The best pumpkin muffins ever that are dusted with a healthy(er) cinnamon sugar crumble. Best fresh from the oven and perfect for any time of day, you are going to be obsessed.
The Best Pumpkin Muffins Ever
We are so excited to share our very first recipe on our blog. We will never claim to be food bloggers and our hats go off to them. It’s tough work!
Would you believe that I (Katie) have been making these muffins for 21 years? One of our local grocery stores publishes a quarterly free magazine with the best recipes around. Pumpkins are not just for Halloween, they add extra moistness and are heart healthy. It’s a uniquely subtle flavor, that blended with spices, makes this a great treat all throughout the holidays.
I have always made these muffins as a yummy after school snack for the kids. For years I stuck to the original recipe but recently started adapting it for a healthy(er) option. For the printable directions and ingredient list, scroll to the bottom!
Best Pumpkin Muffins Recipe
Ingredients
3/4 cup of pure maple syrup
1 cup solid pack pumpkin puree (make sure it is not pumpkin pie filling)
1/4 cup applesauce
2 eggs
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
Crumble Topping
1/3 cup oats
1/2 teaspoon ground cinnamon
1 tablespoon coconut oil (solid)
2 tablespoons brown sugar
Directions
These pumpkin muffins are from Dierbergs cookbook but adapted slightly to make a healthy(er) version that everyone is going to love. The best part is they taste just as good!
If you want to make pumpkin bread – this recipe will work too. You will have to bake it for 60 – 70 minutes or until the tester comes out clean. For fun little mini muffins – follow the pumpkin muffin recipe below. All you have to do is alter the bake time to 10 -12 minutes.
Stir together maple syrup, pumpkin, applesauce, and eggs
In a large mixing bowl, start by stirring together your wet ingredients: maple syrup, pumpkin, applesauce, and eggs until smooth.
Combine flour, baking soda, baking powder, cinnamon, and salt
In a small bowl, combine your dry ingredients: flour, baking soda, baking powder, cinnamon, and salt. Then take your small bowl of dry ingredients and stir into pumpkin mixture until just combined.
Combine oats, cinnamon, coconut oil (solid), and brown sugar
The crumble topping is what makes these pumpkin muffins the best ever! In a small bowl, combine oats, cinnamon, coconut oil (solid), and brown sugar.
Spoiler alert the best part is coming up… sprinkling your mixture over the muffins!
Fill greased or paper-lined muffin cups
Fill your greased muffin pan or paper-lined muffin cups 2/3 full and sprinkle those babies with all the crumble topping you can!
Be sure to pat the crumble down after sprinkling over your muffins.
Bake in oven
Bake in 400 degrees Fahrenheit for 16 to 18 minutes or until your muffins are golden brown and just the way you like them! We like using a cake tester to check the progress and when the center comes out clean on the tool, we know it’s done.
Let Cool
Let your muffins cool before removing from muffin tins and placing on wire racks. And of course, you can’t forget about showcasing your pumpkin muffins on Instagram because they’re pretty and oh so good.
The Best Pumpkin Muffins Ever
The best pumpkin muffins ever that are dusted with a healthy(er) cinnamon sugar crumble. Best fresh from the oven and perfect for any time of day, you are going to be obsessed.
- 3/4 cup pure maple syrup
- 1 cup solid pack pumpkin puree
- 1/4 cup applesauce
- 2 eggs
- 1 1/2 cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
Crumble Topping
- 1/3 cup oats
- 1/2 tsp ground cinnamon
- 1 tbsp coconut oil (solid)
- 2 tbsp brown sugar
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In a large mixing bowl, stir together maple syrup, pumpkin, applesauce, and eggs until smooth.
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In a small bowl, combine flour, baking soda, baking powder, cinnamon, and salt. Stir into pumpkin mixture until just combined.
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In a small bowl combine crumble topping ingredients: oats, cinnamon, coconut oil (solid), and brown sugar
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Fill greased or paper-lined muffin cups 2/3 full. Sprinkle your crumble topping evenly over muffins and pat down after sprinkling.
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Bake in 400 degrees Fahrenheit oven for 16 to 18 minutes or until muffins are golden brown and your cake tester tool comes out clean.
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Let your muffins cool before removing from muffin tins and placing on wire racks.
You can fold in dried cranberries, golden raisins, or chocolate chips.
If you want to make the original recipe swap out the maple syrup for 1 cup sugar and the applesauce for 1/3 cup vegetable oil. For the crumble topping, you would use a mixture of 1/2 teaspoon ground cinnamon and 2 tablespoons sugar.
All photos were taken by @lef.photo