These Pumpkin Crumble Muffins are a cozy treat filled with warm spices and tender pumpkin. Each bite is topped with a crunchy crumble that adds extra yumminess!
I love waking up to the smell of these muffins baking. They make my mornings feel special, and honestly, who can resist a good crumbly top? It’s like a hug in every bite! 😊
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for your muffins, giving them structure. If you want to make it gluten-free, use a 1:1 gluten-free flour blend.
Pumpkin Puree: Canned pumpkin puree works great here! If you can’t find it, you can use homemade banana mash or applesauce, but the flavor will change.
Sugars: I like the mix of granulated and brown sugar for sweetness and moisture. If you’re cutting sugar, consider using coconut sugar as a substitute, which has a slight caramel flavor.
Spices: The cozy flavor comes from cinnamon, nutmeg, cloves, and ginger. Feel free to adjust these or use a pumpkin pie spice mix if that’s what you have on hand.
How Do You Make the Perfect Crumble Topping?
The crumble topping is what makes these muffins special, giving a lovely texture and crunch. Here’s how to get it just right:
- Use cold butter cut into small pieces. This keeps your crumble crumbly and not greasy.
- Mix until you see pea-sized crumbs, but don’t overwork it—those little butter pieces are key!
- Don’t be shy about piling it on top of the muffin batter; it will bake into a sweet crunchy layer.
What’s the Best Way to Ensure Evenly Baked Muffins?
To get perfectly baked muffins, here are some tips:
- Fill each muffin cup around 3/4 full for the best rise and bake.
- Rotate your muffin tin halfway through baking. This helps them bake evenly since ovens can have hot spots.
- Always use the toothpick test to check doneness—if it comes out clean, they’re ready!
Utilizing these tips and substitutions can help you create delicious Pumpkin Crumble Muffins that everyone will enjoy! Happy baking! 🍂🧁
Delicious Pumpkin Crumble Muffins Recipe
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups (220g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) brown sugar, packed
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup (240ml) canned pumpkin puree (not pumpkin pie filling)
- 1/2 cup (120ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
For the Crumble Topping:
- 1/2 cup (65g) all-purpose flour
- 1/3 cup (67g) brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 6 tablespoons (85g) unsalted butter, cold and cut into small pieces
Optional Glaze:
- 1/2 cup (60g) powdered sugar
- 1-2 tablespoons milk or cream
- 1/4 teaspoon vanilla extract
- A pinch of cinnamon (optional)
How Much Time Will You Need?
This recipe requires around 15 minutes for preparation and 20-25 minutes for baking. Afterward, allow the muffins to cool for about 10 minutes. In total, you can expect to spend about 50 minutes before enjoying these delightful treats!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (177°C). Line a 12-cup muffin tin with paper liners or grease it well to avoid sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger. Ensure everything is well combined.
3. Combine the Wet Ingredients:
In a separate medium bowl, beat the eggs. Then add the pumpkin puree, vegetable oil (or melted butter), and vanilla extract. Mix everything together until smooth and creamy.
4. Combine Wet and Dry Mixtures:
Pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; your batter will be thick and that’s okay!
5. Fill the Muffin Cups:
Evenly divide the batter among the muffin cups, filling each one approximately 3/4 full.
6. Make the Crumble Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt for the crumble topping. Add the cold butter pieces, and using your fingers or a pastry cutter, mix until the mixture resembles coarse crumbs.
7. Add the Crumble Topping:
Generously sprinkle the crumble topping over each muffin, ensuring to cover them well.
8. Bake the Muffins:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean and the crumble topping is golden brown.
9. Prepare the Optional Glaze:
While the muffins are baking, whisk together the powdered sugar, milk, vanilla extract, and cinnamon in a small bowl until smooth. Adjust the milk to achieve your preferred glaze consistency.
10. Cool and Glaze:
Once the muffins are done, let them cool in the tin for about 10 minutes before transferring them to a wire rack. Drizzle the glaze over each muffin once they have cooled a little.
11. Serve and Enjoy!
These Pumpkin Crumble Muffins are best enjoyed warm or at room temperature. They make a perfect treat for breakfast, brunch, or a lovely snack! Any leftovers can be stored in an airtight container for up to 3 days.
Indulge in the cozy flavors of these muffins—moist pumpkin cake topped with a crunchy crumble. Happy baking! 🧁🎃
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer using fresh pumpkin, roast a pumpkin until tender, then scoop out the flesh and puree it. Just be sure to measure out 1 cup for the recipe, and ensure it’s well-drained to avoid extra moisture.
Can I Substitute the Vegetable Oil?
Yes, you can use melted butter, coconut oil, or even applesauce as a healthier alternative. If using applesauce, reduce the amount by half to keep the texture right.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze them! Wrap muffins individually in plastic wrap, then place them in a freezer bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy them again!
Can I Add Nuts or Chocolate Chips?
Absolutely! Feel free to fold in up to 1 cup of chopped nuts or chocolate chips into the batter before filling the muffin tins for an extra tasty twist!
