Pumpkin Muffins
User Reviews
4.9
Pumpkin Muffins
Description
This recipe mixes a blend of flour, dark brown sugar, and baking powder with traditional fall spices including cinnamon, ginger, cloves, and nutmeg. Wet ingredients of buttermilk, oil, egg, pumpkin puree, and vanilla are combined gently into the dry ingredients to maintain a tender texture. The thick batter is portioned into muffin cups.
A streusel topping made from melted butter, brown sugar, flour, chopped pecans, and cinnamon is pressed lightly over the muffin batter before baking. Baking at 400°F creates muffins with a golden-brown crust and a moist, flavorful interior. The pecan streusel introduces a crunchy, spiced contrast to the soft muffin crumb.
These muffins can be served as a fall breakfast treat or snack. They can be cooled and stored for several days or frozen for longer storage, allowing for quick reheating. Substitutions like light brown sugar or whole milk are noted but may affect color and flavor balance.
Ingredients
For the streusel:
- 3 tablespoons unsalted butter melted
- 1/4 cup dark brown sugar
- 3 tablespoons all-purpose flour 24 grams
- 1/4 cup pecans finely chopped
- 3/4 teaspoon ground cinnamon
For the muffins:
- 2 cups all-purpose flour 254 grams
- 1 cup dark brown sugar
- 2 ½ teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon salt fine
- ½ teaspoon ground ginger
- ½ teaspoon cloves ground
- ½ teaspoon ground nutmeg
- 3/4 cup buttermilk at room temperature
- ½ cup neutral oil such as canola or vegetable oil
- 1 egg at room temperature, large
- 1 cup pumpkin puree pure
- 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
- Light brown sugar can substitute for dark brown sugar in equal amounts, but the muffins will be lighter in color and have a more pronounced pumpkin flavor.
- Real buttermilk is recommended; whole milk can be used as a substitute but may reduce flavor depth and alter texture.
- Avoid using 2% or skim milk as they may affect the muffin's outcome negatively.
- Refer to additional baking tips in the original recipe source for best results.
User Reviews
Overall Rating
4.9
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