These Pumpkin Crumble Muffins are fluffy and full of warm pumpkin spice goodness. Topped with a crunchy crumble, they are like a hug in a muffin!
Who doesn’t love a sweet treat that smells like fall? I make these for breakfast and snack time—they disappear fast! Make a batch and share, or keep them all for yourself! 😂
Key Ingredients & Substitutions
Pumpkin Puree: This ingredient is crucial for moisture and flavor. You can use canned pumpkin puree, which I prefer for its convenience, or fresh pumpkin—just roast and puree it. If pumpkin isn’t available, try substituting with mashed sweet potatoes.
Spices: The combination of cinnamon, nutmeg, cloves, and ginger creates that beloved warm flavor. Feel free to adjust based on your taste, or use pumpkin pie spice as an all-in-one substitute for easier prep.
Oil or Butter: You can use vegetable oil or melted butter for richness. I often go with melted butter for added flavor, but coconut oil is a great substitute for a dairy-free option.
Buttermilk: It adds moisture and tanginess to the muffins. If you don’t have buttermilk, mix regular milk with a bit of vinegar or lemon juice (1 tablespoon vinegar/lemon juice + enough milk to make 1/4 cup) and let it sit for a few minutes.
How Do I Get the Crumble Topping Just Right?
The crumble topping gives the muffins a great texture, but it does need some attention. Here’s how to make it perfect:
- Combine brown sugar, flour, and cinnamon in a small bowl. This steps adds flavor, so don’t skip the cinnamon!
- Add cold, diced butter. The butter should be really cold for a crumbly texture—room temperature won’t work as well.
- Mix it with a pastry cutter or your fingers until the mixture looks like coarse crumbs. It should have small, pea-sized clumps.
- Chill the topping in the fridge while you prepare the muffins. This helps it stay crunchy once baked!
Taking these few extra steps will ensure your muffins come out with a delightful crunchy topping that perfectly complements the soft, spiced muffin beneath! Enjoy baking! 🎃
Delicious Pumpkin Crumble Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 1/2 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1/4 cup buttermilk or milk
For the Crumble Topping:
- 1/2 cup brown sugar, packed
- 1/3 cup all-purpose flour
- 1/4 cup cold unsalted butter, diced
- 1 teaspoon ground cinnamon
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tablespoons milk
- 1/4 teaspoon vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes of prep time and 20-25 minutes of baking time. Allow an additional 5 minutes to cool in the pan, with a total of about 45 minutes until you can enjoy your freshly baked muffins.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Tin:
Preheat your oven to 350°F (175°C). While that heats up, line a 12-cup muffin tin with paper liners or grease it with butter or a baking spray to prevent sticking.
2. Make the Crumble Topping:
In a small bowl, combine the brown sugar, flour, and cinnamon. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs—this is your delicious topping! Set it aside in the fridge to chill while you prepare the muffins.
3. Mix Dry Ingredients for Muffins:
In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, baking soda, and all the spices: cinnamon, nutmeg, cloves, and ginger. Make sure these are well combined, as they add flavor to your muffins!
4. Mix Wet Ingredients for Muffins:
In another bowl, lightly beat the eggs. Then, add the pumpkin puree, vegetable oil (or melted butter), vanilla extract, and buttermilk. Stir until it’s all nicely mixed together.
5. Combine Wet and Dry:
Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture using a spatula until just combined. It’s okay if there are a few lumps—don’t overmix!
6. Fill Muffin Cups:
Using a spoon, fill each muffin cup about 3/4 full with the batter. This gives them enough room to rise without overflowing.
7. Add Crumble Topping:
Evenly sprinkle the chilled crumble topping over each muffin. This will give them that lovely crunchy layer on top!
8. Bake:
Place the muffin tin in the oven and bake for 20-25 minutes. Keep an eye on them, and check with a toothpick inserted in the center—when it comes out clean, they’re done!
9. Cool:
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
10. Prepare Glaze (optional):
If you want a sweet finish, whisk the powdered sugar, milk, and vanilla extract together in a small bowl until smooth. Drizzle over the cooled muffins just before serving.
11. Serve:
These muffins are great warm or at room temperature. Store any leftovers in an airtight container, though I doubt there will be many left!
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This recipe yields about 12 scrumptious pumpkin muffins that combine a soft, spiced interior with a delightful crunchy crumble topping. Perfect for any occasion, these muffins are a true taste of fall. Enjoy every bite!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, just roast it until tender, scoop it out, and puree until smooth. You’ll need about 1 cup for this recipe, just like canned pumpkin.
How Can I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months. Just thaw at room temperature or pop them in the microwave for a few seconds before enjoying.
Can I Make This Recipe Vegan?
Yes, you can make these muffins vegan! Substitute the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg), use non-dairy milk, and replace the butter with coconut oil or a plant-based butter alternative.
What’s the Best Way to Serve These Muffins?
These muffins are delicious on their own, but you can enhance the experience with a cup of coffee or tea. Pair them with a dollop of cream cheese or a spread of butter for an extra treat!
