Pumpkin Spice Muffins

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These pumpkin spice muffins are lightly spiced, soft and moist. The streusel and powdered sugar on top adds a hint of sweetness to each bite. You may also love our pumpkin bread recipe.

This pumpkin spice muffin is lightly spiced, soft and moist. The streusel and powdered sugar on top adds a hint of sweetness to each bite.

Pumpkin Spice Muffins Recipe

One of the most popular posts on the blog is our pumpkin bread. If you’ve made it you know why. Simple. Stuffed with pumpkin. Soft and tender texture. The best. Obviously we’re into breads lately at our house (OK, we’re always into homemade bread). Today I’m sharing a twist on that favorite pumpkin bread recipe.

Pumpkin Spice Muffins. 

This pumpkin spice muffin is lightly spiced, soft and moist. The streusel and powdered sugar on top adds a hint of sweetness to each bite.

Easy Pumpkin Muffins

These muffins have a batter that will take under 10 minutes to mix up. It’s the same batter in the pumpkin bread. No changes to the batter itself. It doesn’t need any changes because that bread comes out perfect every.time. And it works like a charm baked in muffin tins, too. Just look at the tall rise on these pumpkin muffins. A gorgeous domed top.

When we first looked at the finished muffins, Maddie and I said, “They look just like Panera’s pumpkin muffins!” I did not in any way intend to create a copycat recipe, but in our eyes, these are better than Panera’s pumpkin muffins.

And here’s why.

Pumpkin Muffins with Streusel

They’re baked with a simple streusel on top. In my opinion, streusel makes everything better. This particular streusel is made of flour, butter and sugar. 3 simple ingredients that taste so lovely when baked into muffins.

And is the powdered sugar necessary? I say yes. Not only does the white powdered sugar brighten them up, but that little bit of sweet enhances the savory pumpkin spices in the muffin.

This pumpkin spice muffin is lightly spiced, soft and moist. The streusel and powdered sugar on top adds a hint of sweetness to each bite.

{Sprinkle the powdered sugar on with a sifting spoon. A must-have in your kitchen baking collection.}

Pumpkin Chocolate Chip Muffins

If you love chocolate, try adding 1 to 1 ½ cups mini chocolate chips to this pumpkin muffin recipe. Fold in the chocolate chips as the very last step to mixing up the batter. Be careful not to over mix! You’ll have chocolate in every bite. Fantastic!

A pretty presentation and an unbeatable taste!

Other Pumpkin Recipes

pumpkin spice muffins dusted with powdered sugar
pumpkin spice muffins dusted with powdered sugar

Pumpkin Spice Muffins

4.60 from 20 votes
These pumpkin spice muffins are lightly spiced, soft and moist. The streusel and powdered sugar on top adds a hint of sweetness to each bite.
Servings 18
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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Streusel Topping:


  • Preheat the oven to 375 degrees.
  • Mix together the oil, sugar, eggs, vanilla and pumpkin in a bowl. Set aside. In a separate bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and pumpkin pie spice. Add the wet ingredients to the dry ingredients and mix just until combined.
  • Spoon the batter into muffin pans that have been sprayed with cooking spray. Divide the batter to make 18 muffins.
  • In a small bowl, cut the butter into the flour and sugar with a knife and/or fork. Mix until it resembles crumbs and the butter is in small pieces.
  • Divide the streusel between the 18 muffins, sprinkling it over the unbaked dough.
  • Bake the muffins for 18-22 minutes, until the cupcakes have risen and a toothpick inserted in the center comes out clean.
  • Allow the muffins to cool in the pan for 10 minutes, then remove them to a wire rack to cool completely.
  • Once the muffins are cool, use a sifting spoon to sift powdered sugar over top.



The calories shown are based on the recipe making 18 muffins, with 1 serving being 1 muffin. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 253kcal | Carbohydrates: 50g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 221mg | Potassium: 138mg | Fiber: 1g | Sugar: 30g | Vitamin A: 4340IU | Vitamin C: 1.2mg | Calcium: 38mg | Iron: 1.7mg
Course Breakfast
Cuisine American
Calories 253
Keyword easy muffins, pumpkin muffins, pumpkin spice
About JulieJulie Clark

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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4.60 from 20 votes (11 ratings without comment)
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Kelly S Gregory
2 years ago

5 stars
You are pure talent! When I need a delicious recipe for ANYTHING I always look at your page! Thank you for always having something delicious to choose from!

5 years ago

5 stars
My kids favorite muffin!!

Dorothy Britt
5 years ago

5 stars
Super easy to make and absolutely DELICIOUS. My husband loves them 😀

5 years ago

Thanks for sharing this recipe. This is the best pumpkin muffin recipe I have ever had!

5 years ago

5 stars
These are amazing, but how can I get the streusel to adhere to the muffin better, instead of just turning into a “shell” or “cap” that falls off?

5 years ago

5 stars
I made this for my boyfriend’s arrival for the winter and we were both mesmerized by these bad boys. Congratulations Lizzy, these are amazing.
I di8put powdered sugar on top and they were still amazing.
My bf said they were better than the Panera ones and I agree. They are not exactly the same but I say better!

5 years ago

Mine have been in the oven for about 20 minutes and they are nowhere near done. My oven is totally functional. Anyone else have this problem? I’m thinking they’ll need 45 min. Cooking time

Sola Nader
6 years ago

I have tried them with coconut oil and they came out delicious. Also I substitute sugar with honey just to keep it more natural ingredients and they came out really good. I should’ve added another 1/2 cup since one cup wasn’t sweet enough. So next time I would put 1&1/2 cup honey. But the texture of the muffin they melt in your mouth. Best recipe ever! Thanks fir sharing it????

6 years ago

Have you tried these without the streusel top? Would they be sweet enough?

7 years ago

These are really great. ……I’ve substituted the sugar with maple syrup, honey and coconut sugar all with excellent results. I’ve also substituted the canola (yuck!) with coconut oil…….it doesn’t taste like coconut. I still use organic powdered sugar for the topping though. Next time, I’m going to try it with gluten free flour mix!

7 years ago

Made these today for breakfast. Turned out amazing!!!

G. Santos
8 years ago

Can I substitute with coconut oil? I want to make these but just about out of canola oil.

8 years ago

This is a new favorite for my family! Thank you for the recipe!

8 years ago

5 stars
made these today and they were delicious. Nice and moist and flavorful!

Marcia Kuzmick
8 years ago

4 stars
I love pumpkin anything. I can smell them baking and they are rising nicely. I can hardly wait to taste them.

Joanne Walczak
8 years ago

My favorite time of year. Will make these pronto.