Make The Most Moist Pumpkin Muffins With This Simple Recipe!

Enjoy the very moist pumpkin muffins during this fall to Holiday season! It is perfectly soft, tastes very pumpkin, and very easy to make. I’m also sharing how to make the muffins with streusel topping and pumpkin cupcakes using the same recipe!

📌 Ingredients For Pumpkin Muffins (for 16 - 18 muffins)
• All purpose flour - 180 g (1 1/2 cups)
• Almond flour - 50 g ( 1/2 cup)
• Granulated sugar - 250 g (1 1/4 cups)
• Salt - 3/4 tsp
• Baking powder - 3/4 tsp
• Baking soda - 3/4 tsp
• Cinnamon - 1 tsp
• Nutmeg - 1/2 tsp
• Ginger - 1/4 tsp
• Clove - 1/4 tsp
• Pumpkin puree (100% pumpkin) - 424 g (1 can *Check the label.)
• Egg - 100 g (2 eggs)
• Oil - 115 g (1/2 cup)
• White vinegar - 15 g (1 Tbsp)
• Vanilla extract - 5 g (1 tsp)

NOTE: For best results, measure ingredients with a scale. All recipes are designed with weighed ingredients using grams/ounces. Cup measurements (US customary units) are provided for your convenience.

Bake at 340F for 20 -25 minutes until the surface bounces back gently.

[Cinnamon Streusel Topping]
• All-purpose flour - 21 g (1/6 cup)
• Almond flour - 16 g (1/6 cup) 
• Granulated sugar - 33 g (1/6 cup)
• Cinnamon - 1/8 teaspoon
• Salt - 1 pinch
• Unsalted butter - 28 g (1/4 US stick)

[Cream Cheese Frosting]
• Unsalted butter (softened) - 113 g (1 US stick)
• Powdered sugar - 250 g (2 cups)
• Salt - ⅛ teaspoon
• Cream cheese (cold) - 226 g (1 8-oz block)
The full tutorial:    • PERFECT Cream Cheese Frosting | Watch...  

📌 The tools/ingredients I used/mentioned today:
The following contains affiliate links. By purchasing through them, I earn a teeny tiny commission at no cost to you. Please know I only recommend products I actually used and loved! Thank you for supporting Pastry Living.

Cupcake/muffin pans
https://amzn.to/48fPX1y

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