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!
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
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
- 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
- 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.
Amount Per Serving: Calories: 209Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 276mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g
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.
If you are not yet subscribing to my CELEBRATE THE SEASON newsletter, you can subscribe here. I share a few things that I don’t share here and I email you only once a week. I know how valuable your time is and respect that tremendously!
If you try this recipe or any other recipe on Organized Island, please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! To see what I am up to, check out my stories on Instagram and let me know you are following. It would bring me much joy!
How was your weekend?