Cooking with PumpkinNo. 2787 · The 2026 edition
Pumpkin Muffin Recipe (Easy!)
These easy pumpkin muffins have a bakery-style crumb topping and are bursting with autumn spices!
Our own summary of the original — the full post and photos live at thefirstyearblog.com.
This recipe yields moist, spiced pumpkin muffins with a crunchy crumb topping. The batter rests briefly for a better texture, and baking at a high temperature first gives them a tall dome. For best results, use the every-other-liner trick to get bakery-style muffins.
Ingredients
Directions
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, combine the pumpkin puree, eggs, vegetable oil, and milk. Stir until smooth.
- Gradually add the dry ingredients to the wet mixture, stirring just until no streaks of flour remain. The batter will be quite thick.
- Cover the bowl with a clean towel and let the batter rest for 15 minutes. Meanwhile, preheat your oven to 425°F (220°C) and prepare the crumb topping.
- For the crumb topping: in a small bowl, mix together the flour, brown sugar, cinnamon, salt, and melted butter. Use your hands to squeeze the mixture into clumps. Set aside.
- For bakery-style muffins, line a 12-cup muffin pan with only 6 liners, placing them in every other cup. Fill each liner with 6 to 8 heaping tablespoons of batter. Crumble the topping evenly over each muffin, pressing lightly. Sprinkle with sanding sugar if desired. Place the pan in the center of the oven and bake at 425°F (220°C) for 7 minutes, then reduce the oven temperature to 350°F (180°C) and bake for another 17–23 minutes, until a toothpick inserted into the center comes out clean. Let the muffins cool in the pan. Repeat with the remaining batter, remembering to raise the oven temperature back to 425°F (220°C) before baking the second batch.
