Pumpkin Spice Doughnut Hole Muffins – imagine biting into the comforting embrace of autumn, perfectly encapsulated in a tender, sweet treat that truly tastes like pure joy. As the leaves begin to turn and a crispness fills the air, our cravings naturally drift towards the warm, familiar spices of the season. This delightful recipe captures the very essence of fall, transforming beloved flavors into a convenient, irresistible form.
The iconic pumpkin spice blend, with its roots tracing back to various spice combinations used across centuries, truly found its modern fame in American autumnal traditions, becoming synonymous with coziness and holiday anticipation. We’ve taken that beloved flavor profile and married it with the irresistible texture of a classic doughnut hole, all presented in the approachable format of a muffin. People adore this dish for countless reasons: the unparalleled burst of cinnamon, nutmeg, ginger, and cloves, the wonderfully moist and cake-like crumb that melts in your mouth, and the sheer convenience of a grab-and-go indulgence. Whether you’re seeking a delightful breakfast companion for your morning coffee or a charming snack to share, these Pumpkin Spice Doughnut Hole Muffins are an absolute dream come true. They offer all the nostalgic warmth without the fuss of deep-frying, making them a perfect addition to your seasonal baking repertoire.
Ingredients:
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For the Pumpkin Spice Doughnut Hole Muffins:
- 2 cups (240g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon ground cinnamon (additional)
- 1/4 teaspoon ground nutmeg (additional)
- 1/2 teaspoon salt
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) unsweetened almond milk (or whole milk)
- 1/2 cup (120ml) vegetable oil (or melted unsalted butter)
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
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For the Streusel Topping:
- 1/2 cup (60g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (50g) packed light brown sugar
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon ground cinnamon
- 1/4 cup (57g) unsalted butter, very cold and cut into small cubes
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For the “Doughnut Hole” Coating:
- 1/2 cup (113g) unsalted butter, melted
- 1/2 cup (100g) granulated sugar
- 1 tablespoon pumpkin pie spice
Preparing Your Workspace and Oven for Perfect Pumpkin Spice Doughnut Hole Muffins
Before we dive into the delightful world of mixing and baking these incredible Pumpkin Spice Doughnut Hole Muffins, it’s always a good idea to set up your kitchen for success. This preparation phase is crucial for ensuring a smooth and enjoyable baking experience, and it truly makes a difference in the final product. Trust me, a little organization goes a long way!
First things first, I always preheat my oven. I set it to 400°F (200°C). This slightly higher initial temperature is a little trick I’ve learned to help the muffins rise beautifully and quickly, creating that lovely domed top we all adore. While the oven is warming up, which usually takes about 15-20 minutes, I prepare my muffin tins. For this recipe, I find that a standard 12-cup muffin pan works perfectly. I line each cup with paper liners – it makes for easy removal and cleanup, plus they look so much more professional. If you don’t have paper liners, you can generously grease and flour your muffin tin cups, but I genuinely recommend the liners for ease and presentation. Making sure your oven is at the correct temperature from the start means your muffins begin baking immediately at the optimal heat, which is key for their texture and rise.
Next, I like to gather all my ingredients. This is often called “mise en place” in culinary terms, and it simply means having everything measured out and ready to go before you start mixing. This prevents that frantic search for an ingredient mid-recipe and ensures you haven’t forgotten anything vital. I’ll pull out my flour, sugars, spices, pumpkin puree, milk, eggs, and butter. For the eggs and milk, it’s best if they are at room temperature, as this helps them incorporate more smoothly into the batter, leading to a more consistent and tender crumb in our Pumpkin Spice Doughnut Hole Muffins. If you forget to take them out ahead of time, a quick trick for eggs is to place them in a bowl of warm (not hot!) water for about 5-10 minutes. For milk, you can gently warm it in the microwave for 15-20 seconds. Having everything ready means you can focus on the mixing techniques, which are just as important as the ingredients themselves. This initial setup takes only a few minutes but saves a lot of potential headaches and ensures your baking journey is stress-free and fun.
Crafting the Pumpkin Spice Muffin Batter
Now, let’s get to the heart of our Pumpkin Spice Doughnut Hole Muffins: the batter! This stage is all about combining our wonderful ingredients to create a tender, moist, and incredibly flavorful base. I always start by tackling the dry ingredients first, ensuring they are perfectly blended before introducing the wet components. This methodical approach helps in achieving an evenly textured muffin.
