BEST Pumpkin Muffins
Updated: Sep 28
Seriously......these are the BEST!! Very moist and full of all the FALL flavors!
Streusel and frosting on top! YES please! A Fall must make! Kid and family approved!!
Full recipe in video below!
1 3/4 cups flour
1 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 tsp salt
1/2 Cup unsweetened applesauce
1/2 Cup sugar substitute (I used Lakanto) to order:https://bit.ly/3cRLTbg
15% off with the code- JENNSWWJOURNEY
1/2 Cup brown sugar substitute (I used Lakanto)
1 1/2 Cup canned pumpkin - not pumpkin pie filling
2 eggs room temperature
1/4 Cup nonfat milk room temperature
1 tsp vanilla extract
3/4 cups flour
1/4 cup sugar substitute (I used Lakanto)
1/4 cup brown sugar substitute (I used Lakanto)
6 Tbsp light butter - melted
1 1/2 cup powdered sugar substitute (I used Lakanto)
3 Tbsp nonfat milk
Preheat oven to 425 degrees and spray or line muffin tins. Recipe yields 14-16 muffins.
In a large bowl combine flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt together and set aside. In a separate bowl whisk together oil, sugar, brown sugar, pumpkin puree, eggs, milk and vanilla extract. Pour into the dry ingredients and stir only until just combined, don't over mix.
Fill muffins tins. I like to fill mine very full.
Crumble Topping: Combine all ingredients and then spoon or sprinkle over muffins batter. Gently press in the topping just slightly to make sure it sticks to the muffins when they rise.
Bake muffins for 5 minutes and then reduce the oven temperature to 350 degrees (don't open the oven door when you do this). This trick helps to give you rounder muffins tops! Bake for an additional 10-15 minutes or until an inserted toothpick or knife comes out clean. Let cool.
Icing is optional! To make icing simply whisk powdered sugar and milk together! Add more milk to make the icing thinner or add more powdered sugar for a thicker glaze. Drizzle on top of cooled muffins and enjoy!
Recipe inspiration from yourcupofcake.com