Copycat Costco Pumpkin Muffins are moist, flavorful, and topped with a crumb topping and powdered sugar. These are easy to make at home and are the best sweet treat for fall!
We all know that muffins are pretty much just cake, but somehow when you call them muffins, it becomes more acceptable to eat for breakfast instead of having to wait for dessert, right?! These muffins are definitely a favorite around here because they really do taste very much like pumpkin cake and are absolutely incredible.
What are Copycat Costco Pumpkin Muffins?
We love getting muffins at Costco, and the pumpkin ones are among our favorites. They only come around in the fall, so we have to wait all year for these delicious treats. They are soft, moist, and loaded with pumpkin! They are super easy to make, and they really do end up tasting like they came straight from the bakery at Costco.
Ingredients in Copycat Costco Pumpkin Muffins
Flour – All-purpose flour works best.
Baking soda – This is the leavening agent in the muffins. For best results, make sure the baking soda isn’t old or expired.
Cinnamon – Ground cinnamon pairs perfectly with pumpkin.
Pumpkin pie spice – Pumpkin pie spice is a delicious blend of cinnamon, ginger, nutmeg, allspice, and cloves.
Oil – Vegetable and canola oil work great, but I like to use coconut oil. Make sure it is melted down to a liquid before adding to the other ingredients. You can also use applesauce if you want to cut down on calories, but the consistency of the muffins will be slightly different.
Sour cream – This ingredient is what makes the muffins so moist! You can swap this out with plain or vanilla Greek yogurt if you’d like.
Sugars – You will need brown sugar and granulated sugar. For best results, make sure the brown sugar is fresh and moist.
Eggs – Two large eggs bind all of the other ingredients together.
Pumpkin – You will need a 15-ounce can of pumpkin. Make sure to use pureed pumpkin, NOT pumpkin pie filling.
CRUMB TOPPING
Flour – Again, use all-purpose flour.
Sugars – Just a little bit of sugar and brown sugar sweeten up the crumb topping.
Cinnamon – You can’t have too much cinnamon!
Butter – You will need 6 tablespoons of butter, softened to room temperature.
Powdered sugar – A little bit of powdered sugar works perfectly for dusting on top of the baked muffins.
HOW TO MAKE COPYCAT COSTCO PUMPKIN MUFFINS
Preheat your oven to 350°.
Line a 6-count jumbo muffin tin with jumbo muffin liners. (You can make these using a 12-count regular muffin tray, but the muffins will only bake for about 15-18 minutes.)
MAKE THE MUFFIN BATTER
In a large bowl, whisk together the flour, baking soda, pumpkin spice, and cinnamon until combined.
Add the oil, sour cream, brown sugar, granulated sugar, eggs, and pumpkin. Mix just until combined.
Divide the batter among the 6 muffin cups.
MAKE THE CRUMB TOPPING
In another bowl using your fingers combine the ½ cup flour, ¼ cup granulated sugar, 3 tablespoons brown sugar, 1 teaspoon cinnamon, and butter until coarse crumbs form.
Sprinkle the crumb topping all over each muffin.
BAKE THE MUFFINS
Place in the oven and bake for 25-30 minutes when a toothpick inserted in the middle comes out clean.
Remove from the oven and cool.
Dust the tops with powdered sugar and serve!
Copycat Costco Pumpkin Muffins
Ingredients
- 2 cups flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 ½ teaspoons pumpkin pie spice
- ⅓ cup vegetable oil
- ½ cup sour cream
- ¼ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 15 ounce can pure pumpkin
CRUMB TOPPING
- ½ cup flour
- ¼ cup sugar
- 3 tablespoons brown sugar
- 1 teaspoon cinnamon
- 6 tablespoons butter softened
- powdered sugar for dusting
Instructions
- Preheat your oven to 350°.
- Line a 6-count jumbo muffin tin with jumbo muffin liners. (You can make these using a 12-count regular muffin tray, but the muffins will only bake for about 15-18 minutes.)
MAKE THE MUFFIN BATTER
- In a large bowl, whisk together the flour, baking soda, pumpkin spice, and cinnamon until combined.
- Add the oil, sour cream, brown sugar, granulated sugar, eggs, and pumpkin. Mix just until combined.
- Divide the batter among the 6 muffin cups.
MAKE THE CRUMB TOPPING
- In another bowl using your fingers to combine the ½ cup flour, ¼ cup granulated sugar, 3 tablespoons brown sugar, 1 teaspoon cinnamon, and butter until coarse crumbs form.
- Sprinkle the crumb topping all over each muffin.
BAKE THE MUFFINS
- Place in the oven and bake for 25-30 minutes when a toothpick inserted in the middle comes out clean.
- Remove from the oven and cool.
- Dust the tops with powdered sugar and serve!
Nutrition
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Can you make mini muffins?
Absolutely! If you want to make mini muffins, this recipe will make about 24 of them. Just scoop into mini muffin tins lined with liners and then bake for about 12-15 minutes or just until a toothpick inserted in the center comes out clean.
What to serve with Pumpkin Muffins?
We love to eat these pumpkin muffins for breakfast, but they make a perfect snack or dessert too! Many times I make mini muffins for my kids so that they can just eat one or two along with some eggs and fruit and it’s not quite as much sugar to start off the day as eating a full-size muffin. It’s a fun way to give breakfast a little more exciting sometimes!
CAN YOU FREEZE PUMPKIN MUFFINS?
Yes, these muffins can be frozen. Simply place them in an airtight container and freeze them for up to 3 months. Thaw before eating by placing a muffin (or more) on the counter for about 30 minutes to come to room temperature.
WHAT CAN I USE AS A SUBSTITUTE FOR SOUR CREAM?
I almost always swap out the sour cream with Greek yogurt when baking. Plain Greek yogurt is the closest to sour cream, but I usually have vanilla Greek yogurt on hand so I like to use that because it does add a little more flavor and sweetness as well. You shouldn’t try to use regular yogurts though as those have a much higher sugar and water content that will throw off the wet-to-dry ratio in this recipe.
MORE MUFFIN RECIPES TO TRY:
- Brown Butter Blueberry Muffins
- Copycat Costco Double Chocolate Muffins
- Double Berry Cheesecake Muffins
- Lemon Raspberry Streusel Muffins
- Nutella Banana Muffins
- Amazing Blueberry Muffins
- Cheesy Cornbread Muffins
- Peanut Butter and Jelly Muffins
- Easy Pumpkin Muffins
- “Doughnut” Muffins
- Banana Nut Muffins
- Lemon Pound Cake Muffins
- Blueberry Cheesecake Muffins
- Lemon Zucchini Muffins
- Lemon Blueberry Muffins
- Iced Banana Almond Muffins
- Lemon Poppyseed Muffins
Copycat Costco Pumpkin Muffins are moist, flavorful, and topped with a crumb topping and powdered sugar. These are easy to make at home and are the best sweet treat for fall!
Nancy says
You left out the butter in directions for the topping.
Nellie says
Thanks for letting me know! It should be fixed now.