Delicious and Cozy: Pumpkin Crumble Muffins Recipe
Moist and flavorful pumpkin muffins topped with a buttery crumble for the perfect fall treat. These muffins are spiced with cinnamon, nutmeg, and cloves for a warm, aromatic flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 ½ tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- For the crumble topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- 2 tbsp cold butter, cubed
Instructions
- Preheat oven to 375°F (190°C). Line a muffin tin with paper liners.
- In a bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- In another bowl, mix pumpkin puree, granulated sugar, brown sugar, oil, eggs, and vanilla until smooth.
- Gradually fold dry ingredients into wet ingredients until just combined (do not overmix).
- Fill muffin cups ¾ full with batter.
- Make the crumble: Mix flour, brown sugar, and cinnamon. Cut in cold butter until crumbly. Sprinkle over muffin batter.
- Bake for 18-22 minutes, or until a toothpick comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack.
Notes
- Use pure pumpkin puree, not pumpkin pie filling.
- For extra richness, add ½ cup chopped pecans or walnuts to the batter.
- Store in an airtight container for up to 3 days or freeze for longer storage.
- Double the crumble for extra topping!
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://us.recipesfood.org/pumpkin-crumble-muffins/
