Pumpkin Muffins
User Reviews
4.9
189 reviews
Excellent
Pumpkin Muffins
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Look no further for the perfect Fall breakfast! These easy, super moist Pumpkin Muffins are loaded with spices and dark brown sugar, and topped with a pecan-studded streusel. So delicious, no one will be able to resist coming back for more.
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Ingredients
For the streusel:
- 3 tablespoons (43 grams) unsalted butter, melted
- 1/4 cup (50 grams) dark brown sugar
- 3 tablespoons (24 grams) all-purpose flour
- 1/4 cup (30 grams) pecans, finely chopped
- 3/4 teaspoon ground cinnamon
For the muffins:
- 2 cups (254 grams) all-purpose flour
- 1 cup (200 grams) dark brown sugar*
- 2 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon fine salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ½ teaspoon ground nutmeg
- 3/4 cup (178 grams) buttermilk**, at room temperature
- ½ cup (98 grams) neutral oil, such as canola or vegetable oil
- 1 large egg, at room temperature
- 1 cup (244 grams) pure pumpkin puree
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 400°F. Line a standard muffin tin with paper liners.
Make the streusel:
- In a small bowl, combine all the streusel ingredients with a rubber spatula or a fork until combined. Set aside.
Make the muffins:
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, salt, ginger, cloves, and nutmeg.
- In a medium bowl, whisk together the buttermilk, oil, egg, pumpkin puree, and vanilla. Pour into the dry ingredients and stir with a rubber spatula until just combined. Do not overmix. Batter will be thick.
- Divide the batter evenly among the muffin cavities, filling each to the brim of the pan.
- Staying away from the edges, place streusel mixture evenly over the center of the muffin batter in each cavity. Press lightly into the batter.
- Bake until golden brown and a toothpick inserted in the center comes out clean, about 20 to 22 minutes. Allow the muffins to cool in the pan for 5 minutes before removing to a wire rack. Let cool before serving.
- Once completely cooled, store Pumpkin Muffins in an airtight container at room temperature for up to 3 days. Note that the streusel will soften more the longer it sits, but the pumpkin spice flavor will intensify.
Notes
- *You can use light brown sugar in place of dark brown sugar (1:1 ratio), but note that your muffins will be lighter in color, and the pumpkin puree flavor will be more noticeable.
- **I recommend sticking with real buttermilk in this recipe, if possible, but whole milk can be substituted (1:1 ratio) if needed. Note that your muffins won’t be quite as flavorful, and the pumpkin puree flavor will be more predominant. I don’t recommend using 2% or skim milk. Learn more about buttermilk and buttermilk substitutes here.
- More baking tips and recipe information can be found in the Sprinkle of Science tip box, above the recipe.
Genuine Reviews
User Reviews
Overall Rating
4.9
189 reviews
Excellent
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