Pumpkin Muffins
User Reviews
4.9
Pumpkin Muffins
Description
This recipe combines a mixture of all-purpose flour, salt, baking powder and soda, and warm spices with a batter of softened butter, sugar, eggs, and pumpkin purée. The topping blends flour, melted butter, raw sugar, cinnamon, and pecans to form a wet crumb that crisps while baking atop the muffins. The batter is spooned into a greased muffin tin and filled fully to create muffins with a domed top and a crunchy pecan streusel.
The spices add warmth and complexity, while the pumpkin provides moisture and a mild sweetness. Baking at 350°F for 35-40 minutes yields muffins with a tender crumb and crisp topping. These can be enjoyed as breakfast treats or snacks through the fall season.
Ingredients
For the Topping
- 5 tablespoons all-purpose flour
- 5 tablespoons unsalted butter melted
- 5 tablespoons demerara sugar (also called raw cane sugar or turbinado)
- ¾ cup pecans chopped
- ¼ teaspoon cinnamon
For the Muffins
- 2 cups all-purpose flour spooned into measuring cup and leveled-off
- ½ teaspoon salt
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cloves ground
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¾ cup butter softened, unsalted, 1½ sticks
- 1½ cups granulated sugar
- 2 egg large
- 1 pumpkin I use Libby’s, 15-ounce (425-g) can, 100% pure
Instructions
- Preheat the oven to 350°F (175°C). Spray a standard muffin pan with non-stick cooking spray.
- Begin with the topping: Combine the flour, butter, demerara sugar, chopped pecans and cinnamon in a small bowl. The mixture will be quite wet. Set aside.
- Move on to the muffins: In a medium bowl, whisk together the flour, salt, baking powder, baking soda, cloves, cinnamon and nutmeg. Set aside.
- In the bowl of an electric mixer, beat the butter and sugar at low speed until just blended. Add the eggs one at a time, beating well after each addition; continue beating until very light and fluffy, a few minutes. Add the pumpkin and beat until combined, scraping down the sides of bowl as necessary. Add the flour mixture and mix on low speed until just combined.
- Using an ice cream scoop or two spoons, transfer the batter to the prepared muffin pan, filling each cup completely full. Using your fingers, divide the topping evenly over the batter. Bake for 35 to 40 minutes, or until a cake tester or toothpick comes out clean. Let the muffins cool in the pan for 10 minutes, then turn out onto rack to cool completely.
- Note: This recipe makes 12 large muffins. For smaller muffins, divide the batter into 18 muffin cups and bake for 30 minutes.
- Freezer-Friendly Instructions: The muffins can be frozen in an airtight container or sealable plastic bag for up to 3 months. Thaw for 3 to 4 hours on the countertop before serving. To reheat, wrap individual muffins in aluminum foil and place in a preheated 350°F oven until warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 416kcal | 21% |
| Carbohydrates | 51g | 17% |
| Protein | 5g | 10% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 74mg | 25% |
| Sodium | 235mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 30g | 60% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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