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Easy Pumpkin Muffins

The texture and crumb of these easy pumpkin muffins is perfect. When you bite into one of them, you will delight in how soft, moist and delicious it is. Learn how to make these easy pumpkin muffins in the post below.

A hand holding a muffin with a bite taken out of it
Photo Credit: Dishes Delish.

One of the things I love about these muffins other than that they are scrumptious, soft and succulent, is they don’t have so many cinnamon crumbles that you’ll need rush to brush your teeth to get the sugar off of them. In my opinion, nowadays bakeries and many bakers pile on the crumbles because aesthetically it looks more appealing and they know that people eat with their eyes as well as their mouths.

But I don’t want all that sugary cinnamon to blot out the pumpkin flavor, so I add just a smattering of crumble topping to my easy pumpkin muffins. This means the recipe makes more crumble than I personally use, but there’s plenty for those who want a crumble avalanche. We all have different tastes!

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Helpful tips

  • In this recipe, I show the dry and wet ingredients mixed separately. To save time, you can easily start with the dry ingredients and add the wet ingredients in the same bowl. If you do that, make sure NOT to over mix.
  • When you make the crumble it will be dense and not crumbly. That is totally normal. You will have extra crumble, so add as much as you want.
  • I prefer to use a pastry cutter when mixing dry ingredients instead of a sifter. Try it and you’ll never sift again (unless you are making certain cakes.)
  • Use a pumpkin pureé and NOT pumpkin pie filling as it has added sugar.
  • Love chocolate? You can add anywhere between 1/2 cup to a full cup of chocolate chips.
  • If you prefer, you can add pumpkin pie spice if you prefer.

Ingredients and substitutions

  • Spelt flour – I use sprouted spelt flour because I prefer it, but you can use all-purpose flour or whole wheat if you want.
  • Sugars – I love using dark brown sugar, but light brown sugar will also work.  I also use a small amount of cane sugar but you could use just brown sugar if you prefer. I like the robust flavor the combination of brown sugar and cane sugar gives these muffins.
  • Cinnamon – I use ceylon cinnamon, just because I prefer the taste. Cinnamon is key in the delicious taste of these muffins. There is no substitute for a good quality cinnamon.
  • Baking soda – This helps your muffins rise.
  • Cloves – I adore cloves in muffins. It always reminds me of the holidays.
  • Nutmeg – Just a small amount is needed.
  • Salt – I use fine sea salt.
  • Pumpkin – Always use 100% pumpkin puree NOT canned pumpkin pie as it is too sweet.
  • Olive oil – I use olive oil exclusively in my baking. I prefer a lighter version than extra virgin. The reason I do this is because there is more of a health benefit than a blended vegetable oil, but if that is what you are used to, go for it.
  • Eggs – I always use free-range, large organic eggs.
  • Vanilla – I use pure vanilla as I don’t trust imitation ingredients.
A plate with a muffin with a bite taken out of it and butter melting in it
Photo Credit: Dishes Delish.

How to make easy pumpkin muffins

Pre-step

Preheat oven to 375 degrees Fahrenheit, line the muffin tin with 9 paper liner,s and get three mixing bowls.

Melt 1/2 stick of butter in a small saucepan being careful not to brown it. Set aside.

Step one

Gather the dry ingredients for the muffins – flour, sugar, and spices: cinnamon, ground ginger, ground cloves, and ground nutmeg.

Spices, sugars and flour and a glass bowl in the background
Photo Credit: Dishes Delish.

Step two

Place the above ingredients in one of the mixing bowls. (A)

Step three

Use the pastry blender to mix the dry ingredients together. (B)

Dry ingredients mixed in a glass bowl. There is also the ingredients for the crumble and the mixing of it in the bowl
Photo Credit: Dishes Delish.

Step four

Gather the ingredients for the crumb topping – brown sugar, cinnamon, flour and melted butter. (C)

Step five

Place all the crumb topping ingredients in a small glass bowl and mix with your pastry cutter to form the crumble. It will look densely packed, as in the above photo. (D) Set aside.

Step six

Gather the wet ingredients – pumpkin puree, eggs, oil, and vanilla extract. (E)

Step seven

Add the wet ingredients to the mixing bowl. (F)

Pumpkin, eggs, vanilla and oil all in a bowl and mixed together. Added dry ingredients to the bowl as well
Photo Credit: Dishes Delish.

Step eight

Whisk the ingredients together until combined. (G)

Step nine

Add dry ingredients to the wet ingredients. (H)

Step ten

Spoon batter into muffin cups. Fill them right up. (If you want larger muffins, use 7-8 muffin cups.) (I)

Step eleven

Take a spoonful or handful of crumbles or streussel and sprinkle on the pumpkin muffin batter as much as you want. (J)

A muffin pan with muffin batter in it and then with crumbles added
Photo Credit: Dishes Delish.

Step twelve

Bake for 22 minutes. Check doneness with a cake tester or toothpick. It should come out clean. Let cool for 5 minutes on a wire rack before removing it from the muffin pan.

Pumpkin muffins cooling on a wire rack
Photo Credit: Dishes Delish.

See? You can notice the crumbles but they aren’t overwhelming.

Plate one of the pumpkin muffins.

And butter it.

A bite taken out of the muffin with butter slathered on it
Photo Credit: Dishes Delish.

I hope you enjoyed this easy pumpkin muffins recipe.