In a large mixing bowl, I carefully whisk together the all-purpose flour, making sure there are no lumps, with the granulated sugar and the warm, caramel-noted light brown sugar. These sugars not only provide sweetness but also contribute to the moisture and tenderness of the muffins. Then, I add the leavening agents: baking powder, which will give our muffins their beautiful lift, and baking soda, which reacts with the acidic pumpkin to ensure a light and airy texture. Next, I introduce the stars of our flavor profile: a generous 2 teaspoons of pumpkin pie spice, an additional 1/2 teaspoon of ground cinnamon for extra warmth, and a delicate 1/4 teaspoon of ground nutmeg to round out the spice blend. Finally, a tiny but mighty 1/2 teaspoon of salt goes in; this isn’t just for flavor, it helps balance all the sweetness and enhances the other spices. I whisk these dry ingredients thoroughly, breaking up any clumps of brown sugar and ensuring that the spices are evenly distributed throughout the flour. This step is important because it means every bite of your Pumpkin Spice Doughnut Hole Muffin will be packed with consistent flavor.
In a separate, medium-sized bowl, I combine all our lovely wet ingredients. I start with the star of the show, 1 cup of canned pumpkin puree. It’s crucial here to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that would throw off our recipe. To the pumpkin, I add 1/2 cup of unsweetened almond milk (you can absolutely use whole milk if you prefer, it just depends on your dietary preferences – I love the slight nuttiness almond milk provides here). Then, I pour in 1/2 cup of vegetable oil. Vegetable oil is fantastic for keeping muffins incredibly moist, but if you prefer, melted unsalted butter can be used for a richer flavor. Next come the 2 large eggs, at room temperature, which act as binders and add richness. Finally, I stir in 1 teaspoon of pure vanilla extract. Vanilla is a magical ingredient that enhances all the other flavors, especially the pumpkin and spices. I whisk these wet ingredients together until they are completely smooth and homogenous. This ensures that when we add them to the dry ingredients, everything will combine effortlessly.
Now for the careful dance of combining the wet and dry ingredients. I pour the wet mixture into the bowl with the dry ingredients. With a rubber spatula or a wooden spoon, I gently fold everything together. This is arguably the most crucial part of making tender muffins: do NOT overmix! Overmixing develops the gluten in the flour too much, leading to tough, dense muffins. I mix just until the dry streaks of flour have disappeared and the batter is just combined. A few small lumps are perfectly fine and even desirable; they indicate a properly mixed batter that will result in a light and airy texture. This technique ensures that our Pumpkin Spice Doughnut Hole Muffins will be incredibly soft, tender, and moist, truly living up to their delicious potential. Once combined, resist the urge to keep stirring; the less you mix, the better the final texture will be.
Whipping Up the Delicious Streusel Topping
What’s a muffin, especially a “doughnut hole” style muffin, without a little something extra on top? For our Pumpkin Spice Doughnut Hole Muffins, we’re going to crown them with an irresistible streusel topping. This adds a delightful textural contrast and an extra layer of sweet, spiced flavor that truly elevates the experience. Making streusel is surprisingly simple, and it’s one of my favorite parts because it feels a little bit like playing in the sand, but with much tastier results!
To begin, I grab a medium-sized bowl. Into this bowl, I measure out 1/2 cup of all-purpose flour. Then, I add the sugars: 1/4 cup of granulated sugar and 1/4 cup of packed light brown sugar. The combination of these two sugars creates a lovely depth of sweetness and helps the streusel achieve that classic crumbly texture. Next, we amp up the spice factor again with 1 teaspoon of pumpkin pie spice and a touch more 1/4 teaspoon of ground cinnamon. These spices tie the streusel perfectly back to the main muffin flavor, ensuring every component sings in harmony. I give these dry streusel ingredients a quick whisk with a fork or my fingertips to make sure they’re well combined and the spices are evenly distributed.
Now for the magical ingredient: the butter. I take 1/4 cup (57g) of unsalted butter that is very cold and cut into small cubes. The colder the butter, the better the streusel will turn out. Cold butter melts slowly in the oven, creating steam that gives the streusel its characteristic crispness. I add the cold butter cubes to the dry mixture. This is where the fun begins! You can use a pastry blender, two forks, or your fingertips for this step. My preferred method is using my fingertips; it allows me to really feel the texture and control the crumbling process. I work the butter into the flour mixture by rubbing it between my thumbs and fingers, or by pressing it with a pastry blender, until the mixture resembles coarse crumbs. Some pieces will be pea-sized, while others will be smaller, like fine sand. It’s important not to overwork the mixture, as the warmth from your hands can melt the butter too quickly, resulting in a less crumbly streusel. Once you’ve achieved that lovely crumbly texture, you’re all set! This streusel is going to provide the perfect, slightly crunchy counterpoint to the soft, fluffy Pumpkin Spice Doughnut Hole Muffins.
Assembling and Baking Your Pumpkin Spice Doughnut Hole Muffins
With our glorious pumpkin spice batter ready and our delightful streusel topping prepared, it’s time for the exciting part: assembling and baking our Pumpkin Spice Doughnut Hole Muffins! This is where all our hard work comes together, and the aroma that will soon fill your kitchen will be absolutely intoxicating. Make sure your oven is still preheated to that crucial 400°F (200°C) – consistent heat is our friend here.
I take my prepared muffin pan, with each cup neatly lined with paper liners. Using a large scoop or two spoons, I carefully fill each muffin cup about two-thirds full with the pumpkin spice batter. It’s important not to overfill, as we want to leave room for a good rise and, of course, our beautiful streusel topping. Filling them about two-thirds ensures a perfectly sized muffin that bakes evenly and avoids overflowing. I aim for roughly the same amount of batter in each cup to ensure consistent baking times and uniform muffins. This also helps with that desirable domed top that makes muffins look so appealing.
Once all the cups are filled with batter, it’s time to add our streusel. I generously sprinkle a good tablespoon or two of the streusel topping over the top of each muffin. Don’t be shy here! The more streusel, the more delicious texture and flavor you’ll get. I gently press the streusel onto the batter just a little bit to help it adhere, but not too much that it sinks entirely. This ensures that the streusel stays nicely on top and becomes beautifully golden and crisp during baking. This streusel isn’t just for looks; it bakes into a delightful, sugary, spiced crust that truly transforms these into Pumpkin Spice Doughnut Hole Muffins. The combination of the soft muffin and the crunchy streusel is truly what makes these special.
Now, it’s oven time! I carefully place the muffin pan into the preheated 400°F (200°C) oven. I let them bake at this higher temperature for an initial 5 minutes. This quick burst of high heat is a fantastic trick to get that impressive dome on top of your muffins – it creates an initial surge of steam that lifts the batter quickly. After those 5 minutes, without opening the oven door, I reduce the oven temperature to 375°F (190°C). This lower temperature allows the muffins to continue baking through to the center without burning the tops. I then continue to bake for an additional 15-18 minutes, or until a wooden skewer or toothpick inserted into the center of a muffin comes out clean. Every oven is a little different, so keep an eye on them. The tops should be beautifully golden brown, and the streusel should look wonderfully caramelized. Once baked, I carefully remove the muffin pan from the oven and let the muffins cool in the pan for about 5 minutes. This brief cooling period helps them set up and makes them easier to remove without breaking. After 5 minutes, I transfer the muffins to a wire rack to cool completely. This prevents the bottoms from becoming soggy and ensures air circulation, which is important for that perfect muffin texture.
Mastering the Irresistible Doughnut Hole Coating
The “Doughnut Hole” in our Pumpkin Spice Doughnut Hole Muffins isn’t just a clever name; it’s a promise of a delightful, sweet, and spiced exterior that truly mimics the beloved fried treat. This coating is the crowning glory, adding an extra layer of indulgence and a textural finish that makes these muffins absolutely irresistible. This step is best done while the muffins are still warm, but not piping hot, so they can absorb the buttery goodness and the sugar can adhere beautifully.
While your muffins are cooling on the wire rack – they should still be quite warm to the touch but cool enough to handle – it’s time to prepare our magical coating. In a small, microwave-safe bowl or a small saucepan, I melt 1/2 cup (113g) of unsalted butter. I want it fully melted, a liquid gold that will be absorbed by our delicious muffins. I usually pop it in the microwave for about 30-45 seconds, stirring halfway through, until it’s completely liquid. Be careful not to brown it too much at this stage, just a nice, clear melted butter. I set this aside in a shallow dish, wide enough to dip the tops of the muffins.
In another shallow dish, I combine the dry coating ingredients. I pour in 1/2 cup (100g) of granulated sugar and then add a generous 1 tablespoon of pumpkin pie spice. This higher concentration of spice ensures that classic doughnut hole flavor really comes through. I use a fork or a small whisk to thoroughly mix the sugar and spice together, making sure there are no lumps and the spice is evenly distributed throughout the sugar. This creates a beautifully fragrant, golden-brown sugar mixture that will cling to our buttery muffins.
