Pumpkin muffins are a delectable autumn treat that marries the flavors of pumpkin, warm spices, and a sweet, crunchy topping.
A full recipe makes 12 muffins and you can halve the recipe for 6. You do not have to add the crumb topping - they are moist and delicious without but I love the crumbles.
Ingredients for Muffins
1 3/4 flour
1 1/2 tsp pumkin pie spice
1 tsp cinnamon
1/2 tsp baking soda
1 tsp baking powder
pinch of salt
2 large eggs, beaten
1 cup granulated sugar
1/2 cup vegetable oil
1 1/4 cups canned pumpkin puree (I use Libby's brand)
1 tsp vanilla extract
¾ cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
12 ounces chocolate chips or chunks
¼ cup chopped walnuts (optional)
1/4 cup milk
Ingredients for Crumb Topping
1/4 cup oats (you can 1 minute oats)
1/4 cup chopped pecans
3 Tbsp granulated sugar
1/3 cup packed brown sugar
3/4 tsp ground cinnamon
pinch of salt
3/4 cup flour
6 - 7 Tbsp unsalted butter
Preheat the oven to 350. Prepare your muffin tin - I like the Reynolds Baking cups.
For the Muffins
In a large bowl , combine flour, spices, baking soda, baking powder and salt.
In a medium bowl, combine eggs, sugar, oil, pumpkin puree, vanilla, and milk and mix with a whisk or fork until combined.
Pour the pumpkin puree mix over the dry ingredients and stir until just combined.
Divide the pumpkin batter between the muffin tins.
If adding the crumb topping, crumble some topping over each muffin.
Bake for 20 minutes or until a toothpick inserted in the center of the muffin comes out clean.
Place the muffins on a wire rack and let cool for 10 minutes then remove the muffins from the muffin pan to the wire rack.
For the Crumb Topping
In a small bowl, stir all the ingredients except the butter until combined.
Use a medium skillet and melt the butter on low heat.
Add the dry ingredients to the butter and stir until all ingredients are well coated with butter.