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Pumpkin Crumb Muffins

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If you’re looking for a cozy breakfast option, a sweet afternoon snack, or a treat to share at gatherings, these muffins hit the spot. They’re easy to make and use simple ingredients that you probably already have in your pantry. Plus, they’re perfect for those chilly mornings when you want something hearty and satisfying.

Baking these muffins not only fills your kitchen with a heavenly scent but also brings a bit of autumn magic to your table. So, grab your mixing bowls and let’s dive into this delicious recipe that will surely become a seasonal favorite for you and your loved ones!

Pumpkin Crumb Muffins
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Pumpkin Crumb Muffins

Recipe by zoeybohnenstinglCourse: Desserts
Servings

13

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

200

kcal

Enjoy these delicious and moist pumpkin crumb muffins, perfect for fall or any time you crave a sweet treat. The spiced crumb topping adds a delightful crunch to the soft muffin base.

Ingredients

  • 1 ¾ c. all-purpose flour

  • 1 tsp baking soda

  • 2 tsp ground cinnamon

  • 1 tsp pumpkin pie spice

  • ½ tsp salt

  • ½ c. canola oil

  • ½ c. granulated sugar

  • ½ c. light brown sugar (packed)

  • 1 ½ c. pumpkin puree

  • 2 large eggs

  • ¼ c. milk

  • Crumb Topping

  • ¾ c. all-purpose flour

  • ¼ c. granulated sugar

  • ¼ c. light brown sugar (packed)

  • 1 tsp pumpkin pie spice

  • 6 tbsp salted butter (melted)

Directions

  • Preheat the oven: Preheat your oven to 425°F. Line a muffin tin with paper liners or grease the tin.
  • Prepare the Dry Ingredients:
    In a large bowl, whisk together the flour, baking soda, ground cinnamon, pumpkin pie spice, and salt.
  • Mix the Wet Ingredients:
    In another bowl, whisk together the canola oil, granulated sugar, brown sugar, pumpkin puree, eggs, and milk until smooth.
  • Combine Wet and Dry Ingredients:
    Gradually add the wet mixture to the dry ingredients. Stir gently until just combined—don’t overmix.
  • Make the Crumb Topping:
    In a small bowl, combine the flour, sugar, brown sugar, and pumpkin pie spice. Add the melted butter and mix until crumbly.
  • Assemble the Muffins:
    Fill each muffin cup full with the batter. Then, generously sprinkle the crumb topping over each one.
  • Bake:
    Bake the muffins for 5 minutes at 425 degrees, then baked at 350 degrees for 20 minutes or until a toothpick inserted in the center comes out clean. Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.

Notes:

Ingredient Substitutions: If you’re out of canola oil, you can substitute it with vegetable oil or melted coconut oil. For a healthier option, consider using applesauce in place of some of the oil.

Gluten-Free Option: To make these muffins gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Just make sure the blend contains a binding agent like xanthan gum.

Dairy-Free Option: For a dairy-free version, use almond milk or another non-dairy milk in place of regular milk and swap the salted butter for coconut oil or a dairy-free butter substitute.

Pumpkin Puree: Make sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added sugars and spices that can alter the taste of your muffins.

Enjoy Warm: For the best taste, serve these muffins warm from the oven or reheated in the microwave for a few seconds.

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