Pumpkin Spice Muffins
Pumpkin Spice Muffins are so flavorful, have a tender texture and are so moist! With a crunchy pumpkin spice crumb topping, these pumpkin muffins are quick and easy to whip up and have a great pumpkin flavor. A perfect fall recipe!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 12 Muffins
For the Crumb Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon pumpkin pie spice
- 1 Pinch salt
- 1/4 cup unsalted butter melted
For the Pumpkin Muffins:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter melted
- 2 large eggs
- 1/4 cup buttermilk
Preheat oven to 375°F (180°C) and line a 12-cup muffin pan with muffin liners.
To make the topping: In a small bowl combine flour, sugar, pumpkin spice, and a pinch of salt. Add melted butter and stir until combined. Set aside.
To make the muffins: In a medium bowl combine flour, sugar, baking powder, pumpkin spice, and salt. Set aside.
In another bowl whisk together pumpkin puree and melted butter. Add the eggs and buttermilk, and mix until combined.
Using a rubber spatula stir flour mixture into wet ingredients until just combined and no flour pockets remain. Don't overmix.
Grease a 1/3 cup measuring cup and use it to portion 1/3 cup batter into each muffin cup. The muffin cups should be filled to the rim.
Sprinkle 1 tbsp of topping over each muffin and bake muffins for about 25 minutes or until a toothpick inserted in the center comes out clean.
Transfer the pan to a wire rack and let cool for 10 minutes. Then remove muffins from the pan and let cool on the rack for a few more minutes.
Calories: 332kcal | Carbohydrates: 51g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 120mg | Potassium: 157mg | Fiber: 1g | Sugar: 30g | Vitamin A: 3580IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1.8mg