If you’re looking for a cozy, comforting treat that brings the warm flavors of fall right to your kitchen, you’re going to adore this Pumpkin Muffins with Crumb Topping Recipe. These muffins are wonderfully moist with just the right blend of spices like cinnamon, nutmeg, and cloves, perfectly balanced by a sweet, crunchy crumb topping that’s simply irresistible. Whether you’re baking for breakfast, a snack, or to impress guests, this recipe delivers a delightful burst of autumn in every bite.
Ingredients You’ll Need
Getting the right ingredients for this Pumpkin Muffins with Crumb Topping Recipe is surprisingly simple, but each one plays an important role in the final taste, texture, and color. From the smooth pumpkin puree adding moisture and vibrant orange hues, to the aromatic spices that create that unmistakable fall flavor, these ingredients combine to make magic happen.
- 1 3/4 cups all-purpose flour: Provides structure and a tender crumb to the muffins.
- 1 teaspoon baking soda: Helps the muffins rise for a light, fluffy texture.
- 1/2 teaspoon baking powder: Adds gentle lift along with the baking soda.
- 1/2 teaspoon salt: Enhances all the flavors and balances sweetness.
- 1 teaspoon ground cinnamon: Brings warm, spicy sweetness that’s essential for any pumpkin recipe.
- 1/2 teaspoon ground nutmeg: Adds a subtle nutty, woody flavor that deepens the spice profile.
- 1/2 teaspoon ground ginger: Introduces a gentle zing, rounding out the spice blend perfectly.
- 1/4 teaspoon ground cloves: Provides a rich, aromatic undertone to the batter.
- 1 cup pumpkin puree: The star ingredient that keeps the muffins moist while adding seasonal charm.
- 1/2 cup granulated sugar: Sweetens the batter without overpowering the pumpkin.
- 1/2 cup brown sugar, packed: Adds depth and a subtle caramel note to the muffins.
- 2 large eggs: Bind the ingredients and add richness.
- 1/2 cup vegetable oil: Keeps muffins tender and moist.
- 1/4 cup milk: Balances the batter’s consistency for optimal rise.
- 1 teaspoon vanilla extract: Enhances all the flavors with a sweet floral hint.
- Crumb Topping — 1/2 cup all-purpose flour: Forms the base of a delectably crunchy topping.
- Crumb Topping — 1/4 cup granulated sugar: Adds sweetness and helps create that golden crust.
- Crumb Topping — 1/4 cup brown sugar, packed: Brings a deeper, molasses-rich flavor to the crumb.
- Crumb Topping — 1/2 teaspoon ground cinnamon: Infuses the topping with warm spice echoes.
- Crumb Topping — 1/4 cup unsalted butter, melted: Binds the topping ingredients and adds richness.
How to Make Pumpkin Muffins with Crumb Topping Recipe
Step 1: Prepare Your Oven and Muffin Tin
Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin tin with paper liners or lightly grease each cup with cooking spray to ensure your muffins come out smoothly without sticking.
Step 2: Whisk Dry Ingredients Together
In a medium-sized bowl, combine the flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Giving these ingredients a thorough whisk ensures that the spices are evenly distributed throughout the batter, promising a consistent flavor profile in every muffin.
Step 3: Mix the Wet Ingredients
Grab a large bowl and blend together your pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract. Whisk until the mixture is smooth and homogenous – this is the rich, moist base your muffins will be built upon.
Step 4: Combine Wet and Dry Ingredients
Slowly add the dry ingredient mixture into the wet bowl, stirring gently just until everything is combined. Avoid overmixing here — you want to preserve the airiness to keep your muffins light, so a few lumps are perfectly fine.
Step 5: Make the Crumb Topping
In a small bowl, stir together the flour, granulated sugar, brown sugar, and cinnamon. Pour in the melted butter and mix until the mixture resembles coarse crumbs. This topping will add that irresistible crunch and subtle sweetness on top of your soft pumpkin muffins.
Step 6: Fill Muffin Cups and Add Topping
Fill each muffin cup about two-thirds full with the batter, ensuring even distribution. Then generously sprinkle the crumb topping over each muffin, gently pressing it into the batter so it adheres and bakes into a golden crust.
Step 7: Bake to Perfection
Bake the muffins for 18 to 22 minutes. You’ll know they’re done when a toothpick inserted into a muffin’s center comes out clean. The kitchen will surely fill with the most welcoming scent during this time!
