Pumpkin Spice Muffins

This comforting muffin can be easily enhanced with the addition of dried fruits or nuts. Try adding up to 1 1⁄2 cups of cranberries, dates, figs, walnuts, pecans, pumpkin seeds, or hazelnuts.

Serves: 12Hands-on: 15 minutesTotal: 50 minutesDifficulty: Easy

Serves: 12


  • 1 cup all-purpose flour
  • 1⁄2 cup brown sugar
  • 1 cup chopped walnuts
  • 1 1⁄2 cups unsalted butter, divided
  • 3 1⁄2 cups cake flour
  • 1⁄2 tsp. ground cinnamon
  • 1⁄2 tsp. ground nutmeg
  • 1⁄2 tsp. ground ginger
  • 1⁄4 tsp. ground cloves
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup sour cream
  • 1 Tbsp. molasses
  • 1 cup granulated sugar
  • 2 large eggs


  • In a large bowl combine all-purpose flour, brown sugar, and walnuts. Cut in 4 ounces (1 stick) of butter until the mixture resembles moist crumbs. Set aside in the refrigerator.
  • Preheat oven to 375°F. Coat muffin pan with pan spray. Line with paper muffin cups. Sift together cake flour, cinnamon, nutmeg, ginger, cloves, baking powder, and salt. Set aside. Combine sour cream and molasses, and set aside.
  • Combine remaining butter and the sugar; beat until creamy. Add eggs one at a time. Add the sifted dry ingredients to the butter mixture alternately with the sour cream mixture.
  • Fill muffin cups to the rim with muffin batter. Top with streusel. Bake until risen and golden brown, about 20 minutes. A pick inserted into the middle muffin should come out clean. Cool muffin pan for 15 minutes before removing muffins.