Crumble Top Pumpkin Muffins
Indulge in the autumnal perfection of Crumble Top Pumpkin Muffins—a delightful treat that's as cozy as it is delicious. These tender, pumpkin-spiced muffins are made with real pumpkin puree and a hint of vanilla, ensuring every bite is moist and flavorful. The star of the show, however, is the buttery cinnamon-sugar crumble that crowns each muffin, adding a satisfyingly sweet crunch. Perfect for breakfast, a snack, or dessert, these muffins are quick and easy to make, taking just 20 minutes to prep and 22 minutes to bake. Pair them with your favorite cup of coffee or tea for the ultimate fall treat, and enjoy the warm, spiced aroma that fills your kitchen as they bake. Whether you're hosting brunch or simply savoring a quiet moment, these muffins bring irresistible flavor and seasonal charm to the table.
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Recipe Information
Ingredients
- 1.75 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups light brown sugar
- 2 teaspoons baking powder
- 2 teaspoons pumpkin pie spice
- 0.5 teaspoons salt
- 1 cups pumpkin puree
- 0.5 cups vegetable oil
- 0.25 cups milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 0.25 cups unsalted butter, melted
- 0.5 cups all-purpose flour (for topping)
- 0.25 cups granulated sugar (for topping)
- 0.25 cups light brown sugar (for topping)
- 1 teaspoons ground cinnamon (for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners.
In a large mixing bowl, whisk together 1.75 cups flour, 0.75 cups granulated sugar, 0.25 cups brown sugar, baking powder, pumpkin pie spice, and salt.
In another bowl, whisk together pumpkin puree, vegetable oil, milk, eggs, and vanilla extract until smooth and fully combined.
Pour the wet ingredients into the bowl of dry ingredients and gently stir until just combined. Do not overmix, as this may result in dense muffins.
Divide the batter evenly among the muffin cups, filling them about 3/4 of the way full.
In a medium bowl, prepare the crumble topping by combining melted butter, 0.5 cups flour, 0.25 cups granulated sugar, 0.25 cups brown sugar, and ground cinnamon. Mix with a fork until crumbly.
Spoon the crumble topping generously over each muffin, pressing lightly to help it stick.
Bake the muffins in the preheated oven for 20-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature with coffee or tea. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.2 g | 222% | |
| Saturated Fat | 51.7 g | 258% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 2313 mg | 101% | |
| Total Carbohydrate | 546.8 g | 199% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 322.2 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 2.7 mcg | 14% | |
| Calcium | 336 mg | 26% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1204 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