Step 8: Cool Before Enjoying
Once baked, allow the muffins to cool in the pan for about five minutes, then carefully transfer them to a wire rack to cool completely. This helps preserve the crumb topping’s texture and makes them easier to handle.
How to Serve Pumpkin Muffins with Crumb Topping Recipe
Garnishes
For an extra touch of decadence, a light dusting of powdered sugar over warm muffins looks beautiful and adds a hint of sweetness. You can also serve them with a small dollop of honey butter or cream cheese spread to complement the spices and pumpkin perfectly.
Side Dishes
These muffins pair wonderfully with a hot cup of coffee or chai tea for a cozy morning treat. For brunch, serve them alongside scrambled eggs or a fresh fruit salad to balance the warm spices with some refreshing brightness.
Creative Ways to Present
Try slicing the muffins in half and making mini pumpkin-spiced breakfast sandwiches with a smear of cream cheese and a sprinkle of chopped nuts. For parties, arrange them on a wooden platter with small bowls of nut butter, jam, or maple syrup for guests to personalize their bites.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Pumpkin Muffins with Crumb Topping Recipe fresh by storing them in an airtight container at room temperature. They should remain moist and delicious for up to three days, making for convenient snacks or breakfast options.
Freezing
If you want to enjoy these muffins over a longer period, freezing works like a charm. Wrap each muffin individually in plastic wrap and place them in a freezer bag. They’ll keep well for up to three months, ready whenever you need a quick autumn treat.
Reheating
To bring frozen or refrigerated muffins back to life, microwave them for about 20 to 30 seconds or warm in a preheated oven at 300 degrees Fahrenheit for 5 to 7 minutes. The crumb topping will regain its delightful crispness, making them taste freshly baked.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree is actually the easiest and most consistent option for this Pumpkin Muffins with Crumb Topping Recipe. Just make sure you use pure pumpkin, not pumpkin pie filling, which has added sugars and spices.
Can I substitute the vegetable oil with another fat?
Yes, you can use melted coconut oil or melted butter instead of vegetable oil. Each will impart a slightly different flavor and texture but will still keep your muffins moist and tender.
How spicy are these muffins?
The spice blend is warm and aromatic but not overpowering. You can adjust the amount of cinnamon, nutmeg, ginger, or cloves to suit your taste—more spice will give it a stronger autumnal kick.
Can I make these gluten-free?
To make this Pumpkin Muffins with Crumb Topping Recipe gluten-free, substitute the all-purpose flour with a gluten-free baking flour blend. Be sure to select one that contains xanthan gum or add it separately to mimic the texture of wheat flour.
Is it okay to mix the batter the day before baking?
It’s best to mix the dry and wet ingredients separately and combine them just before baking to keep the muffins light and fluffy. Pre-mixed batter tends to lose some of its rising power and can result in denser muffins.
Final Thoughts
This Pumpkin Muffins with Crumb Topping Recipe is such a treasure to have in your baking repertoire, especially when you crave something that tastes like pure fall happiness. The balance between the moist pumpkin muffin and the crunchy, sweet crumb topping is simply unbeatable. I hope you enjoy making and sharing these muffins as much as I do—they truly make any day feel special.
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Pumpkin Muffins with Crumb Topping Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
Description
These Pumpkin Muffins with Crumb Topping are moist, flavorful, and perfect for fall. Packed with warm spices like cinnamon, nutmeg, ginger, and cloves, and topped with a buttery crumb topping, these muffins make a delightful breakfast or snack treat.
Ingredients
Muffin Batter
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 teaspoon vanilla extract
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter, melted
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. This seasoning blend will give the muffins their warm, spicy flavor.
- Combine Wet Ingredients: In a large bowl, mix the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and well combined.
- Add Dry to Wet: Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the muffins light and fluffy.
- Prepare Crumb Topping: In a small bowl, mix flour, granulated sugar, brown sugar, and cinnamon. Add melted butter and stir until the mixture forms coarse crumbs.
- Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about two-thirds full. Evenly sprinkle the crumb topping over each muffin, gently pressing it into the batter to ensure it sticks.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to avoid dense muffins; mix just until combined.
- You can substitute pumpkin puree with homemade or canned, but ensure it is pure pumpkin and not pie filling.
- These muffins can be stored in an airtight container for up to 3 days or frozen for up to 3 months.
- For a dairy-free version, use a plant-based milk and oil-based butter substitute for the crumb topping.
- Adding chopped nuts like walnuts or pecans to the crumb topping can add extra crunch and flavor.
