Print

Pumpkin Crumb Muffins Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 8 reviews

Delight in these moist and flavorful Pumpkin Crumb Muffins, perfectly spiced with cinnamon and pumpkin pie spice, topped with a buttery, sweet crumb topping. Ideal for a cozy autumn breakfast or snack, these muffins combine the wholesome taste of pumpkin puree with a tender crumb crust for a delightful texture contrast.

Ingredients

Crumb Topping

  • 4 tablespoons butter (room temperature)
  • ¾ cup all-purpose flour
  • ½ cup dark brown sugar (packed)

Muffins

  • 1 ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup dark brown sugar (packed)
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 eggs (room temperature)
  • 15 oz pumpkin puree (not the filling)
  • ½ cup vegetable oil
  • 1 ½ teaspoons pure vanilla extract

Instructions

  1. Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line a muffin pan with muffin liners to prepare for baking.
  2. Make Crumb Topping: In a bowl, combine butter, ¾ cup flour, and ½ cup dark brown sugar. Use a fork or pastry cutter to mix until large crumbly pieces form. Chill the crumbs in the fridge for at least 30 minutes to firm up.
  3. Mix Dry Ingredients: In a large bowl, whisk together 1 ¾ cup flour, granulated sugar, ½ cup dark brown sugar, salt, cinnamon, pumpkin pie spice, and baking soda. Set aside.
  4. Mix Wet Ingredients: In a separate bowl, whisk together eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
  5. Combine Batter: Pour the wet ingredients into the dry ingredients and gently fold together just until combined. The batter will be thick and slightly lumpy; do not over-mix to keep muffins tender.
  6. Fill Muffin Liners: Spoon batter into prepared muffin liners, filling each about three-quarters full. Sprinkle the chilled crumb topping evenly over each muffin.
  7. Bake Muffins: Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow muffins to cool before serving.

Notes

  • Do not over-mix the batter to avoid dense muffins.
  • Use room temperature eggs and butter for best mixing results.
  • The crumb topping can be made ahead and stored in the refrigerator for up to 2 days before using.
  • Muffins are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
  • For a dairy-free version, substitute butter with a plant-based alternative.

Find it online: https://cookedbygrace.com/pumpkin-crumb-muffins-recipe/