Easy Pumpkin Muffins

These delicious Easy Pumpkin Muffins are the perfect companion to your Pumpkin Spice Latte. Made with pumpkin, spices, and and pecans these muffins are the ultimate Fall treat!

How to make pumpkin muffins: 

Ingredients: 

For the muffins:

• pumpkin puree
• cinnamon 
• brown sugar
• ginger
• cloves
• flour
• white sugar
• baking powder
• vegetable oil 

For the crumble topping:

• chopped Pecans
• brown sugar
• cinnamon 
• butter
• flour 

Instructions:

For the Muffins:

1. Preheat oven to 350℉ then line a muffin pan with liners, set it aside while you make the batter.

2. Mix together the cinnamon, brown sugar, ginger, cloves, flour, white sugar and baking powder.

3. Stir in the vegetable oil and pumpkin puree until well combined.

4. Fill the muffin liners 3/4 of the way full. 

For the Crumble Topping:

1. In a small mixing bowl mix together flour, brown sugar, cinnamon and chopped pecans.

2. Cut in the butter to the dry ingredients until it reaches a crumby texture. 

3. Sprinkle the topping over the muffin mixture.

4. Place in the preheated oven and bake for 20 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.

5. Remove the muffins from the oven and cool in the pan for 7-10 minutes. Transfer to a cooling rack and cool for another 5 minutes.  

My notes and Tips: 

• These muffin will be very moist when done baking. If you are unsure if they are baked through test the muffins with a toothpick. To do this insert the pick halfway into the muffin if it pulls out clean or with a few crumbs clinging to it they are done. If there is batter on the toothpick then they need to bake for five more minutes. 

• This recipe calls for pumpkin puree. This is not the same as pumpkin pie filling. Pumpkin puree is simply cooked and pureed pumpkin. However, pumpkin pie filling has added flavors like cinnamon, nutmeg and sugar. 

Storage: 

Room Temperature: Store on the counter in a zip top bag or air tight container for up to three days.

Refrigerator: You can keep the muffins in the fridge for five days. 

Reheating: To reheat wrap them in a damp paper towel and pop them in the microwave in 30 second increments until warm. 

Freezer: Cool completely and then freeze on a cookie sheet in the freezer for a few hours before placing them in a freezer safe bag. This will help prevent there from being unwanted moisture in the bag.

Thawing and Reheating: Thaw in the fridge overnight then reheat by wrap them in a damp paper towel and pop them in the microwave in 30 second increments until warm.

I hope you and your family will love this recipe as much as we do! If you do try this recipe please come back and leave a comment letting me know how much you liked it! 

Happy Baking Y’al! 

Susanne 

5 from 1 vote

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Easy Pumpkin Muffins

These Easy Pumpkin Muffins are the perfect companion to your pumpkin spiced latte. They’re moist, perfectly spiced, and have a crumble topping that will hit the spot for any Fall food craving!

Course Breakfast

Cuisine American

Keyword Easy Pumpkin Muffins, Fall Desserts, pumpkin desserts, Pumpkin Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Cooling 10 minutes

Servings 15 Muffins

Susanne Susanne

Ingredients

• Muffin:
• 1 ¾ cup Flour
• ¾ cup White Sugar
• ¾ cup Light Brown Sugar
• 1 tablespoon Baking Powder
• 1 teaspoon Cinnamon
• ¼ teaspoon Cloves
• ¼ teaspoon Ginger
• 15 ounce Pumpkin Puree
• ½ cup Vegetable Oil
• Crumble Topping:
• ¼ cup Flour
• ¼ cup Light Brown Sugar
• ¼ teaspoon Cinnamon
• ¼ cup Butter
• 2-3 tablespoon Chopped Pecans

Instructions

1. For the Muffins:
2. Preheat oven to 350℉ then line a muffin pan with liners, set it aside while you make the batter.
3. Mix together the cinnamon, brown sugar, ginger, cloves, flour, white sugar and baking powder.
4. Stir in the vegetable oil and pumpkin puree until well combined.
5. Fill the muffin liners 3/4 of the way full.
6. For the Crumble Topping:
7. In a small mixing bowl mix together flour, brown sugar, cinnamon and chopped pecans.
8. Cut in the butter to the dry ingredients until it reaches a crumby texture.
9. Sprinkle the topping over the muffin mixture.
10. Place in the preheated oven and bake for 20 minutes or until a toothpick comes out clean when inserted in the middle of a muffin.
11. Remove the muffins from the oven and cool in the pan for 7-10 minutes. Transfer to a cooling rack and cool for another 5 minutes.