Name: Pumpkin Muffins with Crunchy Brown Sugar Topping
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 cup canned pumpkin puree ((not pumpkin pie filling)); 2 eggs; 1/3 cup canola or vegetable oil; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 1/2 cups flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon nutmeg; 1/2 teaspoon cloves; 1/2 teaspoon salt; 2 tablespoons brown sugar; 1/2 teaspoon cinnamon

Get into the season with these delicious Pumpkin Muffins with Crunchy Brown Sugar Topping. Easy to make, this is the BEST recipe for super moist and tasty Pumpkin Muffins.

Pumpkin Muffins with Brown Sugar Topping

One taste and you’ll agree that this is the best pumpkin muffins recipe ever! Seriously, no exaggeration, these muffins are moist, flavorful, and have a crunchy brown sugar topping.

This is a great treat to have on hand during the fall season when guests arrive. Great with coffee or tea, or by themselves. I personally love to have a big batch in the refrigerator so we can have a quick and easy treat on the go when needed!

I’m obsessed with pumpkin recipes! Moreover, I never relegate them for the fall. For me, pumpkin is a year round cooking item. So if you’re a pumpkin super fan, be sure to check out my other tasty and easy to make pumpkin recipes:

Pumpkin Streusel Coffee Cake
Pumpkin Mac and Cheese
No Bake Pumpkin Spice Truffles
Pumpkin Walnut Raisin Bread
Soft Pumpkin Spice Cookies with Oats

Easy Pumpkin Muffins

To make, preheat oven to 350 degrees. Coat a 12 well muffin tin with cooking spray or use cupcake liners. (P.S. If you are looking for a great Muffin Tin I highly recommend the USA Bakeware Muffin Pan, 12 Well, Nonstick & Quick Release Coating – I get perfect muffins every time with this tin.)

Secondly, combine all of the wet ingredients, including sugar in a large bowl. Beat well with a hand mixer. Add in the dry ingredients and mix just to combine. Lastly, sprinkle on the cinnamon brown sugar topping right before baking.

Look at how much these Pumpkin Muffins puff up! Additionally, you’ll know they are ready when a toothpick inserted in the center of the muffin comes out clean.

Pumpkin muffins in a muffin tin fresh out of the oven

Moreover, the combination of spices will give you that Pumpkin Spice effect, without going overboard. Thus, this is a great item to include for fall baking and makes a great treat for gifting. Enjoy!

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Pumpkin Muffins with Crunchy Brown Sugar Topping

Moist and delicious, this will be your new favorite recipe for Pumpkin Muffins.

Course Dessert

Cuisine American

Keyword Pumpkin, Pumpkin Muffins

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 12 muffins

Calories 209kcal

Author angelakallison

Cost 8

Ingredients

1 cup canned pumpkin puree (not pumpkin pie filling)
2 eggs
1/3 cup canola or vegetable oil
1/2 cup granulated sugar
1/2 cup brown sugar
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt

Topping

2 tablespoons brown sugar
1/2 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Grease a 12-cup muffin tin with cooking spray or alternatively line with muffin liners. Set aside.
In a large bowl, combine pumpkin puree, eggs, oil, and sugars. Mix with a hand mixer until well combined.
In a medium bowl combine remaining ingredients, through salt. Whisk together. Fold into wet ingredients and stir gently until combined.
Distribute batter evenly into muffin tin. In a small bowl combine the brown sugar and cinnamon for the topping. Sprinkle over the muffins. Bake for 20-22 minutes, or until toothpick inserted in middle of muffin comes out clean. Cool on wire rack.

If you tried this recipe, then please comment below and let me know how you liked it!