Notify me via e-mail if anyone answers my comment. Thank you! Moist. Love serving this with chili for dinner too. This recipe is fool-proof and so easy that my 11-year-old can make it! Preheat oven to 375° F. Line a muffin pan with paper liners or grease with nonstick spray. Yet another recipe that my whole family loves. Do you use regular baking powder or double acting baking powder? Let cool in muffin pan several minutes then transfer to a wire rack to cool completely. Your email address will not be published. Delicious. Line a 12-cup muffin pan with paper liners. Since I used fresh purée cheese pumpkin, I increased the amount to 2 cups. I doubled this recipe and made a dozen muffins and the rest I used to make a loaf . These muffins actually double well as a cupcake too. My next batch will be with walnuts. 3. So yes by all means turn them into cupcakes too! this time very white… I may have not added 1/4 of pumpkin. I did have honey crystals! Our Favorite Cinnamon-Spiced Pumpkin Muffins Recipe. 375 for 25 and took them out -was afraid of burning. You'll be glad you made this recipe for pumpkin muffins with a cream cheese filling and a streusel topping. Underneath pumpkin spice crumbs (!!) Delicious muffins; moist, easy, and only a few ingredients. I absolutely LOVE these muffins. Made the pumpkins muffins for the first time today, they were moist and delicious. I have a few allergies, so I used gluten free flour ( King Arthur) and almond milk. Effortless to make and oh so moist and delicious! Add some cream cheese frosting and they'd make great cupcakes. Made with basic ingredients, these pumpkin muffins come together quickly. These muffins are a great autumn breakfast. Very easy to put together, had everything In house, added walnuts & golden raisins Yummy & delicious. I did this – used 1tsp cinnamon and 1tsp pumpkin spice. And it was fun and easy to make . Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined. Expert tips to improve your skin complexion and texture, ½ cup granulated sugar, plus more for topping, Back to Our Favorite Cinnamon-Spiced Pumpkin Muffins Recipe, All products and services featured are selected by our editors. I’m not a baker. Delicious, easy, moist. Moist and dense delicious muffins are a great use for pumpkin guts. These pumpkin muffins will freeze really well. I cooked them for 22 minutes at 350 mostly because I didn’t read the directions at first. Notify me of follow-up comments by email. Pumpkin muffins with a crunchy cinnamon crumb topping. That 1 is fine also!They are really good muffins. I use a 9×5-inch pan. The muffins were delicious and I even substituted 1/2 cup of granulated sugar for stevia. Line a 12-cup muffin pan with paper liners. It makes about 24 large muffins or 6 muffins and a loaf. I think it is so nice you read your comments and reply. The perfect fall muffin recipe. If you liked these pumpkin muffins, you might also like these, « Atlanta Braves Inspired Painted Mason Jar. Thanks in advance. Absolutely delicious. But let’s be clear about something: these are not cake. Keep them in the fridge in an airtight container. this link is to an external site that may or may not meet accessibility guidelines. https://www.thisgrandmaisfun.com/the-best-pumpkin-muffins-ever Thanks a bunch! Easy and quick treat for husband and me! * Percent Daily Values are based on a 2000 calorie diet. Pour the wet mixture into the dry ingredients and fold to combine. Bake for 16-22 minutes until a toothpick inserted into the center of the muffin comes out clean. You may use up to one cup of chocolate chips if you like! And of course breakfast is no exception. We’re a sucker for pumpkin-flavored things, especially when they’re moist and tender and cake-like in consistency. Hey guys! Pour pumpkin mixture into flour mixture and fold with a rubber spatula just until combined (batter will be slightly lumpy). This post may contain affiliate links. So happy with this recipe. I added cream cheese icing to the top of them! In a large bowl whisk together flour, baking soda, cinnamon, ginger, nutmeg, and salt. Using an ice cream scoop, scoop the batter into the prepared muffin pan. This site uses Akismet to reduce spam. Normally, I'm a pretty decent cook, but I've never been able to get pumpkin bread right. I also began giving these out as Christmas food gifts. Great for breakfast, brunch, or dessert! Perfect. Easy to make and absolutely irresistible, this moist pumpkin muffin recipe can be whipped up in under 30 minutes! And the lightness of the crumb texture is fantastic. Also honestly, the maple icing seeping into the crumb topping is better than you can imagine. Check your turkey’s temperature with this easy technique that doesn’t require a metal thermometer. Make a well in center of mixture and set aside. I use a 9×5-inch pan. Thank you for sharing this great recipe. The topping is just perfect and stays put, I hate it when you lose all the goodies to the floor!" This recipe needs to find its way to the top of google searches for “the best pumpkin muffins”. For a lighter muffin be sure to sift your flour and level off the measuring cup. Bake in preheated oven until toothpick inserted into the center comes out clean, about 20 - 25 minutes. I know they are going to be wonderful. Honestly though, they taste great even without it. Kids love them and it's a good way to sneak fruits, veggies, and fiber into their diets. Can you substitute melted butter for the oil? Add pumpkin and milk and whisk until combined. I meant that a can of pumpkin in 15.5 oz… but the recipe calls for a cup (8 oz). BTW, hubby says, “WAY better than all the others you’ve made.”. These Pumpkin Muffins are my new favorite homemade muffin! Doubled really well, muffins are so nice and fluffy . Pumpkin spice muffins get a double dose of chocolaty indulgence with the addition of cocoa powder and chocolate chips. You can use this pumpkin muffin recipe to make muffin bread in a standard loaf pan. I tried your carrot loaf last week, & it turned out really great as well. there’s an irresistible pumpkin cake– and I, for one, cannot resist anything pumpkin. Both the muffin itself AND the crumbs are equally awesome. These are unexpectedly yummy. Soft and moist thanks to power ingredients like pumpkin, oil, eggs, and milk, Topped with pumpkin spice crumbs + sweet maple icing, Delicious as a breakfast, snack, or dessert, Packed with warm and cozy fall spices like cinnamon, nutmeg, and cloves. *For mini muffins, bake for 11-13 minutes at 350°F (177°C) the entire time. I even told my husband I would be bringing some home and I had to make more when I got home for our own thanksgiving! …or so I thought until I made these pumpkin crumb cake muffins. Why? The combination of the pumpkin and white chocolate are reminiscent of pumpkin cheesecake. Thank you! 1. Make the muffins: In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined. Thanks! In a separate mixing bowl whisk together sugar, oil, pumpkin, eggs, and apple juice until well blended. And very good for you too! This was a really good recipe. You won’t be able to stop eating them! Good for breakfast, brunch or snack! I Both batches are moist and delicious! Even though they last well in the refrigerator, you may want to halve the recipe for individuals or small families. (Like my traditional crumb cake topping but with pumpkin pie spice instead of cinnamon.) Add comma separated list of ingredients to include in recipe. Gluten- and dairy-free. This is honestly the best recipe for the most perfect pumpkin muffins!

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