These pumpkin muffins have been a labour of love but so worth it! These are crazy soft and tender with a melt in your mouth texture and an addictive cinnamon crumble and maple drizzle. There’s a healthy sprinkle of pumpkin spice in these too which just gives me all the Autumn feels. Not only do they taste incredible, they are dairy free and really easy to make. The batter comes together in one bowl and everything is made with simple ingredients you’ve probably already got in your pantry. One bite of these and you’ll be in love! Trust me when I say these are the BEST pumpkin muffins.
When the temperature starts to drop I love nothing more than turning the oven on and spending some time in the kitchen baking. The house gets warm and cosy and the smell of something sweet baking is so comforting. I find the whole process incredibly therapeutic and relaxing, even when the kids are being wild it’s my chance to zone out for a moment. It’s a good job I enjoy it so much because I made five batches of pumpkin muffins testing this recipe! The final result is a wonderful pumpkin muffin that’s moist, gently spiced and perfectly sweetened.
Why you should make these Pumpkin Muffins –
- Soft, tender pumpkin muffins with a melt in your mouth texture
- Perfectly sweetened so can be enjoyed at any time of day
- Keep fresh in a cake tin for up to four days
- Made with simple pantry ingredients
- Topped with a crunchy cinnamon crumble
How to make these Pumpkin Muffins
Before you prepare the batter, make the cinnamon crumble. This comes together easily in a small bowl and is made by mixing together flour, butter, sugar and cinnamon with your fingers until a fine crumble is formed. Then to make the muffin batter, simply whisk all the wet ingredients and sugar together then fold through the dry ingredients. It’s important to only fold everything together until just combined, this keeps the muffins light and fluffy.
Then scoop the batter into your prepared muffin tin and sprinkle over the cinnamon crumble. Bake for 24-26 minutes, or until a toothpick comes out clean. I like to bake my muffins in two batches, set apart in the baking tin as this allows for more hot air to circulate around the muffins, meaning they’ll come out taller. Let them cool in the tin for 10 minutes before transferring to a cooling rack. While they are cooling, make the two ingredient maple drizzle. Then drizzle over the muffins with a spoon or piping bag and sprinkle over a few pumpkin seeds.
I’d love to hear if you make these Pumpkin Muffins
Have you tried my recipe? Please let me know if you do! It makes me so happy to see you trying my recipes. I’d love to hear from you in the comments below, or take a snap and tag me on socials on Instagram or Facebook.
Pumpkin Muffins
Ingredients
Method
- Preheat oven to 180•c and line a muffin tin with liners.
- Prepare the cinnamon crumble by adding all crumble ingredients to a small bowl and mixing together with your fingers or a knife until a fine crumble has formed. Set aside.
- Now to make the muffins. Add all wet ingredients to a large bowl and whisk together until smooth. Pour in the dry ingredients and fold through until just combined, it's okay if a few lumps of flour remain.
- Scoop the muffin batter into your prepared tin and sprinkle about a tbsp of crumble over each muffin. Bake for 24-26 minutes, or until a toothpick comes out clean. Remove from the oven and allow to cool in the tin for 10 minutes before transferring to a cooling rack.
- While the muffins are cooling, prepare your icing by mixing icing sugar and maple syrup in a small bowl. Once the muffins have totally cooled, drizzle over the icing and top with a few pumpkin seeds.
