You read the title right, pumpkin crunch muffins! Fall is officially less than a week away and I can’t think of a better time to share these perfect pumpkin muffins with HIH readers. If you’ve been around HIH long, you know we love a good muffin! These pumpkin crunch muffins would be fabulous along side the HIH buttermilk brown sugar muffins for any Fall gathering.
These muffins are super moist and tender thanks to the buttermilk and the pumpkin. Like, unbelievably moist and tender, but without being dense. Pumpkin may be the start of these muffins, but the crunchy pumpkin pie spice turbinado sugar topping is really what makes these muffins special! The textural contrast and balanced extra touch of sweetness will make this your new favorite pumpkin muffin.
This recipe came to life late last Fall, but it was so good, I knew I needed to keep it safe and save it for the perfect way to kick off the second season of Fall recipes on HIH. Basically, I’m telling you this is the pumpkin muffin recipe you didn’t know you needed! Give these a try and if you love them, please leave a recipe rating at the bottom of this post!
Keys to Success
- Resist the urge to over mix. Leave the whisk and the hand mixer alone and reach for the rubber spatula. Folding the wet and dry ingredients together with the rubber spatula until JUST combined will make for moist, fluffy, tender muffins.
- Buy the cookie/ice cream scoop. Using a spoon will work, but using a scoop, will ensure your muffins are uniform and makes working with sticky batter extra easy. I’ve linked them before, and I’ll link ’em again. If you don’t have a set you need one!
- Break up the brown sugar as much as possible. Since this recipe uses dark brown sugar, it’s pretty sticky. When mixing the dry ingredients together, take some extra time to break up the brown sugar so it’s evenly dispersed throughout the other dry ingredients. It’s OK if there’s still a small chunk or two.
- Don’t over butter the tops. It doesn’t take more than just a thin brush of melted butter to give the pumpkin spice turbinado sugar mixture something to stick to. If you use too much butter you will end up with greasy muffin liners. Oh, and if you get any crevices in the tops of your muffins, make sure to use the tip of the pastry brush to get the butter all the way in those crevices so the sugar sticks on the entire top surface.
Pumpkin Crunch Muffins
Equipment
- 1 mixing bowl
- Measuring cups and spoons 1 heat proof
- 12 well standard muffin tin
- muffin liners optional
- 1 Rubber spatula
- 1 pastry brush
- 2 small deep bowls small ramekins work great
Ingredients
Muffins
- 2 cups all purpose flour
- ¾ cup buttermilk
- 1 cup pumpkin puree
- ¾ teaspoon baking soda
- 1 teaspoon pumpkin spice seasoning
- ¾ teaspoon baking powder
- 5½ tablespoons butter, cut into large chunks
- ¾ cup dark brown sugar, packed
- 1½ teaspoons vanilla extract
- 1 egg, beaten
Pumpkin Pie Spice Crunch Topping
- ¼ cup turbinado sugar or raw sugar
- ½ teaspoon pumpkin pie spice seasoning
- pinch salt
- 2½ tablespoons salted butter, (remainder of stick) melted
Instructions
- Preheat the oven to 400°F and grease or line your muffin tin for 12 muffins.
- Combine the flour, brown sugar, pumpkin spice, baking soda and baking powder into a medium sized mixing bowl and whisk thoroughly to combine.
- In a microwave safe measuring cup, melt the butter in the microwave using 15-30 second intervals, just until melted. Combine the melted butter with the buttermilk, followed by the beaten egg, vanilla, and pumpkin puree.
- Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a rubber spatula, fold the dry ingredients and the wet ingredients until just combined. Do not over mix.
- Use a large spring loaded cookie scoop to fill 12 muffin wells.
- Bake for 14-18 minutes until the tops are domed and a toothpick comes out clean.
- While the muffins are baking, using two small, but deep bowls, melt butter in one and mix together the turbinado sugar, salt, and pumpkin spice in the other.
- Once finished baking, allow the muffins to cool for about 5 minutes, until just cool enough to touch without burning yourself. One muffin at a time, brush the top with melted butter then immediately dip in the sugar mixture and place on a rack to cool completely. Repeat with all 12 muffins.
Nutrition
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