Pumpkin Muffin Recipe + Recipe VIDEO
If you want a legit easy Pumpkin Muffin recipe with pure pumpkin, this is it! My kids start asking for these pumpkin muffins with streusel in September, and we make them through November!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24 muffins
- 1 TSP Vanilla Extract
- 1/2 TSP Nutmeg
- 1/2 TSP Ginger
- 1 TSP Cinnamon
- 15 oz. Canned Pumpkin
- 1 C Melted Butter
- 1 C Brown Sugar
- 1/2 C Pure Cane Sugar
- 1 TBSP Cinnamon
- 2 1/2 C Flour
In a large bowl mix together melted butter, baking powder, cinnamon, ginger, nutmeg, pumpkin, milk and flour until combined, set aside.
In a separate batter bowl mix together struesel ingredients – melted butter, sugars, cinnamon and flour.
Spray muffin tin with baking spray.
Using a cookie scoop (small or large depending on what size muffins you are making) scoop muffin mix into the pan.
Next top with struesel topping, even if you think it’s too much, keep going!
Bake at 350 degrees for 18-30 minutes, depending on size. If baking mini muffins error on the 18-20 minute side. If making full size muffins bake for 25-30 minutes.
Calories: 174kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 71mg | Potassium: 64mg | Fiber: 1g | Sugar: 13g | Vitamin A: 2995IU | Vitamin C: 0.7mg | Calcium: 21mg | Iron: 1mg