The air is getting crisp, and that can only mean one thing: it’s time for some delicious pumpkin muffins! I love baking cozy treats this time of year, and nothing says “autumn” quite like a warm, spiced pumpkin muffin.
Today, I’m sharing two of my favorite pumpkin muffin recipes. You’ll find a fun, sweet option and a classic, crumbly one. Get ready to bake some wonderful fall snacks!
Jump to Recipe:
Pumpkin Smores Muffins: A Sweet Fall Treat
These muffins bring together comforting fall pumpkin flavor with the fun sweetness of s’mores. You get a warm, comforting treat that’s perfect for a cozy morning or an afternoon snack.
Key Ingredients & Tips for Smores Muffins
- Pumpkin Puree Choice: Always use plain pumpkin puree for this recipe, not pumpkin pie filling. This helps you control the spices and sweetness.
- Graham Cracker Crumbs: Mix some crumbs into your batter for flavor and sprinkle extra on top for a nice crunch that reminds you of s’mores.
- Marshmallow Timing: Add the mini marshmallows during the last few minutes of baking. This way, they get perfectly toasted and gooey without burning.
What You Need for Pumpkin Smores Muffins
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ½ cup pumpkin puree
- ¼ cup vegetable oil
- ¼ cup milk
- ½ cup mini chocolate chips
- ½ cup mini marshmallows
- ¼ cup graham cracker crumbs, plus extra for topping
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Your Pumpkin Smores Muffins
Step 1: Prep Your Oven and Muffin Tin
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners. This makes cleanup easy and keeps your muffins from sticking.
Step 2: Mix Dry and Wet Ingredients Separately
In a large bowl, stir together the flour, baking powder, baking soda, salt, pumpkin pie spice, granulated sugar, and brown sugar. In a separate medium bowl, whisk the egg, pumpkin puree, vegetable oil, and milk until smooth.
Step 3: Combine and Bake Your Muffins
Add the wet ingredients to the dry ingredients, mixing just until everything is combined. Be careful not to overmix. Gently fold in the chocolate chips and about half of the graham cracker crumbs. Fill each muffin liner about two-thirds full. Bake for 15-18 minutes. During the last 5 minutes of baking, open the oven, quickly sprinkle the remaining graham cracker crumbs and mini marshmallows on top of each muffin, then return to the oven to finish baking until golden and set.
📝 Final Note
Let these muffins cool a bit before you enjoy them; the marshmallows will be very hot and gooey right out of the oven!
Pumpkin Streusel Muffins: Classic Spiced Morning Bake
These pumpkin muffins are crowned with a sweet, crumbly streusel topping that adds amazing texture. They are packed with fall spices and make a wonderful breakfast or a cozy snack.
Key Ingredients & Tips for Streusel Muffins
- Perfect Streusel: Use cold, cubed butter for your streusel. This helps create those nice, crumbly pieces that make the topping so good.
- Pumpkin Pie Spice: This blend is your friend for quick and easy fall flavor. It brings warmth and coziness to every bite.
- Do Not Overmix: When combining your wet and dry ingredients, mix only until just combined. Overmixing can lead to tough muffins, and we want them light and fluffy!
What You Need for Pumpkin Streusel Muffins
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- ¼ cup brown sugar, packed
- 1 large egg
- ¾ cup pumpkin puree
- ¼ cup vegetable oil
- ¼ cup milk
- 1 teaspoon vanilla extract
- For the Streusel:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar, packed
- ½ teaspoon ground cinnamon
- 3 tablespoons cold unsalted butter, cubed
⏱️ Time: 40 minutes🍽️ Yields: 12 muffins
How to Make Your Pumpkin Streusel Muffins
Step 1: Get Ready and Make the Streusel
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. In a small bowl, make the streusel: combine ⅓ cup flour, ⅓ cup brown sugar, and ½ teaspoon cinnamon. Cut in the cold butter with your fingers or a pastry blender until the mixture looks like coarse crumbs. Set aside.
Step 2: Prepare the Muffin Batter
In a large bowl, whisk together 1 ¾ cups flour, baking powder, baking soda, salt, 1 ½ teaspoons pumpkin pie spice, ½ teaspoon cinnamon, granulated sugar, and ¼ cup brown sugar. In a separate medium bowl, whisk together the egg, pumpkin puree, vegetable oil, milk, and vanilla extract until smooth.
Step 3: Combine and Bake with Streusel
Pour the wet ingredients into the dry ingredients. Mix gently with a spatula just until combined and no dry streaks remain. Do not overmix. Fill each muffin liner about two-thirds full with batter. Sprinkle a generous amount of the prepared streusel topping over each muffin. Bake for 18-22 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean.
📝 Final Note
For an even richer pumpkin flavor, you can gently toast your spices in a dry pan for a minute before adding them to the dry ingredients.
