If there’s one thing that screams autumn louder than crunchy leaves and oversized scarves, it’s pumpkin everything. And at the top of that list? Dunkin Donuts Pumpkin Muffins. These beauties are soft, warmly spiced, topped with a buttery streusel, and finished with a drizzle of vanilla glaze. They’re the perfect companion to your morning coffee or a cozy afternoon pick-me-up.

Now, I get it—fall is busy. Between soccer practices, work deadlines, and trying to remember where you stored last year’s Halloween decorations, the idea of homemade muffins might feel like a stretch. But trust me, this recipe is doable, delicious, and a little taste of autumn joy. And unlike waiting in a long drive-thru line, you’ll have a dozen muffins warm and ready in under an hour.

So grab that can of pumpkin puree sitting in your pantry (you know the one you bought in July “just in case”) and let’s bake up a batch of these cozy muffins that taste just like Dunkin’s—only fresher, warmer, and made with love right in your kitchen.

Why You’ll Love These Dunkin’ Donuts Pumpkin Muffins

Cozy fall muffin recipe: The perfect way to bring pumpkin spice season into your kitchen.
Better than store-bought: Fresh, homemade Dunkin muffins without the trip.
Easy to make: Simple steps, no fancy equipment, and ready in under 45 minutes.
Crowd pleaser: From kids to grandparents, everyone will love these pumpkin spice muffins.

Ingredients You’ll Need

For the Streusel:

1/2 cup salted butter, melted
1 cup all-purpose flour
2/3 cup brown sugar, packed
1 tsp pumpkin pie spice

For the Pumpkin Muffins:

2 cups all-purpose flour
1 cup brown sugar, packed
1 tsp baking powder
1 1/2 tsp pumpkin pie spice
1/4 cup salted butter, melted
1 cup canned pumpkin puree
1/3 cup milk
2 large eggs
1/4 cup vegetable oil
2 tsp vanilla extract

For the Vanilla Glaze:

1 cup powdered sugar, sifted
2–3 tbsp milk
1/2 tsp vanilla extract

Step-by-Step Instructions

Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
Make the streusel topping: Mix flour, brown sugar, and pumpkin pie spice. Stir in melted butter until crumbly.
Mix the dry ingredients: In a large bowl, whisk flour, brown sugar, baking powder, and pumpkin pie spice.
Mix the wet ingredients: In another bowl, whisk pumpkin puree, eggs, melted butter, milk, oil, and vanilla until smooth.
Combine: Gently fold dry mixture into wet mixture. Batter will be thick (and that’s exactly how it should be).
Fill and top: Divide batter into muffin cups, filling each about 3/4 full. Sprinkle streusel generously on top.
Bake: 22–25 minutes, until a skewer comes out mostly clean.
Glaze: Once muffins are slightly cooled, whisk together glaze ingredients and drizzle over the tops.

Tips for the Best Pumpkin Spice Muffins

Don’t overmix: A few lumps in your batter are totally fine—overmixing can make your muffins tough.
Use pumpkin puree, not pumpkin pie filling: The latter is already spiced and sweetened, which will throw off your recipe.
Check early: Every oven is a little different, so peek at your muffins around the 20-minute mark.
For bakery-style muffins: Bake at 425°F for the first 5 minutes, then drop to 350°F for the remaining time. That blast of heat helps them rise higher.
Extra glaze? No such thing. Double it if you’re feeling sweet-toothed.

A Little Story Behind These Muffins

Every fall, my kids and I make a ritual out of getting Dunkin Donuts Pumpkin Muffins on the first chilly morning of the season. One year, though, our local Dunkin ran out (the horror!). So, I decided to whip up my own version at home.

Let me tell you—the smell of pumpkin spice filling the house, the streusel crunch as we bit in, the sweet drizzle of vanilla glaze… it was everything we hoped for and more. Now, instead of piling into the car and racing to beat the morning rush, we make these muffins in pajamas with our coffee mugs and fuzzy socks. They’ve become a family tradition, and honestly? I think I love them even more than the store-bought ones.

What to Serve with Pumpkin Muffins

These muffins are the ultimate fall sidekick to your morning coffee, but they pair beautifully with other cozy favorites too:

A steaming latte or pumpkin spice coffee (because why not double up on pumpkin love?).
A dollop of whipped cream or cream cheese spread for extra indulgence.
Fresh fruit like sliced apples or pears for a lighter balance.
As part of a fall brunch spread—think scrambled eggs, crispy bacon, and these sweet muffins to round it out.

