Five Spice Pumpkin Muffins
These festive Five Spice Pumpkins Muffins feature a crunchy streusel topping that contrasts with the plush texture of their crumb. Pair these muffins with a glass of milk or a cup of coffee and enjoy a delicious fall treat!
Equipment
- Kitchen Scale
- 12-Cup Muffin Tin
- Oven Thermometer
Ingredients
Streusel
- 57 g (4 tbsp) unsalted butter melted
- 60 g (½ cup) all-purpose flour spooned and leveled
- 50 g (¼ cup) light brown sugar packed
Five Spice Pumpkin Muffins
- 240 g (2 cups) all-purpose flour spooned and leveled
- 1 ¾ tsp baking powder
- ½ tsp fine sea salt
- 2 tsp ground cinnamon
- 1 ¼ tsp Chinese five spice
- 80 ml (⅓ cup) neutral oil
- 100 g (½ cup) granulated sugar
- 100 g (½ cup) light brown sugar packed
- 300 g (1 ¼ cup) canned pumpkin puree
- 2 large eggs room temperature
- 3 tbsp whole milk
- 1 tsp pure vanilla extract
Instructions
- Preheat the oven to 425°F (220°C) and line a 12-cup muffin tin with paper liners.
- In a small bowl, mix together the streusel ingredients with a fork. Place it in the fridge to allow it to harden while you make the muffins.
- In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, and five spice.
- In a large bowl, whisk together the neutral oil, both sugars, and pumpkin purée until smooth. Add the eggs, milk, and vanilla then whisk until smooth and well combined.
- Fold in half the flour mixture with a silicone spatula until almost combined. Add the remaining half of the flour and fold until just combined.
- Transfer the batter to the muffin liners and gently smooth out the tops. Take the streusel out of the fridge and use the fork to crumble and break it up. Sprinkle it on top of the muffins.
- Bake for 10 minutes at 425°F (220°C). After 10 minutes, reduce the oven temperature to 350°F (180°C) and bake for another 9-12 minutes or until the tops are lightly golden and a cake tester inserted into the center comes out clean.
- Cool in the pan for 10 minutes then use a butter knife to gently remove them from the pan. Place on a wire rack to cool completely.
Notes
- Store the muffins at room temperature, covered, for up to 3-4 days.
- As the muffins cool, the flavor of the spices will come through more.
Nutrition
Serving: 1 muffin | Calories: 284kcal | Carbohydrates: 43g | Protein: 4g | Fat: 11g | Sodium: 177mg | Fiber: 2g | Sugar: 22g
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