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Pumpkin Muffins

Prepare the muffin tin and preheat the oven to 375. Make the crumb topping if using and set aside. Mix/sift the dry ingredients in a large bowl. Mix the wet ingredients. Pour the wet into the dry and mix until just combined. Fill muffin tins, sprinkle with the crumb topping and bake at 375 for 30 minutes. 
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 8
Calories 216 kcal

Ingredients
  

Dry Ingredients

  • 1 c all-purpose flour
  • 1/2 - 3/4 c sugar the extra 1/4 cup makes them quite a bit sweeter
  • 1/2 c quick-cooking oats
  • 2 tsp baking powder
  • 2 tsp cinnamon
  • 3/4 tsp ground nutmeg
  • 1/2 tsp table salt

The Wet Ingredients

  • 5 T melted butter, cooled
  • 1/2 c pumpkin puree
  • 1/2 c milk - % fat is up to you
  • 1 egg
  • 1 tsp vanilla extract or scrapings of one vanilla bean

The Crumb Topping

  • 1 stick melted butter
  • 1/2 c all-purpose flour
  • 1/2 c quick-cooking oats
  • 3/4 c sugar
  • 1 tsp vanilla extract of scrapings of one vanilla bean
  • 1 tsp cinnamon
  • pinch of salt

Instructions
 

  • Set out the cold ingredients and let them come to room temperature. Room temperature ingredients mean maximum effect (rise) in the hot oven.
  • Preheat the oven to 375 and prepare your muffin tin with 8 liners. Put water in the empty tins so your muffin tin does not warp in the oven.
  • Prepare the optional crumb topping if you are going to use it. Set it aside. It will be thick.
  • Put a medium wire mesh strainer over a large bowl. Measure dry ingredients into the strainer then sift into the bowl. (Sifting is optional, it just helps to make a big muffin.)
  • Melt the butter so it is liquid, but not hot. (You don't want to cook the egg or heat the dough yet.)
  • Combine the rest of the wet ingredients with the liquid butter. Use an electric mixer or immersion blender. Air in the mixture adds a little height to the finished product.
  • Pour the wet ingredients into the dry and stir about 14 times to just combine. Overmixing gives the gluten an opportunity to form outside the oven and gluten should do its thing inside the oven.
  • Fill 8 muffin tins to the brim.
  • Add crumb topping - as much as you want.
  • Bake at 375 for 30 minutes.
  • Let cool 5 - 10 minutes in the muffin tin then move them to a wire rack.

Notes

The crumb topping makes enough for 24 muffins. Refrigerate the extra in a glass container with a snap-on lid. If you are using cold, pre-made crumb topping, remember to bring it to room temperature and "re-crumble" it so you are not putting the cold topping on muffin batter.