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Pumpkin Muffin sprinkled with roasted pumpkin seeds sits atop a blue floral plate

Deli-style Pumpkin Eggnog Muffins

These Deli-style Pumpkin Eggnog Muffins are perfectly domed, moist and delicious, and loaded with warm spices. Perfect for breakfast or coffee or tea break.

Course Breakfast, Coffee Break, Snack, Tea Break
Cuisine Canadian
Keyword eggnog, muffins, pumpkin
Servings 12
My Island Bistro Kitchen Barbara99

Ingredients

Ingredients for the Muffins:

  • 1½ cups all-purpose flour
  • 1/3 cup sorghum flour
  • 3 tbsp superfine blanched almond flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1¾ tsp cinnamon
  • ½ tsp nutmeg
  • ¼ tsp allspice
  • ¼ tsp cloves
  • 1/8 tsp ginger
  • 1/3 cup quick cooking rolled oats
  • ½ cup sultana raisins (optional)
  • 1/3 cup chopped pecans (optional)
  • 1/3 cup vegetable oil
  • ½ cup brown sugar, lightly packed
  • 2 tbsp granulated sugar
  • 2 large eggs (room temperature), lightly fork beaten
  • 1/3 cup plain or vanilla Greek/Mediterranean-style yogurt, room temperature
  • ½ cup full fat eggnog, room temperature
  • 2 tsp pure vanilla extract
  • 1 cup canned pure pumpkin purée (not pumpkin pie filling)
  • Roasted pumpkin seeds for topping muffins (optional)

Ingredients for Crumble Topping (Optional):

  • 2/3 cup all-purpose flour
  • 2 tbsp quick cooking rolled oats
  • ¼ cup brown sugar
  • 2½ tbsp granulated sugar
  • 1/8 tsp nutmeg
  • 1/8 tsp allspice
  • 3 tbsp melted and cooled butter

Instructions

Method for the Muffins:

  1. Set out eggs, yogurt, and eggnog to bring them to room temperature.
  2. If baking muffins immediately, without refrigeration, position oven rack in center of oven and preheat oven to 475°F.
  3. Prepare muffin tray by spraying each muffin cup with non-stick cooking spray or greasing individually, ensuring the top of the muffin tin tray is also well-greased/sprayed. Alternatively, the muffin cups can be lined with paper liners.
  4. In a large bowl, whisk the flours, baking powder, salt, and spices together. Stir in the rolled oats, and raisins and pecans (if using). Make a well in the center of the dry ingredients. Set aside.
  5. In medium-sized bowl, whisk together the vegetable oil, sugars, eggs, yogurt, eggnog, and vanilla extract. Stir in the pumpkin purée. Mix well.
  6. Pour the wet ingredients into the dry and stir only until barely incorporated. Do not overmix. At this point, the muffins can be baked or the batter can be covered tightly and refrigerated for up to 8 hours.
  7. Spoon batter into prepared muffin cups, filling each cup almost to the rim. If batter has been refrigerated for several hours, preheat oven to 475°F and prepare muffin tray cups as above noted. Spoon cold batter into muffin cups; there is no need to bring it back to room temperature.
  8. Muffins may be baked plain with no toppings or, alternatively, they can be topped with the Crumble Topping (recipe below) or sprinkled with roasted pumpkin seeds.

Method for Crumble Topping:

  1. To make crumble topping, melt and cool butter to room temperature. Whisk all dry ingredients in bowl and drizzle with the 3 tbsp room temperature melted butter. Use a fork to toss the dry ingredients with the butter. Mixture will appear dry and crumbly. Sprinkle tops of muffins generously with crumble topping.

Baking the Muffins:

  1. Transfer muffins to oven and bake for 3 minutes at 475°F then reduce the oven temperature to 375°F. Bake, in total, for about 20 minutes or until muffins are just firm to the touch, show signs of starting to pull away from the sides of the muffin cups, and a cake tester inserted into the center of a muffin comes out clean. Rotate the muffin tray part way through the baking process.
  2. Let muffins rest in muffin cups for 5-10 minutes then transfer to a wire rack to finish cooling.

Recipe Notes

Yield: 12-14 muffins

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