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Pumpkin Muffins
These Pumpkin Muffins bring bakery quality right to your kitchen with minimal effort and maximum flavor.
Servings 12
Calories 263kcal
Equipment
Ingredients
Pumpkin Muffin Batter
- 1¾ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice or more cinnamon/nutmeg
- 2 large eggs
- ¾ cup canned pumpkin puree
- ½ cup brown sugar
- ¼ cup sugar
- ½ cup vegetable oil or melted butter
- ¼ cup milk
- 1 teaspoon vanilla extract
Streusel Topping
- ¼ cup flour
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- 2 tablespoon butter cold, cubed
Instructions
- Preheat the oven to 350° Fahrenheit and line a 12-cup muffin pan with paper liners.
- Combine flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter with a fork until the mixture is crumbly and set aside.
- In a medium bowl, whisk the flour, baking soda, salt, cinnamon, and pumpkin pie spice until evenly mixed.
- In a large bowl, whisk the eggs, pumpkin puree, granulated sugar, brown sugar, oil, milk, and vanilla extract until smooth.
- Add the dry ingredients to the wet ingredients and stir just until no streaks of flour remain, being careful not to overmix.
- Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full. Sprinkle the streusel topping evenly over each muffin.
- Bake for 18 to 22 minutes until a toothpick inserted in the center comes out clean. Cool the muffins in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Nutrition
Calories: 263kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 222mg | Potassium: 94mg | Fiber: 1g | Sugar: 18g | Vitamin A: 2496IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg