Confession time: I love pumpkin. Yes, I'm one of those people. Give me all things pumpkin in the fall. PSL? Yes! Pumpkin scones? Of course. Pumpkin pancakes? Absolutely! Most pumpkin spice muffins, well obviously.
This recipe brings out the best in pumpkin, with muffins that are tender, moist, and perfectly spiced. My mom made these every autumn, and I think I’ve finally cracked the code to making them extra fluffy. The secret? Folding in those dry ingredients by hand for a muffin that’s bursting with pumpkin spice goodness in every bite!
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Looking for more pumpkin flavors? Check out our Pumpkin Cheesecakes. If you are looking for other amazing breakfast recipes, check out our Apple Cider Donuts!
Pumpkin spiced muffins were around long before the famous coffee chain created a pumpkin coffee drink and the once forgotten squash had it rise to fandom. My mom has been making pumpkin muffins for a long as I can remember. Pumpkin pie is reserved only for Thanksgiving and Christmas, but muffins? Those are every day kind of food!
This recipe yielded the best pumpkin muffin I've ever made or eaten. And truly, I've had a lot of experience in this field. These were wonderfully tender and light but also moist and bursting with warm fall spices.
🔪 Instructions
Muffins and quick breads in general are a bit persnickety. They can go from under mixed, to over beaten in the blink of an eye. It's been one of my challenges to teach myself the art of mixing. This recipe is where I think I broke the code. The trick, for me at least, is in turning the mixer off and folding the dry ingredients in by hand. Try it, it really does make the difference in your finished product.
📖 Recipe
Ingredients
- 2 cups all purpose floud
- 1 teaspoon salt
- ½ teaspoon baking powder
- 1 tsp baking soda
- 2 teaspoon cloves
- 1 teaspoon nutmeg
- 1 tablespoon cinnamon
- 1 tablespoon ginger
- 1 ½ sticks butter softened
- 1 ½ cups sugar
- 2 eggs
- ¼ cup orange juice
- 1 can pumpkin
Streusel Topping
- ½ cup flour
- ⅓ cup oats
- ½ cup butter
- ¾ cup brown sugar
- 1 tablespoon cinnamon
- ½ tsp salt
Instructions
- Mix together all dry ingredients in a medium bowl and set aside.
- Cream butter and sugar together in bowl of a stand mixer fitted with paddle attachment until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Add dry ingredients to wet ingredients and lightly fold by hand just until mixed. This step is critical in obtaining a tender crumb.
Streusel Topping
- Mix together all ingredients by hand until crumbly.
- Preheat oven to 400 degrees while allowing the batter to rest for 30 minutes-1 hour.
- Fill every other tin of a standard muffin pan overly full and top with streusel, mounding even higher. This seems like it breaks every muffin rule in the baking handbook but try it if you want to achieve bakery style high rise muffins!
- Bake on center rack of oven at 400 degrees for 5 minutes, then reduce heat to 350 degrees and continue baking for an additional 7-10 minutes. I start checking when they've been in about 12 minutes total and then remove when only a few crumbs remain on a toothpick.
Nutrition
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☕ Best With a Good Cup of Coffee
Our Pumpkin Muffins go great with a good cup of coffee. I mean, what doesn't. If you are looking for a great cup of coffee that pairs well with all things pumpkin, check out our friends at Buck's Coffee - where the pursuit of better coffee and better connections begins! Just like us at The Baker's Table, Buck is not just passionate about coffee; he's passionate about people and connections. And he makes really good coffee too!
Visit Buck's Coffee and use promo code "THEBAKERSTABLE" for 25% off your order!
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