You can either defrost a frozen muffin in the microwave, or place it in your lunchbox frozen and a couple of hours later it will be ready to enjoy. □Īs always, I pop my extra Pumpkin Coffee Cake Muffins in the freezer for longer storage. Whenever I put one of these in my kids’ lunches, it’s always sure to be eaten. The mini muffins are just the right size for packing in kids’ lunchboxes as a treat. Sometimes I make these muffins in mini form for Julia and William. If you’re in a hurry, you can skip the crumb topping and sprinkle your muffins with cinnamon sugar. These Pumpkin Coffee Cake Muffins have a spiced crumb topping that is completely delicious. 1 cup all-purpose flour 1 cup white whole wheat flour or all-purpose flour or whole wheat pastry flour or regular whole wheat flour 1 teaspoon baking soda 1/. Both are quick and easy to mix up in one bowl. The coconut oil gives the muffins a lighter, moister texture.įor another healthy baking recipe, try my pumpkin chocolate chip muffins or pumpkin bread. In one of my recipe tests, I made these muffins with butter and actually prefer the coconut oil. I used mostly white whole wheat flour in these muffins, replaced some of the sugar with pure maple syrup, and used coconut oil in place of butter. I’ve used some of my healthy baking tricks here. With these muffins, I tried to find the perfect balance between making them as healthy as possible and also making sure the taste was spot on. She loved them as much as Brad, the kids, and I do. So I emailed the recipe to my mom and she made these Pumpkin Coffee Cake Muffins over the weekend. I didn’t have time to do all of those steps for this Pumpkin Coffee Cake Muffin recipe (until today), but I just couldn’t wait to share these muffins. There’s the photo editing, the writing, and then putting it all together, plus more that I won’t bore you with here. It takes quite a bit of time to put a blog post together, even after the recipe is made, tested, and photographed. Sometimes that’s because I want someone else to test out the recipe before it goes up on the blog, and sometimes it’s because I just can’t wait to share the recipe with someone! Sometimes when I have a new recipe that I’m getting ready to share on the blog, I’ll send it to my mom or sister before I share it here. There is plenty of delicious fall spice flavor in every bite of these pumpkin spice muffins! I’ve made batch after batch of them and they never disappoint!īoth the muffins and crumble topping are made with pumpkin pie spice. I first made them weeks ago, and when it’s prime pumpkin season a few weeks is a long time to wait to share my best pumpkin muffin recipe! These muffins are soft and tender and packed with fall spices. I’ve been holding out on you with these muffins. They are a healthier muffin that’s full of pumpkin and spices! Pumpkin season is here and you just have to try these Pumpkin Coffee Cake Muffins.
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