Pumpkin Spice Muffins

 

Nothing says fall like the pumpkin spice flavor. These flavorful muffins are a fun way to invite in the season.  I mourn the end of summer but love the weather and recipes that fall brings. My kids and I have experimented with the spices to find our favorite combination. Try these pumpkin spice muffins and let us know what you think!

 

Pumpkin Spice Muffins Ingredients

For this recipe, you will need ingredients for the muffin batter and the crumbly topping.  For the pumpkin spice muffins, you will need 3/4 cup (or a stick and a half) of butter, 1/2 cup of white, granulated sugar, 1/4 cup of light brown sugar, 2 eggs, 1 cup of canned pumpkin pureé, 2 tablespoons milk, 1 1/2 teaspoons vanilla extract, 1 1/4 cup all-purpose flour, 3/4 teaspoon baking powder, 3/4 teaspoon baking soda, 1/4 teaspoon salt, 3/4 teaspoon ground ginger, 3/4 teaspoon allspice, 3/4 teaspoon nutmeg, and 1 teaspoon ground cinnamon.

To make the muffin topping, you will need 1/2 cup of all-purpose flour, 1/4 cup light brown sugar, 1/4 cup white sugar, 1 teaspoon cinnamon, and 4 tablespoons butter.

 

 

How to Make these Muffins

For the muffins, melt the 3/4 cup butter and let cool.  Prepare a 12-count muffin tin with paper cups or by greasing them.  Preheat the oven to 375°.  While the butter is cooling, combine all of the following dry ingredients (1 1/4 cup flour, 3/4 tsp baking soda, 3/4 tsp baking powder, 1/4 tsp salt, 3/4 tsp ground ginger, 3/4 tsp allspice, 3/4 tsp nutmeg,  and 1 tsp cinnamon) in a medium-sized mixing bowl, using a wire whisk.

Next, in a separate bowl, combine the cooled melted butter with the 1/2 cup white sugar and 1/2 cup light brown sugar, making sure to break up chunks of brown sugar.  Add the two eggs, 1 cup pumpkin pureé, 2 tablespoons milk, and 1 1/2 tsp vanilla to the butter and sugar mixture. Stir well.

Now you can add the dry ingredient mixture gradually to the wet mixture, stirring to combine as you add a bit at a time.

Once the dry ingredients are fully incorporated, spoon the muffin batter evenly into each muffin cup.  They will be about 3/4 of the way full.

For the crumble topping, melt 4 tablespoons of butter and allow this to cool.  While it is cooling, use a wire whisk to combine 1/2 cup flour, 1/4 cup white sugar, 1/4 cup light brown sugar, and 1 teaspoon cinnamon. Add the butter and use a fork to mix, creating a crumble texture.

Spoon the topping onto the muffin batter, pressing it lightly on top.  Divide the topping evenly and know that this part will be messy!  Add as much topping as the muffins can hold or as much as you desire. I often have a bit of topping left over.

 

 

Bake at 375° for 18-20 minutes.  A toothpick should come out clean when they are fully cooked.  Allow the muffins to rest on a wire rack, in the muffin pan for 5 minutes before removing them to cool.

 

Pumpkin Spice Muffin Recipe Variations and Tips

• With or without the crumble topping, these muffins are moist and delicious.
• Amazon Basics has a great, reliable 12-count muffin tin.
• You can substitute the ginger, allspice, nutmeg, and cinnamon with premixed pumpkin pie spice.  I would add a bit of extra cinnamon in that case.
• Sometimes we add 1/2 cup of dark chocolate chips to the batter, for the chocolate lovers.
• Enjoy these Pumpkin Spice Muffins with a coffee flavored by this Spiced Vanilla Creamer.
• These would make a great addition to a fall-themed brunch. Other complementary brunch recipes would be this Fresh Veggie Frittata, Boozy Fruit Salad, and a Kir Royal.

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