Save to Pinterest Tender, moist pumpkin muffins with a buttery crumb and a delightful cornflake crunch, perfect for autumn breakfasts or snacks.
I baked these muffins for my family last October, and the combination of pumpkin and crunchy cornflakes made them an instant favorite. They disappeared from the breakfast table within minutes.
Ingredients
- All-purpose flour (1 3/4 cups, 220 g): Adds structure and tenderness to the muffin base
- Cornflakes, lightly crushed (1 cup, 120 g for batter & 1 cup, 120 g for topping): Provides crunch inside and on top of the muffins
- Granulated sugar (3/4 cup, 150 g): Sweetens and adds moisture
- Baking powder (1 tsp): Helps the muffins rise
- Baking soda (1/2 tsp): Works with the pumpkin to create a light crumb
- Salt (1/2 tsp): Balances flavor
- Ground cinnamon (1 tsp): Classic warm spice for autumn flavor
- Ground nutmeg (1/4 tsp): Adds extra warmth
- Canned pumpkin puree (1 cup, 240 g): Moisture and rich pumpkin taste
- Large eggs (2): Gives structure and helps bind batter
- Unsalted butter, melted and cooled (1/2 cup, 115 g for batter & 2 tbsp for topping): Adds richness
- Whole milk (1/4 cup, 60 ml): Moistens batter
- Vanilla extract (1 tsp): Enhances overall flavor
- Brown sugar (2 tbsp for topping): Sweetens topping and creates caramel-like crunch
Instructions
- Prep Muffin Tin:
- Preheat oven to 350°F (175°C). Line muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk flour, 1 cup crushed cornflakes, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg together.
- Mix Wet Ingredients:
- In another bowl, whisk pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth.
- Combine Mixtures:
- Pour wet ingredients into dry mixture. Mix gently just until combined. Do not overmix.
- Fill Muffin Cups:
- Divide batter evenly among muffin cups.
- Prepare Topping:
- Combine 1 cup crushed cornflakes with melted butter and brown sugar. Sprinkle evenly over muffin batter.
- Bake:
- Bake 20–22 minutes until a toothpick inserted in the center comes out clean.
- Cool:
- Cool muffins in tin for 5 minutes, then transfer to wire rack to cool completely.
Save to Pinterest My kids love helping sprinkle the crunchy cornflake topping, and these muffins have become a cozy weekend ritual when the leaves start turning.
Required Tools
Muffin tin Mixing bowls Whisk Measuring cups and spoons Wire rack
Allergen Information
Contains wheat (gluten), milk (dairy), eggs. Check cornflake and butter packaging for traces of nuts.
Nutritional Information (per muffin)
Calories: 210 Total Fat: 9 g Carbohydrates: 30 g Protein: 3 g
Save to Pinterest Enjoy these muffins warm for breakfast or as a comforting snack with your favorite autumn drink.
Common Recipe Questions
- → Can I substitute sweet potato for pumpkin?
Yes, sweet potato puree works well and offers a similar texture and sweetness. Adjust spices to taste.
- → How do I achieve a crunchy topping?
Lightly crush cornflakes and mix with melted butter and brown sugar, then sprinkle on before baking for maximum crunch.
- → What can I add for extra texture?
Chopped walnuts or pecans make a great addition to the topping, adding more flavor and crunch.
- → Is it necessary to use paper liners?
No. You can grease the muffin tin well; liners simply make removal and cleanup easier.
- → Are these suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly. Always check labels for allergen information if needed.
- → How do I store leftovers?
Cool completely, then store in an airtight container at room temperature for two days or refrigerate for up to five.