If you’re craving something warm, cozy, and straight out of a fall daydream, these Pumpkin Muffins are exactly that. They’re soft, moist, and full of rich pumpkin flavour, with just the right balance of sweetness and spice. Finished with a buttery walnut crumble and a smooth cream cheese glaze, these pumpkin cream cheese muffins are pure comfort and will have your kitchen smelling incredible.
I love baking with pumpkin! That deep orange colour is beatuiful, the warm spices are so delicious and feel nostalgic, and the batter feels thicker and heartier. These muffins hit all those notes and then some. The Greek yogurt keeps them tender, the cinnamon and nutmeg bring out the best in the pumpkin, and the buttery crumble adds the perfect crunch under that silky cream cheese glaze. They’re the kind of bake that makes it feel like fall has officially arrived. Love baking with pumpkin too? Here are some other things to try: Pumpkin Trifle, Pumpkin Banana Bread with Maple Syrup Glaze, and Cinnamon Hawaiian Rolls with Pumpkin Cream Cheese Frosting.
😍 Why You’ll Love This Pumpkin Muffins Recipe
Moist and tender: Greek yogurt and olive oil keep them soft for days.
Perfectly spiced: a blend of cinnamon, nutmeg, and ginger gives classic pumpkin flavour without being overpowering.
Bakery-style tops: tall, fluffy, and irresistibly golden.
Smells like fall: the kind of recipe that makes your whole house smell like a cozy candle.
🎃 Ingredients You’ll Need To Make These Pumpkin Muffins
Olive oil: keeps the pumpkin muffins incredibly moist and soft without feeling heavy. It also adds a subtle richness that pairs perfectly with the warm spices.
Eggs: give the muffins structure and stability while keeping the texture light and fluffy. They also help the batter rise in the oven.
Granulated sugar: sweetens the muffins just enough and contributes to that slightly crisp, golden top.
Brown sugar: adds a touch of molasses flavour and extra moisture, making every bite tender and rich.
Vanilla extract: rounds out the spices and ties all the flavours together with a little warmth.
Greek yogurt: adds creaminess, moisture, and a subtle tang that keeps the muffins soft for days.
Pure pumpkin: the star of the show; it adds flavour, colour, and natural sweetness while giving the muffins their perfectly moist texture.
All-purpose flour: gives the batter structure without making it dense. It’s the foundation that holds everything together.
Baking soda: reacts with the pumpkin and yogurt to help the muffins rise evenly.
Baking powder: gives an extra lift for that domed, bakery-style top.
Pumpkin pie spice: the ultimate fall blend that brings all the cosy, spiced flavour you expect in a pumpkin recipe.
Cinnamon: adds warmth and depth, enhancing the pumpkin and sugar.
Nutmeg: adds a subtle nuttiness and warmth that complements the pumpkin.
Allspice: brings a gentle spice with hints of clove and cinnamon for balance.
Ground ginger: adds a light, peppery kick that keeps the flavour from being too sweet.
Salt: just enough to balance the sweetness and make all the other flavours pop.
✔ How To Make These Pumpkin Streusel Muffins
To make these Pumpkin Muffins, preheat your oven to 375F and line a muffin pan with muffin liners.
In a medium bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, cinnamon, nutmeg, allspice, ground ginger, and salt. Set this aside.
In a large mixing bowl, whisk together the olive oil, granulated sugar, brown sugar, eggs, and vanilla until smooth and well combined. Next, add in the Greek yogurt and pure pumpkin slowly, whisking again until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing just until everything comes together. Make sure not to overmix. Divide the batter evenly among the muffin cups, filling each about ⅔ full.
In a small bowl, combine the melted butter, flour, brown sugar, chopped toasted walnuts, and cinnamon until the mixture resembles wet sand. Sprinkle the crumble evenly over the tops of the muffins, gently pressing it in.
Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean.
While the muffins cool, whisk together the cream cheese, confectioners’ sugar, milk or cream, and vanilla extract until smooth. Once the muffins have cooled completely, drizzle the cream cheese glaze evenly over the tops and enjoy.
🗒 Variations
Skip the glaze: for a simple, cozy pumpkin muffin.
🗒 Substitutions
Oil: any neutral oil will work in place of olive oil, such as vegetable or canola.
Yogurt: plain Greek yogurt adds moisture, but you can use any plain yogurt you have on hand.
Milk or cream: either option works to adjust the glaze consistency; use what you have available.
Nuts: the crumble calls for walnuts, but pecans make a delicious swap.
🤔 FAQ’S
Can I use other oil instead of olive oil?
