Pumpkin Muffins Recipe
These delicious pumpkin muffins are super easy to make and stay nice and moist due to the use of the pumpkin puree. Perfect for the fall season!
Equipment
- 12-cup muffin pan
- Silicone muffin cups (paper liners work too, but silicone works best)
Ingredients
- 150 grams all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 90 grams light brown sugar
- 50 grams granulated sugar
- 2 tsp pumpkin pie spice
- 1/4 tsp salt
- 170 grams pumpkin puree
- 1 egg
- 60 ml mild olive oil sunflower oil works too
- 40 ml milk
- 1 tsp vanilla extract
Crumb topping
- 35 grams all-purpose flour
- 25 grams light brown sugar
- 1/2 tsp cinnamon
- pinch salt
- 25 grams cold butter
Instructions
- Preheat the oven to 350°F (180°C).
- In a large mixing bowl, combine the flour, baking powder, baking soda, both sugars, pumpkin pie spice, and salt. Stir well to combine.
- In a separate bowl, whisk the pumpkin puree with the egg, oil, milk, and vanilla extract.
- Add the wet ingredients to the dry ingredients and gently mix until just combined. As soon as everything comes together, stop mixing.
- Divide the batter evenly among the muffin cups.
Crumb Topping
- Make the crumb topping by combining the flour, sugar, cinnamon, and a pinch of salt.
- Add the cold butter and use your fingertips to rub everything together until you have a crumbly mixture. Sprinkle the crumbs over the tops of the muffins.
- Bake for about 18 minutes, or until the muffins are golden brown and a wooden toothpick inserted into the center comes out clean.
Nutrition
Calories: 238kcal | Carbohydrates: 36g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 25mg | Sodium: 204mg | Potassium: 97mg | Fiber: 1g | Sugar: 19g | Vitamin A: 3044IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg