Description
Warm and flavorful pumpkin muffins perfect for breakfast or a delightful snack, enriched with spices and a crumbly topping.
Ingredients
Scale
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/3 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup brown sugar (for crumble)
- 1/4 cup all-purpose flour (for crumble)
- 2 tablespoons cold butter (for crumble)
Instructions
- Preheat oven to 375°F (190°C) and line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Combine wet and dry ingredients until just mixed, being careful not to overmix.
- For the crumble, mix brown sugar, flour, and cold butter until crumbly.
- Fill each muffin cup about three-quarters full with batter and sprinkle crumble topping over each muffin.
- Bake for 18-22 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for five minutes, then transfer to a wire rack to cool completely.
Notes
For added flavors, consider mixing in chopped nuts or chocolate chips. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 230
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin muffins, autumn baking, fall recipes, bakery-style muffins, cozy treats