Save Tender moist pumpkin muffins with a buttery crumb and a delightful cornflake crunch make a comforting treat perfect for autumn breakfasts or snacks.
I always bake a batch of these pumpkin cornflake muffins when the weather starts to turn chilly. They are a family favorite for their tender crumb and unique buttery crunch.
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Ingredients
- All-purpose flour: 1 3/4 cups (220 g)
- Cornflakes, lightly crushed: 1 cup (120 g) for batter + 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)
- Large eggs: 2
- Unsalted butter, melted and cooled: 1/2 cup (115 g) for batter + 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 oven:
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease.
- 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 until smooth.
- Combine batter:
- Pour wet into dry ingredients and mix gently until just combined. Do not overmix.
- Fill muffin tin:
- Divide batter evenly among the muffin cups.
- Make topping:
- Combine 1 cup crushed cornflakes with 2 tbsp melted butter and 2 tbsp brown sugar. Sprinkle mixture evenly over batter.
- Bake:
- Bake 20–22 minutes or until a toothpick inserted in center comes out clean.
- Cool:
- Cool in tin for 5 minutes then transfer to wire rack to cool completely.
Save My kids love helping sprinkle the buttery cornflake topping before baking. Muffins are cooled on the wire rack and often disappear before they have a chance to fully cool!
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Required Tools
Muffin tin mixing bowls whisk measuring cups and spoons wire rack
Notes
For extra crunch add chopped walnuts or pecans to the topping. Swap pumpkin puree for sweet potato if you like. Serve warm for the best flavor.
Category and Yield
Breakfast or snack. Easy difficulty. American cuisine. Makes 12 muffins. Vegetarian.
Save 
Perfect with coffee or tea these muffins offer a delicious autumn treat that's quick for busy mornings.
Recipe FAQs
- → What makes these muffins so tender and moist?
The combination of pumpkin puree, melted butter, and eggs gives a soft, moist crumb while milk adds richness.
- → How do cornflakes contribute to texture?
Cornflakes add a crisp crunch both inside the batter and on top, enhancing the eating experience.
- → Can I use a different puree instead of pumpkin?
Yes, sweet potato puree is an excellent alternative and delivers similar flavor and texture.
- → Are there mix-in options for extra crunch?
Chopped walnuts or pecans make a tasty addition to the topping if you want more texture.
- → What is the best way to serve these muffins?
They are delicious served warm with a pat of butter, especially for breakfast or as a snack.
- → How should I store muffins to retain freshness?
Store in an airtight container at room temperature for up to three days, or freeze for longer storage.
