Ingredients
For the muffins:
• 1 ¾ cups all-purpose flour (or gluten-free 1:1 blend)
• ¾ cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ginger
• 1 cup canned pumpkin puree (unsweetened)
• ⅓ cup vegetable oil or melted coconut oil
• 2 eggs
• 1 tsp vanilla extract
For the streusel topping:
• ¼ cup brown sugar
• 2 tbsp granulated sugar
• ½ tsp cinnamon
• 3 tbsp cold butter, cubed (or coconut oil)
• ¼ cup chopped pecans (optional)
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- Make the muffins: In a bowl, whisk flour, sugars, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, mix pumpkin, oil, eggs, and vanilla until smooth.
- Gradually add dry ingredients to wet, mixing until just combined.
- Divide batter evenly among cups (they should be nearly full).
- Make the topping: In a small bowl, mix sugars and cinnamon. Cut in cold butter until crumbly. Stir in pecans if using.
- Sprinkle generously over each muffin.
- Bake 18–22 minutes, until golden and a toothpick comes out clean.
- Let cool in the pan 5 minutes, then transfer to a wire rack.
✨ Serve warm with coffee or tea—the perfect fall treat!
💡 Make ahead: Store at room temp for 3 days or freeze for longer. Reheat before serving.
PREP TIME & NUTRITION :
Prep Time : 15 mins , Cook Time : 20 mins , Total Time : 35 mins , Servings : 12 muffins , Calories : 210 per muffin , Net Carbs: 26g , Fats: 10g , Protein: 3g