The air is getting crisp, and you know what that means – it’s pumpkin season! I love baking with pumpkin, especially when it comes to easy, delicious muffins. There’s nothing quite like the smell of spiced pumpkin muffins warming your home.
I’ve gathered my favorite pumpkin muffin recipes here for you. Each one offers a different special touch, perfect for your breakfast, a snack, or to share with friends. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Caramel Muffins for a Sweet Treat
- 2. Pumpkin Coffee Cake Muffins with Crumb Topping
- 3. Nutty Pumpkin Hazelnut Muffins
- 4. Fun Pumpkin Smores Muffins
- 5. Classic Pumpkin Streusel Muffins
Pumpkin Caramel Muffins for a Sweet Treat
These soft pumpkin muffins have a gooey caramel center that makes every bite special. They are a lovely fall treat, perfect for breakfast or a comforting dessert.
Key Ingredients & Tips
- Caramel Sauce Choice: Use your favorite store-bought sauce or make a quick homemade one for the best taste in these pumpkin muffins.
- Mix Gently: Mix the batter just until combined to keep your muffins tender and light, avoiding a tough texture.
What You Need
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup caramel sauce
- 2 large eggs
⏱️ Time: 30 mins🍽️ Yields: 12 muffins
How to Make It
Step 1: Prepare Wet and Dry Mixes
First, preheat your oven to 375°F (190°C) and line a muffin tin. In one bowl, whisk together your flour, baking powder, baking soda, and pumpkin pie spices. In a separate, larger bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, and eggs until smooth.
Step 2: Combine and Bake
Gently fold the dry ingredients into the wet ingredients until just combined; be careful not to overmix. Spoon the batter into your prepared muffin liners, filling each about two-thirds full. Add a dollop of caramel sauce into the center of each muffin. Bake for 18-22 minutes, or until a toothpick comes out clean.
📝 Final Note
Store these pumpkin caramel muffins in an airtight container at room temperature for up to 3 days to keep them fresh.
Pumpkin Coffee Cake Muffins with Crumb Topping
Enjoy classic pumpkin muffins topped with a sweet, crumbly coffee cake streusel. They are great with your morning coffee or tea, making your day a little brighter.
Key Ingredients & Tips
- Cold Butter for Streusel: Using very cold butter helps create a crumbly, distinct streusel topping that holds its shape as it bakes.
- Spiced Batter Focus: A good mix of cinnamon, nutmeg, and ginger makes the pumpkin flavor really shine in the muffins.
What You Need
- 1.5 cups all-purpose flour
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup unsalted butter (cold)
- 1 tsp ground cinnamon
⏱️ Time: 35 mins🍽️ Yields: 12 muffins
How to Make It
Step 1: Prepare the Crumb Streusel
Start by preheating your oven to 400°F (200°C). In a small bowl, combine flour, brown sugar, and cold, diced butter for the streusel topping. Use your fingers or a pastry blender to mix until coarse crumbs form, then set aside.
Step 2: Mix Batter and Bake
In a large bowl, whisk together the pumpkin puree, eggs, oil, granulated sugar, and spices. In another bowl, mix flour, baking powder, and baking soda. Add the dry ingredients to the wet, mixing until just combined. Fill muffin liners, top generously with streusel, and bake for 20-25 minutes.
📝 Final Note
These muffins freeze well! Just thaw them at room temperature or warm them slightly in the microwave before serving for a quick treat.
Nutty Pumpkin Hazelnut Muffins
Warm pumpkin muffins are made special with crunchy hazelnuts, offering a delightful texture. These bring a unique nutty taste to your fall baking that I really enjoy.
Key Ingredients & Tips
- Toast Your Hazelnuts: Lightly toast your hazelnuts before adding them to the batter for a richer, deeper flavor.
- Hazelnut Extract Boost: A tiny bit of hazelnut extract can really boost the nutty notes in your pumpkin muffins, enhancing the overall taste.
What You Need
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup chopped hazelnuts
- 2 large eggs
- 1/2 cup vegetable oil
⏱️ Time: 30 mins🍽️ Yields: 12 muffins
How to Make It
Step 1: Combine Dry and Wet Mixes
Preheat your oven to 375°F (190°C) and line your muffin tin. In one bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spices. In another large bowl, mix the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and hazelnut extract (if using) until smooth.
Step 2: Fold in Hazelnuts and Bake
Gently fold the dry ingredients into the wet mixture until just combined. Then, fold in the chopped, toasted hazelnuts. Spoon the batter into the prepared muffin liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
📝 Final Note
Serve these pumpkin hazelnut muffins warm with a cup of coffee or a drizzle of honey for an extra special treat.
Fun Pumpkin Smores Muffins
Get ready for cozy fall mornings with pumpkin muffins filled with gooey marshmallows, chocolate, and graham crackers. They are a fun and special way to enjoy your pumpkin, bringing a camping favorite indoors.
Key Ingredients & Tips
- Mini Marshmallows are Key: Use mini marshmallows in the batter and on top for the best melting effect and distribution.
- Graham Cracker Boost: Add some extra graham cracker crumbs to the streusel or batter for more texture and classic s’mores flavor.
What You Need
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup mini marshmallows
- 1/2 cup chocolate chips
- 1/2 cup graham cracker crumbs
⏱️ Time: 35 mins🍽️ Yields: 12 muffins
How to Make It
Step 1: Prepare Muffin Batter
Preheat your oven to 375°F (190°C) and line your muffin tin. In a large bowl, whisk together the pumpkin puree, eggs, oil, sugars, and pumpkin pie spices. In a separate bowl, combine the flour, baking powder, and baking soda. Add the dry ingredients to the wet mixture, stirring until just combined.
Step 2: Add Mix-ins and Bake
Gently fold in most of the chocolate chips, graham cracker crumbs, and mini marshmallows (save some for the topping). Spoon the batter into your prepared muffin liners. Top with the remaining chocolate chips, graham crumbs, and marshmallows. Bake for 20-25 minutes.
📝 Final Note
For a lovely toasted finish on the marshmallows, you can quick broil the muffins for the last minute of baking, watching them closely!
Classic Pumpkin Streusel Muffins
These classic pumpkin streusel muffins are moist and flavorful, topped with a sweet, buttery crumb. They are a comforting choice for any time of day, perfect with a warm drink.
Key Ingredients & Tips
- Room Temperature Ingredients: Ensure eggs and pumpkin puree are at room temperature for a smooth, even batter.
- Watch for Doneness: Keep an eye on your muffins; overbaking can make them dry. A toothpick should come out with moist crumbs, not wet batter.
What You Need
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/4 cup unsalted butter (cold)
- 1 tsp ground cinnamon
⏱️ Time: 30 mins🍽️ Yields: 12 muffins
How to Make It
Step 1: Prepare the Streusel Topping
Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin. In a small bowl, combine 1/2 cup flour, 1/4 cup brown sugar, 1/4 tsp cinnamon, and 1/4 cup cold, diced butter. Use your fingers to mix until coarse crumbs form, then set this streusel aside.
Step 2: Mix Muffin Batter and Bake
In a large bowl, whisk together pumpkin puree, eggs, oil, granulated sugar, remaining brown sugar, and pumpkin pie spices. In another bowl, combine the remaining 1.5 cups flour, baking powder, and baking soda. Add dry to wet, mixing until just combined. Fill muffin cups, top with streusel, and bake for 20-25 minutes.
📝 Final Note
These pumpkin streusel muffins are even better on the second day as the flavors settle. Reheat them briefly in the microwave for a warm treat.
