These pumpkin muffins are a classic fall treat, made with a moist and flavorful batter that is infused with the rich, earthy flavors of pumpkin puree, cinnamon, nutmeg, and cloves. The brown sugar pecan topping adds a delicious crunch and sweetness that perfectly complements the muffins and is sure to please even the most discerning palate.
When fall rolls around, I dive headfirst into anything involving pumpkins and apples. Pies, quick breads, cakes, cupcakes, bars – I love it all. I also love to add new twists to old favorites. That’s exactly how this variation of pumpkin muffins was born. I’m a fan of this delicious fall treat because it can be a delicious dessert, afternoon snack, or sweet breakfast. Usually, they’re served plain, and they’re absolutely delicious like that. I love them plain. However, I decided to doctor them up, so I added a brown sugar pecan topping. Holy cow, you guys. That crispy, crunchy, sweet topping adds so much flavor and texture to the classic pumpkin muffin flavor. Trust me, you’re going to love them.
These delicious muffins start with a classic pumpkin batter full of pumpkin puree, pumpkin pie spice, cinnamon, nutmeg, cloves, and ginger. I top the batter with a sweet brown sugar pecan topping and bake the muffins until they’re moist, tender, and golden with a crispy, crunchy top. The entire process takes about 45 minutes from start to finish, and when I’m all done, I have some of the best pumpkin muffins ever made! I’ve been serving these to family and friends for years, and I’ve been told on more than one occasion that they’re the best part of fall.
Why You’ll Love This Pumpkin Muffin Recipe
- These muffins are moist and flavorful, thanks to the pumpkin puree, spices, and brown sugar.
- The brown sugar pecan topping adds a delicious crunch and sweetness to the muffins.
- They are easy to make and can be customized with different ingredients added, such as chocolate chips or nuts.
- These are the perfect breakfast or brunch treat and are a great way to celebrate the fall season.
Pumpkin Muffin Ingredients
This recipe uses simple baking ingredients, and most of them might just be in your kitchen right now. Anything you don’t have is one quick trip to the baking aisle away.
- All purpose flour
- Baking powder
- Baking soda
- Ground cinnamon
- Ground nutmeg
- Ground cloves
- Ground ginger
- Pumpkin pie spice
- Large eggs
- Pumpkin puree
- Granulated sugar
- Light brown sugar,
- Vegetable oil
Brown Sugar Pecan Topping
- Brown sugar
- All purpose flour
- Chopped pecans
- Melted butter
Actual measurements are in the recipe card at the bottom of the post. Remember, you can click “jump to recipe” at the top of the post and it will take you right to the recipe.
How to Make Pumpkin Muffins
Making these muffins is a snap. The muffins themselves use a simple batter recipe, and the topping is just a matter of mixing. After that, you just bake them. That’s it!
Step 1: Prep
Preheat the oven to 350 degrees and line muffin tins with paper liners. Set aside.
Step 2: Combine the Dry Ingredients
Whisk the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice together in a medium bowl.
Step 3: Combine the Wet Ingredients
Beat the eggs, pumpkin puree, sugar, brown sugar, and vegetable oil together in a large bowl.
Step 4: Make the Batter
Gradually add the flour mixture to the pumpkin mixture and beat until combined.
Step 5: Make the Brown Sugar Pecan Topping
Combine the brown sugar, flour, chopped pecans, and melted butter in a small bowl.
Step 6: Bake
Fill the paper liners ⅔ full of the pumpkin muffin batter. Then, top them with the brown sugar pecan mixture. Bake for 20 to 22 minutes until a toothpick inserted into the center comes out clean. Enjoy!
- Stop beating your batter as soon as it’s combined. Overmixing makes tough muffins.
- Loosely spoon your flour into the measuring cup and level it off with the flat of a knife. This prevents you from using too much flour.
- Be sure you buy pumpkin puree and not pumpkin pie filling. They are sometimes placed next to one another.
- For extra tender muffins, try using cake flour.
- Chopped walnuts work well in place of pecans.
- Use a sugar and brown sugar substitute in place of sugar to make a low-sugar version of these muffins.
- You can top the muffins with cream cheese frosting.
What to Serve with Pumpkin Muffins
Like most muffins, these are delicious with a glass of milk or a cup of coffee or tea. They make a great afternoon snack or breakfast all on their own, but you can pair them with classic savory breakfast options for and even larger, more filling, and super delicious breakFEAST! I also recommend serving these muffins with fresh fruit and, of course, a ton of butter!
The classic spices to pair with muffins are cinnamon, nutmeg, cloves, ginger, and pumpkin pie spice. A couple of lesser-known but delicious options are cumin and chili powder.
First, don’t overmix your muffin batter. Overmixing leads to dense cupcakes. You can also opt to replace some or all of the butter in a muffin recipe with oil, which makes muffins lighter and fluffier.
You can roast and puree your own pumpkin rather than buy it at the store if you’re so inclined.
You can use cake flour in place of all-purpose flour for a more moist crumb. If you’re trying to make healthier muffins, you can also use a blend of half regular flour and half whole-wheat flour. Be aware that this will change the texture and flavor of the muffins somewhat.
Pumpkin muffins will last for up to 3 days at room temperature or up to a week in the refrigerator. They can also be stored for up to 3 months in the freezer.
You can add whatever you like to pumpkin muffins. Chocolate chips or nuts are a great choice to start. A streusel topping, vanilla glaze, or cream cheese frosting are all wonderful.
How to Store Pumpkin Muffins
Store these muffins in an airtight container at room temperature for up to 3 days. Refrigerate them for up to a week in an airtight container. For longer storage, you can freeze them for up to 3 months in an airtight, freezer-safe container.
Try This Delicious Pumpkin Muffin Recipe Today
This pumpkin muffin recipe takes the classic fall treat and kicks it up with a sweet and crunchy brown sugar pecan topping. It makes a great snack, dessert, or sweet breakfast, and every bite just screams fall. The best part is that it’s incredibly easy to make! Give this recipe a try, and I know you’ll love it so much you’ll be making them all year long!
More Delicious Pumpkin Recipes You’ll Enjoy
Here is a two layer Pumpkin Pecan Cake with cinnamon buttercream frosting that is absolutely delicious and is super moist and perfect for Fall.
Pumpkin Muffins with Brown Sugar Pecan Topping
- 2 cups all purpose flour
- 1 ¼ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 4 large eggs
- 15 ounce can pumpkin puree
- 1 cup sugar
- ½ cup light brown sugar, packed
- ⅔ cup vegetable oil
- Preheat oven to 350° and line muffin pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, nutmeg, cloves, ginger, and pumpkin pie spice.
- In a large bowl, beat eggs, pumpkin puree, sugar, brown sugar, and vegetable oil together until combined.
- Gradually add flour mixture into pumpkin mixture and beat until well combined.
- Fill cupcake liners ⅔ full with batter.
Brown Sugar Pecan Topping
- In a small bowl, combine brown sugar, flour, chopped pecans, and melted butter. Mix well.
- Top each muffin with pecan topping and place in oven.
- Bake for 20-22 minutes or until toothpick comes out clean.
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