Delicious and super fluffy pumpkin muffins loaded with warm spices
It's the season after all. These flavorful pumpkin spice muffins scream the Fall season. This recipe is loaded with warm and fragrant spices which makes them a perfect addition to your Thanksgiving or even Christmas table. These muffins are topped with crunchy cinnamon streusel.
About This Recipe
- These muffins are light, fluffy, and full of flavor because this recipe uses pumpkin puree as well as delicious pumpkin spice.
- There are very easy and basic ingredients, also the recipe comes together in no time.
- The pumpkin spice muffins are topped with a crunchy cinnamon streusel!! and let me tell you that crunch adds more texture and flavor to these muffins.
- This may sound a bit weird 🙂 but I am obsessed with that beautiful orange color that comes from the pumpkin puree.
How To Make Pumpkin Spice Muffins
Cupcake Batter;
- Just like other pumpkin recipes, I recommend placing the puree in a bowl and covering it with a thick piece of paper towel to absorb all the excess juice. The juicy pumpkin puree will impact the finished baked goods. I recommend doing this a couple of hours before baking the pumpkins.
- Melt the butter and let cool down, then beat the melted butter with brown sugar.
- Add the eggs one at a time and beat well after each one.
- Add the reduced pumpkin puree and vanilla extract and mix well.
- Using a rubber spatula, mix in the sifted dry ingredients, and gently fold in.
- Fill up the Lined cavities of the muffin pan. Fill them to he top.
Cinnamon Streusel;
- Mix all the dry ingredients including cinnamon, pumpkin pie spice, sugar, and flour. Melt the butter and add to the dry ingredients. Using a spoon mix in the butter. We want the butter to touch all the dry ingredients, but the mixture should not be smooth. We want to leave it lumpy.
- Once you scoop the muffin batter into the pan, cover the top of the muffins with the streusel and gently press it down. Bake and enjoy.
See more muffin recipes; Banana Oat Peanut Butter Muffins, Orange Muffins
Disclaimer: I highly recommend using the measurements in grams & ml (instead of cups & spoons) for more accuracy and better results.
IF YOU TRIED THIS RECIPE AND LIKED IT, LEAVE ME A STAR REVIEW.
📖 Recipe
Pumpkin Spice Muffinn
Delicious and super fluffy pumpkin muffins loaded with warm spices
Ingredients
For The Muffins
- 2 cups All-purpose flour
- 1½ teaspoon Baking powder
- ¼ teaspoon Baking soda
- 1½ teaspoon Pumpkin pie spice
- ½ teaspoon Salt
- 2 Eggs, Room temperature
- ½ cup Butter, Melted
- 1 cup Light brown sugar, Packed
- 1 cup Pumpkin puree, See notes
- 1 tablespoon Vanilla extract
For The Streusel
- ½ cup All-purpose flour
- ¼ cup Light brown sugar, Packed
- 2 tablespoon Granulated sugar
- ½ teaspoon Cinnamon
- ¼ teaspoon Pumpkin pie spice
- ¼ cup Butter, Melted
Instructions
How To Make The Muffins
- Empty one can of pumpkin puree in a bowl and cover it with a thick piece of paper towel. The paper should touch the puree. This will absorb the water and thickens the puree. I recommend doing this the night before or a few hours before.
- Preheat the oven to 400°F. Line the muffin tray cavities with paper. Set aside.
- Melt the butter in the microwave and set aside.½ cup Butter
- Mix all the dry ingredients.2 cups All-purpose flour, 1½ teaspoon Baking powder, ¼ teaspoon Baking soda, 1½ teaspoon Pumpkin pie spice, ½ teaspoon Salt
- with the paddle attachment beat the melted butter and the sugar until light and fluffy. It takes about 2-3 minutes.1 cup Light brown sugar, ½ cup Butter
- Add the eggs one at a time and beat after each one.2 Eggs
- Mix in the reduced pumpkin puree and vanilla extract.1 cup Pumpkin puree, 1 tablespoon Vanilla extract
- Add the dry ingredients in two batches and mix, just until incorporated. DO NOT OVERMIX.
- Scoop the batter into the prepared muffin pan. I you want to have large and giant muffins, fill up the cavities. Make the streusel.
How To Make The Streusel
- Melt the butter and let cool down.¼ cup Butter
- Mix all the dry ingredients and add the melted butter.½ cup All-purpose flour, ¼ cup Light brown sugar, 2 tablespoon Granulated sugar, ½ teaspoon Cinnamon, ¼ teaspoon Pumpkin pie spice
- Using a spoon mix the butter into the dry ingredients. Do not smooth out the mixture. It should stay lumpy.
- Place a tablespoon of this mixture on top of the muffin batter and gently press down.
- Bake for 15-18 minutes. Let cool down in the pan and transfer to the cooling rack.
Notes
- It is recommended to remove the excess water from the pumpkin puree. Pour the pumpkin puree into a bowl and place a thick piece of paper towel over the pumpkin puree. Paper will absorb the excess juice and reduces the pure.
Nutrition
Calories: 235kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 43mgSodium: 212mgPotassium: 88mgFiber: 1gSugar: 19gVitamin A: 2679IUVitamin C: 1mgCalcium: 51mgIron: 1mg
Tried this recipe?Let us know how it was!
Farnaz
My favourite. Love it 👏👏
Arezou Bahador
Thank you Farnaz!