are in for a delicious treat with these Perfect Pumpkin Muffins. Now, I say perfect, because they take just minutes to get into the oven, make the house smell like a dream and taste like a million bucks! Now that’s pretty perfect to me.
Why You’ll Love This Recipe
- Pumpkin Perfection. Fall baking is my favorite baking and you are going to love these muffins packed with pumpkin flavors.
- Easy To Make. Not only are these muffins delicious, they’re easy to make with my step by step instructions.
- Great For Gift Giving. Your family and friends will love getting these spiced muffins as a gift. They look great on a plate tied with a bow.
Try my BEST Soft Pumpkin Cookies recipe too! Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
Here are the ingredients you’ll need to make pumpkin muffins at home. See the recipe card located at the bottom of the post for full details.
- Sour cream– Sour cream helps keep the muffins soft and moist.
- Eggs– For consistency, I use large eggs in my cooking and baking.
- Vanilla– For best tasting results use pure vanilla extract.
- Pumpkin Puree– Find pumpkin puree in the baking section of the grocery store. Make sure it doesn’t say pumpkin pie filling. Just puree.
- Ground Cinnamon– Ground cinnamon gives the muffins a bit of spice. Pairs perfect with pumpkin.
- All-Purpose Flour– Flour is the main dry ingredient in the muffins.
- Granulated Sugar– This is a fine white sugar that gives the muffins their sweetness.
- Baking Soda– Baking soda helps the muffins rise when baking.
- Salt– I generally use kosher salt or sea salt for the recipe.
- Butter– I use salted butter for most of my recipes, however unsalted works fine too.
- Brown Sugar– Make sure your brown sugar is packed when measuring.
How To Make Pumpkin Muffins Recipe
Preheat Oven and Prepare Muffin Tin. Preheat oven to 350 degrees F. and line 12 muffin cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter. You can also spray your muffin tin generously with cooking spray if you prefer to not use liners. I’ve done both options.
Wet Ingredients. In a large mixing bowl, beat sour cream, eggs and vanilla until well combined. Stir in pumpkin and cinnamon.
How To Make Streusel Topping
Prepare Streusel Topping. To prepare streusel topping cut cold butter into small cubes and place into medium mixing bowl. Add flour and sugars. Using a pastry cutter or fork, cut butter into ingredients until well combined and butter in small pieces.
Dry Ingredients. Slowly add flour, sugar, baking soda and salt, stirring until well combined. Fill liners 1/2 full with batter.
Add Streusel. Top filled muffin cups with streusel topping.
Bake. Bake for 25-28 minutes, or until baked though. Remove and let cool. Serve room temperature or chilled.
Tips For Perfect Pumpkin Muffins
- Spray your muffin tin generously if not using cupcake liners.
- Use ALL of your streusel topping before the muffins go into the oven. I make sure I use every last crumb.
- These muffins are perfect for gift giving to neighbors, family and friends.
- Feel free to add chopped pecans or walnuts if you are a fan.
- Store leftovers in an airtight container room temperature for 3 days or in refrigerator for 5 days.
How To Serve
Serve muffins warm or room temperature at your next occasion where muffins are needed. They’re great for an afternoon snack too!
Storage Instructions
To store leftover muffins, place cooled muffins into an airtight container for up to 3 days. Refrigerate if desired.
Can I Freeze These Muffins?
Sure can! Place them in an airtight container or zip top plastic bag. Thaw completely before serving again.
Try More Pumpkin Recipes
Perfect Pumpkin Muffins
Equipment
- Oven
- muffin tin
- mixing bowls
- measuring cups
- measuring spoons
- mixing spoons
Ingredients
- 1 cup sour cream
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup pumpkin puree
- 1/2 teaspoon ground cinnamon
- 1 cup all purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Streusel Topping
- 4 tablespoons cold salted butter
- 1/3 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
Instructions
- Preheat oven to 350 degrees F. and line 12 muffin cups with liners (foil liners recommended). If using paper liners, spray liners lightly with cooking spray before filling with batter. You can also spray your muffin tin generously with cooking spray if you prefer to not use liners. I’ve done both options.
- In a large mixing bowl, beat sour cream, eggs and vanilla until well combined. Stir in pumpkin and cinnamon. Slowly add flour, sugar, baking soda and salt, stirring until well combined. Fill liners 1/2 full with batter.
- To prepare streusel topping cut cold butter into small cubes and place into medium mixing bowl. Add flour and sugars. Using a pastry cutter or fork, cut butter into ingredients until well combined and butter in small pieces. Top evenly over each muffin cup.
- Bake for 25-28 minutes, or until baked though. Remove and let cool. Serve room temperature or chilled.
Nutrition
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I made these last night. Super easy! Thank you….but the recipe is missing cinnamon in the strudel topping.
Good idea with the mini muffins!
These look delicious! Any suggestions for making them into mini muffins???
For sure! Use a mini muffin tin and reduce the time to 12 minutes. Check at 12 minutes and go from there to see if you need a few more minutes.
I love pumpkin anything! These muffins look so delicious and perfect for Fall ♥