1tablespoonplus 2 teaspoons pumpkin pie spicesee notes for how to make your own
115 ouncecan 100% Pure Pumpkinnot pumpkin pie filling
1/2cupbutteror coconut oil
1/2cupwater or orange juice
Preheat oven to 350 degrees Paper-line or grease 30 muffin cups.
Combine dry ingredients (flour, pumpkin pie spice, baking soda, and salin a mixing bowl. Mix sugar pumpkin puree, eggs, butter and water in a very large bowl until just blended. Add flour mixture to pumpkin mixture and stir until just combined.
Place batter into prepared muffin cups with a cookie scoop or spoon, filling 3/4 full. Sprinkle each muffin with approximately a teaspoon of streusel topping.
Bake for 20-25 minutes until slightly browned and a toothpick inserted in the center comes out clean. Cool in pans and then transfer to a baking rack to cool completely. Store muffins in an airtight container or freeze for later use.
How to Make Streusel Topping
Combine 5 tablespoons cold butter, 1/3 cup sugar and 1/3 cup flour in a medium bowl and cut with a pastry blender until the butter is in small pieces.
For 72 mini muffins, prepare as above filling each cavity 3/4 full, but bake for 12-15 minutes.
As mentioned this recipe makes a large batch, so it’s a good idea to freeze a portion of your muffins after they’ve fully cooled unless you plan to share them with friends :)
Please only use pure pumpkin puree, not pumpkin pie filling for this recipe.
You can add raisins to your Pumpkin Muffins if you like. We think golden raisins pair perfectly with the pumpkin spice flavor.
If you don’t want to use whole wheat flour, then using all-purpose flour is fine.
Nutritional information is approximate and was calculated using a recipe nutrition label generator.★ Did you make this recipe? Don't forget to give it a star rating below!