Now for the fun part: dipping! I gently take one warm muffin at a time from the wire rack. First, I dip the top of the muffin into the melted butter, allowing any excess to drip off briefly. I make sure to coat the entire domed top and sides as much as possible, giving it a good, even layer of butter. The warmth of the muffin helps the butter soak in just enough without making it greasy. Immediately after dipping in butter, I transfer the muffin to the shallow dish with the spiced sugar mixture. I roll or press the buttered top of the muffin into the sugar, ensuring a thick, even coating of that delightful pumpkin spice sugar mixture. I make sure to cover every available buttery surface, creating that truly iconic “doughnut hole” exterior. I repeat this process with all the remaining muffins, carefully placing each coated muffin back onto the wire rack. It’s a wonderful sensory experience – the warm butter, the fragrant spice, and the sugary coating coming together to create something truly special.
The waiting might be hard, but allowing them to sit for a few minutes on the rack after coating helps the sugar set slightly, giving them that perfect, slightly crisp, sugary crust that’s characteristic of a doughnut hole. These Pumpkin Spice Doughnut Hole Muffins are an absolute treat, perfect for a cozy morning or an afternoon indulgence. The combination of the tender, spiced pumpkin muffin with the crunchy, buttery, pumpkin-spiced sugar coating is simply divine. They’re best enjoyed fresh, perhaps with a cup of coffee or tea, but they store well too. This coating step is what elevates them from just a pumpkin muffin to a true pumpkin spice doughnut hole muffin experience, making every bite feel like a special indulgence.
Conclusion:
So there you have it, my friends! We’ve journeyed through the simple steps to create a truly magical treat. These aren’t just any ordinary muffins; they are a delightful fusion of two beloved classics, meticulously crafted to bring joy and warmth to your kitchen. I genuinely believe that once you take that first bite, you’ll understand why these are an absolute game-changer, especially during the cozier months. Imagine the soft, pillowy texture of a muffin, perfectly infused with the aromatic embrace of pumpkin spice, all while mimicking the delightful experience of a doughnut hole. It’s truly the best of both worlds, offering that comforting, familiar flavor profile without the fuss and mess of deep-frying. They’re surprisingly easy to whip up, making them perfect for a spontaneous baking session or a thoughtful gift. The aroma alone, as they bake to golden perfection, is enough to transform your home into a sanctuary of autumnal bliss. I promise, these will quickly become a cherished staple in your baking repertoire, eagerly anticipated by everyone.
Now, let’s talk about how to truly savor these delectable morsels, and perhaps even put your own creative spin on them. My personal favorite way to enjoy these is fresh out of the oven, slightly warm, with a steaming mug of black coffee or a chai latte. The pairing is simply divine, creating a moment of pure, unadulterated bliss. For a weekend brunch, they make an incredible addition to any spread, alongside fresh fruit, scrambled eggs, and crispy bacon. Guests will be absolutely enchanted by their unique charm, asking for the recipe before they’ve even finished their first one.
Elevate Your Pumpkin Spice Doughnut Hole Muffins Experience:
- A Simple Glaze: For an extra touch of sweetness and a texture reminiscent of traditional doughnuts, whip up a quick powdered sugar glaze. A simple mix of powdered sugar, a splash of milk (or plant-based milk), and a tiny drop of vanilla extract works wonders. You could even add a pinch of cinnamon or a hint of maple extract to the glaze for an intensified flavor profile. Drizzle it while the muffins are still slightly warm so it sets beautifully, creating a shiny, enticing finish.
- Cream Cheese Frosting Swirl: For something a little more decadent, a thin smear or swirl of cream cheese frosting would be absolutely divine. The tangy cream cheese perfectly complements the sweet, spiced pumpkin, adding another layer of rich flavor and creamy texture.
- Nutty Toppings: Before baking, sprinkle a handful of finely chopped pecans or walnuts on top of the batter in each muffin cup. As they bake, the nuts will toast, adding a delightful crunch and an earthy, nutty counterpoint to the soft muffin. This also gives them a lovely visual appeal.
- Chocolate Chip Surprise: Who doesn’t love chocolate? Stir in a handful of mini chocolate chips or white chocolate chips into the batter for an unexpected burst of sweetness. The melting chocolate adds a wonderful richness that pairs surprisingly well with the pumpkin spice.
- Spice It Up (or Down): If you’re a spice fiend like me, feel free to add a tiny extra pinch of ground ginger, nutmeg, or allspice to the mix for a bolder flavor. If you prefer a milder flavor, you can slightly reduce the amount of pumpkin pie spice. Remember, this recipe is incredibly adaptable to your personal taste!
- Make it Mini: For party appetizers or simply smaller, bite-sized treats, use a mini muffin tin. Just be sure to reduce the baking time accordingly; they’ll likely be done in 10-12 minutes, so keep a close eye on them to prevent overbaking.
