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Pumpkin Muffins

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Deliciously moist pumpkin muffins topped with a buttery brown-sugar crumble and a maple syrup drizzle—perfect for breakfast or as a snack.
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Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast, Brunch, Snack
Cuisine: American, Seasonal
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

For the Muffins
  • 1.5 cups all-purpose flour The structural base; spoon-and-level for accuracy.
  • 1 teaspoon baking powder Gives lift.
  • 0.5 teaspoon baking soda Reacts with pumpkin for gentle rise.
  • 0.5 teaspoon salt Balances sweetness.
  • 1 teaspoon ground cinnamon Warming spice for the batter.
  • 0.5 teaspoon ground nutmeg Adds aromatic depth.
  • 1 cup pumpkin puree Use pure pumpkin, not pumpkin pie filling, for best results.
  • 2/3 cup granulated sugar Sweetens the muffins.
  • 1/3 cup vegetable oil Keeps the crumb tender and moist.
  • 2 large eggs Binder and structure.
  • 1 teaspoon vanilla extract Background flavor.
For the Crumble Topping
  • 1/4 cup butter, melted For the crumble.
  • 1/4 cup brown sugar Adds caramel notes.
  • 1/4 cup flour Helps the topping hold together.
  • 1 teaspoon cinnamon For the crumble spice.
For Finishing
  • 4 tablespoons maple syrup Drizzle for flavor and shine.
  • 1 teaspoon cinnamon Optional final sprinkle to tie flavors together.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and prepare a 12-cup muffin tin with liners or grease it well.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
  3. In another bowl, whisk together the pumpkin puree, granulated sugar, vegetable oil, eggs, and vanilla until smooth.
  4. Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined.
Baking
  1. Divide the batter evenly into the muffin cups (about 3/4 full).
  2. In a small bowl, mix the melted butter, brown sugar, flour, and cinnamon until crumbly, then sprinkle evenly over each muffin.
  3. Bake in the oven for 18–22 minutes, rotating once if needed, until a toothpick inserted comes out with a few moist crumbs.
  4. Cool in the tin for 5–10 minutes, then transfer to a wire rack.
Finishing
  1. Drizzle the muffins with maple syrup and sprinkle with cinnamon, if desired.
  2. Serve slightly warm or store as instructed.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 3gSodium: 150mgFiber: 1gSugar: 10g

Notes

For a lighter texture, consider swapping half of the all-purpose flour for white whole wheat. Use coconut oil for a dairy-free crumble or omit the crumble completely.
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