Pumpkin Muffins
Pumpkin puree adds flavor and nutrition to these lightly spiced muffins. The muffins are topped with a chunky brown sugar and pumpkin seed topping. This recipe makes 12 standard muffins or 6 jumbo muffins.
Standard Muffins
Ingredients
Crumb Topping
- 2 ½ oz all purpose flour (½ cup, see note)
- 2 oz brown sugar (¼ cup)
- ⅛ teaspoon table salt
- ½ teaspoon ground cinnamon
- 2 oz unsalted butter (at cool room temp)
- 1 ½ oz pumpkin seeds (¼ cup roughly chopped)
Batter
- 10 oz all purpose flour (2 cups, see note)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon table salt
- 6 oz granulated sugar (¾ cup)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- 3 large eggs
- 7 ½ oz pumpkin puree (1 scant cup, see note)
- 4 oz whole milk (½ cup)
- 3 ½ oz vegetable oil (½ cup)
- ½ teaspoon lemon extract
Instructions
Crumb Topping
- Combine 2 ½ oz all purpose flour, 2 oz brown sugar, ⅛ teaspoon table salt and ½ teaspoon ground cinnamon in the bowl of a stand mixer or a large mixing bowl. Mix on low speed until completely combined. With the mixer running, add 2 oz unsalted butter in chunks and continue to mix until the topping looks like wet sand. Toss in 1 ½ oz pumpkin seeds. Set aside while you mix the batter.
Batter
- Preheat the oven to 375 °F. Butter and flour 12 standard-size muffin cups or line with paper liners. Alternately, this recipe will make 6 jumbo muffins.
- Place 10 oz all purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon table salt, 6 oz granulated sugar, 1 teaspoon ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves and ¼ teaspoon ground nutmeg in a large mixing bowl. Whisk the dry ingredients to combine.
- In a separate bowl, whisk together 3 large eggs, 7 ½ oz pumpkin puree, 4 oz whole milk 3 ½ oz vegetable oil and ½ teaspoon lemon extract.
- Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until the flour is incorporated. Scoop the batter into the prepared muffin tins.
- Grab a handful of the topping and squeeze it together to form a large clump. Break the clump into smaller clumps over the tops of the muffins. Continue until all the topping is used.
- Bake until the center of a muffin springs back when lightly pressed or a toothpick inserted into the center of a muffin comes out with a few moist crumbs, about 20 minutes.
- Cool the muffins in the pan for 5 minutes then turn them out onto a cooling rack.
Would you like to save this recipe?
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Use pure pumpkin puree, not pumpkin pie filling.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!