These eggless pumpkin muffins have a soft, moist texture brimming with warm spices and plenty of pumpkin flavor. They are topped with a buttery crisp yet met-in-your-mouth crumb topping.
3tablespoonsUnsalted buttermelted, cooled down (not hot or warm)
½cupAll purpose flour (Maida)
½cupPecanstoasted and chopped
For Muffins:
1 ¾cupsAll purpose flour (Maida)
1 ½teaspoonGround cinnamon
½teaspoonGround ginger
¼teaspoonGround cloves
¼teaspoonFreshly grated nutmeg
½teaspoonSalt
2teaspoonsBaking powder
1teaspoonBaking soda
1 stick or ½cupUnsalted buttersoftened at room temperature
½cupWhite sugar
⅓cupLight brown sugarlightly packed
15ozPumpkin puree(1 can)
1 ½teaspoonsPure vanilla extract
¼cupMilk
Instructions
Preheat the oven to 375°F (190°C).
Line a 12-cup muffin pan with cupcake liners.
To make the crumb topping, mix brown sugar and cinnamon in a bowl.
Add melted (yet cooled) butter. DO NOT add hot or warm butter as we don’t want to melt the sugar. Mix it well using a spoon so that you get a thick paste.
Add all purpose flour. Mix it lightly using a spoon.
Add chopped pecans. Using your hand mix everything until evenly combined. The mixture should be forming crumbs and hold together when pinched. Keep it aside.
To make the muffin batter, add dry ingredients (flour, spices, salt, baking soda and baking powder) to a bowl. Whisk everything until well combined.
Take softened butter and both sugar (white and brown) in a stand mixer bowl. Using a whisk attachment, beat everything together until smooth and creamy. You may need to stop and scrape the bowl in between. Instead, you can beat by hand using a wire whisk or use a stand mixer.
Add wet ingredients (pumpkin puree, milk, vanilla). Again beat it until well combined. Using a spatula scrap the sides and the bottom of the bowl.
Add dry flour mixture. Beat it until just combined, do not overmix here. Now using a spatula scrap the sides and bottom of the bowl and mix the batter evenly.
Divide the batter into the ready muffin pan evenly. Muffin cups will be almost full and baked muffins will overflow slightly and creates a mushroom top just like bakeries.
Sprinkle the prepared crumb topping on each muffin generously.
Bake in preheated oven for 25-28 minutes or until a toothpick inserted in the center comes out clean.
Let them cool in the pan for 5 minutes then transfer them to a cooling rack.
Video
Notes
You can use 2 teaspoons of pumpkin pie spice instead of a combination of spices.
Fill the muffins cups nearly full. It looks overly full but don’t worry, fill 12 muffin cups without leaving any leftover batter.
After storing muffins, the next day the crumb topping will soften (yet tastes deliciously good).