mixing bowls

6-cup jumbo muffin tray

Crumble topping

45g all purpose flour

42g salted butter, slightly softened

25g coconut sugar

Add the flour, butter, and coconut sugar to a shallow dish. Use a pastry cutter, or a fork, to cut through the butter until the mixture is combined. Refrigerate for 10 minutes before using

Muffins

210g all purpose flour

250g pumpkin purée, organic

239g real maple syrup, organic

70g butter, melted

59 mL whole milk (1/4-cup)

2 large eggs

3 t pumpkin pie spice

2 t vanilla bean paste or extract

1 t baking powder

1/2 t baking soda

1. Preheat the oven to 425°F.

2. In a medium-sized bowl, combine the flour, pumpkin pie spice, baking powder, and baking soda.

3. In a separate, large-sized bowl combine the pumpkin puree, melted butter, maple syrup, milk, eggs, and vanilla.

4. Gently fold the dry ingredients into the wet ingredients, only until the last bit of flour is incorporated.

5. Prepare a 6-cup jumbo muffin tray with parchment paper or muffin baking cups.

method

6. Scoop or pour the batter into the muffin tray, distributing evenly between all six cups. Top with the crumble topping.

7. Bake at 425°F for 8 minutes.

8. Without opening the oven, reduce the temperature to 375°F and bake for an additional 15 minutes.

8. Remove the muffin tray from the oven and set it on the counter to rest for 5 minutes. Transfer the muffins to a cooling rack to cool for at least 10 minutes before serving.

Leftovers

Store any leftovers in an airtight container at room temperature for up to 4 days. Enjoy at room temperature or slightly warmed.

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