The warming spices of autumn make baking a dream; little permeates the kitchen so thoroughly as the wafting aroma of cinnamon, ginger, nutmeg, and cloves. Those seasonings combine to lend these pumpkin spice muffins a distinct fall essence.

Pumpkin Spice Muffins

With a soft and tender crumb, the muffins remind me of pumpkin coffee cake (albeit in individual form). There’s almost too much brown sugar streusel to muffin batter, a ratio I like to think is pretty perfect. Sweetly spiced, it’s easy to see why these muffins are irresistible.

Pumpkin Spice Muffins

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Pumpkin Spice Muffins

  • Yield: 12 muffins

Ingredients

Streusel Topping

  • 1/4 cup light brown sugar
  • 1/3 cup rolled oats
  • 3 Tbsp flour
  • 1/8 tsp cinnamon
  • 2 Tbsp unsalted butter, melted

Muffins

  • 1/2 cup rolled oats
  • 1 1/2 cups flour
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 1/4 cups pure pumpkin
  • 1/2 cup milk, at room temperature
  • 2 large eggs, lightly beaten
  • 3 Tbsp coconut oil, melted and slightly cooled
  • 1 tsp vanilla extract
  • 1/2 cup sugar
  • 1/2 cup light brown sugar

Instructions

  1. Preheat oven to 375Β°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray. For the streusel topping, combine brown sugar, oats, flour and cinnamon in a small bowl; add melted butter and toss mixture with a fork until crumbly. Chill topping until ready to use.
  2. Whisk together oats, flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and nutmeg in a large bowl; make a well in the center of the mixture. Combine pumpkin, milk, eggs, coconut oil, vanilla, and sugars in a medium bowl; add to flour mixture and stir just until combined.
  3. Fill each baking cup 3/4 full and sprinkle streusel topping evenly over batter. Bake for about 18 minutes, until muffins spring back to the touch and a toothpick inserted in the center comes out with a few crumbs attached. Let muffins cool in pan on a wire rack for 2 minutes before removing from pan to serve or cool completely.
  4. Store leftover muffins in an airtight container at room temperature up to 2 days, or individually wrap muffins in plastic wrap and freeze in a large freezer bag.

Nutrition

  • Calories: 225
  • Carbohydrates: 38

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23 comments

  1. I am in love with muffins with a streusel topping, you can never have too much of it. Actually I could easily eat just the topping, but I think in this casa that would be a shame with such a good muffin under it.

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