Why didn't my pumpkin muffins rise?

If you're pumpkin muffins didn't rise, it's possible the baking powder or baking soda is expired. To test if the leaveners are fresh, add a small amount of vinegar to some of the baking soda and see if it fizzes. For baking powder, add a small amount of hot water to the powder and see if it bubbles vigorously.

How long can pumpkin muffins sit out?

Pumpkin muffins can sit out in an airtight container for up to 2 days or be refrigerated for 4-5 days. Pumpkin muffins can also be frozen for up to 3 months.

How do you know pumpkin muffins are done?

You will know that pumpkin muffins are done when a cake tester or toothpick inserted into the center comes out clean. The top, center of the muffin will no longer appear moist and shiny. The top should look matte when it's completely cooked through.

What is the secret to high muffins?

The secret to high muffins is allowing the batter to rest overnight before baking and using a double acting baking powder. The flour will hydrate as it rests, causing the batter to thicken. Another tip is to start the oven at 425F for the first 5 minutes of baking, and then reduce to 350F for the remainder of the cooking time.

Pumpkin Cheesecake Muffins with Pecan Streusel

Description

These are my ultimate Pumpkin Muffins! These Pumpkin Cheesecake Muffins have a tangy cream cheese filling, and crumbly pecan streusel topping.

Ingredients

Scale

Muffin Batter:

2 cups all-purpose flour
2 tsp baking powder (double-acting)
1/4 tsp baking soda
1 tsp Diamond Crystal Kosher salt (½ tsp Morton’s or table salt)
1 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp nutmeg, freshly grated
1/8 tsp ground cloves
1/2 cup granulated sugar
1/3 cup light brown sugar, packed
2 large eggs, at room temperature
1/2 cup vegetable oil or other neutral oil
1 cup canned pumpkin puree
1/2 cup buttermilk, at room temperature
1 tsp vanilla extract

Filling:

4 oz cream cheese, softened at room temperature
2 1/2 tbsp powdered sugar
1/4 tsp vanilla extract
1/8 tsp Diamond Crystal Kosher salt (pinch of Morton’s or table salt)

Streusel:

1/2 cup all-purpose flour
1/4 cup light brown sugar, packed
1/4 tsp Diamond Crystal Kosher Salt (⅛ tsp Morton’s or table salt)
1/4 tsp ground cinnamon
4 tbsp unsalted butter, softened at room temperature
1/2 cup pecans, roughly chopped

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Instructions

Mix dry ingredients: In a large bowl, whisk together flour, baking powder, baking soda, salt and spices.
Mix wet ingredients: You may use a stand mixer with a paddle attachment, handheld mixer and bowl, or whisk and a bowl. Beat together white and brown sugar over low speed until homogenous. Add eggs, one a time, and beat over medium speed until well-combined. Slowly stream in oil, while mixing on medium speed until emulsified with other ingredients. Stir in pumpkin, buttermilk and vanilla.
Mix wet and dry: Add wet ingredients into dry ingredients in 2-3 additions, mixing over low speed. Do not overmix.
Allow batter to rest: For the best results, rest batter, covered in the refrigerator overnight, 8-24 hours. If you prefer to skip this step, preheat the oven at this time.
Make the filling: You may use a stand mixer with a paddle attachment, handheld mixer and bowl, or rubber spatula and a bowl. Add cream cheese, powdered sugar, vanilla and salt. Beat over medium speed until well-combined. Refrigerate until ready to use.
Make the streusel: Combine flour, brown sugar, salt and cinnamon in a bowl. Whisk until well combined . Cut softened butter into slices. Add butter to bowl and toss to coat with dry ingredients. Using your hands, press the butter pieces into the dry mix until mixture in homogenous. There should be no dry patches and the mixture should stick together when pinched. Pour in the chopped pecans and mix until thoroughly combined. Refrigerate until ready to use.
Prep muffins. Preheat over to 425F. Line a standard muffin tin with 9 liners. Using two spoons, scoop enough batter on bottom of liner to fill about 1/4 of the way (~ 1 1/2 -2 tbsp of batter). I like to make a small divot in the center where the cream cheese will go. Then scoop 1 tbsp of cream cheese filling on top in the center of each muffin cup. Scoop 1/4 cup of batter (using an ice cream scoop or measuring cup) on top of the cream cheese. The batter should be domed slightly above edge of tin. Top with the streusel, breaking up any large pieces and dividing evenly amongst muffins.
Bake muffins. Bake muffins in the center of the oven for 5 minutes at 425F. Decrease oven to 350F. After 10 minutes, carefully rotate the baking tin. Continue to bake an additional 5-10 minutes or until a tester inserted into the center (avoiding the cream cheese), comes out clean. The muffins will look completely dry and matte on top when baked through. Cool for 10 minutes in the tin. Turn out onto a wire rack to cool completely. Enjoy.

Notes

Substitutions/Alterations

You may use 1 1/2 tsp of pumpkin pie spice in place of cinnamon, ginger, nutmeg and cloves.
You may substitute the buttermilk for regular milk mixed with 1 1/2 tsp of vinegar (allow to sit for 5 minutes before using). You may also use yogurt or sour cream thinned out with regular milk. The final result will not be exactly the same, but the muffins will still come out great.
Instead of powdered sugar for the filling, you can try regular, granulated sugar, although I have not tested this. I like using powdered sugar, because it dissolves easily and contains a bit of cornstarch which helps the filling maintain its structure.
If you don't like pecans, try walnuts, hazelnuts or almonds.
You can make these muffins without the cream cheese filling and/or streusel and they will still be amazing!

Resting the batter

This step is important because it allows the flour to hydrate, creating a thicker batter. You will be able to slightly over-fill the muffin tin, which yields tall beautiful muffins.
It's important to use double acting baking powder. Double acting powder reacts with both the liquid and the heat of the oven, ensuring muffins rise sufficiently even after the batter rests. Avoid aluminum free or single acting baking powder, unless it's Argo brand which has a version of double acting baking powder which is aluminum free.
If you bake muffins immediately, the batter will be thinner and may affect the yield. In testing I made 1-2 more smaller muffins when I did not rest the batter before baking. This also affects the cooking time. They will need less time to bake through.

Leftover ingredients

Any extra pumpkin puree can be used in pancakes, waffles, overnight oats, yogurt, soup or pasta sauce. You can also freeze the extra pumpkin for another use.
Leftover buttermilk can also be used for pancakes or waffles, or as a marinade for chicken to name a few examples. If you don't want to use the buttermilk before it expires, I recommend freezing it in small zip lock bags to save for another use.

Storage

Store in an airtight container at room temperature for up to 2 days. Store in the fridge for up to 4-5 days. Wrap individually and freeze in a storage bag for up to 3 months.

Prep Time: 1 hour
Rest Time: 8 - 24 hours
Cook Time: 20 - 25 minutes
Category: Breakfast
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 500
Sugar: 28g
Sodium: 290mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 59g
Fiber: 3g
Protein: 7g
Cholesterol: 69mg