Pumpkin Muffins

By now, you’re more than familiar with my pumpkin obsession. When I was searching for the perfect pumpkin bread pan a few years ago, I found the most fall-tastic pan from Williams-Sonoma. Attached to this pan, was a delicious pumpkin bread recipe. So, I dug up the tag and turned that pumpkin bread recipe into pumpkin muffins.

All too often, I find a delicious bread recipe, wanting to make muffins. But how does one turn a bread recipe into a muffin recipe? It all comes down to the temperature and baking time. On temperature, raise it about 25 degrees higher than the original recipe. For the baking time, you’ll want to shorten it. Depending on the bread recipe, times could range 30-45 minutes. So you’ll have to eyeball the muffins while they’re baking. You’ll aim for 20-30 mins or so. Once the tops feel bouncy and a knife comes out clean, they’re good to go!

One of my favorite pumpkin muffins are from Dunkin’ Donuts. Yes, you read that correctly. I love the crumbly tops and icing of their muffins. They are drier than I’d prefer, but still so yummy.

For the crumbly top, I found a perfect recipe on Sally’s Baking Addiction (link below). She also included an icing to go with it. It looked delicious, but I knew these muffins were sweet enough without the icing.

[recipe title=”Pumpkin Muffins” servings=”12 Jumbo Muffins” time=”” difficulty=”easy” image=”https://liliesandloafers.com/wp-content/uploads/2017/10/IMG_4864.jpg”] [recipe-notes]

Recipe by Williams-Sonoma.

For the crumbly top, check out Sally’s Baking Addiction.

[/recipe-notes] [recipe-ingredients]

• 1 3/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 tsp. ground ginger
• 1/4 tsp. ground nutmeg
• 3/4 cup sugar
• 3/4 cup light brown sugar
• 2 tsp. vanilla extract
• 1 cup pumpkin purée
• 2 eggs
• 8 tbsp (1 stick) butter, melted and slightly cooled
• Go to Sally’s Baking Addiction for crumbly topping ingredients.

[/recipe-ingredients] [recipe-directions]

1. Preheat oven to 375 degrees F.
2. Prepare jumbo muffin tins with paper liners and set aside.
3. Whisk flour, baking soda, baking powder, salt, cinnamon, cloves, ginger, and nutmeg in a medium bowl.
4. Combine sugars, vanilla, pumpkin purée, eggs, and butter in a large bowl.
5. Stir in the flour mixture until smooth.
6. Prepare the crumbly topping.
7. Fill the jumbo muffin cups about 1/2-3/4 of the way up.
8. Add heaping spoonfuls of the crumbly topping and lightly press down to make sure they stick.
9. Put the muffin tin in the oven and bake for about 30-35 minutes. Everyone’s oven is different, so check on the first batch every 10-15 minutes.
10. You’ll know they’re ready when the tops are firm and bouncy, and a knife comes out clean.
11. Remove from the oven and let them cool. Move to a wire rack to complete their cooling.

[/recipe-directions] [/recipe]