Pumpkin Spice Muffins

 Pumpkin Spice Muffins

There’s something about pumpkin season that makes me want to slow down, pour a hot drink, and fill the kitchen with the warm, spicy smell of something baking. And this week, that “something” was these soft, tender pumpkin muffins — topped with a buttery pecan streusel and (if you're feeling extra) a drizzle of sweet glaze.

They're the kind of bake that feels effortless but impressive — easy enough for a weekday morning, cozy enough for a fall gathering, and guaranteed to make your kitchen smell amazing.

🍂 Why You’ll Love These Muffins

These muffins are the perfect balance of moist and fluffy, with just the right hit of pumpkin spice in every bite. The streusel topping adds a rich, nutty crunch, while the optional glaze gives a little bakery-style finish.

They’re made with pantry staples, one can of pumpkin, and zero fuss — which makes them an instant autumn favourite around here.

Ingredients:

Muffins:

• 1 1/2 cups pumpkin purée (1 standard can)

• 1/2 cup granulated sugar

• 1/2 cup brown sugar

• 1 3/4 cups all-purpose flour

• 1/2 cup neutral oil (canola, vegetable, or light olive oil)

• 1/4 cup milk

• 2 large eggs

• 2 tsp vanilla extract

• 1 tsp baking soda

• 1/2 tsp baking powder

• 2 1/2 tbsp pumpkin spice

• 1/2 tsp salt

Streusel Topping:

• 1/4 cup unsalted butter, melted

• 1/2 cup all-purpose flour

• 1/2 cup light brown sugar

• 1/2 tsp salt

• 1/2 cup pecans, finely chopped

• 1 tsp maple syrup

Glaze:

• 1/2 cup powdered sugar

• 2 tsp milk

• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it.

2. Make the muffin batter:
   In a large bowl, whisk together pumpkin purée, sugars, oil, milk, eggs, and vanilla until smooth.
   Now add in your dry ingredients: flour, baking soda, baking powder, pumpkin spice, and salt.
   Stir until just combined — do not overmix.

3. Make the streusel:
   In a small bowl, mix melted butter, flour, brown sugar, salt, pecans, and maple syrup until crumbly (this should feel like wet sand).

4. Assemble the muffins:
   Divide the batter evenly between 12 muffin cups.
   Sprinkle a generous amount of streusel on top of each one.

5. Bake for 20–24 minutes, or until a toothpick comes out clean.
   Let cool in the pan for 5 minutes, then transfer to a wire rack.

6. Optional glaze:
   In a small bowl, whisk powdered sugar, milk, and a pinch of salt until smooth.
   Drizzle over the cooled muffins.

🍁 Soft, Spiced, and So Satisfying

These muffins are a celebration of all things fall: warm, cozy, sweet, and just a little nutty. They’re perfect with your morning coffee, great for a weekend brunch, and let’s be honest — they make your whole house smell like a pumpkin spice candle (but better).

Whether you're baking for friends or just for yourself, these are the kind of muffins that feel like a hug in baked form. Go ahead and double the batch — they freeze beautifully, too.