I love this pumpkin muffin recipe because the batter stays wonderfully moist thanks to the canned pumpkin and melted butter. I also like how the cinnamon, nutmeg, and cloves give each muffin a warm, classic pumpkin-spice flavor without overwhelming the pumpkin itself.
I especially enjoy the streusel topping. I combine flour, oats, brown sugar, and butter to create a crisp, crumbly layer, then I add mini chocolate chips for little pockets of melted chocolate. I get a delicious contrast between the tender muffin and crunchy topping in every bite.
I also appreciate how simple the recipe is. I don’t need a mixer or complicated equipment, and I can have a batch ready from start to finish in about 40 minutes.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
For the Muffins
1 ⅔ cup all-purpose flour
¾ cup sugar
¼ cup brown sugar
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
1.5 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
1 cup canned pumpkin
½ cup unsalted butter melted
For the Streusel:
½ cup all-purpose flour
½ cup old-fashioned oats
½ cup light brown sugar
¾ teaspoon kosher salt
¾ teaspoon baking powder
5 tablespoons unsalted butter at room temperature, cut Into 1/2″ pieces
⅓ cup mini chocolate chips
Directions
I preheat the oven to 350°F. I line a standard muffin pan with paper baking liners and set it aside.
For the muffins, I combine the flour, sugars, salt, baking soda, baking powder, cinnamon, nutmeg, and cloves in a medium bowl. I make a well in the center of the flour mixture and set it aside.
In another medium bowl, I combine the eggs, pumpkin, and melted butter. I add the pumpkin mixture all at once to the flour mixture and stir until just moistened. I avoid overmixing because I want the finished muffins to stay tender. Using a medium scoop or large spoon, I divide the batter evenly among the prepared muffin cups.
For the streusel, I combine the flour, oats, brown sugar, salt, and baking powder in a small bowl. Using a fork, I cut in the butter until I have plenty of pea-sized crumbs. I then fold in the mini chocolate chips.
I sprinkle the streusel evenly over the muffin batter, dividing it equally among all the muffins.
I bake the muffins for 23–25 minutes, or just until a wooden toothpick inserted into the centers comes out clean. I take care not to over-bake them because I want them to remain moist.
I remove the pan from the oven and let the muffins rest for a minute or two. I then transfer them to a rack and allow them to cool.
Servings and Timing
I get 12 servings from this pumpkin muffin recipe, which works out to approximately 12 standard muffins.
I set aside about 15 minutes for preparation and 25 minutes for baking. Altogether, I can have the muffins ready in approximately 40 minutes.
Yield: 12 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Variations
I sometimes replace the mini chocolate chips with regular chocolate chips, dark chocolate chips, or chopped chocolate when I want larger pockets of chocolate throughout the streusel.
When I want more texture, I add chopped pecans or walnuts to the streusel. I like how the nuts complement the pumpkin and warm spices while giving the topping extra crunch.
I can also leave out the chocolate chips if I want a more traditional pumpkin muffin. The buttery oat streusel still gives the muffins plenty of sweetness and texture.
For an extra-spiced version, I sometimes increase the cinnamon slightly or add a small amount of ground ginger. I keep the additional spices modest so the pumpkin flavor remains noticeable.
When I want a sweeter finish, I drizzle the cooled muffins with a simple powdered sugar glaze. I make sure the muffins are completely cool first so the glaze stays on top instead of melting into the streusel.
Storage/Reheating
I store completely cooled pumpkin muffins in an airtight container at room temperature for about 2 to 3 days. I make sure they are cool before sealing the container because trapped steam can soften the streusel topping.
For longer storage, I keep the muffins in an airtight container in the refrigerator for up to about 5 days. I let a refrigerated muffin sit at room temperature briefly before eating it, or I warm it gently.
I can also freeze these muffins. I wrap each cooled muffin individually and place the wrapped muffins in a freezer-safe container or bag. I keep them frozen for up to about 2 to 3 months for the best texture and flavor.
To reheat a muffin, I warm it briefly in the microwave until it is just heated through. When I want the streusel to regain some of its crispness, I prefer warming the muffin in a low oven for several minutes.
FAQs
Can I use homemade pumpkin puree instead of canned pumpkin?
I can use homemade pumpkin puree as long as it has a similar thick consistency to canned pumpkin. If my homemade puree is especially watery, I drain some of the excess moisture first so the muffin batter doesn’t become too wet.
Can I use pumpkin pie filling instead of canned pumpkin?
I prefer plain canned pumpkin rather than pumpkin pie filling. Pumpkin pie filling already contains sweeteners and spices, which can change both the sweetness and spice balance of the recipe.
Why should I avoid overmixing the muffin batter?
I stir the batter only until the dry ingredients are moistened because excessive mixing can develop too much gluten. I find that gentle mixing gives me softer, more tender pumpkin muffins.
How do I know when the pumpkin muffins are finished baking?
