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Pumpkin Crumb Muffins

Spiced Pumpkin Crumb Muffins

These delicious pumpkin crumb muffins are perfect for fall baking. The moist pumpkin interior is topped with a crunchy cinnamon crumble, making them irresistible.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Muffin Ingredients
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.75 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 Ingredients
  • 0.5 cup All-purpose flour
  • 0.5 cup Brown sugar
  • 0.25 cup Rolled oats
  • 0.25 teaspoon Ground cinnamon
  • 6 tablespoons Cold unsalted butter Cut into small pieces

Equipment

  • Mixing bowls
  • 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 muffins.
  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 until just combined. Do not overmix.
  5. In a medium bowl, combine the flour, brown sugar, oats, and cinnamon for the topping. 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 indulgence. Store leftover muffins in an airtight container at room temperature for up to 3 days.