Two muffins, on plates, garnished with a fresh cinnamon stick.
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Pumpkin Spice Muffins Recipe

Our pumpkin spice muffins feature all the flavors of Fall and are topped with a streusel crumble and a sweet glaze. Pumpkin season has finally arrived!
Prep Time10 mins
Cook Time25 mins
Cooling Time30 mins
Total Time1 hr 5 mins
Course: Breakfast
Cuisine: American
Keyword: pumpkin muffins, pumpkin muffins recipe, Pumpkin Recipes, pumpkin spice muffins, pumpkin spice muffins recipe
Servings: 12 Muffins
Calories: 327kcal
Author: Berly's Kitchen



Cinnamon Streusel

  • 1/2 Cup All-Purpose Flour
  • 4 Tablespoons Unsalted Butter, (melted)
  • 2 Tablespoons Granulated Sugar
  • 1/4 Cup Brown Sugar
  • 1/2 Teaspoon Ground Cinnamon
  • 1/8 Teaspoon Salt (pinch)

Muffin Batter

  • 1/2 Cup Unsalted Butter, (softened)
  • 1 Cup Granulated Sugar
  • 1 Teaspoon Vanilla Extract
  • 2 Large Eggs
  • 1 1/4 Cups Pumpkin Puree
  • 2 Cups All-Purpose Flour
  • 1 Tablespoon Pumpkin Pie Spice
  • 1 Teaspoon Baking Soda
  • 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Salt


  • 6 Tablespoons Powdered Sugar (adjust as needed for desired thickness)
  • 1 Tablespoon Milk (adjust as needed for desired thickness)


  • Preheat oven to 350 degrees, and line a 12 cup muffin pan with cupcake liners.

Cinnamon Streusel

  • In a small bowl, combine the flour, melted butter, granulated sugar, brown sugar, cinnamon, and salt.
  • The mixture will be thick. To make the streusel, pinch off some pieces of dough to place on the unbaked muffins.

Muffin Batter

  • Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed for 3-5 minutes until fluffy. Next, add the eggs, vanilla extract, and pumpkin puree.  Mix on low speed until combined.
  • Then, add the flour, salt, baking powder, baking soda, pumpkin pie spice. Continue to mix until just combined but not over mixed.
  • Use a scoop or measuring cup to portion the batter into the lined muffin pan (about ½ to ⅔ full).
  • Top with the cinnamon streusel and gently press into the batter.
  • Place the pan into the preheated oven and bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  • Remove from the oven and allow to cool completely before topping with glaze.


  • In a small bowl, combine the powdered sugar and milk. Add additional milk to reach desired consistency.
  • Drizzle over baked and cooled muffins.


The recipe makes between twelve (12) and fourteen (14) muffins depending upon size. The calories listed are an approximation based on the ingredients, twelve (12) muffins, and a serving size of one (1) pumpkin spice muffin. Additionally, the calorie count does not include the extra cinnamon sticks seen in the photo. Actual calories will vary. The muffins can be stored in a container on your counter for up to three (3) days.


Serving: 1g | Calories: 327kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 331mg | Potassium: 120mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4376IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
Tried this recipe?Mention @Berlyskitchen or tag #berlyskitchen!