Pumpkin Spice Muffins

These pumpkin muffins are light and fluffy and loaded with warm pumpkin and spice flavors. They’re speckled with walnuts and golden raisins and they have an irresistible rustic streusel topping. This Pumpkin Spice Muffins recipe is a family favorite and when the fall rolls around, we make these muffins a lot!

Our pumpkin muffins recipe is made with simple ingredients and they pull together in about 30 minutes. Loaded with warm fall spices, you can enjoy these muffins for breakfast or dessert.

Why You Will Love This Recipe

• Fall Flavors. These pumpkin and spice muffins have cozy fall flavors, warm spices and they are a perfect way to start the season.
• Moist And Fluffy. These pumpkin muffins with streusel topping are deliciously soft and moist.
• Easy To Make. This is an easy pumpkin muffin recipe made with simple pantry ingredients.
• Share Worthy. These pumpkin muffins are always popular. Your family and friends will love them!

Pumpkin And Spice Muffins Recipe Ingredients

• Butter.  Use unsalted butter.
• Sugar. We use both granulated and light brown sugar.
• Eggs.  We like to use large brown eggs.
• Pumpkin Puree. Make sure you use pumpkin puree and not pumpkin pie filling.  You’ll need 1 15-ounce can.
• All-Purpose Flour. We use unbleached all-purpose flour.
• Baking Soda, Baking Powder AND Salt. You’ll need a little baking soda, baking powder and salt. 
• Pumpkin Pie Spices. Use store-bought pumpkin pie spice or try our homemade Pumpkin Pie Spice, and we also add a little ground cinnamon and ground ginger.
• Walnuts AND Raisins. The walnuts and golden raisins make these muffins so delicious. You can roast the walnuts in the oven for 10 minutes if you like just so they are lightly roasted.

Find printable recipe with the measurements below.

Streusel Topping 

The streusel topping is a simple mix of all-purpose flour, brown sugar, granulated sugar, cinnamon and butter. You want the butter to be nice a cold and cut it into 1/2-inch pieces. Then use a fork or pastry cutter to mix the ingredients together until they’re crumbly. Be careful not to over-mix it. You want the streusel to be crumbly not doughy.

How To Make Pumpkin Muffins

1. Make Streusel. Stir together the flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon and ginger in a large bowl and set aside.
2. Make Batter. Beat the butter until creamy on medium speed with a stand mixer or electric hand mixer. Gradually add the granulated and brown sugars in batches and beat until light and fluffy. Add the eggs one at a time and beat until just blended after each addition. Add the pumpkin puree and blend on low just until it is blended in. Gradually add the flour mixture to the wet mixture, beating on low speed just until combined. Don’t over-mix.
3. Add Walnuts AND Golden Raisins. Using a wooden spoon or spatula, stir in the chopped walnuts and golden raisins.
4. Fill Muffin Cups. Using a large ice cream scoop, fill the muffin cups until almost full. One large ice cream scoop usually fills it perfectly.
5. Sprinkle Streusel. Spoon 2-3 teaspoons of the streusel topping over over each muffin. Gently pat down so some of the streusel sticks to the batter.
6. Bake Muffins. Bake at 350°F for 20 minutes, or until a toothpick inserted in the center of the muffin comes out dry and clean. Remove from oven and let the muffins rest in the muffin tin for 5-10 minutes before transferring to a wire cooling rack.

More Pumpkin Recipes

• Roasted Pumpkin Seeds
• Dairy Free Pumpkin Pudding
• Gluten Free Pumpkin Bread
• Honey Roasted Pumpkin Seeds

Continue to Content

Print

No Ratings

Yield: 18 Servings

Pumpkin Spice Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

These pumpkin muffins are light and fluffy and loaded with warm pumpkin and spice flavors. They're speckled with walnuts and golden raisins and they have an irresistible rustic streusel topping. This Pumpkin Spice Muffins recipe is a family favorite and when the fall rolls around, we make these muffins a lot!

Ingredients

• 3 eggs
• 1-1/4 cup granulated sugar
• 1 cup light brown sugar, packed
• 1 cup butter, softened room temperature
• 1-3/4 cups canned pumpkin puree (1 15-ounce can)
• 3-1/3 cup all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon kosher salt (or 1/2 teaspoon table salt)
• 1 tablespoon pumpkin pie spice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 3/4 cup chopped walnuts
• 1/2 cup golden raisins

For the Streusel Topping

Toggle ingredient group

• 1/4 cup all-purpose flour
• 2 tablespoons light brown sugar, packed
• 2 tablespoons granulated sugar
• 1/8 teaspoon ground cinnamon
• 3 tablespoons very cold butter, cut into 1/2 inch pieces

Instructions

1. Preheat oven to 350°F. Line a muffin tin with cupcake liners.
2. For the streusel, measure the ingredients into a medium size bowl, then use a fork or pastry cutter to mix the ingredients together until its crumbly. Be careful not to over-mix it. You want the streusel to be crumbly not doughy.
3. Stir together the flour, baking soda, baking powder, salt, pumpkin pie spice, ground cinnamon and ginger in a large bowl and set aside.
4. Beat the butter in a bowl until creamy on medium speed using a stand mixer or electric hand mixer. Gradually add the granulated and brown sugars in batches and beat until light and fluffy. Add the eggs one at a time and beat until just blended after each addition. Add the pumpkin puree and blend on low just until it is blended in. Gradually add the flour mixture to the wet mixture, beating on low speed just until combined. Don't over-mix.
5. Using a wooden spoon or spatula, fold in the chopped walnuts and golden raisins.
6. Using a large ice cream scoop, fill the muffin cups until almost full. One large ice cream scoop usually fills it perfectly.
7. Spoon 2-3 teaspoons of the streusel topping over over each muffin. Gently pat down so some of the streusel sticks to the batter.
8. Bake at 350°F for 20 minutes, or until a toothpick inserted in the center of the muffin comes out dry and clean. Remove from oven and let the muffins rest in the muffin tin for 5-10 minutes before transferring to a wire cooling rack.

For The Streusel Topping

1. Mix the all-purpose flour, brown sugar, granulated sugar, cinnamon and butter in a medium bowl. You want the butter to be nice a cold and cut it into 1/2-inch pieces.
2. Use a fork or pastry cutter to mix the ingredients together until crumbly. Be careful not to over-mix it. You want the streusel to be crumbly not doughy.

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 21gSaturated Fat: 9gUnsaturated Fat: 11gCholesterol: 66mgSodium: 366mgCarbohydrates: 27gFiber: 1gSugar: 21gProtein: 3g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.