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Three pumpkin muffins stacked together on a white marble counter top.

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.