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+ servings

Pumpkin Cinnamon Crunch Muffins

Fluffy pumpkin muffins are topped with a cinnamon sugar pecan topping that crisps while baking and adds the perfect contrasting texture. 
Prep Time20 mins
Cook Time20 mins
Cooling time:15 mins
Total Time55 mins
Servings: 12 large muffins

Ingredients

For the pumpkin muffins:

  • 1 ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 ½ teaspoons ground cinnamon
  • ¾ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¾ cup chopped pecans
  • 2 large eggs
  • ½ cup canola or vegetable oil
  • 1 cup canned pumpkin puree

For the topping:

  • 4 tablespoons butter unsalted
  • ½ cup chopped pecans
  • ¼ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon ground cinnamon
  • teaspoon salt

Instructions

  • Preheat oven to 425 degrees. Line a muffin pan with 12 muffin liners. If not using liners, grease the cups with nonstick spray. Set aside.
  • In a large bowl, add flour, baking powder, baking soda, salt, sugars, spices, and chopped pecans. Whisk together to combine well. In a medium bowl, add eggs, oil, and pumpkin. Whisk until smooth.
  • Add wet ingredients to the dry ingredients. Using a rubber spatula, gently fold the wet ingredients into the dry ingredients until just combined. This should take between 12-15 folds. It's okay if a little flour is still exposed. You don't want to overmix or else the muffins will be tough.
  • Scoop the batter into the prepared muffin pan. Fill the individual cups almost to the top. This will ensure a full, tall muffin. Make the topping by melting the butter in the microwave for 20-30 seconds. Add all the other ingredients and stir together until combined. Scoop about 1 tablespoon of the topping and spread it onto the top of each cup filled with muffin batter.
  • Place into preheated oven to bake at 425 degrees for 5 minutes. Then, reduce temperature to 350 degrees to bake for another 12-14 minutes or until a toothpick comes out clean when inserted in the center of a muffin.
  • Remove from oven and let the muffins cool in the muffin pan for 5 minutes. Then, gently remove the muffins from the pan and cool on a wire rack for another 15 minutes. Serve once cooled by themselves or with a little salted butter.

Notes

Recipe adapted from What's in the Pan?