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pumpkin crunch muffins

Pumpkin Crunch Muffins

Alden Elizabeth
The perfect pumpkin muffin. Moist, tender, pumpkin muffins topped with a crunchy, sweet, pumpkin spice sugar topping.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course bread, breakfast, snack
Cuisine American
Servings 12 muffins
Calories 228 kcal

Equipment

  • 1 mixing bowl
  • Measuring cups and spoons 1 heat proof
  • 12 well standard muffin tin
  • muffin liners optional
  • 1 large spring loaded cookie scoop
  • 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

Serving: 1muffinCalories: 228kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 33mgSodium: 184mgPotassium: 116mgFiber: 1gSugar: 19gVitamin A: 3424IUVitamin C: 1mgCalcium: 58mgIron: 2mg
Keyword fall recipe, muffin, muffin recipe, pumpkin, pumpkin muffin, pumpkin muffin recipe, pumpkin spice
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