Imagine the comforting aroma of cinnamon and nutmeg wafting through your kitchen as you whip up a batch of pumpkin crumble muffins.
These delightful treats are incredibly easy to make and bring a sense of warmth and coziness with every bite.
Watch as the simple ingredients transform into golden muffins topped with a satisfying, crumbly topping.
Ready to indulge in this autumnal favorite? Let’s bring these delicious muffins to life!
Kitchen Tools Required
- 1 Muffin tin
- 12 Muffin liners
- 1 Large mixing bowl
- 1 Medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 1/2 cups all-purpose flour
- 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 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour (for crumble topping)
- 1/4 cup brown sugar, packed (for crumble topping)
- 1/4 cup cold unsalted butter, cubed (for crumble topping)
Cook & Prep Time
To efficiently manage your time while making Pumpkin Crumble Muffins, follow this timeline, which includes prep, cook, and resting times, as well as additional time for reading and understanding the recipe:
- Reading & Understanding the Recipe: 5 minutes
- Read through the entire recipe, including the ingredients, equipment, and instructions, to guarantee you understand each step.
- Prepping Ingredients & Equipment: 10 minutes
- Gather all the necessary ingredients and equipment.
- Preheat the oven to 350°F (175°C).
- Line the muffin tin with liners.
- Mixing Ingredients: 10 minutes
- In a large mixing bowl, whisk together the dry ingredients: 1 1/2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a medium mixing bowl, combine the wet ingredients: pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Preparing & Adding Crumble Topping: 5 minutes
- For the crumble topping, mix 1/2 cup flour and 1/4 cup brown sugar, then cut in the cold butter until crumbly.
- Divide the batter evenly among the muffin liners and sprinkle the crumble topping over the batter.
- Baking: 25 minutes
- Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Cooling: 10 minutes
- Allow the muffins to cool in the tin for 5 minutes.
- Transfer the muffins to a cooling rack and let them rest for an additional 5 minutes before serving.
Adjust as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
In a large mixing bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
Gradually mix the wet ingredients into the dry ingredients until just combined.
Divide the batter evenly among the muffin liners.
For the crumble topping, mix 1/2 cup flour and 1/4 cup brown sugar, then cut in the cold butter until crumbly.
Sprinkle the crumble topping over the muffin batter.
Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.
Let the muffins rest on the cooling rack for an additional 5 minutes before serving.
Serving Tips
- Whipped Cream: Add a dollop of freshly whipped cream on top of the muffins for a creamy contrast to the crumble topping.
- Maple Syrup Drizzle: Drizzle a little maple syrup over the muffins to enhance their autumnal flavor.
- Warm Butter: Serve warm with a pat of butter on the side to melt over the muffins for added richness.
- Cream Cheese Frosting: Spread a thin layer of cream cheese frosting for a tangy twist that complements the pumpkin spice.
- Fruit Compote: Pair with a side of berry or apple compote for a fruity accompaniment that balances the spices.
Storage
Store Pumpkin Crumble Muffins in an airtight container at room temperature for up to three days.
For longer storage, freeze them for up to three months.
Thaw before serving.
Freezing
To freeze Pumpkin Crumble Muffins, let them cool completely.
Then wrap individually in plastic wrap.
Place in an airtight container or freezer bag.
Freeze up to three months.
Reheating
To reheat Pumpkin Crumble Muffins, microwave them for 15-20 seconds.
Alternatively, warm them in an oven at 300°F (150°C) for 5-10 minutes to restore freshness.
Final Thoughts
Pumpkin Crumble Muffins are a delightful treat perfect for any occasion.
With their warm spices and crumbly topping, they embody the essence of autumn.
They’re easy to make, requiring just a few simple ingredients and minimal prep time.
These muffins are perfect for breakfast, a snack, or dessert. Enjoy them with a cup of coffee or tea for a cozy experience.
For those who love experimenting, try adding nuts or chocolate chips to the batter.
Store leftovers in an airtight container to keep them fresh.
Indulge in the deliciousness of homemade pumpkin crumble muffins and share them with friends and family. Happy baking!
Frequently Asked Questions
Can I Substitute the Canned Pumpkin Puree With Fresh Pumpkin Puree?
You can substitute canned pumpkin puree with fresh pumpkin puree. Just make sure you cook and mash the fresh pumpkin until smooth, removing excess water. This swap adds a fresh, vibrant flavor, enhancing the overall taste and texture.
How Can I Make These Muffins Gluten-Free?
To make these muffins gluten-free, substitute all-purpose flour with a gluten-free flour blend. Verify your baking powder and baking soda are gluten-free. Mix ingredients thoroughly to maintain texture. Enjoy delicious, gluten-free muffins without compromise!
What Can I Use Instead of Vegetable Oil?
Swap vegetable oil with melted coconut oil for a hint of tropical flavor, or try applesauce for a healthier twist. Both alternatives maintain moisture and richness, ensuring your muffins stay deliciously soft and tender.
Are There Any Vegan Alternatives for Eggs in This Recipe?
You can swap eggs with flaxseed meal or chia seeds mixed with water. Use one tablespoon of flaxseed or chia seeds with three tablespoons of water per egg. This vegan alternative keeps your muffins moist and delicious.
How Can I Adjust the Recipe for High-Altitude Baking?
To adjust for high-altitude baking, reduce sugar slightly and increase flour by a tablespoon. Lower the baking temperature by 25°F and bake a few minutes longer. You’ll also want to slightly decrease the baking soda.
Pumpkin Crumble Muffins
Equipment
- 1 muffin tin
- 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 Whisk
- 1 Spatula
- 1 Oven
- 1 Cooling rack
Ingredients
- 1 1/2 cup all-purpose flour
- 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 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/4 cup brown sugar packed
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour for crumble topping
- 1/4 cup brown sugar packed for crumble topping
- 1/4 cup cold unsalted butter cubed for crumble topping
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large mixing bowl, whisk together 1 1/2 cups flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
- In a medium mixing bowl, combine pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract.
- Gradually mix the wet ingredients into the dry ingredients until just combined.
- Divide the batter evenly among the muffin liners.
- For the crumble topping, mix 1/2 cup flour and 1/4 cup brown sugar, then cut in the cold butter until crumbly.
- Sprinkle the crumble topping over the muffin batter.
- Bake the muffins in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack.
- Let the muffins rest on the cooling rack for an additional 5 minutes before serving.
Notes
