Place muffin pan in the oven and bake for 5 minutes at 425☏.Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.Combine pumpkin, milk, eggs, coconut oil, and vanilla in a medium bowl add to flour mixture and fold in just until incorporated. Make a well in the center of the mixture. Whisk together rolled oats, flour, sugar, baking powder, baking soda, salt, and spices in a large bowl.Chill topping in the freezer until needed. For the crumb topping, combine sugars, rolled oats, flour, cinnamon, and salt in a small bowl add melted butter and toss mixture with a fork until crumbly.Preheat oven to 425☏ and line a 12-cup standard muffin pan with baking cups spray baking cups lightly with cooking spray.Warm muffins up individually in the oven at 350☏ for 10 minutes, or in the microwave for about 15 seconds. Thaw muffins overnight in the refrigerator (still wrapped to prevent condensation from forming). Once cool, wrap muffins individually in plastic wrap and place in a freezer-safe container to freeze up to 2 months. This quick burst of heat creates bakery-style muffin tops! How to Freeze Pumpkin Muffins Perfect muffin tops – Bake the muffins at 425☏ for 5 minutes, then reduce the heat to 350☏ and continue baking until the muffins are golden. Tender muffins – Pure pumpkin, a splash of milk, and melted coconut oil makes these muffins soft and tender. Warming spices – My favorite blend of cinnamon, cloves, ginger, and nutmeg gives these muffins plenty of pumpkin spice flavor. Golden crumb topping – A simply irresistible crumble topping made with sugar, light brown sugar, rolled oats, flour, cinnamon, and butter! Bake up a batch and enjoy anytime you’re craving the coziest pumpkin treat! The Best Pumpkin Spice Muffins With a quick stir together batter, these muffins are easy to make in under an hour.
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