Spiced Pumpkin Muffins with Streusel Topping

A single Spiced Pumpkin Muffin is on a white surface. A french press of coffe and a glass jar of spice in right background.

Spiced Pumpkin Muffins with Streusel Topping

Course: Breakfast, Brunch, Mornings

Cuisine: North American

Keyword: muffins, pumpkin pie spice, pumpkin spice

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings:

Calories: 274kcal

Author: Marta Rivera

Prepare a batch of these amazing muffins and top with buttery Streusel Topping.

Print Recipe

Equipment

muffin tin

Ingredients

2 cups (255g) all-purpose flour
1 tablespoon (8g) ground cinnamon *see Notes on how to use Pumpkin Pie Spice
1 teaspoon (2g) ground nutmeg
1/2 teaspoon (1g) ground ginger
1/2 teaspoon (1g) ground cloves
1/4 teaspoon ground allspice
1/8 teaspoon ground cardamom
2 tsp (8g) baking powder
1/2 tsp (3g) baking soda
1/2 tsp (3g) kosher salt
1 cup (215g) light brown sugar packed
2 large eggs at room temperature
1 15 ounce can (425g) pumpkin puree not pumpkin pie filling
2 tablespoons (28g) unsalted butter melted
1 tsp vanilla extract
1 cup (125g) Streusel Topping

Instructions

Preheat your oven to 375°F.
Spray a muffin tin with non-stick baking spray, then line the cups with baking liners.
Sift together the all-purpose flour, cinnamon, nutmeg, ginger, cloves, allspice, cardamom, baking powder, baking soda, and salt into a large mixing bowl.
Set the dry ingredients aside.
In a separate, larger bowl, use an electric mixer to whip together the brown sugar and eggs until very light brown in color and airy.
Add the pumpkin puree, melted butter, and vanilla to the bowl and mix on low speed until well blended, or about 1 minute.
Add half of the dry ingredients to the wet ingredients and blend on low speed just until combined.
Add the remaining dry ingredients before blending once again, just until the dry ingredients have been incorporated.
Use a number 12 portion scoop or a measuring cup to fill each muffin tin 2/3rd of the way with the batter.
Top each muffin with 1 tablespoon of streusel topping.
Bake the muffins for 18-20 minutes, or until the top springs back when lightly pressed.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
After 5 minutes, remove the muffins from the pan to cool further, or enjoy them hot from the oven.

Notes

*To use Pumpkin Pie Spice Blend: omit the cinnamon, nutmeg, ginger, cloves, allspice, and cardamom and replace them with 2 tablespoons (13g) of the Pumpkin Pie Spice.

High Altitude Adjustment (I have not tested these adjustments):

Decrease the baking powder to 1 teaspoon.
Decrease the baking soda to 1/2 teaspoon.

To Store:

Transfer the cooled muffins to a food storage bag or container and keep at room temperature for up to 2 days.
Reheat the muffins in the microwave for a freshly-baked taste.

To Freeze:

Transfer the cooled muffins to a food storage bag or container and freeze until solid. Freeze for 2-3 months.
Thaw muffins on the countertop. Reheat in the microwave for a fresher flavor.

Nutrition