Sugar-Topped Pumpkin Muffins

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Sugar-Topped Pumpkin Muffins

Who doesn’t love a pumpkin muffin in the Fall? These sugar-topped pumpkin muffins are soft, fluffy and perfectly spiced! Plus, they’re easy to make – just mix together some simple ingredients and bake for about 20 minutes. They’re perfect for breakfast, brunch or a snack! Enjoy!

Halloween is almost here! Do you have your costume picked out? If not, no worries; there’s still time. In the meantime, why not bake up a batch of sugar-topped pumpkin muffins?

They’re sure to be a hit at your next party. Plus, they’re easy to make and require only a few simple ingredients. So what are you waiting for? Start baking!

Sugar-Topped Pumpkin Muffins

Sugar-Topped Pumpkin Muffins are a favorite fall treat, and they’re ready in just half an hour!

Okay, so is it pumpkin season or what? I feel like everywhere I turn I’m seeing pumpkin pastries, pumpkin pancakes, pumpkin syrup, and even pumpkin dog treats. Uh, what?

I’m not complaining, though! I love pumpkin treats, and so do my pups! Greyson even counts down the days until Starbucks starts making Pumpkin Spice Lattes every year.

But my favorite upon favorite pumpkin treat is pumpkin muffins. They’re moist and sweet with just a hint of cinnamon and nutmeg.

Plus, they’re topped with an extra little sprinkling of sugar. I can’t even count how many batches of these muffins I make every year. They disappear so fast it’s spooky.

So let’s talk about baking for a second. Specifically, let’s talk about flour. Baking is as much of a science as it is an art, and just a little extra of any ingredient can completely change the consistency of your creation.

This happens often with flour, because if you dip your measuring cup straight into your bag of flour, pack down the amount you need, and put it directly into your recipe, you’ll have too much flour. 

For this reason, I have a tip for measuring flour to get it just right. Take a separate smaller spoon and scoop up your flour by the spoonful and pour it into your measuring cup.

When it’s full, level off the top with the back of a knife. That way, you have the exact amount of flour you need. Hurray!

The recipe for these dainty little muffins has been in the family for years. It was hand-written on an index card that has since been splotched and crinkled by years of being on the kitchen counter alongside delicious fall baking.

None of us have any idea exactly where the recipe came from. I’ve altered it just slightly here, but the gist is the same: They’re pumpkin muffins. They have sugar on top. And they’re fabulous.

Happy fall, everyone!

What to serve with Sugar-Topped Pumpkin Muffins

Sugar-Topped Pumpkin Muffins are a delicious and festive treat for fall. But what do you serve with them? Here are some ideas to get you started.

  • For a classic breakfast pairing, serve Sugar-Topped Pumpkin Muffins with a cup of coffee or tea.
  • If you want something a little more indulgent, try serving them with a scoop of vanilla ice cream or a dollop of whipped cream.
  • For a lighter option, pair them with a glass of milk or a cup of fruit juice.
  • And if you’re looking for an elegant dessert option, serve Sugar-Topped Pumpkin Muffins with a glass of sparking wine or champagne.

No matter how you serve them, Sugar-Topped Pumpkin Muffins are sure to be a hit!

Sugar-Topped Pumpkin Muffins

How to make Parmesan Sugar-Topped Pumpkin Muffins

  1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with baking cups.
  2. Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in small bowl. Combine milk, pumpkin, butter, and egg in medium bowl. Add half of dry ingredient mixture to wet ingredients and stir to combine. Add remaining dry ingredients to wet ingredients and stir until flour is moist, but still a little lumpy.
  3. Pour mixture into muffin cups until each is about two-thirds full. Sprinkle batter in each cup with up to ¼ tsp more sugar, depending on your preference.
  4. Bake 18-20 minutes until a toothpick comes out clean. Allow to cool and enjoy!
Yield: 12

Sugar-Topped Pumpkin Muffins

Sugar-Topped Pumpkin Muffins

Autumn is in the air and that means one thing: pumpkin season! These delicious sugar-topped pumpkin muffins are the perfect way to celebrate. They're easy to make, and they're sure to hit the spot. So go ahead and give them a try - you won't be disappointed. Happy baking!

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

  • 1½ cups all-purpose flour
  • ½ cup white granulated sugar, plus more for topping
  • 2 tsp baking powder
  • ½ tsp fine salt
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ cup whole milk, room temperature
  • ½ cup canned pumpkin
  • ¼ cup unsalted butter, melted
  • 1 large egg, lightly beaten, room temperature

Instructions

  1. Preheat oven to 400 degrees. Line a 12-cup muffin pan with baking cups.
  2. Whisk together flour, sugar, baking powder, salt, cinnamon, and nutmeg in small bowl. Combine milk, pumpkin, butter, and egg in medium bowl. Add half of dry ingredient mixture to wet ingredients and stir to combine. Add remaining dry ingredients to wet ingredients and stir until flour is moist, but still a little lumpy.
  3. Pour mixture into muffin cups until each is about two-thirds full. Sprinkle batter in each cup with up to ¼ tsp more sugar, depending on your preference.
  4. Bake 18-20 minutes until a toothpick comes out clean. Allow to cool and enjoy!

Nutrition Information

Yield 12 Serving Size 1
Amount Per Serving Calories 140Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 190mgCarbohydrates 22gFiber 1gSugar 9gProtein 3g

FAQ and Tips

Sugar-Topped Pumpkin Muffins are a fall favorite in our house! These yummy muffins are packed with pumpkin flavor and have a sweet, crunchy topping. If you’re looking for a perfect autumn treat, give these a try.

Here are a few tips for making the perfect Sugar-Topped Pumpkin Muffins:

  • Be sure to use canned pumpkin puree, not pumpkin pie filling. The puree is much lighter in color and has a smoother texture, which leads to a better baked muffin.
  • Don’t overmix the batter! Overmixing can result in tough, rubbery muffins. Just mix until the ingredients are combined – you don’t want to see any streaks of flour.
  • Fill the muffin cups all the way to the top. This may seem like a lot of batter, but it’s necessary in order to get tall, fluffy muffins. And trust us, those extra few minutes of baking are worth it.

Here are a few frequently asked questions and tips to help you get the most out of your Sugar-Topped Pumpkin Muffins:

How long will Sugar-Topped Pumpkin Muffins keep?

If stored in an airtight container, Sugar-Topped Pumpkin Muffins will stay fresh for up to 3 days.

Can I freeze Sugar-Topped Pumpkin Muffins?

Yes! Sugar-Topped Pumpkin Muffins freeze well. Wrap each muffin individually in plastic wrap and place in a freezer-safe bag. When ready to eat, thaw overnight in the refrigerator or microwave for 1 minute.

Do I need to use fresh pumpkin puree?

No, you can use canned pumpkin puree. Just be sure to check the label and choose pure pumpkin puree, not pumpkin pie filling.

I don’t have pumpkin spice, can I make my own?

Yes, you can easily make your own pumpkin spice blend at home. Combine 3 tablespoons ground cinnamon, 2 teaspoons ground ginger, 1 teaspoon ground cloves and 1/2 teaspoon ground nutmeg.

We hope you enjoy these Sugar-Topped Pumpkin Muffins! If you have any questions or comments, please let us know. We love hearing from our readers!

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