Spiced Pumpkin Muffins
Easy pumpkin muffins that bake up nice and fluffy, with a moist and tender crumb on the inside, and a buttery cinnamon-sugar topping on the outside!
Servings: 20
Calories: 206kcal
Ingredients
For the Cinnamon-Sugar Topping (optional):
- ¼ cup Granulated Sugar
- ¼ cup Light Brown Sugar firmly packed
- 1 ½ tablespoon All-Purpose Flour
- ¼ teaspoon Cinnamon
- Pinch of Salt
- 2 tablespoons of Cold Unsalted Butter cut into ¼” cubes
Dry Ingredients:
- 2 ½ cups All-Purpose Flour
- 2 teaspoons Baking Powder
- 2 teaspoons Cinnamon
- 1 ½ teaspoon Fine Sea Salt
- ½ teaspoon Freshly Grated Nutmeg
- ½ teaspoon Ground Allspice
Wet Ingredients:
- 1 (15 ounce) can Pumpkin Puree
- 1 cup Light Brown Sugar firmly packed
- ⅔ cup (equal to 10 tbsp) melted butter
- ¾ cup Buttermilk
- 2 Eggs slightly beaten
- 2 tablespoons of Molasses
Instructions
- Preheat oven to 350° and have ready two standard sized muffin tins, greased or lined with muffin cups.
- For the streusel, in a small mixing bowl, whisk together granulated sugar, brown sugar, flour, cinnamon and salt. Using a pastry blender or a fork, work the butter into the mixture until well combined. Refrigerate until ready to use.
- In a small mixing bowl, whisk together the dry ingredients and set aside until ready to use.
- Add the wet ingredients to a large mixing bowl and whisk to combine.
- Add the dry ingredients and mix with a sturdy wooden spoon until just incorporated. Scrape down the sides and bottom of bowl and mix once more.
- Fill the muffin tins two-thirds of the way to the top, add a generous pinch of the cinnamon-sugar mixture and bake 28-30 minutes.
Nutrition
Calories: 206kcal | Carbohydrates: 30g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 37mg | Sodium: 251mg | Potassium: 128mg | Sugar: 17g | Vitamin A: 280IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 1.1mg