Pumpkin Crumb Muffins
User Reviews
4.9
Pumpkin Crumb Muffins
Description
This Pumpkin Crumb Muffins recipe combines classic autumn spices with pumpkin puree in a spiced batter laced with baking soda and sugar for lift and sweetness. The mixture of milk, melted butter, eggs, and vanilla enriches the base, producing moist, tender muffins. After scooping the batter into a prepared muffin tin, a crumb topping made from flour, sugars, pumpkin pie spice, salt, and butter is pressed on top.
The muffins bake first at a higher temperature to set the topping, then at a reduced heat to finish cooking the interior gently. This method creates a firm, slightly crunchy topping with a moist, spiced crumb underneath. Cooling briefly in the pan before transferring to a rack allows them to set properly.
Ingredients
For the muffin batter:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup pumpkin puree
- ¼ cup milk
- ⅓ cup butter melted
- 2 egg beaten, large
- 1 teaspoon vanilla
For the crumb topping:
- 1 cup all-purpose flour
- ½ cup brown sugar packed
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 7 tablespoons butter melted
Instructions
- Preheat oven to 400˚F. Spray a 12-cup muffin pan with baking spray or line with paper cupcake liners.
- Combine flour, sugar, baking soda, salt and pumpkin pie spice in a medium size bowl. Set aside.
- Combine the pumpkin puree, milk, melted butter, eggs and vanilla in a separate bowl and mix well.
- Make a well in the center of the flour mixture. Add the pumpkin mixture and stir, just until flour disappears.
- Scoop mixture into prepared pan.
- For the crumb topping, combine flour, sugars, pumpkin pie spice and salt. Stir to combine. Add melted butter and stir with a fork until large crumbs form.
- Divide crumb mixture between muffins pressing lightly on top of each as you go.
- Place in oven and immediately reduce temperature to 350˚F. Bake for 20 minutes, then cover lightly with foil and bake another 5-7 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for 10 minutes then remove to a wire rack to finish cooling.
- Shower with powdered sugar when completely cool, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 37g | 12% |
| Protein | 2g | 4% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 58mg | 19% |
| Sodium | 332mg | 14% |
| Potassium | 82mg | 2% |
| Sugar | 28g | 56% |
| Vitamin A | 3585IU | 72% |
| Vitamin C | 0.8mg | 1% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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