The best pumpkin muffins recipe! A rich and moist pumpkin muffin full of warm spices, topped with an absolutely addictive cinnamon butterscotch streusel.
I love warm and cozy fall spices. I know you’re not surprised to hear that because judging by my Pinterest feed, I think every other female food blogger in the world feels the same way right about now. But who can blame us? There’s something special about fall baking. Apples and pears, cinnamon and nutmeg, pumpkin and pecans. In my baking lover’s opinion, it’s as if baking was made for Fall. I can’t tell you exactly why, but for some reason it just feels like the perfect, cozy fit.
When I was caught by the Fall baking bug recently, the first recipe I turned to was pumpkin muffins. And let’s be honest. Pumpkin is just the excuse to turn your house into a cinnamon, nutmeg, ginger, and allspice heaven. You know exactly what I mean. It’s making me swoon just thinking about it.
And these aren’t just any pumpkin muffins. They are the BEST pumpkin muffins! So tender, so moist, and so full of all the classic pumpkin flavors we love. But what really takes them over the top is the crunchy, sweet, and scrumptious streusel! The moist muffin with the crispy sugary streusel is just divine. And in my streusel, I love the addition of butterscotch chips! They brighten up the richness of the pumpkin and enhance the sweetness of the streusel. Yummo. (Butterscotch chips are my secret weapon in this delicious Chocolate Almond Clusters recipe too).
For these muffins, I used lotus baking cups (found here) because I love how they look! They remind me of the muffins you enjoy at a cozy local bakery alongside a super-sized mug of coffee. The baking cups also hold a little more batter, making for a bigger muffin. No complaints here! If using the pastry liners, you may have a couple less muffins. Of course, feel free to use your favorite classic cupcake liners.
I’m telling you, these muffins aren’t going to last long. But that’s the perfect excuse to fragrance your house with another delicious batch. Enjoy!
- Streusel topping:
- ½ cup all purpose flour
- ½ cup sugar
- 1 tablespoon ground cinnamon
- 1 teaspoon vanilla
- ¼ teaspoon ground ginger
- 3 tablespoons vegetable oil
- ½ cup butterscotch chips
- For the pumpkin muffins:
- 1 (15 ounce) can pumpkin puree
- 4 eggs
- 1 cup vegetable oil
- ⅔ cup water
- 2 teaspoons pure vanilla extract
- 2½ cups sugar
- 3½ cups all-purpose flour
- 2 teaspoons baking soda
- 1½ teaspoons kosher salt
- 2 tablespoons pumpkin pie spice
- Preheat your oven to 350 degrees.
- Line 2 standard-sized muffin tins with cupcake liners or lotus/tulip baking cups (pictured above).
- To prepare the streusel, stir flour, sugar, cinnamon, vanilla, ginger, and vegetable oil until combined. Stir in the butterscotch chips. Set streusel aside.
- In a very large bowl, add pumpkin, eggs, vegetable oil, water, vanilla and sugar. Mix with an electric mixer until well blended.
- In a separate large bowl, add the flour, baking soda, salt, and pumpkin pie spice. Whisk together until well combined.
- Add the flour mixture into the pumpkin mixture and mix with an electric mixer just until combined and a uniform batter forms.
- Fill each muffin liner about ⅔ of the way with batter.
- Generously sprinkle streusel on top of the batter, slightly pressing down on the streusel to help it stick to the muffin.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Cool in the muffin tins on a wire rack for around 10 minutes, then place each muffin on the wire rack to cool completely. Enjoy!
Muffin recipe adapted from My Baking Addiction’s Pumpkin Bread.
Another favorite sweets recipe:
Chocolate Chip Cookies– These pillows of joy are perfectly golden on the outside and chewy on the inside, with the help of a secret ingredient!