Pumpkin Spice Muffins - Cinnamon, Cream Cheese or Crumb Topped - The Hillbilly Kitchen

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

sugar

🥗Healthier: honey

💰Cheaper: sugar

Honey is a natural sweetener with a distinct flavor.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: chopped nuts

Pumpkin seeds provide crunch and are often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can be dairy-free.

Preheat the oven to 375°F (190°C).

In a large bowl, mix together 1.5 cups of all-purpose flour, 0.5 teaspoons of baking soda, 1 teaspoon of baking powder, 0.5 teaspoons of salt, and 2 teaspoons of pumpkin pie spice.

In another bowl, crack 2 eggs and mix them lightly to avoid big chunks of yolk.

Add 1 can of 100% pure pumpkin puree to the eggs.

Pour in 0.5 cups of vegetable oil and 1 teaspoon of vanilla extract, then stir to combine.

Incorporate 0.5 cups of white sugar and 0.5 cups of brown sugar into the wet mixture, mixing well despite any lumps in the brown sugar.

Combine the dry ingredients with the wet ingredients, folding them together gently to avoid overmixing.

Scoop the batter into a muffin tin, filling each cup about three-quarters full, leaving room for any fillings or toppings.

Prepare the crumb topping and sprinkle about a spoonful on top of each muffin before baking.

For the cream cheese filling, add about a tablespoon per muffin, either as a swirl or a dollop in the center.

Bake the muffins in the preheated oven for an unspecified time, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens