I absolutely love fall baking, and for me, that means plenty of delicious pumpkin muffins. There’s just something comforting about the smell of cinnamon and pumpkin in the kitchen, and enjoying a warm muffin with my morning coffee.
Today, I’ve gathered three of my favorite pumpkin muffin recipes for you. Each one brings something special to the table, and I think you will enjoy trying them all. Let’s get baking!
Jump to Recipe:
Perfect Pumpkin Caramel Muffins
These pumpkin caramel muffins are so soft and moist, with a sweet swirl of caramel inside. They are a wonderful treat for a cool autumn morning or an afternoon snack.
Key Ingredients & Tips for Caramel Muffins
- Canned Pumpkin Puree: Make sure you grab pure pumpkin puree, not pumpkin pie filling, for the best pumpkin flavor.
- Caramel Swirl: For a pretty swirl, add a spoonful of caramel sauce to the batter in the muffin tin and gently swirl with a toothpick.
- Spice Mix: A blend of cinnamon, nutmeg, and ginger makes these muffins taste like fall. You can use pumpkin pie spice if you prefer.
What You Need for Pumpkin Caramel Muffins
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg
- ¾ cup canned pumpkin puree
- ½ cup milk
- ¼ cup caramel sauce, plus extra for drizzling
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Caramel Muffins
Step 1: Get Ready to Bake
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This helps the muffins come out easily.
Step 2: Mix Dry Ingredients
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, ginger, and nutmeg. Use a whisk to mix everything together evenly.
Step 3: Combine Wet Ingredients
In a separate medium bowl, whisk together the melted butter, egg, pumpkin puree, and milk until smooth.
Step 4: Mix Batter and Fill Muffin Cups
Pour the wet ingredients into the dry ingredients. Mix gently with a spoon until just combined. Don’t overmix. Spoon about half of the batter into the muffin cups. Add a small dollop of caramel sauce into each cup, then top with the remaining batter. You can swirl the caramel gently with a toothpick if you like.
Step 5: Bake and Cool
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely. You can drizzle more caramel on top if you want.
📝 Final Note
These pumpkin caramel muffins are best enjoyed warm. Store leftovers in an airtight container at room temperature for up to 3 days.
Lovely Pumpkin Coffee Cake Muffins
If you enjoy a crunchy topping on your baked goods, these pumpkin coffee cake muffins are for you. The streusel topping adds a delightful texture to the soft pumpkin muffin base.
Key Ingredients & Tips for Coffee Cake Muffins
- Brown Sugar in Streusel: Using brown sugar for the streusel topping gives it a deep, sweet, and slightly chewy quality that is really good.
- Room Temperature Egg: A room temperature egg mixes into the batter more smoothly, helping to create a uniform texture in your muffins.
- Don’t Overmix: Mix the wet and dry ingredients just until combined. Overmixing can lead to tough muffins, and we want them soft!
What You Need for Pumpkin Coffee Cake Muffins
- **For the Streusel Topping:**
- ¼ cup all-purpose flour
- ¼ cup packed light brown sugar
- 2 tablespoons cold unsalted butter, cut into small pieces
- ½ teaspoon ground cinnamon
- **For the Muffins:**
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup (1 stick) unsalted butter, melted
- 1 large egg
- ¾ cup canned pumpkin puree
- ½ cup buttermilk (or milk with 1 tbsp vinegar/lemon juice)
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Coffee Cake Muffins
Step 1: Prepare Streusel Topping
In a small bowl, mix the flour, brown sugar, and cinnamon for the streusel. Cut in the cold butter with your fingers or a pastry blender until crumbly. Set aside.
Step 2: Preheat Oven and Prepare Muffin Pan
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
Step 3: Mix Muffin Batter
In a large bowl, combine the flour, granulated sugar, baking powder, baking soda, cinnamon, nutmeg, and cloves. In another bowl, whisk together the melted butter, egg, pumpkin puree, and buttermilk. Pour the wet mixture into the dry ingredients and mix until just combined.
Step 4: Fill and Top Muffins
Divide the muffin batter evenly among the 12 muffin cups. Sprinkle a generous amount of the streusel topping over each muffin.
Step 5: Bake Until Golden
Bake for 18-22 minutes, or until the streusel is golden brown and a toothpick inserted into the muffin comes out clean. Let them cool in the pan for a few minutes before moving to a wire rack.
📝 Final Note
These muffins are a wonderful breakfast or brunch item. Store them in an airtight container at room temperature for up to 4 days to keep the streusel crunchy.
Nutty Pumpkin Hazelnut Muffins
These pumpkin hazelnut muffins offer a lovely nutty crunch and a comforting pumpkin flavor. The hazelnuts add a special touch that makes these muffins feel extra cozy.
Key Ingredients & Tips for Hazelnut Muffins
- Toasted Hazelnuts: Toasting the hazelnuts before adding them brings out their full flavor and makes them even more fragrant.
- Pumpkin Pie Spice: Using a pre-mixed pumpkin pie spice makes adding all your favorite warm spices super easy.
- Oil vs. Butter: Using oil keeps these muffins extra moist and gives them a light texture.
What You Need for Pumpkin Hazelnut Muffins
- 1 ¾ cups all-purpose flour
- ¾ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ cup (1 stick) unsalted butter, melted and cooled (or ½ cup vegetable oil)
- 1 large egg
- 1 cup canned pumpkin puree
- ½ cup milk
- ½ cup chopped hazelnuts, toasted
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Hazelnut Muffins
Step 1: Prep Oven and Pan
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease it.
Step 2: Mix Dry Ingredients and Hazelnuts
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, and pumpkin pie spice. Stir in the toasted chopped hazelnuts.
Step 3: Combine Wet Ingredients
In a separate medium bowl, beat the melted butter (or oil), egg, pumpkin puree, and milk until smooth.
Step 4: Combine and Fill
Pour the wet ingredients into the dry ingredients. Mix with a spoon until just combined; a few lumps are fine. Fill the prepared muffin cups about two-thirds full with batter.
Step 5: Bake and Cool
Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
📝 Final Note
These muffins are great with a cup of tea or coffee. You can store them in an airtight container at room temperature for up to 3 days, or freeze them for longer keeping.
