Pumpkin Muffin Tops

One of the most delicious muffin top recipes you’ll ever try! These Pumpkin Muffin Tops are full of pumpkin spice goodness, and topped with a delicious oat and pecan brown sugar streusel.

We love pumpkin, and we love muffins! Put the two together, and you’ve got yourself a double whammy. We have pumpkin muffin recipes with chocolate chips, cinnamon sugar topping, and biscoff streusel. Give them all a try!

Pumpkin Muffies with streusel topping

Ever heard of a pumpkin muffie??

Muffie is a nickname for muffin tops – the most delicious part of a muffin! With perfect fall flavors of ginger, nutmeg, cinnamon, and of course pumpkin, these pumpkin muffin tops (or pumpkin muffies) are a MUST HAVE recipe for the holidays. We first tried them at Kneader’s Cafe and realized immediately we needed to try a copycat recipe.

These ones tasted just like it, and we are so excited we can have these at home whenever we want!! They were simple to make,  and if you don’t have a muffin top tin, no worries! Simply lay them on a cookie sheet and voila – Perfect pumpkin muffin tops!

It was delicious, but I’m thinking we may need to try adding the chocolate chips next time we make them. I’m a firm believer that chocolate chips make everything better. Will you make yours with or without chips?? Either way is a win!

Close up of unbaked pumpkin muffin top

How to make Muffin Tops:

Like I said, you don’t HAVE to have a muffin tops pan to make these. I poured some batter onto parchment paper and this is how they turned out. Still great!! Here are the exact directions.

MIX BATTER. In a large mixing bowl. beat together sugar, brown sugar and oil, until blended. In a separate bowl, mix baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Add to sugar/oil mixture and beat until blended. Add pumpkin puree and eggs. Beat until combined and mix in flour.

DROP BATTER. Drop ¼ cup of batter, 2 inches apart, on baking sheets lined with parchment paper (or into greased muffin tops pan if you have one).

STREUSEL. In a medium bowl, combine the oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter over the top and stir to combine. Sprinkle streusel over tops.

BAKE. Bake at 375 degrees 12-15 minutes or until done. Enjoy!

Note: If you don’t like a streusel topping, you can sprinkle them with powdered sugar instead, after they are done baking.

Pumpkin Muffin Top Recipe with brown sugar topping

Storing and freezing

How to store muffin tops: Since these muffins are a type of “quick” bread, without a little air flow they tend to get a bit soggy. I’d recommend lightly covering them with plastic wrap, allowing some moisture to evaporate while keeping the muffins soft and fresh. You can also place a paper towel in the container to help absorb any moisture.

  • Room temperature: let cool, cover lightly and store for to 2-3 days
  • Refrigerator: let cool, cover lightly and store for up to a week

How to freeze muffin tops: You can store the muffin tops in the freezer to enjoy a quick treat on any given day. Once the muffin tops cool, place them in an airtight container, label and freeze for up to 3 months. To eat: thaw and warm in the microwave for 15-20 seconds.

Pumpkin Muffin Tops on a dish towel

For more muffin recipes to try this holiday season, check out:

And for more pumpkin recipes, try:

Pumpkin Muffin Top Recipe

4.72 from 7 votes
One of the most delicious muffin top recipes you'll ever try! These Pumpkin Muffin Tops are full of pumpkin spice goodness, and topped with a delicious oat and pecan brown sugar streusel.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12
Calories 575 kcal
Author Lil' Luna

Ingredients

  • 2 c sugar
  • 1 c brown sugar
  • 3/4 c vegetable oil
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp allspice
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp nutmeg
  • 15 oz can pumpkin puree
  • 2 eggs
  • 3 1/2 c all-purpose flour

Streusel Topping

  • 1/2 c old-fashioned rolled oats
  • 1/3 c all purpose flour leveled off
  • 1/3 c brown sugar packed
  • 1/3 c pecans finely chopped
  • 1 1/4 tsp cinnamon
  • 1/8 tsp salt
  • 4 TB unsalted butter melted

Instructions
 

  • In a large mixing bowl. beat together sugar, brown sugar and oil, until blended.
  • In a separate bowl, mix baking soda, baking powder, salt, allspice, cinnamon, ginger, and nutmeg. Add to sugar/oil mixture and beat until blended. Add pumpkin puree and eggs. Beat until combined and mix in flour.
  • Drop ¼ cup of batter, 2 inches apart, on baking sheets lined with parchment paper (or into greased muffin tops pan if you have one).
  • In a medium bowl, make the streusel by combining oats, flour, brown sugar, pecans, cinnamon, and salt. Drizzle melted butter over the top and stir to combine. Sprinkle over the muffin tops batter.
  • Bake at 375 degrees 12-15 minutes or until done.

Adapted from Lemon Tree Dwelling and Streusel from Once Upon a Chef.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    Love these! Reminds me of the fall. My favorite holiday tradition around this time is to get together on thanksgiving and play a game of football with my family

  2. 5 stars
    Hi @lilluna
    I am Back Today I Am Trying Your This Recipe
    Its Holiday Enjoying
    After Making It I Will B Back soon here

  3. That Crunch Is Really Soooo Tasty Me And My All Family Members Love To Eat Them,

  4. Am I reading this right?? If this makes 12 muffin tops and uses 3 cups sugar, each muffin has 1/4 cup sugar in it?? Whoa!!!

    1. 5 stars
      I have made this recipe several times and it makes like 3 dozen muffin top cookies, not 12. I have no idea why it says 12. Also, I use only 1 cup white sugar, and they are still SO AMAZINGLY YUMMY!!! My family love them. I have even taken them to work when I have presented to a group of educators and they love them, too! I even put them in cute clear cookie baggies. People that I bought them.

  5. Can I use a Whoopi pie pan if I don’t have a muffin top pan? If I am able to use-how much batter do I add to each and do I bake for the same temperature and time?

  6. 3 cups of sugar in just 12 muffin tops? I can’t imagine this recipe is just for a dozen and don’t muffin top muffins use a whole lot less batter to make? I want to understand because I’d really like to make these. They look delicious.

    1. We like to make the muffin tops a good size (like jumbo muffin size), but depending on how large you make them, the recipe could yield more than 12.

  7. 3 stars
    While your batter and topping are delicious, something is really off with the quantity and baking time. Used a muffin top pan. Followed the 1/4 c batter in each. Put streusel on top. Baked first batch almost 20 min at 375 ( my oven temp is perfect) they were raw in the middle and felt very heavy. Tried the cookie sheet still took forever to bake. Ended up with 30. Followed recipe exactly

    1. Linda, I think definitely something is really off. I follow the recipe exactly as it is here, except for the white sugar and they come out perfect…like professionally made. I don’t use one fourth cup of batter, though. I put a lot less because I do want them to look like muffin tops. As I posted earlier, I get a minimum of 3 dozen when I make them.