Welcome Autumn and a Pumpkin Muffin Recipe

Maxwells’ Pumpkin Muffins

There’s something so beautiful about autumn in Kansas, and today, we welcome it officially! God is gracious to allow the sun to rise each day and to set. The seasons are predictable. “… for he maketh his sun to rise on the evil and on the good, and sendeth rain on the just and on the unjust” (Matthew 5:45).

To welcome fall, I want to share a pumpkin muffin recipe from the Maxwells. This muffin is bursting with flavor and so moist, but dense, so it won’t receive any puffy-bakery-top muffin awards. It’s our go-to recipe for family holiday breakfasts in the winter.



Combine the dry ingredients.
Chocolate chips are semi-optional. 🙂
Before baking with streusel topping
Pumpkin Muffins

Maxwells’ Pumpkin Muffins

Yields: 12 muffins
1 cup flour 
2 tsp. cinnamon
1/2 tsp. pumpkin pie spice
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt 
1/2 cup plus 2 TB. brown sugar
2 eggs 
1 cup pumpkin 
1/3 cup milk
1/4 cup oil 
1 tsp. vanilla extract
1/2 cup chocolate chips (can be omitted)

Preheat oven to 350º. In a large bowl, combine flour, cinnamon, pumpkin pie spice, baking powder, baking soda, salt, and brown sugar. Next, add the eggs, pumpkin, milk, oil, and vanilla, and stir until combined. Add chocolate chips.

Line 12 muffin tins with muffin cup liners, although this is not necessary. If you don’t use liners, make sure to grease the pans. Sprinkle topping over muffins if desired. Bake for 16-19 minutes until the desired doneness.

Streusel Topping (optional)

1 TB. melted butter 
2 TB. flour
3 TB. brown sugar 
1/2 tsp. cinnamon

Combine the flour, brown sugar, and cinnamon together while melting the butter. Stir in the butter. The mixture will be soft, buttery clumps. Sprinkle on top of each muffin before baking.

“To every thing there is a season, and a time to
every purpose under the heaven” (Ecclesiastes 3:1).

12 thoughts on “Welcome Autumn and a Pumpkin Muffin Recipe”

  1. These look delicious! Thank you for sharing the recipe. I’m going to try them tomorrow (my toddler son and I always try to surprise my husband with something special to eat on Tuesdays; our funny little tradition). I like the “semi optional” chocolate chips comment, ha! Chocolate is nearly an essential for me! 🙂

    1. Yay, so glad you’re going to try them. I love the idea of doing something special on Tuesdays! Yes, right on the chocolate chips? They improve a lot of things. When in doubt, add!

  2. These must be delicious with the “optional” chocolate chips! LOL! I’ll be traveling but have these on my menu for our first Fall Weekend breakfast at home next month! (If I can wait that long). Thanks for the recipe Sarah!

  3. Those look so good! I love pumpkin muffins and personally appreciate the density, which makes them super-satiating. A “trick” I learned years ago was that you can actually sub all of the wet ingredients in muffins with a can/cup of puréed pumpkin! (I.e., an 8-oz can for one pan/12 muffins). If you use a pre-made muffin mix, it’s literally just two ingredients (mix + pumpkin . . . Though I usually add a half cup or so of almond milk). You do have to bake them for about twice as long, though, but it’s a great go-to for me because I will often have guests who are gluten-free (I always use a GF mix for this reason), vegan, or just watching their calories (these wind up only about 80 cals a piece), so it’s something sweet almost everyone can enjoy 🙂 I’m looking forward to incorporating some aspects of your recipe here next time I make them. I always get good ideas from your blog. Thank you!

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