Cozy Up To Fall’s Triple Pumpkin Muffins

Need another pumpkin recipe at this time of year? Of course, you do!
Need another pumpkin recipe at this time of year? Of course, you do!

A tisket, a tasket.

A teaspoon, a tablespoon.

I’ll be the first to admit that I goofed when I baked these “Triple Pumpkin Crumb Muffins” from Bon Appetit magazine. But luckily, it wasn’t anything as egregious as mistaking salt for sugar or cornstarch for white flour.

Nope, it was misreading “tsp” for “TBL” when it came to adding pumpkin pie spice to the streusel topping. But you know what? I have to say that tripling the amount actually worked out deliciously.

Yes, your streusel will come out darker brown if you use 1 tablespoon of pumpkin pie spice instead of 1 teaspoon, but your muffins will be imbued with even more autumnal warmth and fragrance if you do.

So, a blunder? Or a genius move?

I, of course, affirm it was the latter.

These muffins are described as “triple” because they include not only pumpkin spice, but canned pumpkin puree, and pumpkin seeds. Moreover, the pumpkin spice flavors both the streusel topping and the batter for the muffins.

Just before sliding the pan into the oven.
Just before sliding the pan into the oven.

Don’t make a special trip to the grocery store if you don’t have pumpkin spice on hand. Just whip up your own, using the easy recipe from Sally’s Baking Addiction. All it takes is stirring together cinnamon, ground ginger, nutmeg, cloves, and allspice, plus her special addition of a pinch of black pepper, and you’re good to go.

You won't be able to resist the pumpkin seed streusel on top.
You won’t be able to resist the pumpkin seed streusel on top.

These muffins bake up fluffy and moist with a cap of streusel made with light brown sugar, flour, butter, the aforementioned pumpkin pie spice, and chopped pumpkin seeds. The pumpkin seeds make these muffins really shine, thanks to their considerable crunchy presence.

Whether you make yours with an extra generous amount of pumpkin pie spice or not — they will assuredly hit the spot at this time of year.

Fluffy and moist.
Fluffy and moist.

Triple Pumpkin Crumb Muffins

(Makes 12)

For the streusel:

⅔ cup (100 g) coarsely chopped pumpkin seeds

½ cup (63 g) all-purpose flour

¼ cup (50 g; packed) light brown sugar

1 teaspoon to 1 tablespoon pumpkin pie spice, or to taste

½ teaspoon Diamond Crystal or ¼ teaspoon Morton kosher salt

4 tablespoons chilled unsalted butter, cut into ½-inch pieces

For the muffins:

2 large eggs

1½ cups (300 g; packed) light brown sugar

1 cup (230 g) unsweetened pumpkin purée

¼ cup extra-virgin olive oil

¼ cup whole milk

1 tablespoon pumpkin pie spice

1 tablespoon vanilla bean paste or extract

2 teaspoons Diamond Crystal or 1¼ teaspoon Morton kosher salt

4 tablespoons unsalted butter, melted; plus more room temperature for serving (optional)

1½ teaspoons baking powder

2 cups (250 g) all-purpose flour

Nonstick vegetable oil spray

To make the streusel: Place a rack in middle of oven and preheat to 375°F. Line cups of a standard 12-cup muffin pan with paper liners. Whisk pumpkin seeds, flour, brown sugar, pumpkin pie spice, and salt in a small bowl to combine. Add butter and, using your fingers, rub butter into dry ingredients until pea-size lumps form. Cover streusel and chill until ready to use.

To make the muffins: Whisk eggs, brown sugar, pumpkin puree, oil, milk, pumpkin pie spice, vanilla bean paste, salt, and 4 tablespoons melted butter in a large bowl until smooth, about 1 minute. Add baking powder, and whisk vigorously until incorporated. Add flour and fold in with a rubber spatula until just incorporated and no large dry streaks of flour remain (be careful not to overmix; batter will be lumpy).

To bake: Lightly coat a #12 cookie scoop or ⅓-cup measure with nonstick vegetable oil spray and scoop batter evenly among cups of prepared pan (they will be full). Top batter with streusel (use all of it), then gently press onto surface to adhere.

Bake until streusel is crisp and muffins spring back when lightly pressed with your fingers, 24–27 minutes. Transfer muffins to a wire rack and let cool in pan 5 minutes. Turn out onto rack and let cool slightly before serving with room temperature butter if desired.

Do ahead: Muffins can be baked 1 day ahead. Let cool completely. Store loosely covered at room temperature.

Adapted from Bon Appetit’s August 2023 issue

More Pumpkin Treats to Enjoy: Pumpkin Cozy Rolls

And: Spiced Pumpkin Cinnamon Rolls

And: Pumpkin Mug Cake

And: Pumpkin Almond Cake with Almond Butter Frosting

And: Pumpkin Spice Minis

And: Pumpkin, Sage, and Browned Butter Cake

And: Pumpkin Spice Latte Cake

And: Really Good Pumpkin Bread

And: Pumpkin Brownies with Maple Cream Cheese Frosting

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