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These moist and tender pumpkin muffins have a buttery crumb topping and a gorgeous drizzle of icing! They’re the perfect breakfast or brunch treat all fall long!
Jump to Recipe
This time of year, pumpkin and apple recipes go like CrAzY on the blog!! And if you’re a fan of pumpkin, these Pumpkin Muffins are a MUST HAVE. They’re perfectly spiced, ultra moist and loaded with that drool-worthy streusel topping! And because they’re muffins (sounds healthier than a cupcake, right?!) you can have them for breakfast. And snack….and dessert. 😉
How to make Pumpkin Muffins
There are three main components to these muffins – the muffin batter, the streusel/crumb topping and the icing on top. (I promise – it’s worth the three bowls!)
Muffin Batter: This batter is super easy to whip up and can be done using a stand mixer or a bowl and wooden spoon. As with any muffin recipe, you don’t want to over-mix the batter once the flour has been added. Therefore, stir until it’s just combined, then scoop into the muffin tins. I like to use a silicone muffin tin without liners, but it’s totally up to you.
Crumb Topping: Before popping these into the oven, you’ll make a quick crumb topping. With just a few ingredients, it comes together easily and is SUCH a perfect addition to these muffins!
Icing: Once the muffins come out of the oven, let them cool for 10 minutes before icing. While they’re cooling, mix this deliciously simple icing up and it’ll be ready to go once the muffins are cooled a bit.
How long to Pumpkin Muffins last?
They’ll last about 3 days on the counter OR 2 months in the freezer. Either way, you’ll want to keep them in an airtight container. I find these best on the first or second day, while the crumb coating is crunchy! (The moisture tends to migrate from the muffin to the crumb topping, so it’ll get softer over time.)
Do muffins need to be refrigerated?
I do not recommend refrigerating muffins in general. What I love most about these muffins (really, any good muffin) is the moist and tender texture and refrigerating them can result in dry and crumbly muffins.
Do Pumpkin Muffins freeze well?
Yes! This batch of muffins makes 18, so if you have leftovers, I would certainly recommend popping them into the freezer. Just be sure to package them carefully (in a well-sealed freezer bag) to prevent freezer burn. They’ll last at least 2 months in the freezer.
Other Popular Pumpkin Recipes
Here are the 4 most popular pumpkin recipes on Dance Around the Kitchen!!
- Pumpkin Crisp – The smooth, perfectly spiced pumpkin filling and the crunchy topping is truly a match made in heaven!! (Not just the top pumpkin recipe on the blog, but in the past 365 days, the MOST popular recipe overall!)
- Pumpkin Churro Mini Muffins – These mini muffins are super moist, loaded with fall flavors and coated in a “churro” coating. They’re cute, pop-able and nearly impossible to have “just one!”
- Pumpkin Streusel Pie – Flavorful streusel topping makes an ordinary pumpkin pie super extraordinary!! Add a dollop of whipped cream and you’ll be in pumpkin heaven!
- Pumpkin Coffee Cake – This coffee cake has a moist, pumpkin-spiced base, thick crumb layer and a beautiful drizzle of icing to top it off!
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Pumpkin Muffins
Ingredients
Muffins
- 1/4 cup butter melted
- 1/4 cup vegetable oil
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- One 15-ounce can pumpkin puree
- 1/4 cup milk
- 2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 tablespoon pumpkin pie spice
Streusel
- 1/4 cup butter melted
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3/4 cup flour
Icing
- 1 cup powdered sugar
- 1/2 teaspoon vanilla
- 1-2 tablespoon(s) milk
Instructions
- Preheat oven to 350°F and grease a muffin tin (or line with muffin liners).
- In the bowl of a stand mixer, mix together the butter, oil, sugar and brown sugar until well-combined.
- Mix in the egg, vanilla, pumpkin and milk.
- Add the flour, salt, soda, baking powder and pumpkin pie spice. Stir until just combined.
- Fill 18 muffin cups about 2/3 full each; set aside.
- Combine the streusel ingredients in a bowl and sprinkle evenly over the muffin batter.
- Bake for 20-22 minutes, or until a toothpick pressed into the center of the middle muffin comes out mostly clean. (A few moist crumbs are fine).
- In a small bowl, combine the icing ingredients and drizzle over the muffins.
