📝 About This Recipe
Capture the enchanting essence of All Hallows' Eve with these ultra-moist, deeply spiced pumpkin muffins that boast a velvety crumb and a hauntingly delicious aroma. Infused with a proprietary blend of warm autumn spices and real pumpkin purée, they are topped with a sparkling ginger-sugar crunch that mimics the frost of a late October morning. These treats are the perfect companion for a chilly night of storytelling by the hearth or as a magical breakfast before a day of festivities.
🥗 Ingredients
Dry Ingredients
- 1 3/4 cups All-purpose flour (spooned and leveled)
- 1 teaspoon Baking soda
- 1/2 teaspoon Baking powder
- 1/2 teaspoon Kosher salt
- 2 teaspoons Ground cinnamon (Ceylon variety preferred)
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground nutmeg (freshly grated)
- 1/4 teaspoon Ground cloves
Wet Ingredients
- 15 ounces Pumpkin purée (one full can, not pumpkin pie filling)
- 1/2 cup Granulated sugar
- 1/2 cup Dark brown sugar (packed)
- 1/2 cup Vegetable oil (or melted coconut oil)
- 2 Large eggs (at room temperature)
- 1 tablespoon Vanilla extract (pure Madagascar vanilla)
- 1/4 cup Whole milk
Garnish & Topping
- 2 tablespoons Turbinado sugar (for coarse texture)
- 1 tablespoon Crystallized ginger (finely minced)
- 2 tablespoons Pepitas (raw pumpkin seeds)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously with butter.
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2
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ground ginger, nutmeg, and cloves until well combined and aerated.
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3
In a separate medium bowl, whisk the granulated sugar and dark brown sugar together, breaking up any lumps in the brown sugar.
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4
Add the pumpkin purée, vegetable oil, eggs, and vanilla extract to the sugar mixture. Whisk vigorously until the batter looks smooth and emulsified.
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5
Gently whisk in the milk to the wet ingredients until fully incorporated.
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6
Make a well in the center of the dry ingredients and pour in the wet mixture. Use a rubber spatula to fold the ingredients together.
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7
Fold only until no streaks of flour remain; do not overmix, as this will lead to a tough, rubbery muffin texture.
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8
In a small ramekin, toss together the turbinado sugar, minced crystallized ginger, and pepitas to create the 'Harvest Crunch' topping.
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9
Divide the batter evenly among the 12 muffin cups, filling them almost to the very top for high, domed bakery-style peaks.
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10
Generously sprinkle the ginger-sugar-pepita mixture over the top of each muffin.
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11
Place the tin in the center of the oven and bake for 22-25 minutes. A toothpick inserted into the center should come out clean or with just a few moist crumbs.
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12
Allow the muffins to cool in the tin for 5-10 minutes before transferring them to a wire rack to cool completely.
💡 Chef's Tips
For the best flavor, let the muffins sit for at least an hour after baking; the spices deepen as they cool. Always use room temperature eggs to ensure they emulsify properly with the oil and pumpkin. If you prefer a lighter muffin, you can substitute half of the oil with unsweetened applesauce. Avoid using 'Pumpkin Pie Mix' as it contains added sugars and spices that will throw off the recipe balance. To get high domes, bake at 425°F for the first 5 minutes, then drop to 350°F for the remaining time.
🍽️ Serving Suggestions
Serve warm with a thick smear of salted maple butter. Pair with a steaming mug of spiced apple cider or a dark roast coffee. Alongside a wedge of sharp Vermont white cheddar for a savory-sweet contrast. Enjoy as a dessert topped with a dollop of bourbon-infused whipped cream. Serve in a basket lined with festive Halloween napkins for a spooky brunch spread.