Description
Pumpkin Crumb Cake Muffins are a moist and spiced treat topped with a buttery crumb layer. Perfect for fall, these muffins combine the rich flavors of pumpkin and spices, making them ideal for breakfast, dessert, or a cozy snack.
Ingredients
Scale
- For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp cloves
- ½ tsp salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup milk
- For the Crumb Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar
- 1 tsp cinnamon
- ¼ cup melted butter
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, vanilla extract, and milk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fill the muffin liners about two-thirds full with the batter.
- For the crumb topping, mix flour, brown sugar, and cinnamon together, then stir in melted butter until the mixture resembles coarse crumbs. Sprinkle generously over the muffin batter.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For gluten-free muffins, substitute with a gluten-free flour blend.
- For a vegan version, replace eggs with flax eggs and use plant-based milk and vegan butter.
- Add chopped nuts or a drizzle of icing for extra flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 260-300
- Sugar: 20g
- Fat: 13g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g