Pumpkin Spice Muffins

Cozy up with these pumpkin spice muffins, complete with a buttery crumb topping and perfect fall flavor.

35 min Serves 15 serving(s) Medium

Our own summary of the original by Makinze Gore — the full post and photos live at delish.com.

These pumpkin spice muffins feature a tender, spiced pumpkin base and a crunchy crumb topping. With warm spices like cinnamon and pumpkin pie spice, they're an easy treat for autumn mornings or holiday brunches. Bake a batch in just 25 minutes for a delicious seasonal snack.

Directions

Start by preheating your oven to 350°F and line a muffin tin with paper liners. For the crumb topping, combine 1/2 cup all-purpose flour, 1/4 cup granulated sugar, 1/4 cup dark brown sugar, 1 1/2 teaspoons pumpkin pie spice, and a pinch of kosher salt in a medium bowl. Pour in 4 tablespoons melted unsalted butter and stir until crumbly.

In another medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 3/4 teaspoon kosher salt, 2 teaspoons pumpkin pie spice, and 1 teaspoon cinnamon.

In a large bowl, whisk together 1 cup canned pumpkin, 2 large eggs, 6 tablespoons melted and cooled unsalted butter, 1/4 cup sour cream, and 2 teaspoons pure vanilla extract. Add the dry ingredients and stir until just combined—don't overmix.

Divide the batter evenly among the lined muffin cups, filling each about three-quarters full. Sprinkle the crumb topping over each muffin, pressing gently so it sticks.

Bake for approximately 25 minutes, until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.