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Quick & Easy Pumpkin Muffins 🎃 | Cozy Fall Breakfast Idea
Allison Bryant

Quick & Easy Pumpkin Muffins

Embrace the flavors of autumn with these moist, spiced pumpkin muffins topped with a decadent, crunchy pecan-demerara streusel. Perfect for a cozy weekend breakfast or an efficient, meal-prep-friendly start to your busy work week, these muffins offer a bakery-quality texture and flavor profile right from your own kitchen. Free from alcohol and pork, these vegetarian treats rely on pure pumpkin puree and warm spices for an authentic seasonal experience that stays fresh for days.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Breakfast
Cuisine: American
Calories: 260
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup 100% pure pumpkin puree
  • 1/4 cup all-purpose flour (for streusel)
  • 2 tablespoons unsalted butter, melted (for streusel)
  • 3 tablespoons demerara sugar (for streusel)
  • 1/4 cup chopped pecans (for streusel)
  • 1/2 teaspoon cinnamon (for streusel)

Method
 

  1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
  2. In a small bowl, combine flour, melted butter, demerara sugar, pecans, and cinnamon for the streusel until crumbly; set aside.
  3. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and spices.
  4. In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  5. Add the eggs to the butter mixture one by one, beating well after each addition.
  6. Fold the pumpkin puree into the wet mixture.
  7. Gradually stir the dry ingredients into the wet mixture until just combined, being careful not to overmix.
  8. Divide the batter into the prepared muffin tin.
  9. Top each muffin generously with the prepared streusel mixture.
  10. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  11. Cool in the tin for 5 minutes before transferring to a wire rack.

Notes

Store in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week or freeze for up to two months. To make gluten-free, substitute the flour with a high-quality 1-to-1 gluten-free baking blend containing xanthan gum.