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Pumpkin muffins are a true autumn delight in my kitchen, and I love creating new ways to enjoy this classic treat. Baking these makes my home smell wonderfully cozy, and they are perfect for a morning pick-me-up or a comforting afternoon snack.

I’ve gathered five of my absolute favorite pumpkin muffin recipes here for you. Each one offers a different yummy experience, from sweet caramel to crunchy hazelnuts. I think you will find a new favorite (or five!) to bake and share.

Jump to Recipe:

• 1. Easy Pumpkin Caramel Muffins
• 2. Simple Pumpkin Coffee Cake Muffins
• 3. Homemade Pumpkin Hazelnut Muffins
• 4. Sweet Pumpkin Smores Muffins
• 5. Classic Pumpkin Streusel Muffins

Easy Pumpkin Caramel Muffins

These pumpkin caramel muffins are delightfully soft and moist, with pockets of sweet, gooey caramel throughout. They are a wonderful sweet treat for any time of day, bringing together warm pumpkin spice and rich caramel.

Key Ingredients & Tips for Great Pumpkin Caramel Muffins

• Canned Pumpkin Puree: Make sure you use 100% pumpkin puree, not pumpkin pie filling, for the best pumpkin taste.
• Caramel Sauce: Use a good quality, thicker caramel sauce for better swirls. You can use store-bought or homemade.
• Gentle Mixing: Be careful not to overmix the batter. Stir just until combined to keep your muffins tender.

What You Need for Pumpkin Caramel Muffins

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup brown sugar, packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup milk
• ¼ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup caramel sauce, plus extra for drizzling

⏱️ Time: 35 minutes🍽️ Yields: 12 muffins

How to Make Pumpkin Caramel Muffins

Step 1: Get Ready to Bake Muffins

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. This helps the muffins come out easily.

Step 2: Mix Wet and Dry for Perfect Muffins

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. In a separate medium bowl, whisk the pumpkin puree, milk, oil, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Be careful not to overmix.

Step 3: Add Caramel Swirls to Your Muffins

Fill each muffin liner about two-thirds full with batter. Drop a tablespoon of caramel sauce onto the top of each muffin batter. Use a toothpick or knife to gently swirl the caramel into the batter, making pretty patterns.

Step 4: Bake until Golden

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before moving them to a wire rack to cool completely. Drizzle with extra caramel if you like!

📝 Final Note on Pumpkin Caramel Muffins

These muffins are best when fresh and warm. Store any leftovers in an airtight container at room temperature for up to 3 days to keep them soft.

Simple Pumpkin Coffee Cake Muffins

Imagine your favorite coffee cake in a convenient muffin form, with all the lovely flavors of pumpkin. These pumpkin coffee cake muffins have a moist crumb and a sweet, buttery streusel topping. They are perfect for breakfast with your morning coffee.

Key Ingredients & Tips for Delicious Pumpkin Coffee Cake Muffins

• Buttermilk: If you don’t have buttermilk, you can make your own! Add 1 tablespoon of lemon juice or white vinegar to regular milk and let it sit for 5 minutes.
• Streusel Topping: Make sure the streusel ingredients are cold when you mix them. This helps create that crumbly texture when baked.
• Spices: Feel free to adjust the amount of cinnamon and nutmeg in the streusel to your taste.

What You Need for Pumpkin Coffee Cake Muffins

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup buttermilk
• ¼ cup melted unsalted butter
• 1 large egg
• 1 teaspoon vanilla extract
• **For the Streusel Topping:**
• ½ cup all-purpose flour
• ¼ cup packed light brown sugar
• ¼ cup granulated sugar
• ½ teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cut into small pieces

⏱️ Time: 40 minutes🍽️ Yields: 12 muffins

How to Make Pumpkin Coffee Cake Muffins

Step 1: Prepare Your Streusel and Oven

First, make the streusel: combine flour, brown sugar, granulated sugar, and cinnamon in a small bowl. Cut in the cold butter with your fingers or a pastry blender until crumbly. Set aside. Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners.

Step 2: Mix the Muffin Batter Ingredients

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In a separate medium bowl, whisk the pumpkin puree, buttermilk, melted butter, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 3: Fill Muffin Cups and Add Streusel Topping

Divide the muffin batter evenly among the 12 lined muffin cups, filling each about two-thirds full. Generously sprinkle the prepared streusel topping over the top of each muffin.

Step 4: Bake to Golden Perfection

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The streusel should be golden brown. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

📝 Final Note on Pumpkin Coffee Cake Muffins

These muffins are best enjoyed on the day they are baked for the crunchiest streusel. Store leftovers in an airtight container at room temperature for up to 2 days.

Homemade Pumpkin Hazelnut Muffins

These pumpkin hazelnut muffins offer a lovely texture and nutty flavor combined with classic pumpkin spice. The crunchy hazelnuts pair perfectly with the soft, moist muffin base. They are a delightful change from traditional pumpkin treats.

Key Ingredients & Tips for Tasty Pumpkin Hazelnut Muffins

• Toasted Hazelnuts: For the best flavor, lightly toast your hazelnuts before chopping. This brings out their natural richness.
• Pumpkin Pie Spice: You can use a pre-made pumpkin pie spice blend or create your own with cinnamon, nutmeg, ginger, and cloves.
• Don’t Overfill: Fill muffin cups about two-thirds full to ensure they bake evenly and don’t overflow.

