Perfect Pumpkin Muffins

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers natural sweetness with fewer calories.

chocolate chips

🥗Healthier: dark chocolate chips

💰Cheaper: raisins

Dark chocolate is lower in sugar and offers antioxidants.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil adds flavor and is a healthier fat.

Preheat your oven to 450 degrees Fahrenheit.

Line a muffin tin with 12 paper liners and lightly grease them with non-stick cooking spray.

In a mixing bowl, add 15 ounces of pumpkin puree, 1/4 cup of melted butter, and 3/4 cup of brown sugar, then mix for about 1 minute.

Add 2 large eggs and beat for about another minute.

Turn off the mixer and add 2 teaspoons of baking powder, 2 teaspoons of pumpkin pie spice, 1 teaspoon of vanilla, and 1/2 teaspoon of salt. Mix briefly for about 30 seconds, scraping down the sides of the bowl as needed.

Add in half of the 2 cups of flour and mix.

Pour in 1/2 cup of milk and scrape down the sides of the bowl again.

Add in the remaining flour and mix until just combined.

Divide the batter equally into the 12 muffin tins.

In a separate bowl, prepare the crumb topping by mixing 1/2 cup of all-purpose flour, 1/2 cup of brown sugar, 1 tablespoon of granulated sugar, and 1/2 teaspoon of pumpkin pie spice until well combined.

Pour in 3 tablespoons of melted butter into the crumb mixture and stir with a fork until crumbly.

Evenly sprinkle the crumb topping over the muffins.

Bake the muffins in the preheated oven for 5 minutes, then reduce the heat to 350 degrees Fahrenheit and continue baking for another 14-16 minutes.

Check for doneness by inserting a toothpick into the center of a muffin; it should come out clean.

Let the muffins cool for 5 minutes in the pan before transferring to a wire rack to cool completely.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens