This easy pumpkin muffin recipe makes the best pumpkin muffins EVER. These tender, fluffy pumpkin muffins with cinnamon streusel are made from scratch, using pure pumpkin. Watch our recipe video to learn how to make them. Perfect for fall baking.

Your kids will go crazy for these pumpkin muffins!

I’m going to be real with you for a minute. I took the pictures for this Pumpkin Muffin recipe like straight out ‘da oven. Like 90% of the recipes that I make and shoot for MHR, they are ready to be devoured. While many of my food blogger friends have a team of people creating content for them, shooting videos and hire food stylist to capture the greatness of the food – it’s literally a one woman show over here, k?

However, I truly think these Pumpkin Muffins are the best ever – the next day – yup, I said that! Now don’t get me wrong, the are fabulous fresh out of the oven, but, they are even better the next day, especially sprinkled with some powdered sugar.

Pumpkin Muffin Recipe Ingredients

Muffin

1 TSP Vanilla Extract
1/2 TSP Nutmeg
1/2 TSP Ginger
1 TSP Cinnamon
15 oz. Canned Pumpkin

Struesel

1 C Melted Butter
1 C Brown Sugar
1/2 C Pure Cane Sugar
1 TBSP Cinnamon
2 1/2 C Flour

How to Make the Pumpkin Muffin Recipe

In a large bowl mix together melted butter, baking powder, cinnamon, ginger, nutmeg, pumpkin, milk and flour until combined, set aside.
In a separate batter bowl mix together struesel ingredients – melted butter, sugars, cinnamon and flour.
Spray muffin tin with baking spray.
Using a cookie scoop (small or large depending on what size muffins you are making) scoop muffin mix into the pan.
Next top with struesel topping, even if you think it’s too much, keep going!
Bake at 350 degrees for 18-30 minutes, depending on size. If baking mini muffins error on the 18-20 minute side. If making full size muffins bake for 25-30 minutes.