Delicious Pumpkin Crumb Muffins
These moist and flavorful pumpkin crumb muffins are perfect for fall baking. The crunchy crumble topping complements the spiced pumpkin perfectly.
Equipment
- Mixing bowls
- Muffin Tin
- Pastry blender or fork
- Whisk
Ingredients
Muffin Ingredients
- 1.5 cups All-purpose Flour
- 1 teaspoon Baking Soda
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Ground Cinnamon
- 0.5 teaspoon Ground Nutmeg
- 0.25 teaspoon Ground Cloves
- 0.25 teaspoon Salt
- 1 cup Pumpkin Puree
- 0.75 cup Granulated Sugar
- 0.5 cup Vegetable Oil
- 2 Large Eggs
- 1 teaspoon Vanilla Extract
Crumble Topping Ingredients
- 0.5 cup All-purpose Flour
- 0.5 cup Brown Sugar
- 0.25 cup Rolled Oats
- 0.25 teaspoon Ground Cinnamon
- 6 tablespoons Cold Unsalted Butter Cut into small pieces
Instructions
Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl.
- In a separate bowl, whisk together pumpkin puree, sugar, oil, eggs, and vanilla extract.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- In a medium bowl, combine flour, brown sugar, oats, and cinnamon for the crumble topping. Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Fill each muffin cup about ¾ full with batter. Sprinkle crumble topping evenly over the batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
For a richer flavor, use melted butter instead of oil. You can also add chocolate chips or nuts to the batter for extra texture.