Muffins, the unpretentious cousins to the cupcake, are about one of the easiest things to bake & no special equipment is needed. I thought I’d get into the swing of the season & share, what is THE best pumpkin muffin I’ve ever eaten – all modesty aside of course. Seriously, this is a brilliant recipe with just the right amount of pumpkin spice & a crunchy, sugary streusel topping that made me want to eat the tops off all of the muffins prior to freezing them. Apparently I do have some self control, albeit infinitesimal.
Muffins are perfect for freezing. And if they’re made using a good recipe – such as this, will be as good when thawed as they were the first day you baked them. These little guys stay moist thanks to a whole can of pumpkin puree, butter & buttermilk.
As you can tell from this pic, I make my own muffin cases. It’s a total pain in the ass but it’s inexpensive & I detest those filly cases. You can buy cases like this online & I suppose over time I’d use the 900 cases for 20 bucks, but I’m being cheap, they’re although machine made are much better made than mine. They’re called tulip muffin cases & they work better than the plain-Jane frilly cases because you can get more mixture in them. Which means bigger muffins. Win! xo
FOR SHARING ON PINTEREST
- 2 1/2 cups self-rising flour
- 1 1/3 cups packed brown sugar
- 1 cup walnuts, coarsely chopped
- 1 1/2 teaspoons pumpkin spice mix
- 2 eggs
- 15 oz (453g) can pumpkin puree
- 1/2 cup melted butter
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- STREUSEL TOPPING
- 1/2 rolled cup oats
- 1/2 cup self-rising flour
- 1/2 cup packed brown sugar
- 1/2 cup butter, cut up
- Preheat oven to 375°F (190°C). Line a 12-hole muffin pan with muffin cases or spray with cooking spray.
- Combine flour, sugar, walnuts & spice mix in a large bowl. Whisk eggs, pumpkin puree, butter, buttermilk & vanilla in a medium bowl. Add to flour mixture, folding & stirring until mixture is just combined. For a classic, rounded, bumpy muffin top, don’t stir the muffin mixture more than 15 times. Spoon mixture into muffin pan until each hole is a generous 3/4 full. My muffin pan is quite a generous size, large than other pans so you might find you get 16 muffins.
- To make the streusel topping, combine oats, flour & sugar together in a medium bowl (I use the one from the pumpkin mix. Rub butter into oat mixture until it’s well incorporated & mixture looks like wet sand. Spoon or sprinkle on top of each muffin. Bake for 20 to 25 minutes or until browned & cooked through. Let stand in pan for 5 minutes before removing to a wire rack to cool. Remove from pan onto wire rack. Serve warm or at room temperature. Makes 12 to 16 muffins.
- Once cool completely, the muffins can be wrapped in plastic wrap & frozen in containers or re-sealable bags up to 1 month.