Close up of pumpkin muffin drizzled with caramel sauce

Pumpkin Muffin Recipe + Recipe VIDEO

If you want a legit easy Pumpkin Muffin recipe with pure pumpkin, this is it! My kids start asking for these pumpkin muffins with streusel in September, and we make them through November!
Course Breakfast
Cuisine American
Keyword pumpkin muffin recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 muffins
Calories 174kcal
Author Michelle


  • 1 TSP Vanilla Extract
  • 1/2 TSP Nutmeg
  • 1/2 TSP Ginger
  • 1 TSP Cinnamon
  • 15 oz. Canned Pumpkin
  • 1 C Melted Butter
  • 1 C Brown Sugar
  • 1/2 C Pure Cane Sugar
  • 1 TBSP Cinnamon
  • 2 1/2 C Flour


  • 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.



Calories: 174kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2995IU | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 1mg