Description
Soft, moist pumpkin muffins with warm fall spices, real pumpkin, a touch of maple syrup, and a light streusel topping. Perfect for breakfast, snacks, or cozy fall baking. Quick to make and easy to love!
Ingredients
Units
Scale
For the Muffins:
- 1 can (15 oz) pumpkin purée
- 2 eggs
- 1/2 cup olive oil or melted coconut oil
- 1/2 cup maple syrup
- 1/4 cup brown sugar
- 1/4 cup milk (dairy or non-dairy)
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
For the Topping:
- 2 tablespoons butter, melted
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/2 teaspoon pumpkin pie spice
- Pinch of salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease lightly.
- Mix Wet Ingredients: In a large bowl, whisk together pumpkin purée, eggs, oil, maple syrup, brown sugar, milk, and vanilla until smooth.
- Add Dry Ingredients: Add flour, baking soda, pumpkin pie spice, and salt to the bowl. Mix until just combined—don’t overmix.
- Fill Muffin Tins: Divide batter evenly into the muffin tin, filling each about 3/4 full.
- Make the Topping: In a small bowl, mix melted butter, brown sugar, flour, pumpkin pie spice, and a pinch of salt. Sprinkle over each muffin.
- Bake: Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Let cool slightly before serving.
Notes
- You can freeze the muffins for up to 2 months. Reheat in the microwave for a quick treat.
- For a dairy-free version, use almond or oat milk and dairy-free butter.
- Add chocolate chips or chopped nuts for extra texture and flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 14g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
