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Pumpkin Spice Muffins

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These Pumpkin Spice Muffins are homemade using pumpkin spice and topped with a buttery streusel. Drizzled on these muffins is a spiced vanilla glaze.

Bakery Style Pumpkin Spice Muffins

These muffins have a full top just like the bakeries have.  These pumpkin muffins have a buttery streusel topping and are drizzled with a spiced vanilla glaze.

To get the full top muffin like the bakeries, adjust the oven from 425° to 350° after baking for 5 minutes.  This allows the muffins to be crisp on the outside and still allow them to moist on the inside.

Here’s the trick broken down:

  • Preheat the oven to 425°
    • Bake for 5 minutes
  • Reduce the oven temperature to 350°
    • Bake for an additional 12-14 minutes

Muffins made with pumpkin, homemade pumpkin spice, and topped with a buttery streusel. Drizzled on these cupcakes is a spiced vanilla glaze.

RELATED: Sour Cream Coffee Cake

Homemade Pumpkin Spice

For these pumpkin muffins, I used a homemade pumpkin spice blend.  It’s simple to make yourself using cloves, ginger, nutmeg, and cinnamon.  That being said, you can buy pumpkin spice already combined if you’d like.  It does make things convenient to have it already premixed!

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Moist Pumpkin Muffins

It’s simple to make these muffins moist on the inside.  The pumpkin puree has wetness to it that helps prevent the muffin from the dry in the center.

Another way to prevent a dry muffin is to not overbeat the muffin batter.  By overbeating the mix, the muffins will result in a dry and dense texture.

I always use my hand mixer when blending the ingredients and then switch a spoon at the end to finish blending the flour into the mix.  That way, I know that it’s not going to get overbeaten.

RELATED: Iced Pumpkin Spice Loaf

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Making the Pumpkin Muffins

It’s really simple to make these muffins.  You start making the batter by beating together the granulated sugar, the pumpkin puree, vegetable oil, and the water.

Once that is combined well, the eggs are added and lighten beaten.  Next, the spices are added, as well as the baking soda.  Lastly, the flour is blended in slowly so that the mixture doesn’t get overbeaten.

I use cupcake liners when making muffins but you can also grease the muffin tin and the rim so that they don’t stick if you choose not to use liners.  I fill the liners all the way to the top.  This batter makes 12 regular size muffins.

After the muffin mix is poured into the muffin tin, it’s time to make the crumb topping.  The crumb topping consists of softened butter, flour, salt, brown sugar, cinnamon, and cloves.

The softened butter is added to the other ingredients by cutting it in with a fork.  The fork helps make the mixture become crumbly.  The mixture is broken down into small pieces and then spread evenly on the muffin mixture.  To make sure that the crumb topping sticks to the muffins while baking, gently press the crumbs into the batter before placing them in the oven.

As mentioned above, these muffins are baked at two different temperatures.  Starting at 425°, these muffins are baked for five minutes before reducing the oven temperature to 350° and baking for another 12 to 14 minutes.

Muffins made with pumpkin, homemade pumpkin spice, and topped with a buttery streusel. Drizzled on these cupcakes is a spiced vanilla glaze.Muffins made with pumpkin, homemade pumpkin spice, and topped with a buttery streusel. Drizzled on these cupcakes is a spiced vanilla glaze.

Yield: 12 muffins

Crumb Topping Pumpkin Spice Muffins

Crumb Topping Pumpkin Spice Muffins

Muffins made with pumpkin, homemade pumpkin spice, and topped with a buttery streusel. Drizzled on these muffins is a spiced vanilla glaze.

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes

Ingredients

  • 1 ½ cup granulated sugar
  • 1 cup pumpkin puree
  • ¼ cup vegetable oil, or substitute
  • 2 eggs
  • ¼ cup water
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • 1 tsp baking soda
  • ¼ tsp cloves
  • 1 tsp ginger
  • ¼ tsp nutmeg
  • 2 tsp cinnamon

Crumb Topping

  • 6 tbsp unsalted butter, softened
  • 2 tbsp granulated sugar
  • 3 tbsp brown sugar
  • ⅛ tsp salt
  • ¼ tsp cinnamon
  • ¼ tsp cloves

Spiced Glaze

Instructions

Pumpkin Muffins

  1. Preheat oven to 425°
  2. Grease a 12 cavity muffin pan or line with cupcake liners.
  3. In a large bowl, beat together the granulated sugar, pumpkin puree, and the vegetable oil until blended.
  4. Beat in the eggs and water.
  5. Add the salt, baking soda, cloves, ginger, nutmeg, and cinnamon.
  6. Stir to blend.
  7. Mix in the all-purpose flour without overbeating.
  8. Fill the liners almost all the way full by dividing the batter equally among liners.

Crumb Topping

  1. Add the granulated sugar, brown sugar, salt, cinnamon, and cloves to a bowl. Mix.
  2. Cut in the softened butter until crumbs form.
  3. Top on the pumpkin muffins and gently press in.

Bake the Muffins

  1. Place in the oven preheated to 425° and bake for 5 minutes.
  2. Reduce heat to 350° and bake for another 12-14 minutes.
  3. Remove from the oven and allow to cool completely before glazing.

Spiced Glaze Drizzle

  1. In a small bowl, mix together the confectioner's sugar, vanilla extract, and cloves.
  2. Use a spoon or piping bottle to drizzle the spiced glaze on top of the cooled muffins.
  3. Store in air tight container.

Nutrition Information:

Yield:

12

Serving Size:

1 grams

Amount Per Serving: Calories: 350Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 46mgSodium: 242mgCarbohydrates: 61gFiber: 1gSugar: 47gProtein: 3g

Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.

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