Pumpkin Spice Muffins

Fall is officially here in Houston! It's cooler and the humidity has dropped significantly. It's still not as cold as it is up north, but I'll take this over the summer heat any day! Dr. Sweetpea was looking for something sweet that he could take to work to share with his colleagues, so I whipped up a batch of these muffins because they are perfect during this season. They were amazing fresh out of the oven and just as good the next day! Definitely a keeper! 

Pumpkin Spice Muffins

(Source: America's Test Kitchen)

TOPPING

1/2           cup (2 1/2 ounces) all-purpose flour

5              tablespoons (2 1/4 ounce) sugar

1              teaspoon pumpkin pie spice (next time I’ll use half the pumpkin spice mix)

Pinch salt

4              tablespoons unsalted butter, melted

MUFFINS

2 1/2        cups (12 1/2 ounces) all-purpose flour

2              cups (14 ounces) sugar

1              tablespoon pumpkin pie spice (next time I’ll use half the pumpkin spice mix)

2              teaspoons baking powder

3/4           teaspoon salt

1              cup canned unsweetened pumpkin puree

8              tablespoons unsalted butter, melted

2              large eggs

1/4           cup milk

2              teaspoons vanilla extract

Adjust oven rack to middle position and heat oven to 375 degrees. Generously spray 12-cup muffin tin, including top, with baking spray with flour.

FOR THE TOPPING: Combine flour, sugar, pumpkin pie spice, and salt in bowl. Add melted butter and stir until evenly moistened and mixture resembles wet sand; set aside.

FOR THE MUFFINS: Whisk flour, sugar, pumpkin pie spice, baking powder, and salt together in bowl. Whisk pumpkin, melted butter, eggs, milk, and vanilla together in separate bowl. Stir flour mixture into pumpkin mixture until just combined.

Using greased 1/3-cup dry measuring cup, portion heaping 1/3 cup batter into each muffin cup (cups will be filled to rim). Sprinkle topping evenly over batter, about 1 tablespoon per muffin.

Bake muffins until golden brown and toothpick inserted in center comes out with few crumbs attached, 22 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Remove muffins from muffin tin and let cool on rack for 5 minutes. Serve.