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4.6 from 33 votes

Pumpkin Chai Crumble Muffins

Crafted with ease and taste in mind, this recipe is a great choice.

Total Time
45 mins
Servings: 12 muffins
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F. Line a muffin tin with liners.
  2. 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.
  3. Bake the muffins for 15 to 18 minutes, or until the tops are set. Let cool slightly before serving.
crumble
  1. 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]