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
Scale
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.