What You Need for Pumpkin Hazelnut Muffins

• 1 ¾ cups all-purpose flour
• ¾ cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup milk
• ⅓ cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup chopped hazelnuts, toasted

⏱️ Time: 35 minutes🍽️ Yields: 12 muffins

How to Make Pumpkin Hazelnut Muffins

Step 1: Get Your Oven and Muffin Tin Ready

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease it well. Toast hazelnuts in a dry pan over medium heat for 5-7 minutes until fragrant, then let them cool and chop.

Step 2: Combine Dry and Wet Ingredients

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, pumpkin pie spice, and salt. In a separate medium bowl, whisk the pumpkin puree, milk, oil, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined.

Step 3: Fold in Hazelnuts and Fill Muffin Cups

Gently fold the chopped toasted hazelnuts into the muffin batter. Divide the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full.

Step 4: Bake until Done

Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

📝 Final Note on Pumpkin Hazelnut Muffins

For a little extra crunch, sprinkle some additional chopped hazelnuts on top of the batter before baking. They keep well in an airtight container for 3 days.

Sweet Pumpkin Smores Muffins

These pumpkin s’mores muffins bring together the best of fall and summer treats in one sweet package. You get soft pumpkin muffins loaded with chocolate chips and topped with toasted marshmallows. They are so fun to eat and a true family favorite.

Key Ingredients & Tips for Fun Pumpkin Smores Muffins

• Mini Marshmallows: Mini marshmallows work best for the topping as they melt nicely without making a huge mess.
• Graham Cracker Crumbs: Crushing graham crackers yourself gives a fresher taste than pre-made crumbs. A food processor makes it quick.
• Chocolate Chips: Use semi-sweet chocolate chips for a good balance of sweetness, or milk chocolate for a richer taste.

What You Need for Pumpkin Smores Muffins

• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup milk
• ⅓ cup vegetable oil
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup chocolate chips
• ½ cup mini marshmallows
• 2 tablespoons graham cracker crumbs

⏱️ Time: 35 minutes🍽️ Yields: 12 muffins

How to Make Pumpkin Smores Muffins

Step 1: Preheat and Prepare Muffin Pan

Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners. This will make cleanup easier.

Step 2: Mix Your Wet and Dry Ingredients

In a large bowl, combine the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the pumpkin puree, milk, oil, egg, and vanilla extract. Pour the wet ingredients into the dry and stir until just combined. Fold in the chocolate chips.

Step 3: Fill Cups and Add Toppings

Divide the batter among the 12 muffin cups, filling each about two-thirds full. Bake for 15 minutes.

Step 4: Toast Marshmallows and Finish Baking

After 15 minutes, remove the muffins from the oven. Quickly top each muffin with a small handful of mini marshmallows and a sprinkle of graham cracker crumbs. Return to the oven and bake for another 3-5 minutes, or until the marshmallows are golden and puffy. Watch carefully to prevent burning. Let cool slightly before serving.

📝 Final Note on Pumpkin Smores Muffins

These muffins are best served warm, allowing the marshmallows and chocolate to be soft and gooey. Store any cooled leftovers in an airtight container for up to 2 days.

Classic Pumpkin Streusel Muffins

These classic pumpkin streusel muffins are a staple for a reason. They feature a moist, spiced pumpkin base and a sweet, buttery streusel topping that adds a lovely texture. They are perfect for a cozy morning or a simple dessert.

Key Ingredients & Tips for Perfect Pumpkin Streusel Muffins

• Room Temperature Egg: A room temperature egg mixes into the batter more smoothly, resulting in a more even texture.
• Crank the Heat: Starting the oven at a higher temperature for the first 5 minutes helps the muffins rise beautifully, giving them those nice domed tops.
• Cooling Time: Let the muffins cool completely on a wire rack to prevent them from becoming soggy from trapped steam.

What You Need for Pumpkin Streusel Muffins

• **For the Muffins:**
• 1 ¾ cups all-purpose flour
• ½ cup granulated sugar
• ¼ cup packed light brown sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon salt
• 1 cup pumpkin puree
• ½ cup milk
• ⅓ cup vegetable oil or melted butter
• 1 large egg
• 1 teaspoon vanilla extract
• **For the Streusel Topping:**
• ½ cup all-purpose flour
• ¼ cup packed light brown sugar
• ½ teaspoon ground cinnamon
• ¼ cup cold unsalted butter, cut into small pieces

⏱️ Time: 35 minutes🍽️ Yields: 12 muffins

How to Make Pumpkin Streusel Muffins

Step 1: Get Ready and Make Streusel

Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners. In a small bowl, combine the streusel flour, brown sugar, and cinnamon. Cut in the cold butter until crumbly, then set aside.

Step 2: Mix Muffin Batter

In a large bowl, whisk together the muffin flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt. In a separate medium bowl, whisk the pumpkin puree, milk, oil, egg, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and stir gently until just combined.

Step 3: Fill Muffin Cups and Top with Streusel

Divide the muffin batter evenly among the 12 lined muffin cups, filling each about two-thirds full. Sprinkle a generous amount of the streusel topping over the top of each muffin.

Step 4: Bake Muffins to a Golden Finish

Bake for 5 minutes at 400°F (200°C), then reduce the oven temperature to 375°F (190°C) and continue baking for 13-17 more minutes, or until a toothpick inserted into the center comes out clean. The streusel should be golden brown. Let cool in the tin for a few minutes before moving to a wire rack.

📝 Final Note on Pumpkin Streusel Muffins

These muffins are lovely with a cup of tea or coffee. Store them in an airtight container at room temperature for up to 3 days to keep them fresh.