pumpkin spice muffins

These easy Pumpkin Spice Muffins with streusel topping make the perfect fall breakfast. The best part? You can make them ahead! 

Pumpkin Spice Muffins

c. all-purpose flour

c. sugar

c. dark brown sugar

pumpkin pie spice

kosher salt

tbsp. butter, melted

baking powder

baking soda

cinnamon

c. canned pumpkin

eggs

butter,

sour cream

tbsp. pure vanilla extract

These sound lovely!  What size is the can of pumpkin?

I really liked them! I did an other muffin recipe with pumpkin not long ago that I thought were pretty good but these are better. My only issue was that the streusel topping became soft and didn't stay crispy after a few days... But overall those a really good. ;)

Me and my family really liked these muffins!

I’m a muffin person more than a donut 🍩 person but I’ll eat yummy donuts 🍩 too!! 😂

I just made these and oh boy im gonna get diabetes because i think im finna eat all 15 they are SO GOOD so good

Thanks for sharing the unit! I would be kinda sorta really lost without.......

These pumpkin muffins are supremely soft and moist. They are packed with pumpkin spice flavor and finish with a sprinkle of cinnamon sugar for crunch.

Soft &amp; Moist Pumpkin Muffins (video)

(220 grams) all-purpose flour

tsp (5 grams) baking soda

pumpkin

tsp (2.5 grams) salt

(125 milliliters) melted unsalted butter

(200 grams) granulated sugar

(367 grams) pure pumpkin puree

(60 grams) regular

vanilla

sugar

Preheat oven to 425F and line a 12 cup muffin pan with paper liners.

In a large bowl, toss together the flour, baking soda, pumpkin spice and salt. Set aside.

In a medium bowl, stir the butter and sugar together. Then add the pumpkin puree, eggs, yogurt and vanilla. Whisk until smooth.

Add the wet to the dry ingredients. Stir until just combined. Divide batter into the 12 muffins cups.

Mix the sugar and cinnamon together and sprinkle over the top. Bake for 5 minutes at 425F, then reduce the temp to 350F and bake for another 15-20 minutes or until a toothpick inserted into the center comes out clean.

Semi sweet chocolate chips is a great addition to this recipe

Thank you for this tasty recipe! I found it while searching for a new idea to use a small hokkaido pumpkin. The muffins came out great. We will surely bake these again .
Greetings from Germany
Jana

Great recipe! To make these just a tad healthier for my toddler I used 1 cup whole wheat flour and 3/4 cup AP flour. I also halved the sugar, instead using 1/4 cup white sugar and 1/4 cup brown sugar. With the cinnamon sugar topping, they were plenty sweet enough! 14 min in the oven for mini muffins. Thanks! 

These muffins are delicious!! And so moist just as the recipe states! I got Close to 20 out of this recipe filling muffin cups half way their perfect for my kids! Saving this one!! 

delicious! super simple to make and so moist.

https://content.jwplatform.com/videos/UfjXryMi.mp4

Supremely moist pumpkin muffins topped with a crunchy sweet coating.

Cinnamon Sugar Pumpkin Muffins

Fluffy and moist, these Gluten-Free Pumpkin Muffins are the perfect pumpkin-filled treat! They&#39;re healthy enough breakfast, delicious enough for dessert, and packed with cozy fall flavors. Vegan, Gluten-free, Oil-Free, Refined-sugar free and Nut-free options.

Healthy Pumpkin Muffins (Gluten-Free)

235 ml non-dairy milk

115 g brown sugar*

70 g nut or seed butter

vanilla extract

lemon juice or apple cider vinegar

pumpkin pie spice blend

salt

~110 g chopped pecans or chocolate chips (or both!), divided

Prep: Preheat the oven to 350F and grease or line a 12-muffin tin with paper liners. Blend the oats into a fine flour, if you haven’t done so already.

Mix the batter: Mix the pumpkin puree, milk, coconut sugar, nut butter, vanilla, and lemon juice together in a large bowl until a thick, even consistency forms. Add the blended oat flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl;  mix well. Fold 3/4 cup of the walnuts or chocolate chips into the batter until evenly distributed.

Bake: Fill each muffin liner with ~1/2 cup of batter. Sprinkle the remaining 1/4 cup of nuts or chocolate over the muffin tops. Bake in the middle rack of the oven for 30 to 32 minutes, until fluffy and golden. Remove from the oven and let sit in the tin for 5 minutes before transferring to a baking rack. Let cool completely.

Storage: These muffins will keep at room temperature for up to 5 days, or can be frozen for up to one month.

This recipe brings together mini donuts and pumpkin spice muffins into one tasty, perfect little package! To get that classic carnival mini donut taste, these muffins are topped in a mixture of butter, sugar, pumpkin spice, and cinnamon.

Pumpkin Spice Mini Donut Muffins

flour

tsp pumpkin spice

tsp vanilla extract

pumpkin puree

butter (melted)

milk

butter

Start by melting 1/4 cup of butter in the microwave and preheating the oven to 350F.

In another bowl, mix flour, baking powder, salt, and 1 tsp of pumpkin spice, and set aside.

In another bowl, beat your egg. Now add vanilla, pumpkin puree, milk, and the melted butter once it&#x27;s cooled down a bit.

Combine wet and dry ingredients until you&#x27;re not seeing clumps of dry ingredients. Spoon the muffin mixture into a 12-hole muffin pan with muffin liners OR greased very thoroughly.Bake for 20-25 minutes or until the centre of each muffin is set, and a toothpick comes out clean.

For the Muffins

Melt 5 tbsp. (just over ¼ cup) of butter.

Combine pumpkin spice, cinnamon, and sugar on a large flat plate. Set the melted butter in a bowl beside the spices and sugar.

Once the muffins have cooled for about 3-5 minutes and aren&#x27;t too hot to touch, hold the bottom of each muffin and dip the top in the butter. Then, dip the muffin in the sugar and spice mixture.

Eat them while they&#x27;re hot (that&#x27;s when they taste best) or keep them on the counter in an airtight container for up to three days.

For the Topping

These classic pumpkin muffins are a delightful treat, perfect for a cozy morning or an afternoon snack. They feature a moist texture and are infused with warm spices, making them a comforting choice.

Amazing Classic Pumpkin Muffins: 1 Secret for Incredible Moistness

all-purpose flour

nutmeg

cloves

ginger

½ cup packed light brown sugar

vegetable oil

pumpkin puree (canned

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it.

In a large bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

In a separate medium bowl, whisk together the granulated sugar, brown sugar, vegetable oil, eggs, pumpkin puree, and milk until smooth.

Pour the wet ingredients into the dry ingredients. Stir just until combined; do not overmix. A few lumps are fine.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.

Bake for 18-22 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

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