There are so many delicious fall treats when you go to Disneyland and Disney World in the fall. With the abundant different delicious treats you can get from Disneyland, we made some of our favorites including this copycat Disneyland pumpkin muffins recipe. There really is no muffin like it and if you’ve been to Disneyland and tried it, I’m positive you’re still dreaming about it too!
Everything for this Disneyland pumpkin muffin recipe is made from scratch and filled with those perfect pumpkin flavors. But don’t forget the amazing streusel that brings this pumpkin muffin recipe to the next level.
So if you are ready for one of the best Disney dupe recipes then make sure that you make these pumpkin muffins. And don’t skip the frosting, it adds the perfect creamy touch to these flavorful muffins.
Recipe Ingredient Notes
- Sugar
- Eggs
- Vegetable oil
- Pumpkin puree
- Cake flour
- All-purpose flour
- Baking soda
- Cinnamon
- Nutmeg
- Raisins
- Salt
- Butter
- Cream cheese
- Powdered sugar
- Milk
- Vanilla extract
Equipment Needed
- Hand or stand mixer
- Large mixing bowl
- 2 Muffin pans (THESE are great!)
- Muffin or cupcake liners
- Piping bag
How to Make Our Copycat Disneyland Pumpkin Muffins
- To begin making these delicious muffins start by preheating the oven to 350 degrees and line 2 muffin pans with paper liners.
- Then in a large mixing bowl mix together the sugar and eggs until they are well mixed.
- Now add in the vegetable oil and pumpkin and continue to combine the ingredients until they are smooth.
- Next add in the cake flour, all-purpose flour, baking soda, cinnamon, and nutmeg mixing it all together until it is combined.
- Now just add in the golden raisins and fold them into the muffin batter.
- Scoop the muffin batter into the lined muffin tins and then set them aside.
- Now, to make the streusel, combine the flour, sugar, brown sugar, cinnamon, and salt in a medium mixing bowl.
- Then add in the cold chopped butter and use a fork to mash it into the flour mixture until you get small course crumbs.
- When you’re done mixing it together, sprinkle the streusel on top of the muffins and then place it in the oven and let them bake for 18 minutes or until they are golden brown.
- While the muffins are baking, mix together the cream cheese and butter until they are nice and smooth.
- Then add in the powdered sugar, milk, vanilla extract, and cinnamon and cream it together with the cream cheese mixture until you make the frosting nice and smooth.
- If the frosting is a little thick add some milk or to thicken it up add a little bit more powdered sugar.
- When the muffins are cooled down, put a little bit of frosting on top and then enjoy!
Frequently Asked Questions
While we are very partial to the frosting because it is DELISH! But, if you want to omit it you definitely can. Or you can definitely buy premade frosting and use that instead to make it a little simpler.
If you are newer to baking and having use a piping bag, the Pioneer Woman has a great blog to teach you how to fill a piping bag. Once you do it once, you’ll be able to do it over and over again! I also use a large ziplock bag if I don’t have a piping bag available and then cut a hole in the corner.
Storage Instructions
- Counter: Place any remaining muffins that you tend to eat the tender snickerdoodle muffins next 2-3 days in a ziplock bag and store them on the counter.
- Freezer: Store these in a freezer-safe ziplock freezer bag for up to 3 months for the best results for the delicious muffins.
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Copycat Disneyland Pumpkin Muffins Recipe
Ingredients
Muffins:
- 2 cups sugar
- 3 eggs
- ½ cup vegetable oil
- 1 ⅓ cups pumpkin puree
- 1 cup cake flour
- 1 cup all-purpose flour
- 2 teaspoon baking soda
- 2 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 cup golden raisins
Streusel:
- 4 Tablespoons flour
- 4 Tablespoons sugar
- 4 Tablespoons brown sugar
- 1 teaspoon cinnamon
- pinch salt
- 2 Tablespoons butter, cold, unsalted
Frosting:
- 4 ounces cream cheese, (softened to room temp)
- ¼ cup butter, (softened to room temp)
- 2-3 cups powdered sugar
- 1 Tablespoon milk
- 1 teaspoon vanilla
- ½ teaspoon cinnamon
Instructions
- Preheat oven to 350℉ and line 2 muffin tins with paper liners.
- In a large mixing bowl beat together sugar and eggs. Then add in vegetable oil and pumpkin. Mix together until it is smooth
- Then add in cake flour, all purpose flour, baking soda, cinnamon, and nutmeg. Stir until combined. Then fold in the raisins.
- Spoon into prepared muffin pan and fill each liner ¾ full.
Streusel:
- Combine flour, sugar, brown sugar, cinnamon and salt. Stir and then add in cold butter and mash with a fork until it resembles coarse crumbs. (You can even use your hands to work through the cold butter.)
- Sprinkle streusel on top of each muffin. Bake for about 18 minutes or until golden brown.
Frosting:
- Beat cream cheese and butter together until smooth. Then add in remaining ingredients and mix until smooth and creamy. (If the frosting is too runny – add a little more powdered sugar)
- Pipe icing onto the cooled muffins.
Notes
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
They’re so pretty! I love pumpkin in Autumn, I’m sure these will be perfect for afternoons with some tasty tea 🙂 I will try to make a vegan version for myself, but thank you so much for an idea 🙂
Can all purpose flour be used instead half cake and half all purpose flour?
Yes, you will be fine using all purpose flour.
Fresh pumpkin or canned?
We used canned pumpkin in these muffins.
Would this make 12 muffins? Thank you.
We got between 20-24 muffins from this recipe.
I made these yesterday without the frosting, they are delicious!
Can you make this in a 9×13 pan?
Hi Charlotte. We have only made this recipe into muffins. I’m sure you could make it in a 9 x 13 inch pan. Just watch them closely since we don’t have an exact cooking time. Let us know how they turn out! Have a terrific weekend.
Mini or standard size?
We used standard sized muffin tins.
I got 30 muffins ??
WooHoo!!!! That’s good to know! Thanks Amy!
I would like to use this recipe for a baby shower brunch, have you made these without raisins? I personally love anything with raisins, but I don’t think everyone shares that love. Would I need to add anything to the recipe since it calls for a full cup of raisins? Your recipe doesn’t say optional to add the raisins like many recipes do.
Thank you for your reply!!
Hi Eileen. You should be just fine leaving out the raisins. You could also add in mini chocolate chips, or nothing at all. Best of luck with the baby shower. 🙂
Anyone else have a problem with the streusel melting into nothing?
Do you happen to know how much sugar is needed for the Muffins? Our daughter went to go make these and got to Step 2 and asked “Mom, how much sugar do I put in”. Thanks
Thanks for catching that. It’s 2 cups sugar.