Pumpkin Muffins

5 from 1 vote

This easy pumpkin muffin recipe is made without a mixer and stirred by hand. The muffins are moist from pumpkin purée and sour cream, topped with cinnamon streusel before baking.

Prep Time20

Cook Time22

Total Time42

Course: Breakfast

Cuisine: American

Servings: muffins

Calories: 339kcal

Author: Janice Lawandi

Equipment

Ingredients

For the pumpkin muffin batter

156 grams bleached all-purpose flour
156 grams whole wheat all-purpose flour
10 mL ground cinnamon
10 mL baking powder
5 mL ground ginger
3.75 mL Diamond Crystal fine kosher salt
2.5 mL baking soda
1.25 mL ground nutmeg
0.625 mL ground cloves
2 large egg(s)
200 grams light brown sugar
375 mL pumpkin purée or homemade
125 mL canola oil
60 mL sour cream (14% fat)
15 mL pure vanilla extract

For the cinnamon streusel topping

32 grams bleached all-purpose flour
30 grams pecans chopped
26 grams granulated sugar
2.5 mL ground cinnamon
0.625 mL Diamond Crystal fine kosher salt
28 grams unsalted butter melted

Metric - US

Instructions

Preheat the oven to 400 °F (200 °C). Line two 6-cup muffin pans with 12 muffin paper liners.

Make the cinnamon streusel topping

Using a fork, whisk together the flour, chopped nuts, granulated sugar, cinnamon, and salt in a small bowl. Stir in the melted butter until a crumble forms. Set aside

Make the muffin batter

In a large bowl, whisk the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves.
In a separate bowl, whisk together the eggs, sugar, pumpkin purée, oil, sour cream, and vanilla.
Add the wet ingredients to the flour mixture and stir it in (takes about 20—30 stirs to get the batter mixed).
Divide the batter between 12 paper-lined wells of two muffin pans. Top with streusel (roughly 15 mL or 1 tablespoon per muffin).
Bake the pumpkin muffins until a cake tester inserted into the middle of a muffin comes out clean to check if the muffins are baked. This takes about 20–25 minutes.
Let cool slightly in the pan before transferring to a wire rack to cool completely.

Notes

This recipe calls for Diamond Crystal fine Kosher salt. If using regular table salt, add half the amount or the recipe may be too salty!
These muffins would be great with dried cranberries added to the muffin batter before baking!

Nutrition