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Pumpkin Crumb Muffins

Spiced Pumpkin Crumb Muffins

These delightful pumpkin crumb muffins are bursting with warm fall spices and a crunchy oat topping. Perfect for breakfast, brunch, or a sweet treat.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Muffin
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups All-purpose Flour
  • 1 teaspoon Baking Soda
  • 0.5 teaspoon Baking Powder
  • 0.5 teaspoon Ground Cinnamon
  • 0.5 teaspoon Ground Nutmeg
  • 0.25 teaspoon Ground Cloves
  • 0.25 teaspoon Salt
  • 1 cup Pumpkin Puree
  • 0.75 cup Granulated Sugar
  • 0.5 cup Vegetable Oil
  • 2 Large Eggs
  • 1 teaspoon Vanilla Extract
Crumb Topping
  • 0.5 cup All-purpose Flour
  • 0.5 cup Brown Sugar packed
  • 0.25 cup Rolled Oats
  • 0.25 teaspoon Ground Cinnamon
  • 6 tablespoons Cold Unsalted Butter cut into small pieces

Equipment

  • Mixing Bowls (2)
  • Muffin Tin
  • Pastry blender or fork
  • Whisk

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt for the muffin batter.
  3. In a separate bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix.
  5. For the crumble topping: In a medium bowl, combine the flour, brown sugar, oats, and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Fill each muffin cup about ¾ full with the batter. Sprinkle the crumble topping evenly over the batter.
  7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a richer flavor, use browned butter in the crumble topping. You can also add ½ cup of chocolate chips to the batter for extra deliciousness. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.