Best Pumpkin Spice Muffins

Nothing beats the smell of pumpkin spice muffins at this time of the year. The combination of spices and sweet, crumbly streusel topping makes this even better.

RELATED: 20 Sweet Treats to Bake This Fall

How to Make the Best-Ever Pumpkin Spice Muffins

Click here to jump to the recipe card.

Ingredients:

For the muffins (one batch yields 15 muffins):

• 1 1/2 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/2 tsp baking soda
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup canned pumpkin
• 2 eggs (large)
• 6 tbsp melted butter
• 1/4 cup sour cream
• 1 tbsp vanilla extract

For the topping:

• 1/2 cup all-purpose flour
• 1/4 cup dark brown sugar
• 1/4 cup granulated sugar
• 1 tsp pumpkin pie spice
• A pinch of salt
• 4 tbsp melted butter

Reminder: Preheat your oven to 350°F. And prepare your baking tin.

Directions:

1. For your topping, combine the 1/2 cup of all-purpose flour, pumpkin spice, granulated sugar, dark brown sugar, and salt in a medium-sized bowl.
2. Add in your melted butter and stir until the mixture turns crumbly. Set this aside for later.
3. To start with your muffin, in a larger bowl, combine your flour, baking soda, baking powder, granulated sugar, cinnamon, salt, and the pumpkin pie spice.
4. Mix in the eggs, butter, sour cream, vanilla, and canned pumpkin until well-combined into a nice, smooth batter.
5. Fill in your muffin tins with the batter until the muffin liners are 3/4 full. Then, add your toppings.
6. Bake your muffins for 25 minutes, or until golden brown and the toothpick test appears clean. Let them cool in a cooling tray before serving.

Cooking Note: 

• These pumpkin spice muffins are so versatile and lend very well to ingredient changes. You can add different toppings, switch your sour cream with some Greek yogurt, or even take advantage of the fall season and make your own pumpkin puree.
• If you don’t have muffin liners lying around, you can use some melted butter or a cooking spray to prevent your muffins from sticking to the pan later.
• Do not overmix them otherwise you’ll end up with tough muffins.
• Stop mixing as soon as you don’t see any unmixed flour.
• Don’t overfill your tins, otherwise, your batter will spill out and end up in a goopy mess.
• Use a large ice cream scoop to make your muffins consistent in size. A large scoop should fill up the perfect amount of batter in your baking pan.

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Nothing screams “fall” like a great batch of pumpkin spice muffins. If you prefer frostings than the toppings, go ahead. The options can be endless too.

Let me know if you’ve tried this recipe out. I promise it will change your life.

How do you jazz up your pumpkin spice muffins? Tell us in the comment section below!

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