Monday, September 16, 2019

Sugar-Top Pumpkin Muffins

It's officially pumpkin season! I've been working on a new Pumpkin Bundt Cake recipe that inspired me to try some pumpkin muffins today. I used the trick of dipping the tops into butter and rolling them in sugar. I love that sweet crunch on the top.

Between melted butter, vegetable oil, and pumpkin, these are muffins are outrageously moist! And the lovely fall flavors of cinnamon and nutmeg are there, too. They don't take long to whip up, either. As long as you have some canned pumpkin in the pantry, you're set because you probably have everything else there, as well.

Sugar-Top Pumpkin Muffins

Makes 10 average-size muffins.

2 tablespoons unsalted butter
1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
pinch of nutmeg
1 large egg
2 tablespoons vegetable oil
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 teaspoon vanilla
1 cup pureed pumpkin

Sugar Topping
2 tablespoons butter
1/4 cup granulated sugar

Preheat oven to 350. Line a muffin pan with muffin papers.

Melt the 2 tablespoons of butter and set aside to cool. In a large bowl, mix together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Crack the egg into another bowl and whisk with the vegetable oil. Add the cooled melted butter, 1/2 cup sugar, 1/2 cup dark brown sugar, and vanilla and whisk. Mix in the pumpkin. Pour the flour mixture over the egg mixture and turn with a large spoon or spatula until the flour is no longer visible. After that give it a few more firm strokes. Pour into the muffin papers, filling each about 3/4 full.

Meanwhile, prepare the topping by melting the butter. Pour it into a small bowl, just large enough to dip the muffin into. Pour the sugar in a similar bowl.

Bake 18-20 minutes or until a cake tester comes out clean.

Allow to rest for about five minutes. Take each muffin out of the pan, dip in the melted butter, and then roll the top in the sugar.

This is in a glass bowl!

Whisk the egg with the sugars.

Coming November 26th!


  1. Looks Yummy!
    Helena Georgette Brown

  2. I like the fact that you haven't gone with regular pumpkin pie spices that usually include clove (not a favorite of my taste buds).

  3. We are doing Race to Cure Sarcoma on Sunday and I wanted to bring muffins before step off. This will be perfect. Thanks.