Pumpkin Spice Muffins
By Katie LeairdPublished on August 13, 2017
Time
1¼ hours
Yield
Makes 12 muffins
Ingredients
Topping
½ cup (2 ½ ounces/71 grams) all-purpose flour 5 tablespoons (2 ¼ ounce/64 grams) sugar 1 teaspoon pumpkin pie spice Pinch salt 4 tablespoons unsalted butter, meltedMuffins
2 ½ cups (12 ½ ounces/354 grams) all-purpose flour 2 cups (14 ounces/397 grams) sugar 1 tablespoon pumpkin pie spice 2 teaspoons baking powder ¾ teaspoon salt 1 cup canned unsweetened pumpkin puree 8 tablespoons unsalted butter, melted2 large eggs ¼ cup milk 2 teaspoons vanilla extractBefore You Begin
Our favorite canned pumpkin puree is made by Libby’s. One 15-ounce can of pumpkin puree is more than enough for this recipe. You can transfer the leftover pumpkin to a zipper-lock bag and freeze it for up to a month. If you'd prefer to make your own pumpkin pie spice, use our recipe for Homemade Pumpkin Pie Spice.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 12-cup muffin tin, including top, with baking spray with flour.
- Combine flour, sugar, pumpkin pie spice, and salt in bowl. Add melted butter and stir until evenly moistened and mixture resembles wet sand; set aside.
- Whisk flour, sugar, pumpkin pie spice, baking powder, and salt together in bowl. Whisk pumpkin, melted butter, eggs, milk, and vanilla together in separate bowl. Stir flour mixture into pumpkin mixture until just combined.
- Using greased 1/3-cup dry measuring cup, portion heaping 1/3 cup batter into each muffin cup (cups will be filled to rim). Sprinkle topping evenly over batter, about 1 tablespoon per muffin.
- Bake muffins until golden brown and toothpick inserted in center comes out with few crumbs attached, 22 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool on rack for 5 minutes. Serve.
for the topping
for the muffins
Time
1¼ hoursYield
Makes 12 muffinsIngredients
Topping
Muffins
Ingredients
Topping
Muffins
Ingredients
Topping
Muffins
Why This Recipe Works
Canned pumpkin puree adds a bit of subtle flavor to these muffins, but more important, it also makes the muffins ultramoist. For the pumpkin spice blend, we experimented with both homemade blends and store-bought options and found that store-bought worked surprisingly well. We added the spice mix not only to the muffin batter but also to the sweet and crunchy streusel topping.
Before You Begin
Our favorite canned pumpkin puree is made by Libby’s. One 15-ounce can of pumpkin puree is more than enough for this recipe. You can transfer the leftover pumpkin to a zipper-lock bag and freeze it for up to a month. If you'd prefer to make your own pumpkin pie spice, use our recipe for Homemade Pumpkin Pie Spice.
Instructions
- Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 12-cup muffin tin, including top, with baking spray with flour.
- Combine flour, sugar, pumpkin pie spice, and salt in bowl. Add melted butter and stir until evenly moistened and mixture resembles wet sand; set aside.
- Whisk flour, sugar, pumpkin pie spice, baking powder, and salt together in bowl. Whisk pumpkin, melted butter, eggs, milk, and vanilla together in separate bowl. Stir flour mixture into pumpkin mixture until just combined.
- Using greased 1/3-cup dry measuring cup, portion heaping 1/3 cup batter into each muffin cup (cups will be filled to rim). Sprinkle topping evenly over batter, about 1 tablespoon per muffin.
- Bake muffins until golden brown and toothpick inserted in center comes out with few crumbs attached, 22 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool on rack for 5 minutes. Serve.
for the topping
for the muffins
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