Pumpkin Spice Muffins with Brown Sugar & Pumpkin Seed Topping

Roberta Reynolds

I have been making these muffins forever, and they have gone through several variations over the years. I think we’re finally there: Just moist enough and packed with warm spices. The recipe makes quite a few muffins – probably 28 to 30, but trust me – they go down fast. They are great for sharing, and freeze beautifully. If you’d rather make a smaller batch, just cut it in half. I’ve included a hint for the sleight of hand required for dividing three eggs in half below. These guys just cry out of a Chai Latte or other similar hot beverage for fall, usually one that includes whipped cream.

Print Recipe

Prep Time 20

Cook Time 20

Total Time 40

Ingredients

4 cups unbleached flour
1 cup granulated sugar
2 cups brown sugar + ¼ cup for topping
2 teaspoons soda
1 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ginger
½ to ¾ teaspoon allspice
½ cup canola oil
1 cup buttermilk
3 eggs If you’d rather make a smaller batch, just cut the recipe in half. Cutting 3 eggs in half isn’t that easy, but just use 1 whole egg and crack the second egg and whisk it well, then measure out half, which should be about 2 tablespoons.
2 cups pumpkin puree
2 teaspoons vanilla
¼ cup raw or roasted pumpkin seeds raw seeds give you a mild crunch and better color, and roasted seeds give a lot of crunch and more pronounced flavor

Instructions

Heat your oven to 350 degrees and spray 2 muffin tins (that hold 12 muffins each) with cooking or baking spray. TIP: If you are using paper muffin holders, give them a quick spray with cooking spray – your muffins will release from the paper like magic!
In a large mixing bowl, combine the flour, granulated sugar, brown sugar, soda, salt, cinnamon, ginger, and allspice.
In a medium bowl, stir together until well combined: canola oil, buttermilk, eggs, pumpkin puree, and vanilla.
Mix the wet ingredients into the dry ingredients, only until combined. It’s important not to overmix or you’ll end up with tough muffins, which is not desirable.
Scoop batter into muffin tins or cups and fill to about ¼ inch from the top of the tin.
Mix together the reserved brown sugar and pumpkin seeds, and top each muffin with about 1 tablespoon of the topping mixture.
Bake for about 20 minutes or until a toothpick inserted into the center comes out clean, or when the muffins bounce back to your touch and no raw spots appear.
Cool on a cooling rack until you can’t stand it anymore, then dive in.