Pumpkin Muffins

This homemade pumpkin muffins recipe is awesome and packed with yummy pumpkin flavor. If you are craving something pumpkin and love muffins then you have got to give these a try.

It doesn’t have to be the holidays to enjoy these amazing muffins. You can have them year round, anytime the craving hits. Pumpkin muffins are incredibly easy to make, if I can do it, you can do it. Let’s get baking!

Ingredients

• 1 1/2 cups of canned pumpkin 337g
• 1 1/2 cups of granulated sugar 300g
• 1/2 cup of canola or vegetable oil 120g
• 3 large eggs
• 2 cups of all-purpose flour 2 tablespoons less 216g
• 1 1/2 tsp of baking powder 6g
• 1 1/2 tsp of salt 8g
• 3/4 tsp of cinnamon 2g
• 1/4 tsp of nutmeg 1g

Crumble (optional)

• 1/2 cup white granulated sugar (100g)
• 1/3 cup all-purpose flour (42g)
• 1/4 cup softened butter (57g)
• 1 1/2 tsp ground cinnamon (4g)

Instructions

Preheat the oven to 350 F/176 C. In a large bowl mix together the eggs, pumpkin, oil, and sugar. Use a sturdy whisk, wooden spoon, or mixer.

In a separate bowl whisk together the flour, salt, baking powder, cinnamon, and nutmeg. You may use a sifter too if you like.

Add the dry ingredients about a third at a time into the batter. Don't use a mixer at this point, only use a sturdy whisk or a wooden spoon. Scrape the sides of the bowl as needed.

Prepare a muffin pan with paper cups and spoon in the batter into each about two thirds full.

Optional: Make the crumble topping by mixing together the flour, sugar, butter, and cinnamon with a fork. Sprinkle that on top of the muffins, before baking. Use extra flour if you like your crumble to be drier.

Bake the muffins for 23 to 26 minutes until a toothpick comes out clean when inserted. Allow them to cool for a few minutes in the pan and then remove them and allow them to cool on a wire rack completely. Enjoy!

Find the recipe here on my website: https://www.inthekitchenwithmatt.com/pumpkin-muffins