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–+ servings

Soft and Spiced Pumpkin Muffins

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These pumpkin muffins are spiced with cinnamon and nutmeg, featuring a delightful crumb topping, making them perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1 1/2 cups all-purpose flour Can substitute with gluten-free flour.
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Wet Ingredients
  • 1 cup pumpkin puree
  • 1/2 cup sugar Can substitute with coconut sugar.
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup butter, melted
  • 1/4 cup brown sugar
  • 1/4 cup maple syrup
  • 1/2 teaspoon cinnamon For the drizzle on top.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg until well combined.
  3. In a separate bowl, mix together the pumpkin puree, sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix!
  5. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  6. For the crumb topping, combine melted butter, brown sugar, and flour in a small bowl until crumbly and sprinkle it over the batter.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. For a finishing touch, mix maple syrup with cinnamon in a small bowl and drizzle it over the cooled muffins.

Nutrition

Serving: 1gCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gSodium: 150mgFiber: 1gSugar: 10g

Notes

Let muffins cool completely before storing in an airtight container for up to three days. For longer storage, freeze wrapped muffins for up to three months.
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