Print

PUMPKIN CRUMB MUFFINS: Recipe

PUMPKIN CRUMB MUFFINS: Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 14 reviews

These Pumpkin Crumb Muffins are the perfect fall treat, with a moist and flavorful pumpkin base topped with a buttery crumb topping. They are great for breakfast, brunch, or as a snack with your favorite hot beverage.

Ingredients

Crumb Topping:

  • 4 tablespoons butter, room temperature
  • ¾ cup all-purpose flour
  • ½ cup dark brown sugar

For The Muffins:

  • 1 ¾ cup all-purpose flour
  • 1 cup granulated sugar
  • ½ cup dark brown sugar, packed
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon baking soda
  • 2 eggs, room temperature
  • 15 oz pumpkin puree, not the filling
  • ½ cup vegetable oil
  • 1 ½ teaspoons pure vanilla extract

Instructions

  1. Prepare the Crumb Topping: In a bowl, mix together the butter, flour, and brown sugar until crumbly. Set aside.
  2. Make the Muffin Batter: Preheat the oven and line a muffin tin. In a mixing bowl, combine flour, sugars, salt, spices, and baking soda. In another bowl, whisk eggs, pumpkin puree, oil, and vanilla. Fold wet ingredients into dry until just combined.
  3. Fill Muffin Cups: Divide the batter into muffin cups and top with the crumb mixture.
  4. Bake: Bake the muffins until a toothpick comes out clean. Let them cool before serving.

Notes

  • You can add chopped nuts or raisins to the muffin batter for extra texture.
  • Store any leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://cookedbysarah.com/pumpkin-crumb-muffins-recipe/