Pumpkin Muffins

The perfect cozy fall breakfast or snack !

Prep: 10 minutes
Cook: 15-20 minutes
Total: ~35–40 minutes

Servings: 12

Muffins

• 180 g pumpkin purée

• 2 large eggs

• 80 g Greek yogurt

• 100 g pure maple syrup

• 60 g melted unsalted butter

• 1 tsp vanilla extract

• 100 g oat flour

• 80 g gluten-free 1:1 flour

• 1 tsp baking powder

• ½ tsp baking soda

• 1½ tsp cinnamon

• ½ tsp pumpkin pie spice

• ¼ tsp salt

Crumb Topping

• 35 g gluten-free 1:1 flour

• 30 g brown sugar

• 25 g melted butter

• 1 tsp cinnamon

• Pinch of salt

Instructions

1. Prep the oven: Preheat oven to 350°F. Line a 12-cup muffin tin with muffin liners.

2. Make the crumb: In a small bowl, combine the gluten-free flour, brown sugar, cinnamon, and salt. Pour in the melted butter and mix with a fork until chunky crumbs form. Set aside.

3. Mix the wet ingredients: In a large bowl, whisk together the pumpkin purée, eggs, Greek yogurt, maple syrup, melted butter, and vanilla until smooth.

4. Add the dry ingredients: Add the oat flour, gluten-free flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Gently fold until just combined. Do not overmix.

5. Fill the muffins: Divide the batter evenly between the muffin cups, filling each about ¾ full.

6. Add the crumb: Generously sprinkle the cinnamon crumb topping over each muffin, gently pressing it into the batter.

7. Bake: Bake for 20–24 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.