‘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.
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