Pumpkin Spice Muffins with a Crumb Top
Inspired by techniques from America's Test Kitchen.
Moist pumpkin muffins with a homemade spice blend and a crunchy cinnamon crumb top.
Always check the labels of the products you use.
Method
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Equipment
- 12-hole muffin tin
- paper muffin cases
- 3 mixing bowls
- balloon whisk
- fork
- rubber spatula
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 347 kcal |
| Protein | 5 g |
| Carbohydrate | 53.6 g |
| of which sugars | 26.9 g |
| of which free sugars | 25.9 g |
| Fat | 12.9 g |
| of which saturates | 7.7 g |
| Fibre | 1.9 g |
| Salt | 0.61 g |
Protein per 100 kcal
1.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Crumb
- 70 g plain flour
- 60 g caster sugar
- 1 tsp ground cinnamon
- 55 g unsalted butter, melted
Muffins
- 320 g plain flour
- 250 g caster sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 2 tsp baking powder
- 4.5 g fine sea salt or table salt about ¾ tsp
- 240 g canned pumpkin purée
- 115 g unsalted butter, melted
- 2 large eggs
- 60 ml whole milk
- 2 tsp vanilla
- 1
Crumb. Mix the 70 g flour, 60 g sugar, cinnamon and melted butter with a fork until it clumps. Heat the oven to 190 °C (170 °C fan) and line the tin.
- 2
Dry. Whisk the 320 g flour with the 250 g sugar, cinnamon, ginger, nutmeg, cloves, baking powder and salt in a large bowl.
- 3
Wet. In another bowl whisk the pumpkin purée, melted butter, eggs, milk and vanilla until smooth and orange.
- 4
Mix. Fold the pumpkin mix into the flour with a spatula until no dry streaks remain.
- 5
Bake. Fill the cases, crumble the topping over and bake 22-26 min, until a skewer comes out clean.
- 6
Cool. Cool 10 min in the tin, then on the rack.
Storage
Keep in an airtight box for up to 3 days; they stay moist. Freeze for up to 1 month. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
