The Best Pumpkin Muffins
User Reviews
5
The Best Pumpkin Muffins
Description
The Best Pumpkin Muffins combine pumpkin puree, melted butter, granulated sugar, brown sugar, and eggs, complemented by pumpkin spice, cinnamon, and leaveners like baking powder and baking soda. The batter is gently mixed to maintain a tender texture. After scooping the batter into muffin tins, a streusel topping made of flour, sugars, cinnamon, and melted butter is spread over each muffin to create a crunchy contrast once baked. An optional glaze of powdered sugar and milk can be drizzled over the cooled muffins for added sweetness.
The muffins are soft and moist with warm autumnal flavors, while the streusel provides a crisp topping to balance the texture. These muffins are suitable for breakfast, snacks, or dessert. The recipe's layering of spices and streusel makes it distinctive among pumpkin muffin recipes.
The streusel topping amounts can be reduced by half if preferred, and unsalted butter may be substituted with a pinch of salt added. Store muffins at room temperature for up to three days or freeze tightly wrapped for longer storage.
Ingredients
- ¾ cup butter melted and cooled at least 10 minutes, unsalted
- ½ cup granulated sugar
- ¼ cup light brown sugar
- 2 large egg lightly beaten (room temperature preferred
- 1 cup pumpkin puree canned
- 2 Tablespoons milk
- 1 ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoons baking powder
- ¾ teaspoons baking soda
- ½ teaspoon salt
- 2 teaspoons pumpkin spice (click the link for instructions to make your own pumpkin spice)
- ½ teaspoon ground cinnamon
Streusel Topping²
- 1 ¼ cup all-purpose flour
- ½ cup light brown sugar tightly packed
- ⅓ cup sugar
- ¾ teaspoon ground cinnamon
- 6 Tablespoons butter melted and cooled until no longer warm to the touch, salted
Glaze (optional)
- ½ cup powdered sugar
- 2-3 teaspoons milk
Instructions
- Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.
- Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.
- Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.
- Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter.
- Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Set aside while you prepare your streusel.
Streusel
- Prepare your streusel by whisking together flour, sugars and cinnamon.
- Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Don't overwork the streusel or you'll end up with a paste, you want it to be nice and clumpy!
- Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
- Bake on 375F (190C) for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool in muffin pan for 5 minutes before carefully removing to a cooling rack to cool completely.
Glaze
- If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins
Notes
- Use 100% pumpkin puree, not pumpkin pie filling, for best results.
- The streusel topping is optional; muffins without it may bake slightly faster.
- The given streusel quantity fits the recipe and photos; reduce if less topping is desired.
- If using unsalted butter in streusel, add ¼ teaspoon salt to dry ingredients.
- Store muffins in an airtight container at room temperature up to 3 days or freeze tightly wrapped for several months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 390 kcal
% Daily Value*
| Serving | 1muffin (with glaze) | |
| Calories | 390kcal | 20% |
| Carbohydrates | 51g | 17% |
| Protein | 6g | 12% |
| Fat | 19g | 29% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 77mg | 26% |
| Sodium | 263mg | 11% |
| Potassium | 61mg | 1% |
| Fiber | 2g | 8% |
| Sugar | 28g | 56% |
| Vitamin A | 3200IU | 64% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 30mg | 3% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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