Hey foodies! October is spooky month, but the only thing we’re scared of is desserts in this month without Pumpkin. Here’s an epic, super sweet, and easy recipe for the pumpkin spice lovers around! These Pumpkin Spiced Muffins are a basic pumpkin muffin with a spiced & crunchy streusel topping. The easiest way to get your favorite pumpkin flavors in a breakfast treat! Follow along for pumpkin-flavored baking tips!
Our pumpkin favs:
- Chocolate Pumpkin Cookie Sandwiches
- Pumpkin Spiced Latte Cupcakes
- Vegan White Chocolate Pumpkin Cookies
Fall (for us) is between September-November. Which means pumpkins, apples, cinnamon, maple, and other robust flavors and ingredients flood our kitchens as we bake the sweetest treats! But the best of all? PUMPKIN. Form lattes, to desserts, soups, and side dishes…it’s probably the most popular I ngredient fduring these months. It’s our key ingredient in these Pumpkin Spiced Muffins. We also added pumpkin puree for added flavors, tender crumb, and fluffy textures with every bite. There are 3 ways to incorporate amazing pumpkin flavors into your desserts:
- Pumpkin Puree
- Pumpkin puree is probably the most common way to include pumpkin flavors into your desserts. It thickens your desserts & is an amazing substitute for eggs. (Which means, a lot of vegans can enjoy pumpkin-tasting desserts!)
- Pumpkin Spice
- Pumpkin pie spice is very similar to chai spice, (and if we’re really honest, I sprinkle this spice into my other desserts throughout the year). It’s just so good. It’s the fastest way to get a spicy pumpkin flavor without overpowering the extracts in the dessert. You can use it in scones, muffins, cakes, pretzels, and even bagels!
- Pumpkin Extract
- This is probably the easiest, mess free way to get that fall flavoring in your treats! Pumpkin Extract is exactly like vanilla extract. Add it at the end of your recipe, mix, and bake. I suggest you use pumpkin extract if you don’t have pumpkin puree or spice on hand.
Pumpkin Puree: The pumpkin flavoring in this recipe! Use pumpkin puree straight from the can, at room temperature.
Eggs: The ingredient that bonds the other ingredients. For vegan muffins, take out the eggs & add 1/4 cup of more pumpkin puree.
Melted Butter: Don’t have butter? Or if you want a vegan/plant based option. Substitute any neutral oil (coconut, canola, or vegetable)
Sour Cream: Substitute a plain/vanilla plant-based yogurt or non-dairy milk.
Streusel Topping: A sweet crumb made out of butter, flour, & sugar. For a vegan crumb, substitute vegan butter!
Let’s get to baking!
Pumpkin Spiced Muffins
- 2 cups all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ tsp pumpkin pie spice optional
- ½ cup vegetable oil
- 1 cup brown sugar
- 2 eggs
- ½ cup sour cream
- ½ cup pumpkin puree
- 2 tsp vanilla extract
Pumpkin Spiced Streusel
- 1¼ cup all purpose flour
- ⅓ cup white sugar
- ⅓ cup brown sugar
- ¾ tsp pumpkin pie spice
- Peheat the oven to 350°F
- In a small bowl, combine the flour, baking powder, baking soda, salt, and pumpkin pie spice (optional) together. Set aside.
- In a medium bowl pour in all of your ingredients: melted butter, brown sugar, eggs, sour cream, pumpkin puree, and vanilla. Mix everything together until everything is combined.
- Pour in the flour mixture & mix well until everything is combined.
- Line a muffin tin. Scoop the batter into the liners and fill 1/2 way.
Pumpkin Spiced Streusel
- In a small bowl combine the flour, white sugar, brown sugar, pumpkin pie spice together until dry crumbs form. Scoop crumbs evenly over each muffin batter (about 2 tbsp per muffin).
- Bake for 18-20 minutes or until a toothpick comes out clean. Let the muffins cool for 10-15 minutes.