Pumpkin Chai Crumble Muffins
User Reviews
4.6
33 reviews
Excellent
Pumpkin Chai Crumble Muffins
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- 2 cups all-purpose or whole wheat pastry flour
- 1/3 cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 large egg, lightly beaten
- 1 cup pumpkin puree
- 2/3 cup milk
- 3 tablespoons coconut oil, melted
- 1 teaspoon vanilla extract
crumble
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 1/2 cups all-purpose or whole wheat pastry flour
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tin with liners.
- In a large bowl, whisk together the flour, sugar, baking soda, ginger, cinnamon, cardamom, cloves, allspice and salt. In a smaller bowl, whisk together the egg, pumpkin, milk, coconut oil and vanilla. Add the wet ingredients to the dry, mixing with a large spatula until just combined. Do not overmix! Use an ice cream scoop or 1/4 cup measure to evenly scoop the batter into the muffin liners. Top each with a tablespoon or 2 of the crumble mixture.
- Bake the muffins for 15 to 18 minutes, or until the tops are set. Let cool slightly before serving.
crumble
- To make the crumb topping, whisk together the sugar, cinnamon, salt and melted butter until combined. Whisk for a minute or two until the sugar begins to dissolve, then use a wooden spoon to stir in the flour. The mixture will be crumb-like and dry. Almost like a sludge or paste. This is what you want! Sprinkle the crumb on top of the muffins, covering the batter completely.
Notes
- [adapted from my pumpkin almond muffins]
Genuine Reviews
User Reviews
Overall Rating
4.6
33 reviews
Excellent
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