Pumpkin Brown Sugar Muffins
Soft, golden pumpkin brown sugar muffins made with real pumpkin purée and warm spice. Each one’s topped with a brown sugar–walnut crumble that bakes into a crisp crown. Simple ingredients, deep flavor, and a texture that stays soft for days.
Servings 18 muffins
Calories 279kcal
Equipment
- 2 12-Count Muffin Tin For even baking.
- hand mixer For creaming butter and sugar.
- mixing bowls Medium and large sizes for wet and dry ingredients.
- cooling rack Lets the crumble set and muffin bottoms cool.
Ingredients
Walnut Crumble Topping:
- ¼ cups (30 g) all-purpose flour
- 3 tbsps (42 g) butter melted
- ¼ cup (50 g) packed light brown sugar
- ½ cup (60 g) chopped walnuts
- ½ tsp (0.5 g) pumpkin pie spice
Pumpkin Batter:
- 2 cups (240 g) all-purpose flour
- ½ tsp (2.5 g) baking powder
- 1 tsp (5 g) baking soda
- 1 tbsp (5 g) pumpkin pie spice
- ¾ cup (170 g) butter softened
- ¾ cup (150 g) granulated sugar
- ¾ cup (150g) packed light brown sugar
- 2 large eggs room temperature
- 15 oz (425 g) pumpkin puree
Instructions
- Preheat the oven to 350°F (180°C) and spray two standard muffin tins with nonstick spray.cooking spray
- To make the crumble, combine the flour, melted butter, brown sugar, chopped walnuts, and pumpkin pie spice in a small bowl. Mix until the butter is fully absorbed and the mixture forms clumps that hold together when pressed. Set aside while you make the batter.¼ cups (30 g) all-purpose flour, 3 tbsps (42 g) butter, ¼ cup (50 g) packed light brown sugar, ½ cup (60 g) chopped walnuts, ½ tsp (0.5 g) pumpkin pie spice
- In a medium bowl, whisk together the flour, baking powder, baking soda, and pumpkin pie spice. This step helps distribute the leavening evenly.2 cups (240 g) all-purpose flour, ½ tsp (2.5 g) baking powder, 1 tsp (5 g) baking soda, 1 tbsp (5 g) pumpkin pie spice
- In a large mixing bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy, about three minutes. Creaming properly here gives the muffins lift and structure.¾ cup (170 g) butter, ¾ cup (150 g) granulated sugar, ¾ cup (150g) packed light brown sugar
- Add the eggs one at a time, mixing just until each is incorporated. Scrape down the sides of the bowl, then mix in the pumpkin until smooth and consistent.2 large eggs, 15 oz (425 g) pumpkin puree
- Gradually add the dry ingredients to the pumpkin mixture, mixing on low speed until no streaks of flour remain. Stop as soon as the batter comes together to keep the muffins tender.
- Scoop just under a ½ cup (120 ml) of batter into each prepared muffin cavity, filling them just below the top. Avoid overfilling, as the batter will rise and can bake over the edge. If you prefer, line the tins with paper liners, which work well for larger muffins. Evenly divide the crumble mixture over each muffin, pressing it lightly so it adheres. If any cavities remain empty, fill them halfway with water to promote even baking.
- Bake for 25 to 30 minutes, or until the tops are golden and a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for 15 to 20 minutes before transferring them to a wire rack. The crumble sets as they cool, so let them rest before removing.
Notes
- Use 100% pure pumpkin, not pumpkin pie mix. Pie mix already has sugar and spice that throw off the texture and flavor balance.
- Creaming softened butter with the sugars is worth the extra minute. It traps air that gives the muffins a light, even crumb.
- Dark pans bake faster, so start checking at 25 minutes and look for golden edges and a clean toothpick.
- If the crumble looks too dry, stir in a teaspoon of melted butter until it clumps and holds together.
Nutrition
Serving: 90g | Calories: 279kcal | Carbohydrates: 37g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 54mg | Sodium: 208mg | Potassium: 182mg | Fiber: 2g | Sugar: 23g | Vitamin A: 2885IU | Vitamin C: 1mg | Calcium: 36mg | Iron: 1mg