Sugar Crunch Pumpkin Muffins
Get ready to embrace the cozy flavors of autumn with these irresistible Sugar Crunch Pumpkin Muffins! Perfectly moist and tender, these muffins combine the earthy richness of pumpkin puree with the subtle sweetness of applesauce, while warm spices like cinnamon, nutmeg, and cloves infuse every bite with comfort. Topped with a crisp turbinado sugar crown, these bakery-style muffins deliver a delightful textural contrast with every forkful. Easy to make in just 35 minutes, they’re ideal for breakfast, a midday treat, or your next fall gathering. Plus, they stay fresh for days or can be frozen, making them a make-ahead favorite. Enjoy the perfect balance of sweetness, spice, and crunch with this seasonal delight!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 0.5 cup brown sugar, packed
- 1.25 cups pumpkin puree (not pumpkin pie filling)
- 0.5 cup vegetable oil
- 0.25 cup unsweetened applesauce
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 1.5 teaspoons baking powder
- 1 teaspoon baking soda
- 1.5 teaspoons ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground cloves
- 0.5 teaspoon salt
- 0.25 cup coarse sugar (turbinado sugar)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, ground cinnamon, ground nutmeg, ground cloves, and salt until well combined.
In a separate medium-sized bowl, whisk together the pumpkin puree, vegetable oil, unsweetened applesauce, eggs, and vanilla extract until smooth and fully blended.
Pour the wet ingredients into the bowl with the dry ingredients and stir gently using a spatula or wooden spoon until just combined. Do not overmix; the batter may look slightly lumpy, which is fine.
Spoon the batter evenly into the prepared muffin tin, filling each cup about three-quarters full.
Sprinkle the tops of each muffin generously with the coarse sugar to create the sugar crunch topping.
Bake in the preheated oven for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
Nutrition Facts
Calories |
2175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 18.3 g | 92% | |
| Polyunsaturated Fat | 67.2 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 3259 mg | 142% | |
| Total Carbohydrate | 257.9 g | 94% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 65.5 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 135 mg | 10% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 464 mg | 10% | |
*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.