Yes, any neutral oil will work — vegetable, canola, or avocado oil are all good substitutes.
Can I skip the cream cheese glaze?
Yes. The glaze is optional, but it adds a lovely creamy touch once the muffins have cooled completely.
How do I know when the muffins are done baking?
Bake for 20–25 minutes, or until a toothpick inserted into the centre comes out clean.
Can I mix the glaze by hand?
Definitely. Whisk until smooth, or use a small handheld mixer or stick blender for an extra-smooth consistency.
How many muffins does this make?
Using tall, tulip-style bakery muffin liners will result in 12 large, bakery-style muffins. If using standard liners, the recipe may yield approximately up to 15 standard-sized muffins.
🍴 Leftovers? Lucky you.
Store these pumpkin muffins in an airtight container at room temperature for up to 5 days. To freeze, let the muffins cool to room temperature first, then wrap individually and freeze for up to 3 months.
👩🏻🍳 Hungry For More?
If you enjoyed my Pumpkin Muffins recipe, take a peek at a few of my personal favourite desserts down below you’ll likely love:
- Blueberry Lemon Muffins
- Morning Glory Muffins
- Raspberry Lemon Loaf
- Pumpkin Banana Bread
- Grandpa’s Apple Cake
- Chocolate Zucchini Bread
- Chocolate Muffins
- Pumpkin Trifle
- Pumpkin Banana Bread with Maple Syrup Glaze
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Pumpkin Muffins with Streusel & Cream Cheese Glaze
Equipment
- 1 tulip cupcake liners for baking
- 1 muffin tin
Ingredients
Dry Ingredients
- 1¾ cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp all-spice
- 1/2 tsp ground ginger
- 1/2 tsp salt
Other Ingredients
- 1/2 cup olive oil, or other neutral oil
- 2 eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 tsp vanilla extract
- 1/4 cup plain greek yogurt, or sour cream
- 1½ cup pure pumpkin
Crumble Topping (optional)
- 5 tbsp butter, melted
- 3/4 cup all-purpose flour
- 1/2 cup brown sugar, packed
- 1/2 cup walnuts, chopped, toasted
- 1/4 tsp cinnamon
- pinch of salt, if you are using unsalted butter
Vanilla Cream Cheese Glaze
- 1/4 cup cream cheese, room temperate
- 1/4 cup + 1 tbsp confectioners sugar, also know as powdered sugar
- 3 tbsp milk or cream
- 1/8 tsp vanilla extract
Instructions
- Begin by preheating your oven to 375 °F and prepare a muffin pan using muffin liners (preferably tulip cupcake liners) – however, any will work.
- To a medium sized bowl, gently whisk together all of the dry ingredients – set aside until ready to use.
- To a separate large bowl, begin by whisking together the oil, eggs, both sugars and vanilla until well combined.
- Slowly whisk in the greek yogurt and pure pumpkin until well combined.
- Slowly add the dry ingredients into the wet ingredients until well combined, ensuring that you scrape the sides down with a spatula.
- Evenly divide the batter among the 12 muffin cups – you want them approx 2/3 full.Yield Note: Using tall, tulip-style bakery muffin liners will result in 12 large, bakery-style muffins. If using standard liners, the recipe may yield approximately up to 15 standard-sized muffins.
- To a small bowl, mix together all of the crumble topping ingredients until the mixture resembles wet sand. Sprinkle the crumble evenly overtop the muffins and gently press the crumble into the muffins.
- Bake for 20-25 minutes, or until a toothpick inserted into the centre of the muffin comes out clean.
- While the muffins cool, mix together your glaze (if using) until completely smooth.Alternatively, use a small handheld electric mixer or stick blender.
- Once the muffins have cooled completely – evenly drizzle on the vanilla cream cheese glaze and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Absolutely delicious!! The best pumpkin muffins I have ever made!! Thank you so much for the recipe!!
Can I use pumpkin pie filling or will it ruin the recipe?!
Divine! The best pumpkin muffin I have made and surely the best I have tasted. Every recipe I have tried from you has been a grand slam. Thank you!
Love your recipes!! But not really impressed you have to go through a 3rd party to be able to print them. Just so you get people to subscribe to your blog!!
It’s missing the instructions for when and where to add the dry ingredients?
So yummy! The spice mixture is perfect.
Can’t wait to make this!
Just whipped these together for Christmas morning along with your Blueberry French Toast casserole. So excited to feed my family tomorrow morning! Merry Christmas Sammy 🎄 will be back with a review after my taste tester’s let me know.