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Pumpkin Crumb Muffins

Cozy Up with Irresistible Pumpkin Crumb Muffins

Delight in these Pumpkin Crumb Muffins, a perfect addition to any autumn gathering with their moist texture and warm spices.
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Prep Time 15 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 42 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups All-Purpose Flour Substitute with gluten-free flour blend if necessary.
  • 1 cup Granulated Sugar Feel free to reduce slightly for less sweet muffins.
  • 1 cup Pumpkin Puree Use cooked and pureed fresh pumpkin for a seasonal touch.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 1 teaspoon Baking Soda Contributes to leavening.
  • 2 teaspoons Ground Cinnamon Consider adding nutmeg or cloves for extra spice.
  • 1/2 cup Unsalted Butter For a dairy-free option, substitute with coconut oil.
  • 2 Large Eggs Replace with flax eggs for a vegan version.
For the Crumb Topping
  • 1 cup Brown Sugar Can replace with coconut sugar for a healthier option.
  • 1/3 cup All-Purpose Flour Use gluten-free flour for a gluten-free version.
  • 1/4 cup Unsalted Butter Make sure it’s soft for easy mixing.
  • 1 teaspoon Cinnamon Feel free to increase the amount for more warmth.

Equipment

  • Muffin Tin
  • Mixing bowls
  • whisk
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with paper liners or cooking spray.
  2. In a large mixing bowl, combine all-purpose flour, granulated sugar, baking powder, baking soda, and ground cinnamon.
  3. In a separate bowl, whisk together pumpkin puree, melted unsalted butter, and eggs until smooth.
  4. Gradually add dry ingredients to wet mixture, folding gently until just combined.
  5. Spoon batter into muffin cups, filling each about three-quarters full.
  6. Prepare the crumb topping by mixing brown sugar, flour, softened butter, and cinnamon until crumbly. Sprinkle over batter.
  7. Bake for 18-22 minutes, using a toothpick to check doneness.
  8. Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 500IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

These muffins freeze well, perfect for busy days ahead!

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