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Pumpkin Crumb Muffins

Pumpkin Crumb Muffins that Embrace Cozy Fall Mornings

Delicious Pumpkin Crumb Muffins perfect for cozy fall mornings, combining soft texture with a crunchy crumb topping.
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Prep Time 10 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Batter
  • 2 cups All-Purpose Flour Substitute with gluten-free flour for a gluten-free version.
  • 1 cup Granulated Sugar Feel free to reduce for a less sweet muffin.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin, not pie mix.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tbsp Ground Cinnamon Consider adding nutmeg or ginger for extra spice.
  • 1/2 cup Unsalted Butter Melted for easy mixing; use coconut oil for dairy-free.
  • 2 large Eggs Substitute flax eggs for a vegan option.
For the Crumb Topping
  • 1/2 cup Additional All-Purpose Flour
  • 1/3 cup Brown Sugar Can be replaced with granulated sugar.
  • 1 tsp Cinnamon Sprinkle for flavor.
  • 1/4 cup Cold Unsalted Butter Use chilled for best results.

Equipment

  • Muffin Tin
  • mixing bowls
  • whisk
  • spatula
  • oven

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
    Pumpkin Crumb Muffins
  2. In a large mixing bowl, combine flour, sugar, baking powder, baking soda, and cinnamon.
    Pumpkin Crumb Muffins
  3. In another bowl, whisk together pumpkin puree, melted butter, and eggs until smooth.
    Pumpkin Crumb Muffins
  4. Gradually pour the wet mixture into the dry ingredients and stir gently until just combined.
    Pumpkin Crumb Muffins
  5. Spoon the batter into prepared muffin cups, filling each about three-quarters full.
    Pumpkin Crumb Muffins
  6. Mix the crumb topping ingredients together and sprinkle over the muffin batter.
    Pumpkin Crumb Muffins
  7. Bake for 18-22 minutes or until a toothpick inserted comes out clean.
    Pumpkin Crumb Muffins
  8. Cool muffins in the tin for 5 minutes, then transfer to a wire rack to cool completely.
    Pumpkin Crumb Muffins

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 10gVitamin A: 3000IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

For best results, avoid overmixing the batter. Reheat muffins in the microwave for 10-15 seconds before serving for a fresher taste.

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