Pumpkin Spice Muffins

Name: Pumpkin Spice Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12
Ingredients: 1 1/4 Cup of All Purpose Flour; 1/4 Cup Organic Sugar; 1 Teaspoon of Baking Powder; 1/2 Teaspoon of Salt; 1 Teaspoon of Ground Cinnamon; 1/2 Teaspoon of Ground Nutmeg; 1/8 Teaspoon of Ground All Spice; 1 Egg; 1/3 Cup of Milk; 1 Teaspoon of Pure Vanilla Extract; 1 Tablespoon of melted Coconut Oil (you can substitute melted Butter); 1/2 Cup + 2 Tablespoons of Pumpkin Puree; 2 Tablespoons of Coconut Oil (you can substitute melted Butter); 1/4 Cup of Organic Sugar; 1 Tablespoon of Ground Cinnamon

by Wholesome Homemade

12 Muffins

30 min

My family is big on muffins! I love making a big batch for breakfast in the morning. They are super easy to make and use simple ingredients. Oh and the kids love them!

These Pumpkin Spice Muffins are one of my go to muffin recipes. Top them with a cinnamon streusel topping and you’ll be in heaven! If you know me well, you’ll know I just cannot get enough of pumpkin. It’s one of my favourite ingredients. These muffins taste delicious and they have all the fall flavours. Not to mention, your house will smell amazing after! Eat one of these with your morning coffee and you wont be sorry.

Pumpkin Spice Muffins

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Recipe details

Yield 12 Muffins
Time spent: Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min

Show Nutrition Info

Per serving

% Daily value

Ingredients

1 1/4 Cup of All Purpose Flour
1/4 Cup Organic Sugar
1 Teaspoon of Baking Powder
1/2 Teaspoon of Salt
1 Teaspoon of Ground Cinnamon
1/2 Teaspoon of Ground Nutmeg
1/8 Teaspoon of Ground All Spice
1 Egg
1/3 Cup of Milk
1 Teaspoon of Pure Vanilla Extract
1 Tablespoon of melted Coconut Oil (you can substitute melted Butter)
1/2 Cup + 2 Tablespoons of Pumpkin Puree

Cinnamon Streusel Topping

2 Tablespoons of Coconut Oil (you can substitute melted Butter)
1/4 Cup of Organic Sugar
1 Tablespoon of Ground Cinnamon

Instructions

Preheat oven to 400 degrees F and grease or line a muffin tin.
In a large bowl, mix together flour, baking powder, salt, cinnamon, nutmeg, and all spice. Set aside.
In a separate bowl, cream the coconut oil and sugar. Next, add in the milk and mix until combined. Finally, add in the pure vanilla extract, pumpkin puree and egg. Mix until combined.
Mix the dry ingredients with the wet ingredients. Don’t over mix.
Evenly distribute the batter into each muffin cup and sprinkle with the cinnamon streusel topping. For larger muffins, only fill 8-10 muffin cups.
To make the cinnamon streusel topping: mix together the coconut oil, sugar and cinnamon and sprinkle over muffins before baking.
Bake for 20- 25 minutes, or until the muffins ‘spring’ back when touched.
Enjoy!

Comments

Pinecones & Acorns Blog on Nov 14, 2020

They look and sound delicious!

Like Reply
- Wholesome Homemade on Nov 26, 2020
  
  They are SO good! I hope you try them :)
  
  Like
Wren on Nov 16, 2020

Can turbinado sugar be used instead for muffins and topping?

1 Reply
- See 1 previous
- Naomie Moore aka baileyanddaisey, Castaic CA on Nov 20, 2020
  
  Sure, why not? Use what you have!
  
  Like
- Wholesome Homemade on Nov 26, 2020
  
  I've never tried it! If you do, let me know how it turns out :)
  
  Like