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One of the easy pumpkin muffins with a bite out of it
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Easy Pumpkin Muffins

Moist, soft and the perfect texture, these muffins are so delicious that everyone will love them.
Course Breakfast
Cuisine American
Keyword easy pumpkin muffins, pumpkin muffins, pumpkin muffins with crumbles
Prep Time 10 minutes
Cook Time 22 minutes
Servings 9 muffins
Calories 250kcal
Author Elaine Benoit

Equipment

Ingredients

Dry Ingredients

  • 1.5 cups spelt flour (or white or whole wheat)
  • .75 cup brown sugar
  • .25 cup cane sugar
  • 1 teaspoon baking soda
  • 1.5 teaspoon cinnamon (ground)
  • .50 teaspoon cloves (ground)
  • .25 teaspoon nutmeg (ground)
  • .50 teaspoon salt (sea salt)

Wet Ingredients

  • 1 cup pumpkin puree (pure)
  • .50 cup olive oil (light)
  • 2 eggs
  • 1 teaspoon vanilla (pure)

Crumb Ingredients

  • .25 cup butter (melted)
  • .25 cup brown sugar
  • .50 cup flour
  • .50 teaspoon cinnamon

Instructions

  • Preheat oven to 375 F and line muffin pan with 9 muffin cups
  • Melt butter in a small saucepan, be careful not to brown it
  • Place dry ingredients - 1 1/2 cups flour, 3/4 cup brown sugar, baking soda, cinnamon, cloves, nutmeg and salt in a mixing bowl and use a pastry cutter to mix together
  • In another mixing bowl - whisk together pumpkin puree, oil, eggs and vanilla until combined
  • Add dry ingredients to the wet ingredients and mix together with a spatula until just combined
  • In a small bowl, add crumb ingredients - 1/4 cup brown sugar, 1/2 cup flour, 1/2 teaspoon cinnamon and melted butter. Use a pastry cutter to combine. The mixture will be dense and not crumblike - that is perfectly fine
  • Spoon batter in muffin cups, fill them all the way
  • Take crumble in your hand and sprinkle as much as you want over the batter. I like just a moderate amount of crumble
  • Bake for 22 minutes or until done. Check to see if the muffins are done with a cake tester
  • Let cool in the pan for 5 minutes before transferring to a wire rack
  • Serve
  • Eat
  • Enjoy

Notes

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.

Nutrition

Serving: 1muffin | Calories: 250kcal | Carbohydrates: 47g | Protein: 5g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 50mg | Sodium: 319mg | Potassium: 110mg | Fiber: 4g | Sugar: 25g | Vitamin A: 4447IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg