Pumpkin Cardamom Muffins

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Tender muffins with pumpkin spiced with pumpkin pie spice and cardamom!

Course Breakfast, Brunch

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 504kcal

Author Tracy

Preheat Oven: Preheat the oven to 425℉. Grease a muffin tin (or fill cups with liners) and set aside.
Create Crumble: Melt butter in a medium sized bowl. Add flour and spices to a small bowl and mix. Add sugar to the melted butter, mix, and then add the spiced flour mixture, mixing until it is all combined and it crumbles between your fingers but it not wet or pasty. Set aside.
Mix Batter: In a large bowl, add eggs, oil, pumpkin puree, maple syrup, vanilla extract, and white sugar. Whisk to break up the eggs and mix all of the ingredients together. In another bowl, add the flour, baking soda, salt, and spices and mix. Add the flour to the wet ingredients, folding it all together so it is all just incorporated.
Fill Tin: Use a large spoon and add batter to the muffin tin, almost filling each cup. Add crumble on top of the batter, filling up the rest of the cup. Very gently press the crumble on top so that it sticks to the wet batter.
Bake: Bake in the oven in the middle rack at 425℉ for 5 minutes then turn down the heat to 350℉ and bake for another 15-17 minutes or until a tester pulls clean.
Cool: Let cool in tin for 5 minutes and then remove and serve and enjoy warm or let finish cooling on a cooling rack.

Storage

Store covered or in an airtight container on the counter for up to 3 days, or in the fridge for up to one week or freeze for up to 3 months.

Weighing Ingredients

This is the best way to get consistent results, every time!

Substitutions

Flour: Make these gluten-free by using a 1:1 gluten free flour.

Olive Oil: You can use another oil like vegetable, canola, or use all butter.