Merken Moist pumpkin muffins topped with a crunchy, salty-sweet pretzel crumb — perfect for autumn breakfasts or snacks.
I first created these on a chilly morning last October, craving something comforting with a seasonal twist. My family instantly fell for the mix of pumpkin spice and salty pretzels, and these muffins have become an autumn staple for us!
Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Baking powder: 1 teaspoon
- Baking soda: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ground ginger: 1/2 teaspoon
- Canned pumpkin purée: 1 cup (210 g)
- Granulated sugar: 2/3 cup (130 g)
- Brown sugar, packed: 1/3 cup (70 g)
- Eggs: 2 large
- Vegetable oil: 1/2 cup (120 ml)
- Milk: 1/4 cup (60 ml)
- Pure vanilla extract: 1 teaspoon
- Salted pretzels, crushed: 3/4 cup (45 g)
- Brown sugar (for topping): 2 tablespoons
- Unsalted butter, melted: 3 tablespoons
Instructions
- Prepare Oven & Pan:
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Combine Wet Ingredients:
- In a large bowl, whisk together pumpkin purée, granulated sugar, brown sugar, eggs, oil, milk, and vanilla extract until smooth.
- Blend Mixtures:
- Add the dry ingredients to the wet ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fill Muffin Cups:
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Make Pretzel Topping:
- In a small bowl, mix crushed pretzels with brown sugar and melted butter until evenly coated.
- Top Muffins:
- Sprinkle the pretzel crumb topping generously over each muffin.
- Bake:
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool:
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Merken My kids love helping sprinkle the pretzel topping on these muffins. They always disappear fast at weekend breakfasts, so I know to grab one before they are gone!
Required Tools
You will need a muffin tin, mixing bowls, whisk, measuring cups and spoons, spatula, and wire rack for cooling.
Allergen Information
This recipe contains wheat (gluten), eggs, and milk (dairy), and may contain traces of peanuts or tree nuts from pretzels. Always double-check ingredient labels if food allergies are a concern.
Nutritional Information
Per muffin: Calories 230, Total Fat 9 g, Carbohydrates 34 g, Protein 3 g.
Merken Enjoy these pumpkin muffins fresh for best texture and flavor. They are perfect warm from the oven with a cup of coffee or tea.
Fragen rund um das Rezept
- → How do I make the pretzel crumb topping?
Mix crushed salted pretzels with brown sugar and melted butter until evenly coated, then sprinkle on top before baking.
- → Can I add chocolate chips or nuts?
Yes, chocolate chips or chopped pecans add extra flavor and texture. Fold them into the batter before baking.
- → What keeps the muffins moist?
Pumpkin purée, vegetable oil, eggs, and milk contribute to a soft, moist crumb and tender muffins.
- → Are these muffins suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. For dairy-free options, substitute milk and butter with plant-based alternatives.
- → How should I store pumpkin muffins?
Keep muffins in an airtight container at room temperature for up to 2 days to maintain freshness.
- → Can I make these muffins gluten-free?
Use gluten-free all-purpose flour and ensure pretzels are gluten-free for a suitable variation.