These truly are the best pumpkin muffins ever! Soft and fluffy without being heavy and greasy. They are a total breeze to make!
If you are looking for the perfect pumpkin muffin recipe, look no further! And I don’t say that lightly – this recipe is not only easy to make but SO amazing.
Have you ever bitten into a pumpkin muffin or bread only to have it be lacking in flavor and also very dense and greasy? Not so with this pumpkin muffin recipe!
There are a few steps in this recipe that make it so light and fluffy while still packing in that pumpkin flavor.
How to Make Pumpkin Muffins
- Heat the pumpkin in a microwave-safe bowl or glass measuring cup for about 8 minutes, stirring every 2.
- This reduces the amount of moisture (and therefore density) in the muffin while maintaining the pumpkin flavor.
- Combine topping ingredients and set aside.
- Whisk together sugars, spices, and all the other dry ingredients in a large bowl.
- Add cream cheese to the warm pumpkin and stir until it’s smooth.
- The cream cheese adds fat to the muffin without making it too wet or greasy, as additional oil would.
- Add the oil and eggs to the pumpkin and cream cheese mixture.
- Combine the wet and dry ingredients and fold together.
- Divide evenly into 12-15 muffin cups and sprinkle evenly will topping.
- Bake for about 15 minutes, or until the tops are no longer wet and a toothpick comes out almost clean.
Is it really worth it to take the time to reduce the pumpkin? YES!! It totally is. The texture of these muffins is so fluffy – it’s worth every minute! I usually have it in the microwave while I prepare all of the other ingredients.
Do I have to make these pumpkin muffins with the streusel topping?
Nope! If you’d prefer to not have anything on top of your pumpkin muffins, don’t add the streusel topping. The pumpkin muffin recipe will still turn out and bake up just fine!
Can I substitute the cream cheese in these cream cheese pumpkin muffins?
As I explained before, the cream cheese in this recipe is more for the texture and consistency of the pumpkin muffins as opposed to being added for flavor.
I highly recommend not substituting out the cream cheese in this recipe if you want it to turn out exactly as I’m describing. It is well worth it!
If you’re in the mood for something a little sweeter, check out these delectable Pumpkin Cupcakes from Bless This Mess! They look so incredible.
Best Pumpkin Muffins
These truly are the best pumpkin muffins ever! Soft and fluffy without being heavy and greasy. They are a total breeze to make!
Servings 15 muffins
Calories 308kcal
Equipment
Ingredients
Topping Ingredients
- 1 cup old fashioned oats
- 5 tablespoons brown sugar
- 1 tablespoon butter softened
- 1 tablespoon flour
- 1 teaspoon cinnamon
- 1 pinch salt
Pumpkin Muffin Ingredients
- 2 cups flour all-purpose
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons cinnamon
- 1 teaspoon salt
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1 cup brown sugar
- 1 cup sugar granulated
- 15 ounces pumpkin pureed, 1 regular can
- 4 ounces cream cheese
- 1/2 cup vegetable oil
- 1/4 cup milk
- 4 eggs large
Instructions
- Preheat oven to 350ºF.
- Heat pumpkin in the microwave for about 8 minutes, stirring every 2-3 until it's thickened and shiny.
- Combine topping ingredients, set aside.
- Whisk together dry ingredients, spices, and sugars in a large bowl.
- Add cream cheese to the pumpkin, stir until smooth.
- Add oil, milk, and eggs to cream cheese and pumpkin mixture. Stir until combined.
- Combine the wet and dry ingredients and fold together.
- Divide evenly into 12-15 muffin cups and sprinkle evenly will topping.
- Bake for about 15 minutes, or until the tops are no longer wet and a toothpick comes out almost clean.
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Nutrition
Calories: 308kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 8g | Cholesterol: 54mg | Sodium: 250mg | Potassium: 211mg | Fiber: 1g | Sugar: 33g | Vitamin A: 2608IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
Tried this recipe?Mention @longbournfarm or tag #longbournfarm!
Looking for more great Fall recipes?
- Pumpkin Hot Chocolate
- Prime Rib Recipe
- Homemade Pumpkin Pie
- Homemade Bread Recipe
- Chocolate Chip Pumpkin Cookies
- Ground Beef Stroganoff
- Soft Pumpkin Sugar Cookies
- Banana Bread Recipe
- Layered Pumpkin Spice Cake
- Marinara Sauce
- Creamy Pumpkin Soup Recipe
- Enchilada Recipe
- Pumpkin Cinnamon Rolls
- Potato Soup Recipe
- Pumpkin Pancakes with Cinnamon Caramel Syrup
- Alfredo Sauce Recipe
Kelly Mills says
Have you added chocolate chips to this recipe before? If so how much and did your kids love it?
Thanks! Mark loves pumpkin and chocolate! Lol!
Alli says
Hi Kelly! Yes, I have! Toss them in a little bit of the flour to keep them from sinking. I’d add about 1 cup.
Carol A. says
One of the tastiest and best pumpkin muffin recipe I’ve ever made. They are light and delicious. I added a pint of blueberries in this morning’s edition. Thank you for sharing your recipe.
Alli says
I’m so happy to hear this, Carol! I love the idea of adding blueberries. Genius!
Alli says
Love these muffins!
Yvonne says
These were by far the best pumpkin muffins I have ever made and trust me
I have made my share! You might want to add a quantity for the old fashioned oats in the topping…thanks for your amazing recipes!!
Alli says
Added that in, sorry for the mistake! Thanks so much, Yvonne!! So glad you liked them.