Save Tender, moist pumpkin muffins with a buttery crumb and a delightful cornflake crunch, perfect for autumn breakfasts or snacks.
Growing up, my family always made pumpkin muffins as soon as the leaves started to turn. Adding cornflakes and butter to the topping gave them a nostalgic crunch everyone loved with each bite.
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Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Cornflakes, lightly crushed: 1 cup (120 g), plus 1 cup (120 g) for topping
- Granulated sugar: 3/4 cup (150 g)
- Baking powder: 1 tsp
- Baking soda: 1/2 tsp
- Salt: 1/2 tsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: 1/4 tsp
- Canned pumpkin puree: 1 cup (240 g)
- Eggs: 2 large
- Unsalted butter, melted and cooled: 1/2 cup (115 g), plus 2 tbsp for topping
- Whole milk: 1/4 cup (60 ml)
- Vanilla extract: 1 tsp
- Brown sugar: 2 tbsp (for topping)
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Instructions
- Prepare Muffin Tin:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, 1 cup crushed cornflakes, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Mix Wet Ingredients:
- In another bowl, whisk together pumpkin puree, eggs, melted butter, milk, and vanilla extract until smooth.
- Combine Wet and Dry:
- Pour wet ingredients into dry ingredients and mix gently until just combined. Do not overmix.
- Fill Muffin Tin:
- Divide the batter evenly among the muffin cups.
- Prepare Topping:
- In a small bowl, combine 1 cup crushed cornflakes with melted butter and brown sugar. Sprinkle mixture evenly over the muffin batter.
- Bake:
- Bake 20–22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool:
- Cool in the tin for 5 minutes, then transfer muffins to a wire rack to cool completely.
Save My kids love helping crush the cornflakes and sprinkle them on top. It's a special fall tradition that fills our kitchen with warmth and laughter each year.
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Required Tools
Muffin tin (12-cup), mixing bowls, whisk, measuring cups and spoons, wire rack
Nutritional Information
Estimated per muffin: 210 calories, 9 g total fat, 30 g carbohydrates, 3 g protein.
Serving Suggestions
Serve warm with a pat of butter or add chopped walnuts or pecans to the topping for extra crunch.
Save 
These muffins stay moist for days and make the best comfort treat on crisp mornings.
Recipe Guide
- → How do I achieve a crunchy muffin topping?
Mix crushed cornflakes with melted butter and brown sugar, then sprinkle on top before baking for the crunch.
- → Can I substitute sweet potato for pumpkin puree?
Yes, sweet potato puree lends a similar texture and flavor; simply replace the pumpkin puree in equal amounts.
- → What's the best way to serve these muffins?
Serve warm with a pat of butter or enjoy cooled for a portable breakfast or snack.
- → How can I make these muffins extra crunchy?
Try adding chopped walnuts or pecans to the topping for additional crunchy texture and nutty flavor.
- → Are these muffins suitable for vegetarians?
Yes, they use vegetarian-friendly ingredients like eggs, dairy, and pumpkin puree.
- → How should I store the muffins?
Store in an airtight container at room temperature for up to three days, or freeze for longer freshness.
