Pumpkin muffins
This best pumpkin muffin recipe with cinnamon and nutmeg is so simple, yet so delicious. The muffins are perfectly sweetened, with a soft texture that melts in your mouth while the streusel topping adds a little bit of crunch.
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Servings: 12 muffins
Calories: 230kcal
Equipment
- Digital kitchen scale
- Muffin pan
- Muffin liners
Ingredients
For the streusel
- 30 g all-purpose flour
- 30 g brown sugar
- ½ teaspoon ground cinnamon
- 20 g unsalted butter very cold
For the muffins
- 200 g all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- 360 g pumpkin puree at room temperature
- 100 g white sugar
- 100 g brown sugar
- 2 large eggs at room temperature
- 60 g unsalted butter melted
- 30 g vegetable oil such as canola oil
Instructions
For the streusel
- In a food processor or blender, combine all the streusel ingredients until the mixture resembles wet sand. You can also use a bowl and a pastry cutter or rub all the ingredients with your hands to achieve the same result. When done, refrigerate.
For the muffins
- Preheat the oven to 180C (355F) and line a muffin tin with 12 muffin liners.
- In a bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Into another bowl, add the pumpkin purée, white and brown sugar, eggs, melted butter, and oil. Whisk to a homogenous consistency.
- Add the dry ingredients to the wet ones and mix just until no dry ingredients are left.
- Spread the batter between the muffin liners so they are ⅔ full.
- Spread the streusel between the tops and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with just a few crumbs.
- Let cool down for 10 minutes in a muffin tin, then remove onto a cooling rack to cool down completely.
Notes
Store them at room temperature in an air-tight container lined with paper towels for up to 4 days. If you frost your muffins with frosting like cream cheese frosting, store them in an air-tight container in the fridge for up to 4 days.
You can freeze fully cooled muffins for up to 3 months in a freezer bag.
Nutrition
Nutrition Facts
Pumpkin muffins
Serving Size
1 muffin
Amount per Serving
Calories
230
% Daily Value*
Fat
9
g
14
%
Saturated Fat
4
g
25
%
Trans Fat
0.2
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
42
mg
14
%
Sodium
537
mg
23
%
Potassium
109
mg
3
%
Carbohydrates
34
g
11
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
3
g
6
%
Vitamin A
4875
IU
98
%
Vitamin C
1
mg
1
%
Calcium
56
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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