Pumpkin Crumb Muffins
These easy pumpkin crumb muffins with crumb topping bring the essence of fall to your breakfast table. With their perfectly spiced, tender interior and irresistibly buttery, crunchy crumb topping, these pumpkin crumb muffins are the ultimate autumn treat. Whether you're looking for a cozy weekend breakfast or a satisfying afternoon snack with your coffee, this foolproof recipe delivers bakery-quality results with minimal effort.
Equipment
- 12-cup Muffin Tin
- Mixing Bowls
- Wire Cooling Rack
Ingredients
For the Muffins
- 1¾ cups all-purpose flour substitute with 1:1 gluten-free flour blend if needed
- 1 tsp baking soda
- 2 tsp pumpkin pie spice aromatic blend of cinnamon, ginger, nutmeg, and cloves
- ½ tsp salt
- 1 cup pure pumpkin puree not pumpkin pie filling
- ½ cup vegetable oil or melted coconut oil for a subtle flavor enhancement
- 2 large eggs room temperature
- ¾ cup granulated sugar
- ¼ cup brown sugar packed, for that rich molasses undertone
- ¼ cup milk any variety works, including plant-based options
- 1 tsp vanilla extract
For the Crumb Topping
- ⅔ cup all-purpose flour
- ½ cup brown sugar packed
- 1 tsp cinnamon
- ¼ tsp salt
- 5 tbsp unsalted butter melted and slightly cooled
Instructions
- Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or coat with non-stick spray. Pro tip: Spraying the top of the muffin pan prevents any overflow from sticking, making cleanup much easier.
- In a medium bowl, whisk together the flour, brown sugar, cinnamon, and salt for the crumb topping. Pour in the melted butter and stir with a fork until the mixture resembles coarse crumbs with some larger pieces throughout. Set aside while you prepare the muffin batter.
- In a large bowl, whisk together the flour, baking soda, pumpkin pie spice, and salt for the muffin batter.
- In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, eggs, granulated sugar, brown sugar, milk, and vanilla extract until smooth and well combined.
- Pour the wet ingredients into the dry ingredients and gently fold together using a rubber spatula. Mix just until no flour pockets remain – approximately 12-15 folds.
- Divide the batter evenly among the 12 muffin cups, filling each about ¾ full.
- Generously sprinkle the crumb topping over each muffin, gently pressing it into the batter slightly so it adheres during baking. Use all of the topping.
- Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs attached. Rotate the pan halfway through baking if your oven has hot spots.
- Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Room temperature: Store in an airtight container for up to 2 days
- Refrigerator: Extend shelf life to 5-7 days by refrigerating in a sealed container
- Freezer: Wrap individual muffins in plastic wrap, then foil, and freeze for up to 3 months
- For healthier alternatives: Replace half the all-purpose flour with whole wheat pastry flour, reduce sugar to ⅔ cup total, substitute applesauce for half the oil, or use plant-based milk and vegan butter for dairy-free version
- Refrigerator: Extend shelf life to 5-7 days by refrigerating in a sealed container
- Freezer: Wrap individual muffins in plastic wrap, then foil, and freeze for up to 3 months
- For healthier alternatives: Replace half the all-purpose flour with whole wheat pastry flour, reduce sugar to ⅔ cup total, substitute applesauce for half the oil, or use plant-based milk and vegan butter for dairy-free version
Nutrition
Calories: 315kcalCarbohydrates: 43gProtein: 4gFat: 15gSaturated Fat: 5gCholesterol: 45mgSodium: 230mgFiber: 2gSugar: 25gVitamin A: 50IU
Tried this recipe?Let us know how it was!