Easy Pumpkin Muffins from Scratch

Moist, sweet, and cinnamony, this easy recipe for Pumpkin Muffins from Scratch is the Fall breakfast you’ve been waiting for! The warm cinnamon crumble topping truly puts them over the top!

A Warm and Cozy Breakfast Muffin Recipe

While we’re all familiar with that old standby, pumpkin pie, and its popular cousin, the pumpkin roll, today I’m sharing a great recipe for a slightly more humble pumpkin goodie: muffins!

I love muffins for breakfast, especially in cool weather. They’re grab-and-go, which is convenient, especially those weeks when it’s just not a good time to linger over a bowl of oatmeal or cereal.

We’re busy people, amirite? So egg cups, smoothies, and yes, muffins are key! And, these pumpkin beauties are extra-delightful, thanks to a hint of brown sugar, a real pumpkin pie spice blend, and a crumbly, streusel-like cinnamon topping.

What You’ll Need

To make pumpkin muffins from scratch, you’ll need many of the same ingredients you would use for pumpkin pie. But with no crust to make, this recipe is much easier! (Note—for the full recipe card with amounts and nutrition facts, just scroll to the bottom of this post.)

For the Muffins

• Flour: To bake these muffins, you’ll start with all-purpose flour. If you want to make them gluten-free, see the tips section below for a few helpful hints.
• Brown Sugar: Brown sugar adds a caramel-like depth of flavor and color to the muffins. If you prefer, you can substitute raw sugar or granulated sugar here.
• Pumpkin Puree: I typically use store-bought pumpkin puree, but you can also make your own.
• Oil: Avocado oil and vegetable oil are both great options.
• Sour Cream: Sour cream reacts with the baking soda to make the muffins extra light.
• Eggs: You’ll need large, whole eggs. Room temperature is best, but chilled is fine, too.
• Baking Powder and Baking Soda: Using both baking powder and baking soda gives the muffins a lighter texture. 
• Honey: I like to add just a little bit of honey to enhance the flavors of the pumpkin and spices.
• Cinnamon and Pumpkin Pie Spice: Using additional cinnamon makes these muffins taste bright and festive!
• Salt

For the Cinnamon Crumble:

• Sugar: Use whatever sugar you like for the crumble—light brown, dark brown, granulated, or raw.
• Flour: A little bit of all-purpose flour gives body to this streusel-style topping.
• Butter: The butter should be softened before you make the topping. 
• Cinnamon: You could substitute pumpkin pie spice here for a slightly more “holiday” taste.
• Oats: The topping is good with or without oats, but I find that they add extra texture and flavor! Use rolled oats.

Is canned pumpkin the same as pumpkin puree?

That depends! If your can of pumpkin just lists “pumpkin” as an ingredient, then you’re golden (and your muffins will be, too!). If you have canned pumpkin pie filling, unfortunately it won’t work in this recipe. We need 100% pureed pumpkin.

How to Make Pumpkin Muffins from Scratch

All right, time to bake some amazing muffins! Let’s get into the step-by-step, shall we? You’ll notice that I use cupcake liners, because they make it so easy! If you’d rather not use them, just grease the tin generously.

1. Prep the Oven and Pan. Before you start baking, preheat your oven to 350°F, and line a 12-cup muffin tin with cupcake liners (if using).
2. Sift the Dry Ingredients and Combine the Wet Ingredients. Using a large mesh sieve or a sifter, measure all of the dry ingredients and sift them into a bowl. Set aside. In a second bowl, combine the eggs, sugar, salt, oil, pumpkin puree, and sour cream. Stir until incorporated. And yes, sugar technically counts as a wet ingredient. 👀
3. Combine the Wet and Dry Ingredients. Now mix the dry ingredients with the liquid ingredients, stirring just until everything is thoroughly combined. Don’t over-mix.
4. Make the Cinnamon Crumble. In a third bowl, combine the flour, sugar, and cinnamon for the muffin topping. Using your fingertips, quickly rub the soft butter into the flour mixture until it resembles breadcrumbs. Don’t overdo it, though! You want it to be light, and too much mixing and rubbing will activate the gluten and make it bready.
5. Bake! Fill each cupcake liner about ¾ of the way with batter and sprinkle the cinnamon crumble topping over each. Bake for 20to 25 minutes, or until a toothpick inserted in the center comes out with very few crumbs.
6. Enjoy! Take the baked muffins out of the oven. Cool before serving.

