1 cup Pumpkin puree (Canned or fresh)
1 ½ cups All-purpose flour (Whole wheat flour or gluten-free blend)
¾ cup Sugar (Coconut sugar or honey – reduce liquid in recipe)
1 tsp Baking powder
1 tsp Baking soda
½ tsp Salt
1 tsp Cinnamon (Allspice or pumpkin spice mix)
½ cup Nuts (optional – Chocolate chips or dried fruits)
½ cup Oil or melted butter (Applesauce for a healthier fat option)
2 large Eggs (Flax eggs for vegan option)
Preheat the oven: Start by preheating your oven to 350°F (175°C). Grease a muffin tin or line it with muffin liners.
Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon until well combined.
Combine wet ingredients: In a separate bowl, mix the pumpkin puree, oil (or melted butter), and eggs until smooth.
Add wet to dry: Pour the wet mixture into the dry mixture and gently stir until just combined. Overmixing can lead to dense muffins, so stir until you still see some flour.
Fold in nuts: If using, gently fold in the nuts or chocolate chips now.
Fill muffin tin: Scoop the batter into the prepared muffin cups, filling each about ¾ full.
Prepare crumb topping: In a small bowl, mix together ½ cup of flour, ½ cup of brown sugar, 1 tsp of cinnamon, and 4 tbsp of cold butter until crumbly. Sprinkle this mixture generously over each muffin.
Bake: Bake in the preheated oven for 18-22 minutes or until a toothpick inserted comes out clean.
Cool and serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
