Simple Pumpkin Muffins

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These simple pumpkin muffins are perfect this time of year. Cake-like with a nice crumb topping that is like a taste of fall!

Perfect for a fall breakfast bread or snack idea with delicious pumpkin flavor!

Hello Friends!

I could feel the temperature dropping this weekend here in Southern California. We were busy moving our son back to college, so when I got back home I wanted to bake something I could put together pretty quickly. I love to bake a little something on Sunday evenings as a last little celebration before the weekend is over. I decided on these simple pumpkin muffins. The cinnamon topping adds a tasty crunch.

By the way, the recipe for the crumb topping for these muffins can be used on other muffins as well, such as our easy blueberry muffins or the pineapple muffins

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Check out these other great muffin recipes for fall:

For more great muffin recipes, check out::

Easy Blueberry Muffins – A light blueberry muffin that tastes best with fresh blueberries!

Pineapple Muffins – Bring the tropical breeze home with these easy refreshing muffins

Chocolate Marshmallow Muffins– A family favorite and perfect for a sweet snack.

Simple Pumpkin Muffin Recipe

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5 from 1 vote

Simple Pumpkin Muffins

These simple pumpkin muffins are perfect this time of year. Cake-like with a nice crumb topping that is like a taste of fall!

Course Muffins and Rolls

Cuisine American

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 12

Calories 209kcal

Author Raquel Pineira

Ingredients

• 1 cup sugar
• 1/2 cup butter melted
• 1 cup canned pumpkin
• 1/2 cup water
• 2 eggs
• 1 1/2 cups flour
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking soda
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

Instructions

• Preheat oven to 350 F.
• Mix sugar, melted butter, pumpkin, water and eggs until blended in a large bowl.
• Add remaining ingredients.
• Pour into prepared muffin tin.
• Prepare crumb topping and top each muffin with 1 teaspoon topping.
• Bake 27-29 minutes until toothpick comes out clean.

Nutrition

Serving: 1g | Calories: 209kcal | Carbohydrates: 30g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Cholesterol: 51mg | Sodium: 276mg | Fiber: 1g | Sugar: 17g

Pumpkin Muffin Crumb Topping:

1/4 cup sugar

3 tablespoons flour

1/4 teaspoon cinnamon

2 tablespoon butter (cut up)

Mix above ingredients in small bowl.

Bake at 350 degrees for 28-30 minutes.  Makes a dozen full size muffins.

You can use fresh pumpkin too if you steam it and blend it.  I love the way it comes out with the canned pumpkin.

• Pre-measure the dry ingredients the night before and store in a covered bowl. I like to do this with muffin and bread recipes for easy preparation in the morning. Any sealed container will help with this, but I especially like these.
• You can make mini muffins by filling a mini-muffin tin and baking them about ⅓ of the time. This pretty much applies to most muffin recipes and makes a great time-saver.

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How was your weekend?