★ ★ ★ ★ ★I have made these twice now. Everyone, I just want you to know how amazing these muffins really are!1 teaspoon vanilla extractDivide the batter between 12 muffin cups. Pinch off small pieces of the crumb topping and scatter them over the tops of each muffin. Bake for approximately 20 minutes, P.S. My Little boy #3 helped me make them AND… he also loved them so much that he also has eaten his weight in pumpkin! 😉thanks so much for the recipe. it had been my first baking try with pumkin.★ ★ ★ ★ ★Oh, but are so moist and delicious it's going to be tough to not eat all 12. A new favorite for sure…thank you!!!Geez you weren't kiddin when you said these are the best muffins ever. Just made them and I'm pretty excited! Super moist and delicious. I used veggie oil inplace of coconut cause that's all I had. Used half of sugar and sprinkled a bit of raw sugar on the tops for crunch. YUMMMY 🙂I just made these and realized I was out of pumpkin too late so I used 3 ripe smashed bananas instead…. and you could just as easily call this post best ever banana muffins!
Thanks!I have never commented on a website, back with another delicious healthy recipe to kick off the holiday season. Today I'm sharing with you one of my favorite recipes of all time muffins!★ ★ ★ ★ ★LOVE THESE! I just made them for the first time! I used measure for measure gluten free flour because I have celiac, 1 to 2 minutes. (Image credit: )I just wanted to get in touch as I happened to stumble upon this recipe over the weekend. First of all they were out of this world DELISH! Secondly I'm currently following a low-fodmap diet and substituted the flour for a gluten free version with buckwheat flour, and some of the most moist muffins I have tried. These are well-named pumpkin muffins!Thank you so much for this recipe. I have made them a whole bunch of times and pass the taste test of my picky eater.I normally bake them following the recipe (because it is perfect) but today I also added 1/2 pumpkin and half yam puree ….with a bit of unsweetened coconut flakes. I freeze these all the time. Pop them in my sons lunch and they are good to go!
★ ★ ★ ★ ★LOVE THESE! I just made them for the first time! I used measure for measure gluten free flour because I have celiac, I would have ended up with 15-18. These were moist and delicious with a real “pumpkin spice” flavor. Perfect for breakfast or with a cup of tea in the afternoon.I am always suspect when a recipe is called ‘Best ever' but this ones comes darn close. I have tried many pumpkins muffins for the family and this one gets top marks. I cut down on the white sugar by 1/2 cup for personal taste and still made great tasting treat!★ ★ ★ ★ ★Great recipe! These are moist and flavorful. My new favorite pumpkin muffin recipe and I am very picky., and cooking. Thank you for sharing your recipe.Additional options to consider are raisins or craisins, 1 teaspoon baking soda