Best Ever Pumpkin Spice Muffins

Course: Breakfast

Cuisine: American, Dairy-free, Kosher, Pescatarian, Vegetarian

Keyword: Fall, Husband-approved, Kid-friendly, Make-ahead, Nut-free, Trendy

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: Muffins

Calories: 164kcal

I love Pumpkin Spice season. I also happen to love muffins. I make at least one batch of muffins per week. So, it only makes sense that I would find the best, most delicious pumpkin spice muffins!

Print Recipe

Equipment

Muffin Tin
Batter Scoop (¼ cup)

Ingredients

MUFFINS

2-½ Cups Flour
¾ Cups Sugar
1 Tablespoon Baking Powder
1 teaspoon Baking Soda
1 teaspoon Cinnamon
½ teaspoon Nutmeg
¼ teaspoon Allspice
¾ teaspoon Kosher Salt
1 Cups Pumpkin Puree
½ Cups Oil
2 Eggs
¾ Cups Non-Dairy Milk

STREUSEL

1 Tablespoon Margarine softened
¼ Cups Brown Sugar
½ teaspoon Cinnamon
2 Tablespoons Flour
2 Tablespoons Shelled Pumpkin Seeds

Instructions

Preheat the oven to 375. Lightly spray 16 muffin cups. (uses 2 muffin tins)
In a large bowl, whisk together Flour, Sugar, Baking Powder, Baking Soda, Cinnamon, Nutmeg, Allspice, and Kosher Salt. Set Aside.
In a medium bowl, whisk together Pumpkin Puree, Oil, Eggs, and Non-dairy Milk.
Pour the wet ingredients into the large bowl of dry ingredients. Mix just until the flour is all wet. Do not try to beat out the lumps.
Scoop the batter using an old-fashioned ice cream scoop or a ¼ cup measuring scoop and place one scoop into each muffin cup.
Now, in a small bowl mix the streusel. Combine Margarine, Brown Sugar, Cinnamon, Flour, and Pumpkin Seeds by hand until a crumble is formed.
Evenly top each muffin with crumbs. (approx 1-½ teaspoons per muffin)
Bake the muffins at 375 degrees for 18-20 minutes. Remove from the oven and let cool 5 minutes in the pan before transferring to a cooling rack.

Video

Notes

Muffins keep on the counter for a few days or in the fridge for a week. They can also be frozen to be served at a later time.

Nutrition