Ingredients
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1½ cups pumpkin purée
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4 eggs
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1 cup granulated sugar
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⅓ cup maple syrup
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1 cup olive oil
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1 tablespoon vanilla paste
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2 teaspoons cinnamon
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½ teaspoon ground ginger
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½ teaspoon nutmeg
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½ teaspoon ground cloves
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2 teaspoons turmeric
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1½ teaspoons baking powder
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1½ teaspoons baking soda
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½ teaspoon salt
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2 cups all-purpose flour
For crumble
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½ cup sugar
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½ cup all-purpose flour
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1 teaspoon vanilla paste
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½ teaspoon salt
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¼ teaspoon nutmeg
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¼ teaspoon ginger
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¼ teaspoon cinnamon
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⅛ teaspoon ground cloves
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¼ cup olive oil or melted butter
Directions
Preheat the oven to 350°F and, if desired, line a muffin tin. (You can also grease with cooking spray. I use a silicone muffin tin so they pop out easily!)
- Add the pumpkin, eggs, sugar, maple syrup, oil, and vanilla to a blender and pulse until smooth.
- Pour the mixture into a large bowl and stir in the cinnamon, ginger, nutmeg, cloves, turmeric, baking powder, baking soda, salt, and flour.
- Make the crumble. In a mixing bowl, combine the sugar, flour, vanilla, salt, nutmeg, ginger, cinnamon, and cloves. Add oil a tablespoon at a time, until the mixture is the consistency of wet sand.
- Portion the batter into a muffin tin, filling the sections about ½” from the top (this gives it more of a muffin top). If you want smaller muffins, fill it about 3/4 of the way. Add about a tablespoon of crumble on top of each well.
- Bake for 30 minutes, or until a toothpick inserted comes out clean.
What You'll Need
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Mixing Bowls
Muffin Pan
Blender
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