Pumpkin Muffins
Soft, fluffy pumpkin muffins with warm fall spices, a brown sugar pumpkin spice swirl throughout, buttery cinnamon crumble, and maple glaze.
Servings 16 muffins
Ingredients
Cinnamon Crumble
- ½ cup all-purpose flour 64g
- 2 tbsp granulated sugar 25g
- 3 tbsp brown sugar 45g
- 1 tsp ground cinnamon
- ½ tsp pumpkin pie spice
- ¼ cup unsalted butter softened (56g)
Pumpkin Spice Swirl
- 1½ tsp ground cinnamon
- 1½ tsp pumpkin pie spice
- 1 tbsp granulated sugar
- 1 tbsp brown sugar
Pumpkin Muffin Batter
- 6 tbsp unsalted butter melted (84g)
- ¼ cup vegetable oil 60ml
- 2 large eggs room temperature
- ¾ cup sour cream 180g
- 1 cup pumpkin puree 240g
- ¼ cup milk 60ml
- 1 tsp vanilla extract
- 2½ cups all-purpose flour 318g
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¾ cup granulated sugar 150g
- ¼ cup brown sugar 50g
Maple Glaze
- 1 cup powdered sugar 120g
- 2 tbsp pure maple syrup 30ml
- 1 –2 tbsp milk
Instructions
Cinnamon Crumble
- In a medium bowl, mix together the flour, granulated sugar, brown sugar, cinnamon, and pumpkin pie spice.
- Add the softened butter. Use a fork or your hands to work the butter into the dry ingredients until moist crumbs and small clumps form.
- Refrigerate the crumble while you prepare the muffins.
Pumpkin Spice Swirl
- In a small bowl, stir together the cinnamon, pumpkin pie spice, granulated sugar, and brown sugar until evenly combined. Set aside.
Pumpkin Muffin Batter
- Preheat the oven to 425ºF. Grease or line 16 regular muffin cups with paper liners.
- In a medium bowl, whisk together the melted butter, vegetable oil, eggs, sour cream, pumpkin puree, milk, and vanilla extract until smooth.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, cloves, granulated sugar, and brown sugar.
- Pour the wet ingredients into the dry ingredients. Fold with a rubber spatula just until the batter is combined. Avoid overmixing.
Assemble the Muffins
- Add enough muffin batter to each prepared muffin cup to fill it about halfway.
- Sprinkle a small amount of the pumpkin spice swirl mixture evenly over the batter.
- Top with more muffin batter, filling each cup about ¾ full or almost to the top.
- Sprinkle another small amount of the pumpkin spice swirl mixture over the top of the batter.
- Use a toothpick or the tip of a thin knife to gently swirl the spice mixture through the batter. Make just a few passes through each muffin so you create visible ribbons of cinnamon and pumpkin spice without completely mixing the swirl into the batter.
- Sprinkle the crumble generously over the top of each muffin.
Bake
- Bake at 425ºF for 7 minutes.
- Without opening the oven door, reduce the temperature to 350ºF and continue baking for 12 to 16 minutes, or until the muffins are golden around the edges and a toothpick inserted into the cake portion of the muffin comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
Maple Glaze
- Whisk the powdered sugar and maple syrup together.
- Add the milk, a little at a time, until the glaze is smooth and thick but drizzable.
- Drizzle over the completely cooled muffins.
Notes
Pumpkin: Use pure pumpkin puree, not pumpkin pie filling. Canned pumpkin works particularly well because its consistency and moisture level are predictable.
Pumpkin Spice Swirl: Layer the spice-sugar mixture between two portions of muffin batter, then add another sprinkle on top before swirling. Use a toothpick to make just a few gentle passes through the batter. Over-swirling will dissolve the distinct ribbons into the muffin.
Pumpkin Pie Spice: You can use store-bought pumpkin pie spice for the swirl and crumble. The individual spices in the muffin batter give you more control over the overall flavor.
High-Temperature Start: Beginning at 425ºF helps the muffins rise quickly and creates taller, bakery-style tops. Reduce the temperature to 350ºF after 7 minutes without opening the oven door.
Resting the Batter: For taller muffins, cover and refrigerate the prepared batter for 30 minutes and up to 2 hours before assembling and baking.
Sour Cream Substitute: Substitute an equal amount of plain full-fat Greek yogurt.
Add Nuts: Chopped pecans would work especially well in these muffins. Add ½ cup to the crumble or sprinkle a few over each muffin before baking.
Storage: Store glazed muffins in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.
Freezing: Freeze unglazed muffins in an airtight container or freezer bag for up to 2 months. Thaw before glazing.
Nutrition
Serving: 1muffin