I love pumpkin season, and what’s better than a warm, spiced pumpkin muffin to start your day or enjoy as a treat? If you’re looking for simple, delicious pumpkin muffin ideas, you are in the right place.
I’ve put together my favorite pumpkin muffin recipes that are easy to make and full of comforting fall tastes. Each one offers something a little different, from gooey caramel to crunchy streusel. Let’s get baking!
Jump to Recipe:
- 1. Pumpkin Caramel Muffins
- 2. Pumpkin Coffee Cake Muffins
- 3. Pumpkin Hazelnut Muffins
- 4. Pumpkin Smores Muffins
- 5. Pumpkin Streusel Muffins
Sweet Pumpkin Caramel Muffins
These muffins bring together the warm taste of pumpkin with sweet, gooey caramel. They are perfect for a cozy morning or as a sweet treat any time of day.
Key Ingredients & Tips
- Canned Pumpkin Puree: Make sure you pick up plain pumpkin puree, not pumpkin pie filling. It helps keep these muffins moist and flavorful.
- Caramel Sauce: A good quality caramel sauce makes all the difference. You can drizzle it in the batter and definitely on top after baking.
- Don’t Overmix: Mix your batter just until the dry and wet ingredients come together. This keeps your muffins tender, not tough.
What You Need for Pumpkin Caramel Muffins
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- 1 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 2 large eggs
- ½ cup caramel sauce, plus more for drizzling
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Caramel Muffins
Step 1: Prep Oven & Dry Mix
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners. In a large bowl, whisk together the flour, both sugars, baking soda, pumpkin pie spice, and salt.
Step 2: Wet Mix & Combine
In a separate medium bowl, whisk the pumpkin puree, vegetable oil, eggs, and ½ cup of caramel sauce until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.
Step 3: Bake & Serve
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack. Drizzle with more caramel before serving.
📝 Final Note
For the best taste, warm these pumpkin caramel muffins slightly before serving. You can also add a sprinkle of sea salt on top for a nice contrast.
Fluffy Pumpkin Coffee Cake Muffins
These muffins combine the best parts of a moist pumpkin muffin with a sweet, crumbly coffee cake topping. They are perfect for a special breakfast or a cozy afternoon break.
Key Ingredients & Tips
- Buttermilk: This ingredient adds a lovely tang and helps activate the baking soda for a light texture. If you don’t have it, you can make your own with milk and lemon juice.
- Crumb Topping: Make sure your butter is cold and cut into small pieces for the streusel. This will give you the best crumbly texture.
- Fill Muffins Generously: Don’t be shy with the batter or the topping. A fuller muffin cup helps create those beautiful domed tops.
What You Need for Pumpkin Coffee Cake Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup buttermilk
- ¼ cup vegetable oil
- 1 large egg
- For the Streusel: ½ cup flour, ¼ cup brown sugar, ¼ cup granulated sugar, ¼ teaspoon cinnamon, ¼ cup cold butter
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Coffee Cake Muffins
Step 1: Make the Streusel
First, make the streusel topping. In a small bowl, combine flour, brown sugar, granulated sugar, and cinnamon. Cut in the cold butter with your fingers or a pastry blender until coarse crumbs form. Set aside. Preheat your oven to 400°F (200°C) and line a muffin tin.
Step 2: Mix the Muffin Batter
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt. In another bowl, whisk together the pumpkin puree, buttermilk, oil, and egg. Pour the wet ingredients into the dry ingredients and stir just until combined.
Step 3: Assemble & Bake
Fill the prepared muffin cups about two-thirds full with batter. Sprinkle a generous amount of streusel topping over each muffin. Bake for 5 minutes at 400°F, then reduce the heat to 350°F (175°C) and bake for another 15-18 minutes, or until golden brown and a toothpick comes out clean.
📝 Final Note
For an extra treat, make a simple glaze with powdered sugar and milk to drizzle over the cooled muffins before serving.
Hearty Pumpkin Hazelnut Muffins
These muffins bring together the earthy taste of hazelnuts with the sweet warmth of pumpkin. They are a delightful change from classic pumpkin muffins, offering a nice crunch.
Key Ingredients & Tips
- Toasted Hazelnuts: Toasting the hazelnuts before adding them really brings out their nutty taste. You can do this in a dry pan on the stove.
