60 minutes
Deliciously spiced pumpkin muffins topped with a crumbly topping for a delightful crunch.
cups
tablespoons
teaspoons
pinches
Unsalted Butter, melted
tablespoons
cups
cups
tablespoons
teaspoons
teaspoons
Canned Pumpkin Puree, unsweetened
cups
Unsalted Butter, melted
tablespoons
each
cups
teaspoons
1. Preheat Oven
Preheat your oven to 375°F (190°C) and adjust the oven rack to the middle position. Lightly spray a 12-cup muffin tin with baking spray that contains flour.
2. Make Crumb Topping
In a bowl, combine 1/2 cup of flour, 5 tablespoons of sugar, 1 teaspoon of pumpkin pie spice, and a pinch of salt. Add the melted butter and stir until the mixture resembles wet sand.
3. Combine Dry Ingredients
In a large bowl, whisk together 2.5 cups of flour, 2 cups of sugar, 1 tablespoon of pumpkin pie spice, 2 teaspoons of baking powder, and 3/4 teaspoon of salt.
4. Combine Wet Ingredients
In a separate bowl, whisk together 1 cup of pumpkin puree, 8 tablespoons of melted butter, 2 large eggs, 1/4 cup of milk, and 2 teaspoons of vanilla extract.
5. Mix Wet and Dry Ingredients
Stir the dry mixture into the wet mixture until just combined. Be careful not to overmix; the batter should be slightly lumpy.
6. Portion Batter
Using a greased 1/3-cup measuring cup, portion the batter into the prepared muffin tin, filling each cup with a heaping 1/3 cup. Sprinkle approximately 1 tablespoon of the crumb topping over each muffin.
7. Bake Muffins
Place the muffin tin in the oven and bake for 22-25 minutes, rotating the tin halfway through to ensure even cooking. The muffins are done when the tops are golden brown and a toothpick inserted into the center comes out with a few crumbs attached.
8. Cool Muffins
After baking, let the muffins cool in the tin for about 10 minutes. Then, transfer them to a wire rack to cool for an additional 5 minutes. Enjoy your pumpkin pie-spiced muffins warm or at room temperature.
Swap out the pumpkin puree for fresh or frozen blueberries and add lemon zest to the batter. For the crumb topping, include lemon zest to emphasize the citrus flavor.
Use grated or finely chopped apples in place of the pumpkin. Add more ground cinnamon to the batter and consider a mix of brown sugar in the crumb topping for a deeper flavor.
Replace the pumpkin puree with mashed ripe bananas and add chopped walnuts or pecans to the batter. The crumb topping can include a pinch of cinnamon and some extra chopped nuts.
Introduce finely chopped pecans or walnuts into the crumb topping for a crunchy texture. Alternatively, fold the nuts into the muffin batter to infuse a nutty flavor throughout.
Omit the pumpkin pie spice and add chocolate chips to the basic batter. For the crumb topping, add cocoa powder to the mix for a double chocolate delight.
Opt for 100% pure pumpkin puree rather than pumpkin pie filling. For an even richer taste, consider roasting and pureeing a sugar pumpkin yourself.
Mix just until the dry ingredients are moistened. Overmixing leads to tough muffins. A few lumps are okay and help ensure a tender crumb.
Freshness is paramount when it comes to spices. Toast the spices in a dry skillet before using them for a more potent flavor.
Check for doneness with a toothpick. It should come out clean or with a few crumbs clinging to it. Avoid overbaking.
Use cold butter cut into small pieces for the topping to achieve a crumbly, streusel-like texture.
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