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

One of the easy pumpkin muffins with a bite out of it

Easy Pumpkin Muffins

Moist, soft and the perfect texture, these muffins are so delicious that everyone will love them.
5 from 16 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: easy pumpkin muffins, pumpkin muffins, pumpkin muffins with crumbles
Prep Time: 10 minutes
Cook Time: 22 minutes
Servings: 9 muffins
Calories: 250kcal

Ingredients

Dry Ingredients

  • 1.5 cups spelt flour (or white or whole wheat)
  • .75 cup brown sugar
  • .25 cup cane sugar
  • 1 teaspoon baking soda
  • 1.5 teaspoon cinnamon (ground)
  • .50 teaspoon cloves (ground)
  • .25 teaspoon nutmeg (ground)
  • .50 teaspoon salt (sea salt)

Wet Ingredients

  • 1 cup pumpkin puree (pure)
  • .50 cup olive oil (light)
  • 2 eggs
  • 1 teaspoon vanilla (pure)

Crumb Ingredients

  • .25 cup butter (melted)
  • .25 cup brown sugar
  • .50 cup flour
  • .50 teaspoon cinnamon

Instructions

  • Preheat oven to 375 F and line muffin pan with 9 muffin cups
  • Melt butter in a small saucepan, be careful not to brown it
  • Place dry ingredients – 1 1/2 cups flour, 3/4 cup brown sugar, baking soda, cinnamon, cloves, nutmeg and salt in a mixing bowl and use a pastry cutter to mix together
  • In another mixing bowl – whisk together pumpkin puree, oil, eggs and vanilla until combined
  • Add dry ingredients to the wet ingredients and mix together with a spatula until just combined
  • In a small bowl, add crumb ingredients – 1/4 cup brown sugar, 1/2 cup flour, 1/2 teaspoon cinnamon and melted butter. Use a pastry cutter to combine. The mixture will be dense and not crumblike – that is perfectly fine
  • Spoon batter in muffin cups, fill them all the way
  • Take crumble in your hand and sprinkle as much as you want over the batter. I like just a moderate amount of crumble
  • Bake for 22 minutes or until done. Check to see if the muffins are done with a cake tester
  • Let cool in the pan for 5 minutes before transferring to a wire rack
  • Serve
  • Eat
  • Enjoy
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Notes

Helpful tips
    • In this recipe, I show the dry and wet ingredients mixed separately. To save time, you can easily start with the dry ingredients and add the wet ingredients in the same bowl. If you do that, make sure NOT to over mix.
    • When you make the crumble it will be dense and not crumbly. That is totally normal. You will have extra crumble, so add as much as you want.
    • I prefer to use a pastry cutter when mixing dry ingredients instead of a sifter. Try it and you’ll never sift again (unless you are making certain cakes.)
    • Use a pumpkin pureé and NOT pumpkin pie filling as it has added sugar.
    • Love chocolate? You can add anywhere between 1/2 cup to a full cup of chocolate chips.
    • If you prefer, you can add pumpkin pie spice if you prefer.

Nutrition

Serving: 1muffin | Calories: 250kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 319mg | Potassium: 110mg | Fiber: 4g | Sugar: 25g | Vitamin A: 4447IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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34 Comments

  1. Hmm yum! This pumpkin muffins are mouth watering that I started to drool! It looks so yummy. Perfect to serve on family gatherings.

  2. To me, nothing beats a delicious muffin to start the day! This recipe is wonderful. Lovely with a good cup of coffee 🙂

  3. Muffins with crumble are my favorite. These look so moist I was drooling over that photo! I’m a sucker for all things pumpkin, so definitely adding these to my list!

  4. Your instructions and photography are simply spot on! I’m definitely craving one of these incredible muffins and I haven’t even tried it yet!

  5. There is nothing more comforting in the fall than to have a warm pumpkin muffin just like these. I love the crumble on top for the way it adds a little something to look at but also a little extra cinnamon flavor too.

  6. When you hold that muffin in your hand, it does make me want to hold it in mine – it is sooo goood! 🙂 The texture is just the way I like it. Great tip on using a pastry cutter – I’ve got to try it because using a sifter is not always the best solution!

  7. Such a good point about how so many bakery muffins have soooooo much crumb topping that you almost miss the muffin itself! Plus, the crumb toppings often have a ton of additional fat and calories lurking in them. This recipe has such a nice balance of the actual muffin, with just enough crumb topping for a little final flourish. Great step-by-step photos to help along the way, too!

  8. Oh my gosh the texture of these muffins is just spot on! They look so yummy! Can’t wait to make some !

  9. Your Pumpkin Muffins look so scrumptious! I was just thinking about baking them today and then found your recipe! I think it’s a sign to go to the kitchen and bake them now!)

  10. The crumble topping really seals the deal for me! I love a good pumpkin muffin with a cup of coffee, and the texture of these look perfectly soft and tender! Great recipe Elaine and lots of helpful tips!

  11. Your first picture of this glorious muffin stopped me in my tracks! I love the addition of the crumble on top and will be making these to put in my family’s lunches during the week! Sounds and look so delicious. Thanks for sharing.

    1. Thank you Sally! 🙂 I love slathering some butter on a warm muffin. I hope you all enjoy them when you make them.

  12. There is nothing more comforting and satisfying than some warm pumpkin muffins on a chili day. It looks absolutely perfect and that crumble on top….oh my..Love it

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