- Hazelnut Flour/Meal: Using a bit of hazelnut flour along with all-purpose flour adds more hazelnut taste and a softer texture.
- Brown Sugar Boost: Brown sugar works well with pumpkin and hazelnut, adding depth and keeping the muffins extra moist.
What You Need for Pumpkin Hazelnut Muffins
- 1 ½ cups all-purpose flour
- ½ cup hazelnut flour (or finely ground hazelnuts)
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup pumpkin puree
- ½ cup milk
- ¼ cup melted butter or oil
- 1 large egg
- ½ cup chopped toasted hazelnuts
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Hazelnut Muffins
Step 1: Combine Dry Ingredients
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, whisk together the all-purpose flour, hazelnut flour, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Step 2: Mix Wet & Fold In Hazelnuts
In a separate medium bowl, whisk together the pumpkin puree, milk, melted butter or oil, and egg until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped toasted hazelnuts.
Step 3: Bake Until Golden
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
📝 Final Note
These muffins are especially good served warm with a cup of coffee or tea. You can store them in an airtight container for up to 4 days.
Fun Pumpkin Smores Muffins
Imagine your favorite campfire treat blended with the comforting taste of pumpkin in a muffin. These are fun, sweet, and perfect for a cozy fall day.
Key Ingredients & Tips
- Graham Cracker Crumbs: Using fine crumbs helps them mix into the batter well and gives that classic smores taste. You can crush your own or buy them pre-crushed.
- Chocolate Chips: Use good quality milk or semi-sweet chocolate chips. They melt nicely and add to the treat.
- Mini Marshmallows: Add these near the end of baking. This lets them get perfectly toasted without burning.
What You Need for Pumpkin Smores Muffins
- 1 ¾ cups all-purpose flour
- ½ cup graham cracker crumbs
- ¾ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
- ½ cup chocolate chips
- 1 cup mini marshmallows
⏱️ Time: 35 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Smores Muffins
Step 1: Prep & Dry Mix
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, whisk together the flour, graham cracker crumbs, brown sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Step 2: Wet Mix & Combine
In a separate medium bowl, whisk together the pumpkin puree, milk, vegetable oil, and egg until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chocolate chips.
Step 3: Bake & Add Marshmallows
Spoon the batter evenly into the prepared muffin cups. Bake for 15 minutes. Then, open the oven, quickly top each muffin with mini marshmallows, and bake for another 3-5 minutes, or until the marshmallows are golden and puffy. Let cool slightly before eating.
📝 Final Note
These are best served warm, as the marshmallows will be gooey. If you don’t have mini marshmallows, you can cut larger ones into smaller pieces.
Classic Pumpkin Streusel Muffins
These classic pumpkin muffins are made even better with a buttery, crumbly streusel topping. They are simple, comforting, and always a crowd-pleaser for any fall morning.
Key Ingredients & Tips
- Pumpkin Pie Spice: This mix of cinnamon, nutmeg, ginger, and cloves is key. You can adjust the amount to your liking for a stronger or milder spice taste.
- Softened Butter: For the muffin batter, softened butter will cream better with sugar, leading to a lighter muffin.
- Crumbly Streusel: When making the streusel, use your fingertips to mix the butter and dry ingredients. You want it to be crumbly, not a paste.
What You Need for Pumpkin Streusel Muffins
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup milk
- ¼ cup melted butter
- 1 large egg
- For the Streusel: ½ cup flour, ¼ cup brown sugar, ¼ teaspoon cinnamon, ¼ cup cold butter
⏱️ Time: 30 minutes🍽️ Yields: 12 muffins
How to Make Pumpkin Streusel Muffins
Step 1: Prepare Streusel & Dry Mix
First, make the streusel: In a small bowl, mix flour, brown sugar, and cinnamon. Cut in cold butter until you have coarse crumbs. Set aside. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, pumpkin pie spice, and salt.
Step 2: Combine Wet & Dry
In a separate medium bowl, whisk together the pumpkin puree, milk, melted butter, and egg until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined.
Step 3: Fill, Top & Bake
Spoon the batter evenly into the prepared muffin cups, filling each about two-thirds full. Sprinkle the streusel topping generously over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for a few minutes before moving to a wire rack.
📝 Final Note
These muffins freeze well! Place cooled muffins in a freezer-safe bag for up to 2 months. Thaw at room temperature or warm gently in the microwave.