Go Back

Copycat Pumpkin Muffins

Deliciously moist pumpkin muffins with warm spices and a crunchy streusel topping, perfect for fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Muffins
  • 1 cup pumpkin puree Use fresh or canned, ensure no sugars or spices are added if canned.
  • 1 teaspoon pumpkin spice mix Can also use cinnamon, nutmeg, and ginger individually.
  • 1 cup brown sugar Light or dark brown sugar works.
  • ½ cup vegetable oil Can substitute with melted coconut oil or unsweetened applesauce.
  • 2 large eggs Use room-temperature eggs.
  • 1 teaspoon vanilla extract Use pure vanilla extract for best flavor.
  • 2 cups all-purpose flour Spoon and level to avoid dense muffins.
  • 2 teaspoons baking powder Ensure it’s fresh for optimal rise.
  • ½ cup milk Or any non-dairy milk if preferred.
For the Streusel
  • ¼ cup salted butter Freshly melted for a crumbly consistency.
  • ½ cup flour Spoon and level.
  • 1 teaspoon pumpkin spice Adds wonderful fall flavor.
For the Glaze
  • 1 cup powdered sugar Adjust sweetness to taste.
  • 2 tablespoons milk To achieve a drizzle-ready consistency.
  • 1 teaspoon vanilla extract Enhances the flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a muffin pan with paper liners or grease it well.
  2. In a small bowl, combine the flour, brown sugar, and pumpkin spice for the streusel. Pour in the melted butter and mix until crumbly. Set aside.
  3. In a large bowl, whisk together the all-purpose flour, baking powder, and additional pumpkin spice.
  4. In another bowl, mix together the pumpkin puree, eggs, vegetable oil, milk, and vanilla until well combined.
  5. Gradually add the dry ingredients to the wet mixture, gently stirring until there are no streaks of flour.
  6. Scoop the batter into the prepared muffin pan, filling each cup about ¾ full. Sprinkle the streusel generously on top.
Baking
  1. Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
  2. Do not open the oven door too early; let them rise!
Finishing Touches
  1. While muffins cool, whisk together powdered sugar, milk, and vanilla extract in a small bowl until smooth.
  2. Once muffins are cooled, drizzle glaze over them.
Storage
  1. Keep leftovers in an airtight container at room temperature for up to three days, or refrigerate for a week.
  2. You can even freeze them for up to three months.

Notes

Do not overmix your batter to avoid dense muffins. For perfectly domed tops, fill the muffin cups to the top. Use a toothpick to check for doneness.