Pumpkin Muffins from Scratch
Moist, sweet, and cinnamon-y, these Pumpkin Muffins are made with real pumpkin puree and a streusel-like cinnamon crumble topping.
Servings: 12
Calories: 416kcal
Ingredients
For the Muffins:
- 2 cups all purpose flour
- ¾ cup brown sugar
- 11 ounces pumpkin puree
- ½ cup avocado oil or vegetable oil
- 2 tablespoons sour cream
- 3 eggs
- 1 tablespoon baking powder
- 1 tablespoon baking soda
- 1 tablespoon honey
- 1 tablespoon cinnamon
- ½ teaspoon pumpkin pie spice
- Pinch of salt
For the Cinnamon Crumble:
- ¾ cup sugar
- ¾ cup flour
- ⅔ cup soft butter
- 1 teaspoon cinnamon
- 2 tablespoons oats, optional
Instructions
- Preheat the oven to 350°F, and line a 12-cup muffin tin with cupcake liners.
- Combine all dry ingredients; sift, and set aside.
- Mix the eggs, sugar, and salt until well incorporated.
- Add the oil, pumpkin puree, and sour cream. Stir until incorporated.
- Mix the dry ingredients with the liquid ingredients, and stir until everything is thoroughly combined.
- Make the cinnamon crumble by combining the flour, sugar, and cinnamon. Use your fingertips to rub the butter into the flour mixture until it resembles breadcrumbs. Do not overwork.
- Fill each cupcake liner about ¾ of the way. Sprinkle with the cinnamon crumble topping.
- Bake the muffins for 20 to 25 minutes, or until a toothpick inserted in the center comes out with very few crumbs.
- Take the muffins out of the oven and let cool for ten minutes. Then, carefully remove from pan and transfer the muffins to a wire cooling rack. Cool completely.
- Serve.
Nutrition
Serving: 1muffin | Calories: 416kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 493mg | Potassium: 133mg | Fiber: 2g | Sugar: 28g | Vitamin A: 4434IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 2mg