Description
These easy pumpkin spice swirl muffins are soft, fluffy, and filled with pumpkin spice crumble for a warm, spiced bite in every mouthful. Finished with a sweet vanilla glaze and pumpkin seeds, this homemade pumpkin muffin recipe is perfect for cozy fall breakfasts and weekend baking
Ingredients
Units
Scale
- 2 cups flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp pumpkin pie spice
- 2 eggs
- 1/2 cup granulated sugar
- 1/2 cup butter, melted
- 1/2 cup sour cream
- 1 cup pumpkin puree
- 1 tsp vanilla
Pumpkin Spice Crumb
- 1 cup dark brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon pumpkin spice
- 3 tbsp butter, melted
Powdered Sugar Vanilla Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla
- 1/4 cup Pumpkin seeds
Instructions
- Preheat oven to 350°F and line a muffin tin with muffin liners. If you don’t have muffin liners, grease each muffin tin with butter or cooking spray.
- Make pumpkin spice brown sugar crumb. In a medium bowl, whisk together dark brown sugar, cinnamon, pumpkin spice, and melted butter. Work the mixture with your hands until you have a pebble-like crumb. Spread the crumb onto a parchment-lined baking sheet and place in the freezer to chill for 15-20 minutes while you make the batter.
- Make pumpkin spice muffin batter. In a large bowl, add flour, baking powder, pumpkin spice, and salt. Whisk the dry mixture until all the ingredients are incorporated.
- In a medium-sized bowl, mix eggs, sugar, butter, pumpkin puree, and sour cream together.
- Make a well in the center of the dry ingredients. Pour the wet ingredients into the center of the bowl. Fold the dry ingredients into the wet mixture until evenly mixed and there are no flour streaks throughout.
- Pour the chilled pumpkin spice crumb into the batter bowl and gently fold it into the pumpkin batter. Be careful not to overmix the crumb because it could dissolve into the batter.
- Use an ice cream scoop or 1/4 measuring cup to scoop and fill each muffin tin with batter. You should be able to fill 12 muffin tins 3/4 of the way. Add batter to a prepared muffin tins. Bake the pumpkin muffins for 18-20 minutes.
- While the cupcakes are baking, make the vanilla glaze. In a medium bowl, whisk together powdered sugar, milk, and vanilla until smooth.
- Remove the muffins from the oven and allow them to cool completely.
- Once the muffins are cooled, dip the muffin tops into the glaze and place on a wire cooling rack with a tray underneath in case of dripping glaze. While the glaze is wet, sprinkle the tops with some pumpkin seeds. The glaze should harden into place after a few minutes. Once they are set, you can enjoy!
- Prep Time: 20 minutes
- Cool Time: 20 minutes
- Cook Time: 20 minutes