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The Best Pumpkin Muffins Recipe

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4 from 3 reviews

These moist and flavorful pumpkin muffins are the perfect autumn treat, featuring classic pumpkin spices and a delightful streusel topping. Easy to prepare and bake, they come together quickly and make for a delicious breakfast or snack. Optional glaze adds a sweet finishing touch.

Ingredients

Muffin Batter

  • ¾ cup unsalted butter (melted and cooled at least 10 minutes)
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 2 large eggs (lightly beaten, room temperature preferred)
  • 1 cup canned pumpkin puree
  • 2 Tablespoons milk
  • 1 ½ teaspoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice
  • ½ teaspoon ground cinnamon

Streusel Topping

  • 1 ¼ cups all-purpose flour
  • ½ cup light brown sugar (tightly packed)
  • ⅓ cup granulated sugar
  • ¾ teaspoon ground cinnamon
  • 6 Tablespoons salted butter (melted and cooled until no longer warm)

Glaze (Optional)

  • ½ cup powdered sugar
  • 2-3 teaspoons milk

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a 12-count muffin tin with paper liners or lightly grease and flour the pan. Set aside.
  2. Mix Butter and Sugars: In a large bowl, combine the melted and cooled unsalted butter with granulated sugar and light brown sugar. Stir well until fully combined.
  3. Add Eggs and Wet Ingredients: Stir in the lightly beaten eggs. Then add the pumpkin puree, milk, and vanilla extract. Mix everything well to create a smooth wet batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, pumpkin spice, and ground cinnamon until evenly mixed.
  5. Mix Wet and Dry Ingredients: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to keep the muffins tender.
  6. Divide Batter into Muffin Tin: Evenly scoop and fill the prepared muffin cups about ¾ full with the batter. Set aside while preparing the streusel topping.
  7. Prepare Streusel Topping: In a bowl, whisk together the flour, light brown sugar, granulated sugar, and cinnamon. Pour the cooled melted salted butter into the mixture and use a fork to stir until crumbly clumps form. Avoid overworking to keep the topping light and crumbly.
  8. Add Streusel to Muffins: Using your hands, evenly divide the streusel over the muffin batter, lightly pressing it into the batter but keeping it clumpy.
  9. Bake Muffins: Bake in the preheated oven for 17–19 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
  10. Make Optional Glaze: Whisk together the powdered sugar and 2-3 teaspoons milk until smooth. Drizzle the glaze over the cooled pumpkin muffins for an extra touch of sweetness.

Notes

  • Make sure the melted butter for both batter and streusel is cooled to avoid cooking eggs or melting sugars prematurely.
  • Do not overmix the batter to keep muffins moist and fluffy.
  • You can adjust the glaze thickness by varying the amount of milk.
  • Use fresh pumpkin puree or canned 100% pure pumpkin for best results.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Find it online: https://cozyplatter.com/the-best-pumpkin-muffins-recipe/