Description
These moist and flavorful pumpkin muffins are perfect for a cozy breakfast or snack. Made with warm pumpkin pie spices, brown sugar, and a combination of pumpkin puree and applesauce, they offer a delightful blend of fall flavors with a tender crumb and a sweet, spiced sugar topping. Easy to prepare and baked to perfection, these muffins are a comforting treat for pumpkin lovers.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 tablespoons pumpkin pie spices, divided
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup brown sugar
Wet Ingredients
- 1 cup pumpkin puree
- 2 large eggs
- 1/3 cup neutral oil (such as vegetable or canola oil)
- 1/2 cup unsweetened applesauce
Topping
- Granulated sugar, for the topping (1 1/2 tablespoons sugar mixed with 1/2 teaspoon pumpkin pie spice)
Instructions
- Preheat and prepare muffin tin: Preheat the oven to 350°F. Line a muffin tin with 12 muffin cups to prevent sticking and make removal easier.
- Mix dry ingredients: In a large bowl, combine the all-purpose flour, 1 tablespoon plus 1 teaspoon of pumpkin pie spices, baking soda, baking powder, and kosher salt. Stir until evenly mixed.
- Mix wet ingredients: In a separate bowl, whisk together the brown sugar, pumpkin puree, eggs, neutral oil, and unsweetened applesauce until fully combined and smooth.
- Combine wet and dry mixtures: Pour the wet ingredients into the bowl with dry ingredients and gently stir until just combined. Avoid overmixing to keep the muffins tender.
- Fill muffin cups: Evenly distribute the batter among the 12 prepared muffin cups, mounding the batter slightly in the center using a spatula.
- Prepare topping and sprinkle: In a small bowl, mix 1 1/2 tablespoons granulated sugar with the remaining 1/2 teaspoon pumpkin pie spice. Sprinkle this mixture evenly over the tops of the batter-filled muffin cups.
- Bake the muffins: Place the muffin tin in the preheated oven and bake for approximately 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and store: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely. Store muffins in a sealed container with a paper towel on the bottom and top for up to 4 days at room temperature, refrigerate up to 1 week, or freeze for up to 3 months.
Notes
- Make sure not to overmix the batter to ensure muffins remain tender and moist.
- You can substitute the neutral oil with melted coconut oil for a slight flavor variation.
- Using unsweetened applesauce helps reduce sugar and adds natural moisture.
- Store muffins properly to maintain freshness—paper towels help absorb moisture to prevent sogginess.
- These muffins freeze well; thaw at room temperature or warm briefly before serving.
