Nut-Free Pumpkin Spice Muffins
Position rack in centre of oven, then preheat to 350ºF. Line a standard 12-cup muffin tin with paper baking cups.
Whisk to combine flour, pumpkin pie spice and salt in a large bowl. In a separate bowl, add pumpkin seeds and 1/4 cup of the flour mixture and stir to combine.
Mix 1 cup brown sugar, baking powder and baking soda into the large bowl with the flour mixture.
Mix the remaining 2 tbsp brown sugar and 2 tbsp melted butter into the small bowl with pumpkin seed mixture until crumbly (this is your streusel topping).
In a medium bowl, whisk to combine the remaining 1/2 cup butter with the pumpkin purée and eggs. Add this pumpkin mixture to the large bowl with the flour mixture and stir using a spatula until just combined; do not overmix. The batter will be thick.
Divide batter in prepared muffin tins and then top with the pumpkin seed streusel, pressing down very gently to help it stick. Bake for 20 to 25 minutes, or until a toothpick inserted in the centre comes out clean. Cool in the pan for 5 minutes before serving. Once cool, store in an airtight container at room temperature for a few days, or freeze the pumpkin muffins for up to 2 months.
Time-Saving Tip: Replace pumpkin seeds with sunflower seeds for a still-nut-free but more budget-conscious option.
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Last updated: August 13th, 2021
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