Tips for Success

• Gluten-Free: You can use gluten-free flour in this recipe, but if you do, be aware that the texture may change somewhat! I recommend adding two to three tablespoons of water to the batter, as well as giving it several minutes of mixing time and twenty to thirty minutes of resting time before you bake. Gluten-free baking usually works best with a longer bake time, as well.
• Spice It Up: I like to use pumpkin pie spice with additional cinnamon for brightness, but you could definitely use just one or the other.
• Add Your Favorites: Chopped nuts, chocolate or white chocolate chips, a spoonful of almond extract, cranberries… these versatile muffins go with everything!

Serving Suggestions

These make a great easy breakfast or snack on their own, but you could also serve them as part of a larger breakfast, brunch, or teatime spread! Here are some great recipes to go with your homemade pumpkin muffins!

• Quiche: The perfect flexible breakfast or light main course, quiche is one of my favorites for serving with hot coffee and warm muffins. Try this  Easy Quiche Lorraine with Bacon!
• Apple Butter: Apple butter is the unsung hero of a Fall breakfast table! It’s great on toast and amazing with muffins. And easy Instant Pot Apple Butter is ready in no time, compared to traditional apple butter! 
• Bacon: Take the hassle out of making bacon with my Crispy Oven Baked Bacon method! You get all of the crisp with none of the babysitting.

How to Store and Reheat Leftovers

• To store pumpkin muffins, place them in airtight containers and store at room temperature for 2 to 3 days, in the fridge for 3 to 5 days, or in the freezer for up to 3 months.
• If frozen, reheat in the oven or toaster oven at 350°F until warmed through.

Print Recipe

5 from 6 votes

Pumpkin Muffins from Scratch

Moist, sweet, and cinnamon-y, these Pumpkin Muffins are made with real pumpkin puree and a streusel-like cinnamon crumble topping.

Prep Time10 minutes mins

Cook Time25 minutes mins

Total Time35 minutes mins

Course: Breakfast

Cuisine: American

Keyword: breakfast muffins, muffins topping, pumpkin muffins

Servings: 12

Calories: 416kcal

Author: Katerina | Easy Weeknight Recipes

Ingredients

For the Muffins:

• 2 cups all purpose flour
• ¾ cup brown sugar
• 11 ounces pumpkin puree
• ½ cup avocado oil or vegetable oil
• 2 tablespoons sour cream
• 3 eggs
• 1 tablespoon baking powder
• 1 tablespoon baking soda
• 1 tablespoon honey
• 1 tablespoon cinnamon
• ½ teaspoon pumpkin pie spice
• Pinch of salt

For the Cinnamon Crumble:

• ¾ cup sugar
• ¾ cup flour
• ⅔ cup soft butter
• 1 teaspoon cinnamon
• 2 tablespoons oats, optional

Instructions

• Preheat the oven to 350°F, and line a 12-cup muffin tin with cupcake liners.
• Combine all dry ingredients; sift, and set aside.
• Mix the eggs, sugar, and salt until well incorporated.
• Add the oil, pumpkin puree, and sour cream. Stir until incorporated.
• Mix the dry ingredients with the liquid ingredients, and stir until everything is thoroughly combined.
• Make the cinnamon crumble by combining the flour, sugar, and cinnamon. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Do not overwork.
• Fill each cupcake liner about ¾ of the way. Sprinkle with the cinnamon crumble topping.
• Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out with very few crumbs.
• Take the muffins out of the oven and let cool for ten minutes. Then, carefully remove from pan and transfer the muffins to a wire cooling rack.

  Cool completely.
• Serve.

Nutrition

Serving: 1muffin | Calories: 416kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 493mg | Potassium: 133mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4434IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg

More Breakfast Ideas

• Sheet Pan Pumpkin Pancakes
• Pumpkin Roll Cake
• Pumpkin Cheesecake Crescent Rolls