Bake from Scratch



Makes 12 muffins

These hearty muffins will be your go-to breakfast all season long. Pumpkin purée makes the crumb extra tender while a dash of pumpkin spice creates sweet heat. Don’t skip our Pecan Streusel. It lends nuttiness and an addictive crunch to every bite.

2 cups (250 grams) all-purpose flour
1½ cups (330 grams) firmly packed light brown sugar
2 teaspoons (4 grams) pumpkin spice
1 teaspoon (5 grams) baking soda
¾ teaspoon (2 grams) kosher salt
1 cup (244 grams) canned pumpkin
½ cup (113 grams) unsalted butter, melted
2 large eggs (100 grams)
⅓ cup (80 grams) whole milk, room temperature
Pecan Streusel (recipe follows)

1. Preheat oven to 350°F (180°C). Butter and flour a 12-cup muffin pan.

2. In a large bowl, whisk together flour, brown sugar, pumpkin spice, baking soda, and salt. In a medium bowl, whisk together pumpkin, melted butter, eggs, and milk. Add pumpkin mixture to flour mixture, and fold until well combined.

3. Spoon batter

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