Perfect Pumpkin Muffins
Fluffy and flavorful pumpkin muffins are made with warm pumpkin pie spices and yummy pumpkin purée. They feature a delicious streusel topping that’s bursting with brown sugar and tastes like toffee and molasses. Serve them for breakfast — or as a fun afternoon snack!
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✅Ingredients
• 15 ounces pumpkin puree
• 1/4 cup melted butter
• 3/4 cup brown sugar
• 2 large eggs
• 2 teaspoons baking powder
• 2 teaspoons pumpkin pie spice
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ½ cup milk
Streusel Topping:
• 1/2 cup all-purpose flour
• 1/2 cup brown sugar tightly packed
• 1 tablespoon granulated sugar
• 1/2 teaspoon pumpkin pie spice
• 3 tablespoons salted butter melted
✅Instructions
1️⃣ Preheat oven to 450 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Lightly grease paper liners with nonstick cooking spray.
2️⃣ In a large mixing bowl, use a hand mixer to cream together pumpkin puree, butter, and sugar, about 1 minute.
3️⃣ Beat in eggs until combined. Add in the baking powder, pumpkin pie spice, salt, and vanilla. Mix briefly.
4️⃣ Add in half of flour, mix with hand mixer until just combined, then add in the milk, stirring to combine. Scrape the bottom and sides of the bowl and add in the remaining flour and mix until just combined.
5️⃣ Divide the batter up equally amongst the 12 muffins, filling almost to the top of the muffin tin. Evenly sprinkle the streusel topping over the muffins.
6️⃣ Bake in the preheated oven for 5 minutes. Reduce oven temperature to 350 degrees Fahrenheit and continue baking until a toothpick inserted into the center comes out clean, about an additional 14-16 minutes.
7️⃣ Let muffins cool for 5 minutes in the pan before removing and transferring to a wire rack to cool completely.
Streusel Topping:
1️⃣ Prepare the crumble by whisking together flour, sugars, and pumpkin pie spice.
2️⃣ Pour melted butter into the mixture. Using a fork, stir until crumbles form.
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Healthy Pumpkin Muffins Recipe
These are the best healthy pumpkin muffins ever! They’re tender and moist with a beautiful crumb, naturally sweetened, perfectly spiced and made with whole wheat flour but you’d never guess they’re good for you! This healthy pumpkin muffin recipe is easy to make in 30 minutes, and is a nutritious fall breakfast!
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Jumbo Pumpkin Muffins- Martha Stewart
Yogurt makes these huge muffins especially light and tender.
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Pumpkin Muffins|Apron
Pumpkin Muffins|Apron
Whole egg 2(55g+- per egg)
Brown sugar 60g / 1/3cup
Pumpkin puree 160g / 1/3cup
Vanilla extract 1tsp
Melted butter 60g / 1/4cup
Cake flour 160g / 1,1/8cup
Baking powder 3g / 1tsp
Baking soda 1.5g / 1/2tsp
Cinnamon powder 4g / 2tsp
Sugar as needed
Muffins cup 6
Bake at 180°C / 350°F for 20-25 minutes
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PUMPKIN OATMEAL MUFFINS | healthy grab-n-go breakfast
These easy and healthy pumpkin oatmeal muffins are super simple to make and taste delicious. They are the perfect grab-n-go breakfast or afternoon snack.
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BAKED PUMPKIN SPICE OATMEAL MUFFIN CUP RECIPE
3 cups rolled oats
1 teaspoon baking powder
1.5 teaspoon pumpkin pie spice
1/2 teaspoon kosher salt
1/2 cup pumpkin puree
1/4 cup maple syrup
2 pastured eggs
1.25 cups milk (I used almond but you can use any you milk you prefer)
1/4 raisins
1/4 pecans
Pre-heat oven to 350 F and grease a 12-cup muffin tray (I used cooking spray to keep it easy but you can use butter or coconut oil as well).
In a large bowl combine all of the dry ingredients; rolled oats, baking powder, pumpkin pie spice, and kosher salt. Mix well and set a side.
In a medium bowl, combine pumpkin puree, maple syrup, eggs and milk. Whisk together and then pour the wet ingredients in to the dry and stir until well combined.
Gently mix in the pecan and the raisins and allow to sit for 5 minutes to allow the dry oats to absorb some of the liquid.
Evenly divide the mixture amongst the muffin cups and pop in the oven for 20-25 minutes or until cooked through and golden brown over the top.
Cool and enjoy!
Nutrients per muffin cup:
Calories: 154; Total Fat: 4g; Saturated Fat: 0.6g; Cholesterol: 93mg; Sodium 109mg, Carbohydrate: 24.6g; Dietary Fiber: 3.1g; Sugars: 7.3g; Protein: 4.9g
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Pumpkin Crumb Cake Muffins | Sally's Baking Recipes
These super soft pumpkin crumb cake muffins are topped with pumpkin spice crumbs and finished with sweet maple icing. They’re a reader favorite and after baking one batch, you’ll understand why!
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