Buttery Pumpkin Cornflake Muffins (Print Version)
Buttery, moist pumpkin muffins with a crunchy cornflake topping. Perfect for breakfast or a sweet snack.
# What You'll Need:
→ Dry Ingredients
01 - 1 3/4 cups all-purpose flour
02 - 1 cup cornflakes, lightly crushed
03 - 3/4 cup granulated sugar
04 - 1 teaspoon baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - 1/4 teaspoon ground nutmeg
→ Wet Ingredients
09 - 1 cup canned pumpkin puree
10 - 2 large eggs
11 - 1/2 cup unsalted butter, melted and cooled
12 - 1/4 cup whole milk
13 - 1 teaspoon vanilla extract
→ Topping
14 - 1 cup cornflakes, lightly crushed
15 - 2 tablespoons unsalted butter, melted
16 - 2 tablespoons brown sugar
# Steps to Follow:
01 - Preheat oven to 350°F. Line a 12-cup muffin tin with paper liners or grease thoroughly.
02 - In a large mixing bowl, whisk together flour, crushed cornflakes, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly blended.
03 - In a separate bowl, whisk together pumpkin puree, eggs, melted butter, whole milk, and vanilla extract until the mixture is smooth.
04 - Add wet ingredients to the dry mixture and gently stir just until combined, being careful not to overmix.
05 - Divide the batter evenly into the prepared muffin tin.
06 - In a small bowl, combine cornflakes, melted butter, and brown sugar. Sprinkle the topping evenly over each portion of batter.
07 - Bake for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
# Additional Tips::
01 -
- Delightful cornflake topping for extra texture
- Easy autumn treat ready in under 40 minutes
02 -
- Contains wheat, dairy, eggs, and possible trace nuts from cornflakes
- Muffins taste best fresh but can be frozen up to 1 month
03 -
- Add chopped pecans or walnuts for extra crunch
- Serve warm with a pat of butter for a cozy treat