Pumpkin Crumb Cake Muffins: Easy, Spiced Spring Delight Recipe

Introduction

These Pumpkin Crumb Cake Muffins are a delightful treat combining moist, spiced pumpkin batter with a crunchy, buttery crumb topping. Perfect for a cozy breakfast or an afternoon snack during the spring or fall seasons.

Ingredients

• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1/2 cup crumb topping (made from flour, sugar, butter, and spices)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. Step 2: In a large bowl, mix together the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract until well combined.
3. Step 3: In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Step 5: Fill each muffin cup about two-thirds full with the batter.
6. Step 6: Sprinkle the crumb topping generously over each muffin.
7. Step 7: Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow to cool for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For extra moistness, substitute half of the vegetable oil with unsweetened applesauce.
• Add chopped nuts like walnuts or pecans to the crumb topping for added crunch.
• Use a muffin scoop for even-sized muffins and easier filling.
• To make your own crumb topping, combine equal parts flour, sugar, and softened butter with a pinch of cinnamon.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat refrigerated or frozen muffins gently in the microwave or oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for this recipe?

Yes, canned pumpkin puree works perfectly and is convenient for this recipe.

How do I know when the muffins are done?

The muffins are done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Pumpkin Crumb Cake Muffins: Easy, Spiced Spring Delight Recipe

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★★★★★

4.5 from 128 reviews

• Author: Lila
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Diet: Vegetarian

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Description

These Pumpkin Crumb Cake Muffins are a delightful spiced treat perfect for spring or fall. Moist and flavorful with a blend of warm spices like cinnamon, nutmeg, and ginger, topped with a buttery crumb topping, these muffins offer a perfect balance of sweet and spice. Easy to make and ideal for breakfast, snacks, or dessert.

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Ingredients

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Muffin Batter

• 1 cup pumpkin puree
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1/2 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt

Crumb Topping

• 1/2 cup crumb topping (made from flour, sugar, butter, and spices)

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Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
2. Mix Wet Ingredients: In a large mixing bowl, combine the pumpkin puree, sugar, brown sugar, vegetable oil, eggs, and vanilla extract. Stir until all ingredients are smooth and well incorporated.
3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, ginger, and salt to evenly distribute the spices.
4. Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, stirring gently until just combined to avoid overmixing which can toughen the muffins.
5. Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
6. Add Crumb Topping: Generously sprinkle the prepared crumb topping over each muffin to add texture and flavor.
7. Bake: Place the muffin tin into the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Cool: Remove the muffins from the oven, allow them to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely before serving.

Notes

• Use fresh or canned pumpkin puree but ensure it is 100% pumpkin, not pumpkin pie filling.
• Do not overmix the batter to maintain a tender crumb.
• The crumb topping can be made ahead and refrigerated for convenience.
• Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
• For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: pumpkin muffins, crumb cake muffins, spiced muffins, spring baking, easy pumpkin recipe