‘Tis the season and luckily these muffins will fit right in to your life. They are awesome for breakfast on the go or breakfast at home. However, they are so delicious and moist they work perfectly for dessert, your next office potluck, a basket of muffins for a friend or whatever else you can come up with.
I even wrapped them up and put them in my teenager’s lunch. He asked for two the next day. There is something about this particular ratio of ingredients that just turns out the best muffins. But don’t believe me, try them for yourself.
I’ve mentioned here how much I love walnuts….right? I feel like they are the perfect balance when it comes to baked goods. They work with sweetness so nicely and I could just go on and on about them.
These bake up nicely in a standard muffin tin, no paper liners are necessary. They make about 18 if you don’t eat too much of the batter (caught you) and scoop them in half cup portions.
I made these in my new Wolf Countertop Oven, but no fear, your regular oven will also bake them up nicely.
Look how pretty they are, they seriously just bake up like this without any fuss whatsoever.
It’s difficult not to eat them all. Life is hard.
Pumpkin Brown Sugar Muffins
Ingredients
Crumble Topping:
- 1/4 cup all-purpose flour
- 3 Tablespoons butter, melted
- 1/4 cup light brown sugar, packed
- 1/2 cup chopped walnuts
- 1/2 teaspoon pumpkin pie spice
Muffins:
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 Tablespoon pumpkin pie spice
- 3/4 cup butter, softened
- 3/4 cup sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 (15 oz) can 100% pure pumpkin
Directions
- Preheat oven to 350 degrees F. Spray two standard muffin tins with nonstick spray.
- Add all ingredients for the topping into a small bowl and mix together to forms clumps. It will be wet. Set aside.
- In a medium bowl, combine flour, baking powder, baking soda and pumpkin pie spice. Set aside.
- In a large bowl, beat together butter and both sugars until light and fluffy; about 3 minutes. Add eggs and pumpkin and continue mixing until combined. Slowly add flour and make sure to scrape down the sides of the bowl during the mixing process. Mix only until all ingredients are fully incorporated.
- Place a 1/2 cup scoop of batter into each prepared muffin tin. Divide the crumble topping among the muffins. Fill any unused muffin cavities with water to promote even baking. Bake for 25-30 minutes.
- Let muffins cool for 15-20 minutes in the pan, on a baking rack before removing them.
- These keep nicely in a tightly covered environment for several days.
Six Years Ago: Smoky Beef Chili
Other Pumpkin Muffins You Might Enjoy:
Brooks has been BUGGING me to make some new muffins for breakfast (sick of cereal). These will be on the menu this weekend. Yum!
I think he will like them!
oooh, these look delicious! I’m going to have Allison make some when she’s home next week.
Have a happy Thanksgiving Cathy!
Thanks Cheryl, same to you and your family.
These would make wonderful little gifts for coworkers and neighbors! They are so easy, but so good!
That’s a great idea Tanya!
I just love pumpkin recipes so much! These look so yummy!! Can’t wait to try them!
Thanks Kristyn, I do too…I actually eat them all year.
These look so good! I love walnuts in baked goods too and I’ll be adding these to my “must-make” list.
Yeah, what is it about walnuts and sweets…it’s the best.
The topping on these just sounds so good!
These look great for on the go. I bet you can even freeze these little gems and have later on!
These are delicious – and the recipe is fantastic, even at high altitude! Made these this past Sunday and am making them this afternoon to have on Thanksgiving morning. YUM!
THESE are amazing! I made them yesterday and they’re perfect with a cup of coffee….and make a great lunch, dinner or snack. 🙂 I ate half the batch in one day.
Thank you for this delicious recipe! We made them a few weeks ago and are making them again today. Everyone loved them!