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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners to prepare for baking.
- 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.
- 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.
- 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.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Add Crumb Topping: Generously sprinkle the prepared crumb topping over each muffin to add texture and flavor.
- 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.
- 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
