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Easy Pumpkin Muffins

These easy pumpkin muffins are the perfect fall treat or breakfast!
Course Breakfast, brunch
Cuisine American
Keyword pumpkin muffins
Prep Time 15 minutes
Cook Time 25 minutes
Cooling time 30 minutes
Servings 12 muffins

Ingredients

Muffin Batter

  • 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

Streusel Topping

  • 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

Glaze

  • 1/2 cup powdered sugar
  • 1-2 tablespoons milk
  • 1/8 teaspoon ground cinnamon

Instructions

  • 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!