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Pumpkin Muffins

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These pumpkin muffins are moist, warmly spiced, and topped with a buttery crumb, making them perfect for fall breakfasts or brunches.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Baked Goods
Calories: 200
Ingredients Method Nutrition Notes

Ingredients
  

For the muffins
  • 1 cup pumpkin puree canned or homemade
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar light or dark both work
  • 1/2 cup vegetable oil or substitute melted butter
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
For the crumb topping
  • 1/4 cup cold butter cut into small pieces
  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
For the glaze
  • 1/2 cup powdered sugar
  • 1 tbsp maple syrup
  • 1/2 tsp cinnamon
  • 1–2 tbsp milk to thin

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
  2. In a large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
  3. In another bowl, combine all-purpose flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg.
  4. Add the dry ingredients to the wet mixture in two additions. Fold gently with a spatula until just combined.
  5. Spoon batter into the prepared muffin cups, filling each about 3/4 full.
  6. Make the crumb topping by rubbing cold butter into the all-purpose flour and brown sugar until the mixture resembles coarse crumbs. Sprinkle evenly over the muffin batter.
Baking
  1. Bake for 18–22 minutes, rotating halfway, until tops are set and a toothpick inserted into the center comes out clean.
  2. Cool in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before glazing.
Glazing
  1. For the glaze, whisk together powdered sugar, maple syrup, cinnamon, and milk until pourable. Drizzle over cooled muffins.

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gSodium: 150mgFiber: 1gSugar: 12g

Notes

For lighter texture, sift the flour before measuring. Store in an airtight container for up to 2 days at room temp, and freeze individually for up to 3 months.
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