Pumpkin Muffins Recipe
User Reviews
5
Pumpkin Muffins Recipe
Description
The Pumpkin Muffins Recipe centers on a spiced batter made with pumpkin puree, all-purpose flour, baking soda, cinnamon, pumpkin pie spice, and both granulated and brown sugar. Eggs, oil, vanilla, and buttermilk provide moisture and richness. After preheating the oven to 425°F and preparing the muffin liners, the wet and dry ingredients are gently mixed to preserve the tender texture of the muffins. The crumb topping, made from a combination of flour, sugars, pumpkin pie spice, and melted butter, is sprinkled over the batter for a contrasting crunchy layer that enhances each bite.
Baking begins at the high temperature of 425°F for 5 minutes to give the muffins a good rise, then lowers to 350°F to finish baking for 17 to 20 minutes. This approach results in muffins that have a soft, moist interior with a lightly crisp top. Once baked, cooling in the pan allows the muffins to firm slightly before serving. The optional maple icing, made with powdered sugar, pure maple syrup, milk, and vanilla extract, can be drizzled over cooled muffins to add a smooth, sweet finish that pairs well with the warm spices.
These pumpkin muffins offer a balanced texture of soft crumb and crunchy topping, showcasing the seasonal appeal of pumpkin and spices. They work well as a breakfast treat, snack, or alongside coffee or tea. The presence of buttermilk and baking soda contributes to a tender crumb and good rise, while the topping provides a flavorful contrast that makes the muffins more interesting to eat.
The recipe includes a straightforward layering of flavors and textures without complicated steps, making them approachable for home bakers. The option of maple icing is easy to prepare and brings an extra touch of sweetness suited to autumn menus. These muffins freeze well if wrapped tightly, allowing for make-ahead convenience or leftover enjoyment.
Ingredients
Pumpkin Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 1/2 cup canola oil or vegetable oil
- 1/2 cup granulated sugar white
- 1/2 cup dark brown sugar packed
- 1 1/2 cups pumpkin puree or homemade, canned
- 2 egg at room temperature, large
- 1 teaspoon vanilla extract
- 1/3 cup buttermilk at room temperature
Crumb Topping:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar white
- 1/4 cup dark brown sugar packed
- 1 teaspoon pumpkin pie spice
- 6 tablespoons butter melted, unsalted
Maple Icing (optional):
- 2 cups powdered sugar
- 2 tablespoons pure maple syrup
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 425 F.
- Line a cupcake pan with liners.
Muffins:
- Whisk together flour, baking soda, cinnamon, pumpkin pie spice, and salt in a large bowl. Set aside.
- In a medium bowl, whisk together oil, granulated sugar, brown sugar, pumpkin puree, eggs, vanilla, and buttermilk until combined.
- Add the wet ingredients to the dry ingredients, and using a spatula, fold everything together gently until just combined and smooth.
- Spoon the batter into liners, filling them almost completely; the muffins only rise slightly.
Crumb Topping:
- Whisk together flour, granulated sugar, brown sugar, and pumpkin pie spice in a medium bowl.
- Using a fork, add the melted butter and stir until crumbs form. Don’t over-mix.
- Sprinkle the crumbs on top of the muffin batter.
- Bake for 5 minutes at 425 F, reduce the temperature to 350 F, and bake for 17-20 minutes until a toothpick inserted into the center comes out clean.
- Cool the muffins in the pan for 10 minutes. Then, remove them and arrange them on a plate or cooling rack to fully cool.
- They need to be thoroughly cooled before adding the icing.
Icing:
- Whisk all of the icing ingredients together until combined and smooth.
- Drizzle on top of the muffins and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15muffins
Amount Per Serving
Calories 348 kcal
% Daily Value*
| Calories | 348kcal | 17% |
| Carbohydrates | 55g | 18% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 35mg | 12% |
| Sodium | 210mg | 9% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 38g | 76% |
| Vitamin A | 236IU | 5% |
| Calcium | 57mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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