Description
Delight in the cozy flavors of fall with these Pumpkin Crumb Muffins. Moist pumpkin puree blends with warm cinnamon-spiced muffin batter, topped with a sweet buttery crumb for a perfect breakfast treat or afternoon snack.
Ingredients
Scale
Main Ingredients
- 1.5 cups all-purpose flour, sifted
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, melted
- 2 large eggs, at room temperature
Crumb Topping
- 0.25 cup all-purpose flour
- 0.25 cup brown sugar
- 0.125 cup unsalted butter, chilled and cubed
- 0.5 teaspoon ground cinnamon
Instructions
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease or line a muffin tin to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, baking powder, baking soda, and ground cinnamon until evenly blended.
- Mix Wet Ingredients: In a separate bowl, stir together the pumpkin puree, melted butter, and eggs until the mixture is smooth and homogenous.
- Blend Wet and Dry Ingredients: Pour the wet ingredient mixture into the bowl of dry ingredients. Gently fold the ingredients together with a spatula, mixing just until combined to avoid overworking the batter.
- Prepare Crumb Topping: In a small bowl, mix together the flour, brown sugar, and ground cinnamon. Cut in the chilled cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Fill Muffin Tins and Add Topping: Spoon the muffin batter into the prepared tins, filling each about three-quarters full. Generously sprinkle the crumb topping over each muffin.
- Bake Muffins: Place the muffin tin in the preheated oven and bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Store the muffins in an airtight container at room temperature for up to 3 days to maintain freshness.
- For longer storage, freeze the muffins in a sealed container for up to 1 month and thaw before serving.
- If you prefer a spicier crumb topping, add a pinch of nutmeg or cloves to the mixture.
- Ensure pumpkin puree is pure pumpkin and not pumpkin pie filling to avoid added sugars and spices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 280
- Sugar: 18g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
Keywords: pumpkin muffin, pumpkin crumb muffin, fall recipes, cinnamon muffin, breakfast muffin, moist pumpkin muffin
