Make Ultra Moist Pumpkin Muffins in EASY Steps!

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.

In a bowl, add all the dry ingredients: almond flour, all-purpose flour, sugar, salt, baking powder, baking soda, cinnamon, nutmeg, ginger, and clove.

Whisk the dry ingredients together and set aside.

In another bowl, add the wet ingredients: pumpkin puree, eggs, olive oil, vinegar, and vanilla extract.

Mix the wet ingredients until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing slowly at first to avoid scattering flour.

Once the flour is incorporated, mix at high speed until no lumps remain.

Use a rubber spatula to ensure everything is evenly incorporated, flipping the bottom of the bowl to mix any hidden ingredients.

Divide the batter into cupcake pans, noting that one batch makes about 16 to 18 muffins.

Scoop the batter using an ice cream scoop for easier handling.

To make the streusel topping, mix all-purpose flour, almond flour, sugar, cinnamon, salt, and butter by hand until crumbly, then chill in the fridge.

Sprinkle the streusel topping on the muffins before baking them.

Bake the muffins in the oven as previously shown, or use other toppings like chocolate chips, pumpkin seeds, or toasted nuts.

To make cream cheese frosting, whip butter, powdered sugar, and salt until fluffy, then add cold cream cheese and whip again until fluffy.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens