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