Pumpkin Crunch Mini Muffins
Indulge in the cozy flavors of fall with these irresistible Pumpkin Crunch Mini Muffins! Perfectly spiced with cinnamon and nutmeg, these bite-sized delights are made with tender pumpkin puree and topped with a buttery streusel crunch that’s loaded with optional pecans or walnuts for extra texture. Ready in just 35 minutes, this quick and easy recipe combines moist, flavorful batter with a sweet, crumbly topping, making them a hit for breakfast, snacks, or dessert. These mini muffins are an ideal choice for seasonal gatherings or cozy mornings, and their mini size makes them totally poppable and kid-friendly. Enjoy them warm or at room temperature, and revel in the perfect balance of autumnal sweetness and crunch!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 1 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 0.25 teaspoons Salt
- 1 cups Canned pumpkin puree
- 0.5 cups Vegetable oil
- 2 pieces Large eggs
- 0.25 cups Milk
- 1 teaspoons Vanilla extract
- 0.5 cups Chopped pecans or walnuts (optional)
- 2 tablespoons Unsalted butter, melted
- 0.25 cups Brown sugar (for topping)
- 2 tablespoons All-purpose flour (for topping)
- 2 tablespoons Chopped pecans or walnuts (for topping, optional)
Instructions
Preheat your oven to 375°F (190°C) and grease or line a 24-cup mini muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
In a separate medium bowl, combine the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Whisk until smooth.
Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
If desired, gently fold in the chopped nuts for added texture and flavor.
To make the streusel topping, mix the melted butter, brown sugar, flour, and optional chopped nuts in a small bowl until crumbly.
Fill each mini muffin cup about 3/4 full with the batter.
Sprinkle a small amount of the streusel topping over each muffin.
Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
Nutrition Facts
Calories |
145 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 11% | |
| Saturated Fat | 1.7 g | 8% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 101 mg | 4% | |
| Total Carbohydrate | 16.7 g | 6% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 9.4 g | ||
| Protein | 1.9 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 15 mg | 1% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 56 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
