The BEST Pumpkin Muffins according to Mrs. Drzik. Here’s how to make it!!
What you will need:
- Sugar. I like to use both white and brown sugar. The brown sugar adds subtle molasses tones that really complement the pumpkin and the spiced fall flavors.
- Butter. Let your butter cool after melting, otherwise it will melt your sugars, yielding flat, sub-par results.
- Canned pumpkin. Make sure you use pure pumpkin and not pumpkin pie filling, which has other additives that can keep your muffins from tasting as they should.
- Milk. Since it’s such a small amount, really any kind will work. I use whole milk.
- Pumpkin pie spice. If you don’t have pumpkin pie spice on hand, you can always whip up a batch of my homemade pumpkin spice!
How to make them:
- Stir the sugars, eggs, pumpkin puree, and milk into the (cooled) melted butter until combined.
- Whisk together the dry ingredients in a separate bowl, then gradually fold them into the wet ingredients. With muffins, it’s important that you don’t over-mix the batter, so do this step by hand (with a spatula) and be gentle. Don’t use an electric mixer here (!) and stir until just combined.
- Evenly portion your batter into a lined muffin tin and set this aside while you prepare your streusel.
- Whisk together the flour, sugars, and cinnamon.
- Pour melted butter over the mixture and toss with a fork until clumps form.
- Sprinkle the streusel over your prepared muffins and bake for 17-19 minutes.
- Let the muffins cool before topping with vanilla glaze (if using).
Ingredients:
- ¾ cup (170 g) unsalted butter melted and cooled at least 10 minutes
- ▢½ cup (100 g) granulated sugar
- ▢¼ cup (50 g) light brown sugar
- ▢2 large eggs lightly beaten (room temperature preferred)
- ▢1 cup (240 g) canned pumpkin puree¹
- ▢2 Tablespoons milk
- ▢1 ½ teaspoon vanilla extract
- ▢1 ¼ cups (156 g) all-purpose flour
- ▢¾ teaspoons baking powder
- ▢¾ teaspoons baking soda
- ▢½ teaspoon salt
- ▢2 teaspoons pumpkin spice (click the link for instructions to make your own pumpkin spice)
- ▢½ teaspoon ground cinnamon
Streusel Topping²
- ▢1 ¼ cup (156 g) all-purpose flour
- ▢½ cup (100 g) light brown sugar tightly packed
- ▢⅓ cup (66 g) sugar
- ▢¾ teaspoon ground cinnamon
- ▢6 Tablespoons (85 g) salted butter³ melted and cooled until no longer warm to the touch
Glaze (optional)
- ▢½ cup (65 g) powdered sugar
- ▢2-3 teaspoons milk
Instructions
Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners (or lightly grease and flour). Set aside.
Combine melted, cooled butter, granulated sugar and brown sugar in a large bowl and stir well.
¾ cup (170 g) unsalted butter,½ cup (100 g) granulated sugar,¼ cup (50 g) light brown sugar
Stir in eggs. Add pumpkin puree, milk, and vanilla extract and stir well.
2 large eggs,1 cup (240 g) canned pumpkin puree¹,2 Tablespoons milk,1 ½ teaspoon vanilla extract
In a separate bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon until well-combined.
1 ¼ cups (156 g) all-purpose flour,¾ teaspoons baking powder,¾ teaspoons baking soda,½ teaspoon salt,2 teaspoons pumpkin spice,½ teaspoon ground cinnamon
Add your dry ingredients into your wet and gently stir until just combined, taking care to not overmix the batter.
Evenly divide muffin batter into prepared muffin tins (filling each ¾ full). Set aside while you prepare your streusel.
Streusel
Prepare your streusel by whisking together flour, sugars and cinnamon.
1 ¼ cup (156 g) all-purpose flour,½ cup (100 g) light brown sugar tightly packed,⅓ cup (66 g) sugar,¾ teaspoon ground cinnamon
Pour the melted butter into the mixture and, using a fork, stir until crumbles form. Don’t overwork the streusel or you’ll end up with a paste, you want it to be nice and clumpy!
6 Tablespoons (85 g) salted butter³
Using your hands, evenly divide streusel over muffin batter, piling the streusel over the batter and gently pressing the topping into the batter.
Bake on 375F (190C) for 17-19 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow muffins to cool in muffin pan for 5 minutes before carefully removing to a cooling rack to cool completely.
Glaze
If desired, make glaze by whisking together powdered sugar and milk. Drizzle over cooled pumpkin muffins
½ cup (65 g) powdered sugar,2-3 teaspoons milk
