I love these muffins for their warm spiciness and light texture. They’re perfect for breakfast or a midday snack and they can be finished with a variety of crunchy toppings to suit your taste.
| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 20 min |
| Yield: | 12 muffins |
Ingredients
- 4 tablespoons unsalted butter
- 1 3/4 cups (220 grams) all-purpose flour
- 2/3 cup (145 grams) lightly packed light brown sugar
- 2/3 cup (130 grams) granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon fine salt
- 5 tablespoons vegetable oil or melted coconut oil
- 1 cup (240 grams) pumpkin puree
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1/2 cup raw walnut pieces
- 1/2 cup pepitas
- 3 tablespoons coarse raw sugar
Instructions
- Position a rack in the center of the oven and preheat to 425 degrees F. Line every other cup in 2 muffin pans with muffin liners, for a total of 12 cups. (This will allow the tops to spread and the muffins to bake more evenly.)
- Cook the butter in a small saucepan over medium heat until melted and starting to brown, 3 to 4 minutes. Immediately pour the butter into a medium heatproof bowl and set aside.
- Sift the flour, brown sugar, granulated sugar, cinnamon, ginger, cloves, baking powder, baking soda and salt into a large bowl. Set aside.
- Add the oil, pumpkin puree and 2 tablespoons water to the brown butter. Whisk until combined, about 20 seconds. Add the eggs and vanilla and whisk until smooth and lightened, about 30 seconds.
- Stir the liquid ingredients into the dry ingredients with a rubber spatula just until combined. Divide the batter evenly among the 12 liners (about a heaping 1/4 cup for each). Sprinkle the tops with the walnuts and pepitas. Sprinkle again with the raw sugar.
- Place both muffin pans on the center oven rack and turn the oven temperature down to 375 degrees F. Bake, rotating the pans about 3/4 of the way through baking, until a toothpick inserted into the muffins comes out with a just a few moist crumbs clinging to it, 24 to 26 minutes. Let cool in the pans on a wire rack for 10 minutes. Remove the muffins from the pan and let cool completely on the rack.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 301 |
| Total Fat | 13 g |
| Saturated Fat | 4 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 26 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 209 mg |
Reviews
Great tips for toppings. Really sells the muffins.
Delicious muffins. I followed the recipe but used a mixer to combine the ingredients. Turned out great.
Super simple and bake beautifully.