Easy pumpkin muffins
Servings 12 muffins
Equipment
- Standard muffin tin
- Non-stick spray or muffin liners
- Whisk or hand mixer
Ingredients
- 15 ounce can of pumpkin puree
- ½ cup melted butter
- ¾ cup dark brown sugar
- ¾ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 and ¾ cup all purpose flour
- 1 tablespoon pumpkin pie spice seasoning
- 2 teaspoons cinnamon
- 2 teaspoons baking powder
- ½ teaspoon salt
Optional Crumb Topping
- 2 tablespoons softened butter
- ¼ cup all purpose flour
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
Instructions
Optional crumb topping:
- Add your butter to a small bowl with the remaining topping ingredients. Use a fork to mash the dry ingredients into the butter. Place in the fridge while you prepare the muffins.¼ cup all purpose flour, 2 tablespoons brown sugar, 2 tablespoons softened butter, ½ teaspoon cinnamon
Muffins:
- Pre-heat your oven to 400℉ and spray a standard sized muffin tin with non-stick spray or line with paper liners.
- In a large bowl, combine the melted butter, brown and white sugar, and pumpkin puree. mix together with a hand mixer or a whisk.15 ounce can of pumpkin puree, ½ cup melted butter, ¾ cup dark brown sugar, ¾ cup white sugar
- Add in the vanilla extract and eggs and whisk again.2 large eggs, 2 teaspoons vanilla extract
- In the same bowl, sprinkle in the flour, pumpkin spice, cinnamon, baking powder, and salt. Mix again until smooth,1 and ¾ cup all purpose flour, 1 tablespoon pumpkin pie spice seasoning, 2 teaspoons cinnamon, 2 teaspoons baking powder, ½ teaspoon salt
- Fill each muffin cup almost to the top. The batter is thick so I like to use a cookie scoop to do this.
- Sprinkle the crumb topping over each muffin.
- Place in the oven and immediately lower the temperature to 375℉.
- Bake for 20-25 minutes. The tops should be golden and a toothpick inserted in the center should come out with just a few crumbs (not wet).
- Allow the muffins to cool for about 15 minutes before removing from the pan.