Pumpkin Muffin Recipe (Easy!)

These pumpkin muffins with a buttery crumb topping are sky-high, perfectly spiced, and ready in under an hour!

35 min Serves 12 Medium American

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This easy pumpkin muffin recipe yields bakery-style jumbo muffins with a crisp crumb topping. The trick is resting the batter and starting at a high temperature for tall domes. They're packed with warm spices and real pumpkin puree.

Directions

In a bowl, whisk together 3 cups flour, 1¾ cups sugar, 3 tsp baking powder, ½ tsp baking soda, 1 tsp salt, 3 tsp cinnamon, ¼ tsp nutmeg, and ¼ tsp ginger. Set aside.

In a larger bowl, mix 1 can pumpkin puree, 2 eggs, ¾ cup vegetable oil, and ½ cup milk until combined.

Gradually add dry mixture to wet, stirring just until incorporated. Batter will be thick.

Cover bowl with towel; let rest 15 minutes. Meanwhile preheat oven to 425°F/220°C and prepare crumb topping.

For topping: combine ¾ cup flour, ⅓ cup brown sugar, 1 tsp cinnamon, ¼ tsp salt, and ¼ cup melted unsalted butter. Squeeze with hands to form crumbs; set aside.

For bakery-style: line a 12-cup muffin pan with only 6 liners (every other cup). Fill each liner with 6-8 heaping tablespoons batter. Crumble topping over each, pressing gently. Sprinkle with sanding sugar. Bake at 425°F for 7 minutes, then reduce oven to 350°F without removing muffins, bake 17-23 minutes until toothpick clean. Cool in pan. Repeat with remaining batter, resetting oven to 425°F before second batch.