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Very Best Pumpkin Muffins


  • c all-purpose flour
  • c sugar
  • t cinnamon
  • 1/2  t ginger
  • 1/2  t nutmeg
  • 1 t pumpkin spice
  • t baking powder
  • t baking soda
  • 1/2  t salt
  • 2 c pumpkin purée
  • 1 stick unsalted butter melted
  • large eggs
  • teaspoons vanilla bean paste


  • Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  • In a large bowl, combine flour, sugar, cinnamon, ginger, nutmeg, pumpkin spice, baking powder, baking soda and salt.
  • In another bowl, whisk together pumpkin puree, butter, eggs and vanilla.
  • Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
  • Scoop the batter evenly into the muffin tray. Sprinkle with topping, using your fingertips to gently press a few walnut pieces on each one.
  • Place into oven and bake for 16-18 minutes, or until a tester inserted in the center comes out clean.


1/4 c all-purpose flour
1/4 c brown sugar
2 t cinnamon
2 T unsalted butter, cut into cubes
Optional - walnut pieces
To make the streusel topping, combine flour, sugar and cinnamon in a small bowl. Add cold butter and toss to coat, using your fingers to work the butter into the dry ingredients until it resembles coarse crumbs.