The Best Pumpkin Muffins
The perfect ratio of pumpkin to spice plus a delicious topping rounds out this muffin. These muffins are The Best Pumpkin Muffins you will ever taste!
Equipment
- Stand or hand mixer
- Muffin Pans
- Stove top pan
Ingredients
Cinnamon Sugar Topping
- 1/2 cup granulated sugar
- 1/3 cup flour
- 1 tsp cinnamon
- 1/4 cup butter softened
The Best Pumpkin Muffins
- 1/2 cup butter melted
- 1 cup granulated sugar
- 1/2 cup dark brown sugar packed
- 2 eggs
- 2 tsp pure vanilla extract
- 3 tbsp milk
- 1 tbsp orange juice
- 1 15 oz can pumpkin puree
- 2 cups flour
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1/2 tsp salt
Instructions
Cinnamon Sugar Topping
- In a bowl, mix the cinnamon, sugar, and flour together. Add softened butter. Using a fork cut the butter into the mixture. This is the most important part!
- Make sure the butter is cut thoroughly so that there are no clumps. It should look and feel light and fluffy! Set aside.
The Best Pumpkin Muffins
- Preheat oven to 350 degrees.
- In a stove top pan, melt the butter.
- Using a stand mixer with the paddle attachment or a hand mixer, add the butter, granulated sugar, dark brown sugar and beat until combined.
- Pour in pure vanilla extract, add eggs, one at a time and beat after each addition.
- Add milk, orange juice and pumpkin and beat until combined.
- In a large mixing bowl, add flour, baking soda, baking powder, cinnamon, nutmeg and salt and mix together.
- Add dry ingredients to the mixing bowl and beat until combined.
- Prepare muffin pans with liners.
- Pour pumpkin batter into muffin cups filling about 3/4 way full.
- Using a tablespoon, spoon on cinnamon sugar topping.
- Bake at 350 degrees for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Serve and enjoy!
