This easy pumpkin muffin recipe is made without a mixer and stirred by hand. The muffins are moist from pumpkin purée and sour cream, topped with cinnamon streusel before baking.
Preheat the oven to 400 °F (200 °C). Line two 6-cup muffin pans with 12 muffin paper liners.
Make the cinnamon streusel topping
Using a fork, whisk together the flour, chopped nuts, granulated sugar, cinnamon, and salt in a small bowl. Stir in the melted butter until a crumble forms. Set aside
Make the muffin batter
In a large bowl, whisk the flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg, and cloves.
In a separate bowl, whisk together the eggs, sugar, pumpkin purée, oil, sour cream, and vanilla.
Add the wet ingredients to the flour mixture and stir it in (takes about 20—30 stirs to get the batter mixed).
Divide the batter between 12 paper-lined wells of two muffin pans. Top with streusel (roughly 15 mL or 1 tablespoon per muffin).
Bake the pumpkin muffins until a cake tester inserted into the middle of a muffin comes out clean to check if the muffins are baked. This takes about 20–25 minutes.
Let cool slightly in the pan before transferring to a wire rack to cool completely.
Notes
These muffins would be great with dried cranberries added to the muffin batter before baking!