Pumpkin Muffins

Y’all. I have a confession….

Your girl hates sweets. Like, I am seriously the type of person who wants one bite of a dessert, and then I am seriously sick of it. (My mom didn’t let me have sugar til I was 5, and it really stuck with me. Sugar hurts my teeth, my stomach, everything. I just don’t dig it. Thanks, Mom, people always think I’m feigning health when I turn down dessert, but I just hate it.) Regardless, the perfect taste of fall is pumpkin muffins. And forget your diet, we’re adding a streusel topping mk? Mk. I loved these muffins. They’re delicious.

I originally found this recipe from Dinner at the Zoo, but I tweaked it a little bit to my personal preferences… a little less sweet, a little more spice.

So, grab your spatulas and your pumpkin beers, bitches, let’s get to baking. HERE’S WHAT YOU NEED (P.S. don’t forget the vegetable oil after you drink that second pumpkin beers, your muffins will taste delicious, but they will stick to the wrappers… whoops.)



  • 2 eggs
  • 2/3 cup maple syrup (to taste–I like my muffins less sweet. You could substitute granulated sugar for this, but I like the overall flavor that maple syrup gives)
  • 1 cup pumpkin puree
  • 3/4 cup vegetable oil
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 1/2 teaspoons pumpkin pie spice
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • cooking spray


  • 1 cup all purpose flour
  • 1/2 cup brown sugar (light or dark brown sugar is up to you. I used dark.)
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 cup butter melted

Glaze (optional)

  • 1 cup powdered sugar
  • 2 1/2 tablespoons heavy cream or milk (use less milk if you want your glaze to be thicker
  • 1/2 teaspoon vanilla extract



  • Preheat the oven to 400 degrees F. Coat a 12 cup muffin tin with cooking spray (or I used paper liners).
  • Place the eggs, sugar, pumpkin puree and oil (don’t forget the oil) in a bowl. Whisk until smooth.
  • Add the flour, baking soda, baking powder, pumpkin pie spice, vanilla extract and salt to the bowl. Stir until just combined–do not over mix. You want it to be combined, and then stop.
  • Divide the batter evenly among the 12 muffin cups.


  • Place the flour, brown sugar, butter and pumpkin pie spice in a medium sized bowl. Mix until thoroughly combined and coarse crumbs form. I used my hands for this, it was really easy.
  • Sprinkle the streusel evenly over the muffins. (I felt like I was adding too much, but use all the streusel mix and top all of the muffins evenly)
  • Bake for 15-17 minutes, or until lightly browned and a toothpick inserted in the center of a muffin comes out clean. 
  • Cool for 5 minutes in the pan, then transfer the muffins to a wire rack to cool completely.


  • Whisk together the powdered sugar, cream and vanilla extract. Drizzle over the cooled muffins. I put the glaze mixture into a Ziploc bag and cut off the corner, it kept everything from making a huge mess!
  • Serve, or store the muffins in an airtight container for 3 days on the counter, or up to 5 days in the fridge. EDIT: I also froze a few of these muffins, then defrosted in the fridge overnight. They still tasted delicious, but the streusel topping got a little soft. That didn’t bother me, but it might bother some!

Bon Appétit, betches. Please enjoy this Chris Stapleton serenade to get you in your feels while you make these delicious muffins. #Fall

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