I insert a wooden toothpick into the center of a muffin. When it comes out clean or with only a few moist crumbs attached, I remove the muffins from the oven. I avoid baking them longer than necessary because over-baking can make them dry.
Can I make these pumpkin muffins without chocolate chips?
I can leave out the mini chocolate chips without changing the basic muffin recipe. I still get plenty of flavor and texture from the buttery brown sugar and oat streusel.
Can I add nuts to the streusel?
I can add chopped pecans or walnuts to the streusel when I want additional crunch. I usually chop them fairly small so they distribute evenly across the muffin tops.
Why is room-temperature butter used for the streusel?
I use softened room-temperature butter because I can cut it into the dry ingredients and create crumbly, pea-sized pieces. Those butter pieces help give the streusel its characteristic crumbly texture as it bakes.
Can I prepare the streusel ahead of time?
I can prepare the streusel ahead and keep it covered in the refrigerator until I’m ready to assemble the muffins. I break apart any firm clumps with a fork or my fingers before sprinkling it over the batter.
Can I freeze pumpkin muffins?
I can freeze fully cooled pumpkin muffins for about 2 to 3 months. I wrap them well to protect them from freezer burn, then I thaw them at room temperature or gently reheat them before serving.
Why are my pumpkin muffins dry?
I usually find that dry pumpkin muffins are caused by too much flour or over-baking. I measure the flour carefully and remove the muffins as soon as a toothpick inserted into the center comes out clean. I also avoid packing flour tightly into the measuring cup.
Conclusion
These pumpkin muffins are one of my favorite ways to enjoy the cozy flavors of pumpkin, cinnamon, nutmeg, and cloves. I love their moist, tender centers and the contrast created by the buttery oat and chocolate chip streusel. With only about 15 minutes of preparation and a total time of roughly 40 minutes, I can easily make a dozen muffins for breakfast, brunch, an afternoon snack, or a seasonal dessert.
Super moist pumpkin muffins warmly spiced with cinnamon, nutmeg, and cloves, then topped with a crisp buttery oat streusel and mini chocolate chips. Perfect for a cozy fall breakfast, brunch, snack, or dessert.
Author:Amy
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:12 muffins
Category:Breakfast
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 ⅔ cup all-purpose flour
¾ cup sugar
¼ cup brown sugar
½ teaspoon kosher salt
1 teaspoon baking soda
½ teaspoon baking powder
1.5 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
2 large eggs
1 cup canned pumpkin
½ cup unsalted butter, melted
½ cup all-purpose flour, for the streusel
½ cup old-fashioned oats
½ cup light brown sugar
¾ teaspoon kosher salt, for the streusel
¾ teaspoon baking powder, for the streusel
5 tablespoons unsalted butter, at room temperature and cut into 1/2-inch pieces
⅓ cup mini chocolate chips
Instructions
Preheat the oven to 350°F. Line a standard 12-cup muffin pan with paper baking liners and set aside.
In a medium bowl, combine 1 ⅔ cup flour, sugar, ¼ cup brown sugar, ½ teaspoon salt, baking soda, ½ teaspoon baking powder, cinnamon, nutmeg, and cloves. Make a well in the center and set aside.
In another medium bowl, combine the eggs, pumpkin, and melted butter. Add the pumpkin mixture all at once to the dry ingredients and stir just until moistened. Do not overmix. Divide the batter evenly among the prepared muffin cups.
For the streusel, combine ½ cup flour, oats, light brown sugar, ¾ teaspoon salt, and ¾ teaspoon baking powder in a small bowl. Cut in the room-temperature butter with a fork until pea-sized crumbs form, then fold in the mini chocolate chips.
Sprinkle the streusel evenly over the muffin batter, dividing it equally among the 12 muffins.
Bake for 23–25 minutes, or until a wooden toothpick inserted into the center of a muffin comes out clean or with only a few moist crumbs. Avoid over-baking to keep the muffins moist.
Remove the pan from the oven and let the muffins rest for 1–2 minutes. Transfer the muffins to a wire rack and allow them to cool before serving.
Notes
Regular chocolate chips, dark chocolate chips, or chopped chocolate can replace the mini chocolate chips.
Add finely chopped pecans or walnuts to the streusel for extra crunch.
The chocolate chips can be omitted for a more traditional pumpkin muffin with buttery oat streusel.
For extra spice, slightly increase the cinnamon or add a small amount of ground ginger.
A simple powdered sugar glaze can be drizzled over completely cooled muffins for a sweeter finish.
Homemade pumpkin puree can replace canned pumpkin if it has a similarly thick consistency; drain excess moisture if necessary.
Use plain pumpkin puree rather than pumpkin pie filling, which contains added sweeteners and spices.
Store completely cooled muffins in an airtight container at room temperature for 2–3 days or refrigerate for up to 5 days.
Freeze individually wrapped muffins in a freezer-safe container or bag for up to 2–3 months.
Reheat briefly in the microwave, or warm in a low oven for several minutes to help restore the crisp streusel texture.
