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Soft, tender pumpkin muffins topped with a sweet, buttery crumb. Warm spices and a crumbly top make these perfect for breakfast, snacks, or dessert.

Ingredients

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  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 2 large eggs
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegetable oil or melted butter
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • ¾ cup all purpose flour (for crumb topping)
  • ½ cup brown sugar (for crumb topping)
  • ½ teaspoon ground cinnamon (for crumb topping)
  • 6 tablespoons cold butter, cut into small cubes (for crumb topping)

Instructions

  1. Preheat oven to 175°C (350°F) and prepare a 12-cup muffin pan with parchment liners or nonstick spray.
  2. Make the crumb topping by mixing ¾ cup flour, ½ cup brown sugar, and ½ teaspoon cinnamon. Add cold butter cubes and mix with fork or fingers until crumbly. Chill in fridge.
  3. In a large bowl, whisk together 1 ¾ cups flour, baking soda, baking powder, salt, 1 teaspoon cinnamon, nutmeg, and cloves.
  4. In another bowl, mix granulated sugar, brown sugar, eggs, pumpkin puree, oil (or melted butter), milk, and vanilla extract until smooth.
  5. Pour wet ingredients over dry ingredients and stir gently until just combined; do not overmix.
  6. Divide batter evenly into muffin cups, filling about three-quarters full.
  7. Sprinkle crumb topping generously over each muffin, pressing down lightly.
  8. Bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool muffins in pan for 5 minutes, then transfer to wire rack to cool completely.

Notes

Do not overmix batter to keep muffins soft and fluffy., Keep butter cold for crumb topping to achieve crisp texture., Chill crumb topping before baking to prevent melting., Bake muffins on middle rack for even cooking and browning., Melted butter may be used instead of oil for richer flavor., Can add ½ cup chopped nuts or mini chocolate chips to batter for variation., Store muffins in airtight container at room temperature up to 3 days or refrigerated up to a week., Freeze cooled muffins up to 3 months; warm before serving., Muffin batter and crumb topping can be prepared up to 24 hours ahead and refrigerated separately., Substitute pumpkin puree with mashed sweet potato or butternut squash., For gluten-free, use 1:1 gluten free flour blend and check baking powder ingredients.

Nutrition

Find it online: https://cozyovenkitchen.com/pumpkin-crumb-cake-muffins/