Seasonal Pumpkin Muffins

Issue one’s seasonal recipe

I made this recipe in spirit of the spooky season that is right around the corner. The seasonal pumpkin muffins are delicious, and a perfect treat to welcome fall’s arrival.


Crumb topping:

  • 3 tablespoons granulated sugar
  • ⅓ cup brown sugar, packed
  • ¾ teaspoon ground cinnamon
  • pinch of salt
  • ¾ cup all purpose flour
  • 6 tablespoons unsalted butter,
  • meltedMuffins:
  • 1-¾ cups all purpose flour*
  • 1-½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt

    Photo by Mitchell Roberts
  • 2 large eggs
  • 1 cup granulated sugar
  • ½ cup canola or vegetable oil
  • !.5 teaspoon Cinnamon
  • .5 teaspoon ginger
  • .25 teaspoon cloves
  • 1 teaspoon vanilla extract
  • 1/4 of any milk



  •    In a medium bowl, combine sugars, cinnamon, salt, and flour. Add the melted butter and stir until melted combined

For the muffins:

  •     Preheat oven to 350°F. Grease a 12 cup muffin tin, or line with paper liners
  • In a large bowl, combine flour. spices, baking soda, baking powder, and salt
  •      In a separate bowl, whisk eggs, sugar, oil, pumpkin puree, vanilla, and milk or juice until combined.
  •    Pour the wet ingredients over the dry ingredients and stir with a rubber spatula until just combined, being careful not to over-mix.
  •    Divide the batter between 12 muffin cups (24 mini muffins)
  •    Cook for 23 minutes or (12-13 minutes for mini muffins)