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Pumpkin Spice Muffins

Pumpkin spice muffins are tender are tender and fluffy. The perfect amount of pumpkin flavor is brought to the next level with browned butter, cinnamon, pecans, and pumpkin pie spice.
Course Breakfast, Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 14 muffins
Calories 248kcal
Author Lauren
Cost $7.80 / .56¢ PER MUFFIN



  • 5 tablespoons butter
  • ¼ cup all-purpose flour 30 grams
  • ¼ cup granulated sugar 50 grams
  • ¼ cup brown sugar 50 grams
  • cup diced pecans
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon kosher salt


  • 6 tablespoons butter
  • 1 ⅔ cup all-purpose flour 200 grams
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 ½ teaspoon cinnamon
  • 1 ½ teaspoon pumpkin pie spice
  • ¾ cup brown sugar 150 grams
  • 1 ¼ cup pumpkin puree (not pumpkin pie filling) 225 grams
  • 2 large eggs
  • ¼ cup sour cream 60 grams
  • 1 teaspoon pure vanilla extract


  • BROWN THE BUTTER: In a small skillet, melt all 11 tablespoons of the butter over low heat. Continue to simmer the butter until it turns a dark golden amber color and has a caramel fragrance. Pour the browned butter into a bowl or measuring cup and allow to cool.
  • PREPARE: Preheat oven to 350° and arrange the oven rack to the center position. Line muffin tin with liners or spray generously with nonstick cooking spray.
  • MAKE THE CINNAMON PECAN TOPPING: In a small bowl, add the ¼ cup flour, ¼ each brown and granulated sugars, cinnamon, pecans, and salt. Stir the brown butter, then scoop 5 tablespoons into the topping mixture. Use your fingers or a fork to work the mixture into small lumps. Set aside.
  • COMBINE THE DRY INGREDIENTS: In a large bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice together until it’s evenly mixed.
  • COMBINE THE DRY INGREDIENTS: In a medium mixing bowl, stir together the remaining butter, pumpkin, eggs, sour cream, and vanilla, until well-combined. Pour the wet mixture in with the dry ingredients and fold together until all the flour is mixed in.
  • BAKE: Using a batter scoop or large spoon, fill each muffin cup with about 3 tablespoons of bater, or ⅔ full. Top each muffin with a heaping tablespoon of the cinnamon pecan topping then bake for 22-25 minutes or until a toothpick comes out of the center with only a few crumbs.
  • COOL: Allow the muffins to cool about 3 minutes in the muffin tin, then transfer to a cooling rack to finish cooling completely.


  • Browning the butter takes an extra 5 minutes or so and adds a ton of flavor. If you don't have the time to do this step, the muffins will still be delicious, so it is optional. Instead just melt the butter. 


Serving: 1muffin | Calories: 248kcal | Carbohydrates: 32g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 17mg | Sodium: 146mg | Potassium: 43mg | Fiber: 1g | Sugar: 19g | Vitamin A: 78IU | Calcium: 38mg | Iron: 1mg