Pumpkin Muffins, Cinnamon Maple Crumb Topping Food, Today's Top Recipe Pumpkin Muffins, Image by Nikki Vega Hey guys, it’s Nikki again from Love & Food ForEva! Can you believe it’s September?! As sad as it is to say goodbye to summer, I can’t adequately express my excitement for autumn and all the amazing things that this season brings with it: cooler temps, football, sweatshirts, red and orange trees, and pumpkin flavored everything! You are going to fall in love with these muffins – they’re perfectly soft and moist (almost cake-like) and the cinnamon maple oat topping is the literal icing on the cake! I’m going to be making these all season long for sure and hope you do too. They’re perfect for breakfast, brunch, dessert, or a snack; and of course they pair beautifully with one of Atlas Coffee Club’s many delicious coffees – I love their Brazilian coffee here to match. Author: Nikki Vega, Love & Food ForEva Makes 12 muffins Prep = 25 min Cook = 18-22 min Ingredients Topping 1 cup rolled oats ½ cup flour 1 Tablespoon turbinado sugar 1 teaspoon cinnamon 3 Tablespoons unsalted butter, melted 1/4 cup pure maple syrup Pumpkin Muffins, Photo By: Nikki Vega Muffins 1 ½ cups flour ½ teaspoon kosher salt 1½ teaspoon baking powder ½ teaspoon baking soda 1 ½ teaspoon cinnamon ¼ teaspoon ginger ¼ teaspoon ground allspice ¼ teaspoon nutmeg 6 Tablespoons unsalted butter, room temperature ¾ cup turbinado sugar ½ cup light brown sugar 2 eggs 1 ½ teaspoon vanilla 1 15-ounce can 100% pure pumpkin purée Directions Pumpkin Muffins, Photo By: Nikki Vega Add all the topping ingredients to a medium bowl and combine with a fork. Put aside. Add all the dry muffin ingredients to a sifter, and sift into a medium bowl. Put aside. Preheat oven to 350 degrees F. Line a muffin tin with liners. In a stand mixer, beat the butter and sugar at medium low speed for a couple minutes until light and fluffy. Add eggs one at a time, mixing after adding each egg. Add canned pumpkin and vanilla extract and mix until combined. Scrape down sides of bowl to get everything combined. Turn speed to low, add flour mixture a little at a time until combined. Again scrape down sides as necessary. Fill each muffin tin until ¾ full with muffin batter. Then sprinkle about 1 TB of crumb topping over each muffin. (The topping will be sticky – that’s good!) Bake for about 18-22 minutes. It’s done when a toothpick inserted into the middle of a muffin comes out clean. Let cool on a cooling rack for 10 minutes, then remove from the muffin tin and let cool completely on cooling rack. Notes Make sure to get 100% pure pumpkin puree, not pumpkin pie filling. To make these without egg or dairy, you can substitute: Coconut oil for the butter; and 2 teaspoons baking soda mixed with 2 tablespoon of white vinegar for the 2 eggs. You can also substitute regular granulated sugar for the turbinado. Pumpkin Muffins with Cinnamon Maple Topping, Photo By: Nikki Vega Thanks and Enjoy! As always, please feel free to reach out with any questions! Let us know how yours turn out and comment below!
