Pumpkin Spice Crumble Muffins
These Pumpkin Spice Crumble Muffins are the muffin version of everything good about fall baking. Soft, moist pumpkin muffin bottoms meet a thick, buttery cinnamon crumb topping that turns golden and slightly crisp in the oven. Made with real pumpkin puree and a warm blend of spices, they bake up bakery style with domed tops and a tender crumb that stays moist for days.
Equipment
- Muffin pan Standard 12 cup
- Paper muffin liners
- Nonstick spray
- Mixing bowls One large and one medium
- Whisk
- Rubber spatula
- Cookie scoop Large
- Pastry blender Or a fork for cutting the butter
- Wire cooling rack
- Aluminum foil Optional, for tenting
Ingredients
- 2 cups all purpose flour 240g
- 1 cup granulated sugar 200g
- 1/2 cup light brown sugar packed (100g)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 teaspoons pumpkin pie spice
- 1 teaspoon ground cinnamon
- 15 ounces pumpkin puree 1 can, not pumpkin pie filling (425g)
- 1/2 cup vegetable oil 120ml
- 2 eggs large, room temperature
- 1/4 cup whole milk or buttermilk (60ml)
- 1 teaspoon vanilla extract
For the Crumble Topping
- 1/2 cup all purpose flour 60g
- 1/2 cup light brown sugar packed (100g)
- 1 teaspoon ground cinnamon
- 6 tablespoons unsalted butter cold and cubed (85g)
Instructions
- Preheat oven to 375°F and line a 12 cup muffin pan with paper liners or spray with nonstick spray.
- In a medium bowl, combine 1/2 cup flour, 1/2 cup brown sugar, and 1 teaspoon cinnamon. Cut in cold butter until mixture resembles coarse sand with pea sized clumps. Refrigerate while making the batter.
- In a large bowl, whisk together flour, sugars, baking soda, baking powder, salt, pumpkin pie spice, and cinnamon until well combined.
- In a separate bowl, whisk pumpkin puree, oil, eggs, milk, and vanilla until smooth and combined.
- Pour wet mixture into dry ingredients and fold with a rubber spatula just until no dry streaks remain. Do not overmix.
- Divide batter evenly among 12 muffin cups using a cookie scoop, filling each about three quarters full. Smooth tops lightly.
- Sprinkle a generous layer of chilled crumble topping over each muffin, pressing lightly to adhere.
- Bake for 20 to 24 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if browning too quickly.
- Cool muffins in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Enjoy warm or at room temperature.
Notes
- Keep the crumble butter cold. Cold butter creates distinct, crunchy crumbs instead of a greasy, flat topping.
- Do not overmix the batter. Stir just until the flour disappears, then stop, to ensure tender muffins.
- Use pure pumpkin puree, not pumpkin pie filling, which already has sugar and spices added.
- Fill the muffin cups generously for a taller, bakery style dome.
- Let the muffins cool for at least 10 minutes in the pan so they set before you move them.
- Test doneness in the center of the muffin, not through the crumble topping, since the topping browns faster than the batter bakes.
- Store cooled muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Freeze individually wrapped muffins in a freezer bag for up to 3 months. Thaw at room temperature or overnight in the fridge.
- Reheat in the microwave for 15 to 20 seconds or in a 300°F oven for about 8 minutes to refresh the crumble topping.
- Variations: fold in 3/4 cup chocolate chips or 1/2 cup chopped toasted pecans. For a glaze, drizzle with powdered sugar and milk.
Nutrition
Serving: 1muffinCalories: 310kcalCarbohydrates: 45gProtein: 4gFat: 13gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 28gVitamin A: 60IUVitamin C: 2mgCalcium: 4mgIron: 10mg
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