Pumpkin Crunch Mini Muffins

Indulge in the cozy flavors of fall with these irresistible Pumpkin Crunch Mini Muffins! Perfectly spiced with cinnamon and nutmeg, these bite-sized delights are made with tender pumpkin puree and topped with a buttery streusel crunch that’s loaded with optional pecans or walnuts for extra texture. Ready in just 35 minutes, this quick and easy recipe combines moist, flavorful batter with a sweet, crumbly topping, making them a hit for breakfast, snacks, or dessert. These mini muffins are an ideal choice for seasonal gatherings or cozy mornings, and their mini size makes them totally poppable and kid-friendly. Enjoy them warm or at room temperature, and revel in the perfect balance of autumnal sweetness and crunch!

Nutriscore Rating: 55/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 24

Ingredients

• 1.5 cups All-purpose flour
• 0.5 cups Granulated sugar
• 0.25 cups Brown sugar, packed
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1 teaspoons Ground cinnamon
• 0.5 teaspoons Ground nutmeg
• 0.25 teaspoons Salt
• 1 cups Canned pumpkin puree
• 0.5 cups Vegetable oil
• 2 pieces Large eggs
• 0.25 cups Milk
• 1 teaspoons Vanilla extract
• 0.5 cups Chopped pecans or walnuts (optional)
• 2 tablespoons Unsalted butter, melted
• 0.25 cups Brown sugar (for topping)
• 2 tablespoons All-purpose flour (for topping)
• 2 tablespoons Chopped pecans or walnuts (for topping, optional)

Directions

Step 1

Preheat your oven to 375°F (190°C) and grease or line a 24-cup mini muffin tin with paper liners.

Step 2

In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

Step 3

In a separate medium bowl, combine the pumpkin puree, vegetable oil, eggs, milk, and vanilla extract. Whisk until smooth.

Step 4

Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.

Step 5

If desired, gently fold in the chopped nuts for added texture and flavor.

Step 6

To make the streusel topping, mix the melted butter, brown sugar, flour, and optional chopped nuts in a small bowl until crumbly.

Step 7

Fill each mini muffin cup about 3/4 full with the batter.

Step 8

Sprinkle a small amount of the streusel topping over each muffin.

Step 9

Bake the muffins in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Step 10

Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Step 11

Serve the muffins warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Nutrition Facts

Serving size	(1041.5g)

Amount per serving	% Daily Value*
Calories	3430.0

Total Fat 197.4g	0%
Saturated Fat 40.0g	0%
Polyunsaturated Fat 69.1g
Cholesterol 444.4mg	0%
Sodium 2337.9mg	0%
Total Carbohydrate 398.7g	0%
Dietary Fiber 20.8g	0%
Total Sugars 222.1g
Protein 44.5g	0%

Vitamin D 106.8IU	0%
Calcium 385.9mg	0%
Iron 17.0mg	0%
Potassium 1394.0mg	0%

*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.

Source of Calories

Fat: 50.1%

Protein: 5.0%

Carbs: 44.9%