Lets make some easy pumpkin muffins for fall! This recipe is super easy and I have already made them twice this past month! Thats alot when it comes to baking at my house, I swear I am always baking.Jump to Recipe
Pumpkin desserts or treats of any kind are always a hit at my house and these are no different! During the fall months, we eat as much pumpkin as we can. I know we could eat them throughout the year, but its os much better when the weather turns a bit chilly and the season comes.
Want to make these muffins? Get the pumpkin muffin recipe below:
Easy Pumpkin Muffins
- 1 1/2 cup all purpose flour
- 1 1/2 teaspoon cinnamon
- 1/4 teaspoon all spice You can also use 1 teaspoon of pumpkin pie spice instead of allspice, ginger and cloves and nutmeg.
- 1/8 tsp ginger
- 1/8 teaspoon ground cloves
- 1/8 teaspoon nutmeg
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup vegetable oil
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 cup sour cream
- 1 cup pumpkin puree
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/4 cup unsalted butter
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/8 teaspoon ground cinnamon
- In a large bowl, add your sugars and oil and mix well with a whisk.
- Add your eggs and vanilla and continue to whisk together.
- Next, add your sour cream and pumpkin and continue to mix.
- Next add your spices, baking powder, baking soda, salt and flour (your dry ingredients) and fold and stir these ingredients in using a rubber spatula. You do not want to overmix the muffin batter.
- Preheat your oven to 375 degrees and prep your muffin tin. Use paper liners or spray your pan with nonstick spray. I prefer to do muffin liners.
- Scoop 2-3 tablespoons of batter into the liners in the muffin cups. You want to fill them to about 2/3 full
- Mix up the flour, sugars, flour and melted butter to create the streusel. Mix together using a fork.
- Sprinkle some crumble over the top of each muffin. Be aware that if you add way too much it will prevent the muffin from rising all the way and it may fall into the muffin instead of staying on top.
- Bake in the oven for 25 minutes or until a toothpick comes out clean.
- Let the muffins cool on a wire rack for at least 30 minutes before eating.
- If you are adding the icing drizzle, you need to let them cool completely.
- I like to mix my icing and put it in a piping bag or ziplock bag with the tip cut off and then drizzle it over the tops of the muffins.
- Store the leftover muffins in an airtight container. You can put them in the fridge or leave on the counter. You can also freeze these!
There are so many things I love about these pumpkin spice muffins. Check out the easy tips I have to make these muffins even easier to make!
Tips & Tricks
- Omit the streusel topping and add chocolate chips to the batter to make pumpkin chocolate chip muffins!
- Do not use a full can of pumpkin. There is more than 1 cup of pumpkin in a can. You only need one cup of pumpkin for these muffins.
- Cool muffins completely before adding the drizzle topping or it will melt all over the muffins.
- Spray the muffin pan with nonstick spray or use paper muffin liners.
- If you want to be extra you could add a drizzle of cream cheese frosting. This will be more decadent than adding a simple icing.
- Use a cookie scoop to get a more exact amount of batter in each muffin cup.
The pumpkin flavor in these muffins is perfection. I love pumpkin bread, pumpkin cake, and pumpkin cookies and these muffins are right up there!
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