Every fall, I start craving these pumpkin muffins. They remind me of the mornings I’d spend wrapped in a blanket, watching the fog roll in while the scent of cinnamon and pumpkin filled our kitchen. Now, I bake a small batch just for me—with a buttery apple streusel that makes them even better than I remember.
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Why You’ll Love These Pumpkin Muffins
These muffins are soft, warm, and full of flavor. I love that I can throw them together in one bowl. They come out fluffy on top, moist in the middle, and never too sweet.
They’re also a favorite for sharing. I once brought these to a neighbor who just moved in, and now she asks for them every October.
- The crumb is soft and moist—never dry or crumbly.
- You’ll taste cozy fall spices in every bite.
- The apple streusel adds a sweet crunch on top.
- Perfect for breakfast, snack, or gifting.
If you love fall baking, try these keto-friendly pumpkin bread perfect for fall baking for a low-carb loaf you’ll crave all season.
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Easy Pumpkin Muffins (Moist, Fluffy & Full of Fall Flavor)
- Prep Time: 10 mins
- Cook Time: 16 mins
- Total Time: 26 mins
- Yield: 4 muffins 1x
- Category: Breakfast, Muffins
- Method: Baking
- Cuisine: American
Description
Soft, moist, and warmly spiced, these small-batch pumpkin muffins come with a buttery apple streusel topping. Easy, cozy, and perfect for fall mornings.
Ingredients
Apple Streusel Topping:
3 tablespoons all-purpose flour
1½ tablespoons unsalted butter, cold and cubed
1½ tablespoons light brown sugar
2 teaspoons granulated sugar
Pinch salt
¼ teaspoon ground cinnamon or pumpkin pie spice
1½ tablespoons diced apples (reserved from below)
Apple Pumpkin Muffins:
1½ tablespoons full-fat sour cream, room temp
5 tablespoons pure canned pumpkin (not pie filling)
1 tablespoon apple juice (or orange juice or water)
3 tablespoons granulated sugar
2 tablespoons light brown sugar
1 large egg yolk, room temp
½ teaspoon vanilla extract
½ cup fresh apple, cubed (Honeycrisp recommended; reserve 1½ tbsp for streusel)
½ cup + 1 tablespoon all-purpose flour
¼ teaspoon baking soda
⅛ teaspoon salt
¾ teaspoon pumpkin pie spice
Instructions
1. Mix flour, butter, sugars, salt, and cinnamon with fingers or fork until crumbly. Stir in diced apples and refrigerate.
2. Preheat oven to 425°F. Line 4 muffin cups.
3. Mix sour cream, pumpkin, juice, sugars, egg yolk, and vanilla until smooth. Stir in apple.
4. Combine flour, baking soda, salt, and spice separately. Fold into wet ingredients gently.
5. Fill liners with batter, top with streusel.
6. Bake 5 min at 425°F, then reduce to 350°F and bake 11–13 min until toothpick comes out mostly clean.
7. Cool in pan 10 min, then transfer to wire rack.
Notes
Use any apple variety you enjoy; Honeycrisp preferred.
Do not overmix to avoid dense muffins.
Streusel looks like a lot—pile it on, it bakes down.
High-heat initial bake gives muffin tops their rise.
Can substitute sour cream with full-fat yogurt or Greek yogurt.
Makes 4 muffins; recipe can be doubled.
For mini muffins: skip high heat, bake at 350°F for ~12 min.
Store covered at room temp 3–5 days or freeze up to 3 months (wrap individually).
Use Libby’s pumpkin for less moisture.
Nutrition
- Serving Size: 1 muffin
- Calories: 293
- Sugar: 25g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Ingredients You’ll Need
I keep everything for this recipe in my pantry. And when I have leftover apple, I use it in the topping.
Pumpkin Purée
Use canned pumpkin—not pumpkin pie mix. I always go with Libby’s because it gives the best texture. One time I used homemade purée without draining it, and my muffins turned into soup. Lesson learned.
Warm Spices
Pumpkin pie spice makes it simple. If you want to DIY, use cinnamon, nutmeg, clove, and a little ginger. The smell when they bake? Pure magic.
Also, these chewy pumpkin snickerdoodle cookies with warm spices use the same spice combo—worth trying next.
Sugar Options
I mix white and light brown sugar. Brown sugar adds a caramel-like flavor that pairs perfectly with the pumpkin and apple. You can swap in monk fruit or coconut sugar if you’re cutting back on carbs.
Moisture Boosters
Full-fat sour cream and an egg yolk do the heavy lifting. They make these muffins tender and rich without feeling heavy. I’ve used Greek yogurt too—it works great in a pinch.
Flour & Leaveners
All-purpose flour and a touch of baking soda are all you need. Just don’t overmix once the flour goes in. That’s the key to fluffy muffins.
Step-by-Step Instructions
This recipe makes just 4 muffins. Perfect for small-batch baking.
Prep and Mixing
Preheat your oven to 425°F. I always forget this step—don’t be like me. The high heat at first helps them rise tall.
In one bowl, mix sour cream, pumpkin, juice, sugars, egg yolk, and vanilla. Stir in your chopped apples (reserve some for the topping).
In another bowl, whisk flour, baking soda, salt, and spice. Gently fold the dry mix into the wet. Don’t overdo it—stop once it looks combined.
Baking Tips
Fill four muffin liners with the batter. Pile on the streusel. It looks like a lot, but it melts down beautifully.
Bake for 5 minutes at 425°F. Then lower the temp to 350°F and bake 11–13 minutes more. When a toothpick comes out mostly clean, they’re done.
These remind me of my pumpkin cream cheese swirl muffins for a decadent twist—those are great if you’re after a richer dessert vibe.
Cooling & Storing
Let the muffins sit in the pan for 10 minutes. Then move them to a wire rack.
Store covered at room temp for up to 5 days. I freeze them individually wrapped—they reheat in 15 seconds for a quick breakfast.
Pumpkin Muffin Tips for Success
These are the same tricks I use every time I bake these.
- Use room temperature ingredients. It makes the batter smoother.
- Add mini chocolate chips or chopped nuts for variety.
- Always preheat the oven—it’s the secret to those muffin tops.
- Grease your tin or use paper liners. Trust me, I’ve lost too many muffins to sticky pans.
For another simple treat, try my small-batch pumpkin muffins. They’re just as cozy but easier on carbs.
Pumpkin Muffin FAQ
Can I use fresh pumpkin instead of canned?
Yes, but drain it well. Homemade pumpkin holds a lot of water. One time I didn’t strain it, and the muffins came out gummy.
What makes pumpkin muffins moist?
The combo of pumpkin, sour cream, and apple juice keeps the batter rich. Plus, the apple chunks add natural juiciness.
Are pumpkin muffins healthy?
These aren’t low-cal, but they use simple, real ingredients. To lighten them up, swap the sugar for monk fruit and use Greek yogurt instead of sour cream.
For a truly low-carb option, try this keto-friendly pumpkin bread instead.
What spices go best in pumpkin muffins?
Pumpkin pie spice is your friend. If you’re making your own, stick with cinnamon, nutmeg, clove, and ginger.
More Fall-Inspired Muffin Recipes
Can’t get enough of pumpkin season? I’ve got you covered:
- Pumpkin cream cheese swirl muffins for a decadent twist
- Chewy pumpkin snickerdoodle cookies with warm spices
- Keto-friendly pumpkin bread perfect for fall baking
Each recipe brings that same cozy kitchen feeling—with a little something different to keep things exciting.