Name: Pumpkin Muffins Recipe
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Yield: 12
Ingredients: 3 cups 360 g all-purpose flour, plus more for pan; 2 1/2 teaspoons 12.5 mL baking powder; 1/4 teaspoon 1.25 mL baking soda; 1 teaspoon 5 mL salt; 1/2 teaspoon 2.5 mL ground nutmeg; 1/4 teaspoon 1.25 mL ground allspice; 10 tablespoons (150 g unsalted butter, room temperature); 3/4 cup 135 g dark brown sugar; 2 large eggs (room temperature); 1 1/4 cups 293 g pure pumpkin puree; 1/3 cup 80 mL buttermilk; 1/2 cup 90 g dark brown sugar; 1/2 cup 60 g all-purpose flour; 1 teaspoon 5 mL ground cinnamon; 1/3 cup 50 g walnuts, chopped; 3 tablespoons 45 g unsalted butter, chilled and diced; 1/3 cup 30 g oats; 2 tablespoons 30 g unsalted butter, room temperature; 2 ounces cream cheese (room temperature); 1/8 teaspoon 0.6 mL vanilla extract; 3 tablespoons 19.5 g powdered sugar; 1/2 teaspoon 2.5 mL milk

Pumpkin Doughnut Muffins - amazing muffins topped with cream cheese icing over a sweetened crumble. Easy recipe and fail-proof recipe!

With so many pumpkin desserts floating around the web, I want to take a moment to share a less sweet version.

These pumpkin muffins still taste like a dessert, but it has a good balance of salt to keep you grounded.

Don’t be fooled, the muffins are still sweet with a quick drizzle of cream cheese icing over a sweetened crumble.

The crumble contains a mix of dark brown sugar, oats, spices, butter and walnuts.

Feel free to omit the walnuts if you have a nut allergy and add more oats.

Likewise, you can use light brown sugar if that’s what you have in your pantry.

While this recipe says it only makes a dozen, I sometimes find myself with extra batter, almost enough for two more muffins.

That’s plenty for you to enjoy without anyone ever knowing you had one.

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Pumpkin Muffins Recipe

Pumpkin Doughnut Muffins – amazing muffins topped with cream cheese icing over a sweetened crumble. Easy recipe and fail-proof recipe! | rasamalaysia.com

Prep Time 35 minutes

Cook Time 30 minutes

Total Time 1 hour 5 minutes

Ingredients

Muffin Ingredients:

3 cups 360 g all-purpose flour, plus more for pan
2 1/2 teaspoons 12.5 mL baking powder
1/4 teaspoon 1.25 mL baking soda
1 teaspoon 5 mL salt
1/2 teaspoon 2.5 mL ground nutmeg
1/4 teaspoon 1.25 mL ground allspice
10 tablespoons 150 g unsalted butter, room temperature
3/4 cup 135 g dark brown sugar
2 large eggs room temperature
1 1/4 cups 293 g pure pumpkin puree
1/3 cup 80 mL buttermilk

Crumble Ingredients:

1/2 cup 90 g dark brown sugar
1/2 cup 60 g all-purpose flour
1 teaspoon 5 mL ground cinnamon
1/3 cup 50 g walnuts, chopped
3 tablespoons 45 g unsalted butter, chilled and diced
1/3 cup 30 g oats

Icing Ingredients:

2 tablespoons 30 g unsalted butter, room temperature
2 ounces cream cheese room temperature
1/8 teaspoon 0.6 mL vanilla extract
3 tablespoons 19.5 g powdered sugar
1/2 teaspoon 2.5 mL milk

Instructions

Preheat the oven to 350 degrees F. Coat a muffin pan with nonstick spray and flour; set aside.
To make the batter: In a bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg and allspice; set aside. In a stand mixer, beat the butter and brown sugar until fluffy. Beat in 1 egg at a time and then the pumpkin and flour mixture on low to medium speed. Mix in the buttermilk. Spoon 1/3 cup of batter into each muffin cup.
To make the crumble: Mix all the ingredients together until a crumbly mixture forms. Divide the crumble over the muffin batter.
Bake for 30 minutes. Allow the muffins to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Make the icing by beating the butter, cream cheese and vanilla extract until smooth. Mix in the powdered sugar and milk. Fill an icing bag with the cream cheese mixture and pipe on top of the muffins.

Recipe Notes

Use an ice cream scoop to get the perfect quantity of batter each time.

1 COMMENT... read them below or add one

Laura @ Raise Your Garden
September 17, 2015 at 4:48 AM
I agree! There are so many pumpkin recipes on the net, it’s difficult to choose what to make. I’m glad this recipe isn’t too sweet, sugar seems to hurt my teeth! That sweetened crumble on top has absolutely won my heart……amazing. Not to mention the cream cheese frosting. I love Fall and when bathing suit season is finally over!

Pumpkin Doughnut Muffins

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