- Gluten-Free or Dairy-Free Adaptations: For those with dietary restrictions, I’ve had great success substituting all-purpose flour with a high-quality 1:1 gluten-free baking blend (ensure it contains xanthan gum) and using a plant-based milk and vegan butter alternative. The results are still incredibly delicious, ensuring everyone can enjoy these fantastic treats without compromise.
Seriously, friends, if you’re looking for a recipe that truly delivers on flavor, comfort, and ease, these Pumpkin Spice Doughnut Hole Muffins are the answer. I can’t emphasize enough how much joy these bring to my own kitchen, and I am genuinely excited for you to experience that same delight. Don’t be shy; take the plunge and whip up a batch this week. You’ll be so glad you did, and your kitchen will smell absolutely heavenly!
Once you’ve made them, I would absolutely love to hear about your experience! What was your favorite part of the baking process? Did you try any of the suggested variations, or perhaps invent your own? What did your family and friends think? Sharing your baking journey not only inspires me but also helps our wonderful community of home bakers discover new tips and tricks. Snap a picture of your gorgeous creations and share them on your social media. Tag me, tell us all about it in the comments section below, or even send me a quick email! Your feedback and stories are what truly make this culinary adventure so rewarding. Let’s spread the pumpkin spice love far and wide, one delicious muffin at a time!
Happy baking, and enjoy every single delightful bite!
Pumpkin Spice Doughnut Hole Muffins
Pumpkin Spice Doughnut Hole Muffins are a quick, delicious, and comforting autumn treat. These tender, moist, and perfectly spiced muffins feature the classic flavors of cinnamon, nutmeg, and ginger. After baking, they are dipped in melted butter and rolled in a delightful pumpkin spice sugar coating, giving them an irresistible doughnut-like finish. Perfect for a cozy breakfast, snack, or fall gathering, these grab-and-go indulgences offer all the nostalgic warmth without the fuss of deep-frying.
Ingredients
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2 cups (240g) all-purpose flour
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1 cup (200g) granulated sugar
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1/2 cup (100g) packed light brown sugar
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2 teaspoons baking powder
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1 teaspoon baking soda
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2 teaspoons pumpkin pie spice
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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1 cup (240g) canned pumpkin puree (not pie filling)
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1/2 cup (120ml) unsweetened almond milk (or whole milk)
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1/2 cup (120ml) vegetable oil (or melted unsalted butter)
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2 large eggs, room temperature
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1 teaspoon pure vanilla extract
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1/2 cup (60g) all-purpose flour (for streusel)
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1/4 cup (50g) granulated sugar (for streusel)
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1/4 cup (50g) packed light brown sugar (for streusel)
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1 teaspoon pumpkin pie spice (for streusel)
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1/4 teaspoon ground cinnamon (for streusel)
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1/4 cup (57g) unsalted butter, very cold & cubed (for streusel)
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1/2 cup (113g) unsalted butter, melted (for coating)
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1/2 cup (100g) granulated sugar (for coating)
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1 tablespoon pumpkin pie spice (for coating)
Instructions
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Step 1
Preheat oven to 400°F (200°C). Line a 12-cup muffin pan with paper liners or grease and flour. -
Step 2
In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1/2 cup light brown sugar, 2 tsp baking powder, 1 tsp baking soda, 2 tsp pumpkin pie spice, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, and 1/2 tsp salt. -
Step 3
In a separate bowl, whisk together 1 cup pumpkin puree, 1/2 cup almond milk, 1/2 cup vegetable oil, 2 large room temperature eggs, and 1 tsp vanilla extract until smooth. -
Step 4
Pour wet ingredients into dry. Gently fold until just combined; do not overmix. A few lumps are fine. -
Step 5
For the streusel, combine 1/2 cup flour, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 tsp pumpkin pie spice, and 1/4 tsp cinnamon in a medium bowl. Cut in 1/4 cup cold, cubed butter until coarse crumbs form. -
Step 6
Fill each muffin cup two-thirds full with batter. Sprinkle streusel topping generously over each, gently pressing down. -
Step 7
Bake at 400°F (200°C) for 5 minutes. Reduce oven to 375°F (190°C) and bake for 15-18 minutes more, or until a toothpick inserted into the center comes out clean. -
Step 8
Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool slightly. -
Step 9
For the coating, melt 1/2 cup unsalted butter in a shallow dish. In another shallow dish, combine 1/2 cup granulated sugar and 1 tbsp pumpkin pie spice. Mix well. -
Step 10
Dip the top of each warm muffin into melted butter, then immediately roll in the spiced sugar mixture to coat evenly. -
Step 11
Place coated muffins back on the wire rack to set. Serve warm.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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