Whether you’re enjoying them for breakfast, a snack, or dessert, these muffins add just the right touch of cozy sweetness to your day.

How to Store Your Homemade Dunkin Muffins

Room temperature: Keep muffins in an airtight container for up to 3 days.
Refrigerator: Store for up to 5 days, but let them come to room temp before eating for best flavor.
Freezer: Wrap individually in plastic wrap, place in a freezer bag, and freeze up to 3 months. To enjoy, just thaw overnight or microwave for 30 seconds.
Pro tip: If you want that “fresh from the oven” experience, pop them in the oven at 300°F for 5 minutes before serving.

FAQs About Pumpkin Muffins

Can I use fresh pumpkin instead of canned?

Yes! Just roast, mash, and strain your pumpkin until smooth. Canned is easier, but fresh works beautifully.

What’s the difference between pumpkin puree and pumpkin pie filling?

Pumpkin puree is plain pumpkin. Pumpkin pie filling is already flavored and sweetened—skip it for this recipe.

Can I make these muffins without the glaze?

Absolutely. They’ll still be delicious with just the streusel. The glaze just adds that Dunkin Donuts flair.

Can I turn these into mini muffins?

Yes! Reduce bake time to about 12–14 minutes. Perfect for bite-sized fall treats.

How do I make them more “pumpkin spice” flavored?

Add an extra half teaspoon of pumpkin pie spice or sprinkle some cinnamon into the streusel.

The Sweetest Ending

Baking these Dunkin Donuts Pumpkin Muffins at home is like bottling up all the best parts of fall—the cozy warmth, the comforting spices, the sweetness of traditions—and enjoying them any time you like. They’re easy enough for a weekday breakfast, yet special enough to share at gatherings.

So, next time that pumpkin spice craving hits (and let’s be honest, it will), skip the line and make your own batch at home. Trust me, the smell alone is worth it—and when you take that first bite, you’ll wonder why you didn’t start baking these sooner.

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Dunkin’ Donuts Pumpkin Muffins

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Author: Amanda Thompson
Total Time: 37–40 minutes
Yield: 12 muffins 1x
Diet: Vegetarian

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Description

These Dunkin Donuts Pumpkin Muffins are a homemade take on the seasonal favorite—soft, spiced, and topped with buttery streusel and vanilla glaze. They’re cozy, bakery-style muffins that bring all the warmth of fall right to your kitchen, perfect for breakfast, snacks, or holiday brunch spreads.

Ingredients

Scale

For the Streusel Topping:

½ cup salted butter, melted
1 cup all-purpose flour
⅔ cup brown sugar, packed
1 teaspoon pumpkin pie spice

For the Muffins:

2 cups all-purpose flour
1 cup brown sugar, packed
1 teaspoon baking powder
1 ½ teaspoons pumpkin pie spice
¼ cup salted butter, melted
1 cup canned pumpkin puree
⅓ cup milk
2 large eggs
¼ cup vegetable oil
2 teaspoons vanilla extract

For the Vanilla Glaze:

1 cup powdered sugar, sifted
2–3 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Make streusel: Mix flour, brown sugar, and pumpkin pie spice. Stir in melted butter until crumbly. Set aside.
Mix dry ingredients: In a large bowl, whisk flour, brown sugar, baking powder, and pumpkin pie spice.
Mix wet ingredients: In another bowl, whisk pumpkin puree, eggs, melted butter, milk, oil, and vanilla until smooth.
Combine: Gently fold dry mixture into wet mixture until just combined. Batter will be thick.
Fill tins: Divide batter into muffin cups, filling each ¾ full. Sprinkle streusel generously on top.
Bake 22–25 minutes, or until a toothpick comes out mostly clean.
Cool slightly. Mix glaze ingredients and drizzle over muffins before serving.

Notes

Do not overmix—thick, slightly lumpy batter makes fluffier muffins.

Use pumpkin puree, not pumpkin pie filling.

For bakery-style domes, bake at 425°F for 5 minutes, then reduce to 350°F.

Double the glaze if you love extra sweetness.

Muffins freeze well for up to 3 months; glaze after thawing.

Prep Time: 15 minutes
Cook Time: 22–25 minutes
Category: Breakfast, Dessert, Snack
Method: Baking
Cuisine: American

Dunkin’ Donuts Pumpkin Muffins: A Cozy Fall Treat You’ll Crave All Season