Pumpkin Spice Muffins
This recipe yields moist, mildly spiced muffins with a tender crumb and light sweetness. They're easy to whip up to serve with breakfast on a weekend morning. The crunchy topping is optional, although we like the texture and extra spice it adds.
- 2-1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice (or use our spice mix below)
- 2 large eggs
- 2/3 cup packed dark brown sugar
- 1 can (15-ounce) pumpkin puree (not pie filling)
- 3/4 cup buttermilk
- 5 tablespoons unsalted butter, melted and cooled
- 1-1/2 teaspoons vanilla extract
- Crunchy flake topping (optional)
- 1/4 cup crushed cornflakes
- 1/2 tablespoon flour
- 1/2 tablespoon sugar
- 1/2 teaspoon cinnamon
- 1 tablespoon butter, melted
Preheat the oven to 400°F. Prepare muffin tins by coating each cup with nonstick spray (recipe makes 18 regular-sized muffins).
Whisk the flour, sugar, baking soda, baking powder, salt and pumpkin pie spice together in a large bowl until well combined and set aside.
In a separate bowl, beat the eggs lightly, then add the brown sugar. Beat until well combined and sugar is no longer grainy. Add the pumpkin, buttermilk, melted butter, and vanilla extract. Continue beating until smooth, then add the dry ingredients one cup at a time until thoroughly mixed.
To make the optional crunchy topping, combine all ingredients in a small bowl until crumbly.
Place about 1/4 cup of batter in each muffin cup. Top each with a sprinkling of the topping mixture if using.
Bake for 18 to 20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool the muffins in the pan on a wire rack for 5 minutes then gently remove them from the tin and cool for 10 more minutes before serving.
To store, cool completely before placing in airtight container. Refrigerate or freeze after 12 hours.
To make your own pumpkin pie spice ~
Combine 1 teaspoon ground cinnamon, 1/2 teaspoon cardamom, 1/4 teaspoon nutmeg, 1/2 teaspoon allspice and 1/2 teaspoon ginger.