Ingredients
1/2 c. all-purpose flour
1/4 c. granulated sugar
1/4 c. dark brown sugar
1 tsp. pumpkin pie spice
Pinch kosher salt
4 tbsp. butter, melted
1 1/2 c. all-purpose flour
3/4 c. granulated sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 tsp. cinnamon
2 tsp. pumpkin pie spice
1 c. canned pumpkin
2 large eggs
6 tbsp. butter, melted and cooled
1/4 sour cream
1 tbsp. pure vanilla extract
Preparation
Step 1Preheat oven to 350° and line muffin tin with liners. Make crumb topping: In a medium bowl, combine flour, sugars, pumpkin pie spice, and salt. Stir in melted butter until crumbs form. Step 2 In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice.
Add pumpkin, eggs, butter, sour cream, and vanilla, and mix until combined. Step 3 Divide batter into muffin liners. Top each with crumb topping. Step 4 Bake until muffins are golden brown and a toothpick comes out clean, about 25 minutes. Let muffins cool in pan, then serve.
These easy muffins are also pretty amenable when it comes to adjusting ingredients. No sour cream? Try Greek yogurt or creme fraiche. Not into pumpkin pie spice? Use an equal amount (or a blend) of cinnamon, nutmeg, and allspice. Try a pinch of ground cardamom as well for a citrusy, herbal note. Of course, one of the best things about muffins is the fact that you can easily make them ahead. After the muffins have fully cooled, pack them in freezer-safe bags or containers and pop them in the freezer. They’ll last for two-three months, no problem. You can defrost in the fridge for a few hours, or more quickly in the microwave, then heat them up in the oven. Looking for more non-pumpkin pie ideas? Check out our 85+ amazing pumpkin recipes, including our famous pumpkin chocolate chip cookies. Tried making these amazing muffins? Let us know how they came out in the comments below!
