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.

Pumpkin Muffins Recipe That Will Make You Crave Fall

Name: Easy Pumpkin Muffins (Moist, Fluffy & Full of Fall Flavor)
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 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); 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

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

Scale

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

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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