Easy Pumpkin Muffins

The texture and crumb of these easy pumpkin muffins is perfect. When you bite into one of them, you will delight in how soft, moist and delicious it is. Learn how to make these easy pumpkin muffins in the post below.

Pin

One of the things I love about these muffins other than that they are scrumptious, soft and succulent, is they don’t have so many cinnamon crumbles that you’ll need rush to brush your teeth to get the sugar off of them. In my opinion, nowadays bakeries and many bakers pile on the crumbles because aesthetically it looks more appealing and they know that people eat with their eyes as well as their mouths.

But I don’t want all that sugary cinnamon to blot out the pumpkin flavor, so I add just a smattering of crumble topping to my easy pumpkin muffins. This means the recipe makes more crumble than I personally use, but there’s plenty for those who want a crumble avalanche. We all have different tastes!

We are a participant in Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. #CommisionsEarned. You can read my disclosure here.

Helpful tips

• In this recipe, I show the dry and wet ingredients mixed separately. To save time, you can easily start with the dry ingredients and add the wet ingredients in the same bowl. If you do that, make sure NOT to over mix.
• When you make the crumble it will be dense and not crumbly. That is totally normal. You will have extra crumble, so add as much as you want.
• I prefer to use a pastry cutter when mixing dry ingredients instead of a sifter. Try it and you’ll never sift again (unless you are making certain cakes.)
• Use a pumpkin pureé and NOT pumpkin pie filling as it has added sugar.
• Love chocolate? You can add anywhere between 1/2 cup to a full cup of chocolate chips.
• If you prefer, you can add pumpkin pie spice if you prefer.

Ingredients and substitutions

• Spelt flour – I use sprouted spelt flour because I prefer it, but you can use all-purpose flour or whole wheat if you want.
• Sugars – I love using dark brown sugar, but light brown sugar will also work.  I also use a small amount of cane sugar but you could use just brown sugar if you prefer. I like the robust flavor the combination of brown sugar and cane sugar gives these muffins.
• Cinnamon – I use ceylon cinnamon, just because I prefer the taste. Cinnamon is key in the delicious taste of these muffins. There is no substitute for a good quality cinnamon.
• Baking soda – This helps your muffins rise.
• Cloves – I adore cloves in muffins. It always reminds me of the holidays.
• Nutmeg – Just a small amount is needed.
• Salt – I use fine sea salt.
• Pumpkin – Always use 100% pumpkin puree NOT canned pumpkin pie as it is too sweet.
• Olive oil – I use olive oil exclusively in my baking. I prefer a lighter version than extra virgin. The reason I do this is because there is more of a health benefit than a blended vegetable oil, but if that is what you are used to, go for it.
• Eggs – I always use free-range, large organic eggs.
• Vanilla – I use pure vanilla as I don’t trust imitation ingredients.

Pin

How to make easy pumpkin muffins

Pre-step

Preheat oven to 375 degrees Fahrenheit, line the muffin tin with 9 paper liner,s and get three mixing bowls.

Melt 1/2 stick of butter in a small saucepan being careful not to brown it. Set aside.

Step one

Gather the dry ingredients for the muffins – flour, sugar, and spices: cinnamon, ground ginger, ground cloves, and ground nutmeg.

Pin

Step two

Place the above ingredients in one of the mixing bowls. (A)

Step three

Use the pastry blender to mix the dry ingredients together. (B)

Pin

Step four

Gather the ingredients for the crumb topping – brown sugar, cinnamon, flour and melted butter. (C)

Step five

Place all the crumb topping ingredients in a small glass bowl and mix with your pastry cutter to form the crumble. It will look densely packed, as in the above photo. (D) Set aside.

Step six

Gather the wet ingredients – pumpkin puree, eggs, oil, and vanilla extract. (E)

Step seven

Add the wet ingredients to the mixing bowl. (F)

Pin

Step eight

Whisk the ingredients together until combined. (G)

Step nine

Add dry ingredients to the wet ingredients. (H)

Step ten

Spoon batter into muffin cups. Fill them right up. (If you want larger muffins, use 7-8 muffin cups.)

Pin

Step eleven

Take a spoonful or handful of crumble and sprinkle as much as you want on the pumpkin muffin batter.

Pin

Step twelve

Bake for 22 minutes. Check doneness with a cake tester or toothpick. It should come out clean. Let cool for 5 minutes on a wire rack before removing it from the muffin pan.

Pin

See? You can notice the crumbles but they aren’t overwhelming.

Plate one of the pumpkin muffins.

Pin

And butter it.

Pin

I hope you enjoyed this easy pumpkin muffins recipe.

Other popular muffin recipes

• Double chocolate
• Butter rum
• Date nut

And as always, may all your dishes be delish.

If you’ve tried this recipe, I’d love the know what you thought about it in the comments below. I love hearing from you! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!