Pumpkin season is in full swing, and what better way to celebrate than with these delicious Pumpkin Crumble Muffins? These muffins are packed with cozy fall flavors like cinnamon and pumpkin spice, topped with a buttery crumble that adds the perfect crunch. They’re light, fluffy, and ideal for a cozy breakfast or an afternoon snack with a cup of coffee.
Ingredients You’ll Need for the Pumpkin Crumble Muffins:
For the Pumpkin Muffins:
- Large eggs: Provide structure and richness to the muffins, making them fluffy and moist.
- Granulated sugar: Sweetens the batter and helps create a tender crumb.
- Unsalted butter: Adds moisture and richness, ensuring the muffins are soft and buttery.
- Canned pumpkin purée: The star ingredient! It adds moisture, flavor, and the signature pumpkin taste.
- Vanilla extract: Adds a subtle sweetness and enhances the flavors of the other ingredients.
- All-purpose flour: Provides the structure and base for the muffins.
- Baking powder & baking soda: These leavening agents help the muffins rise and become fluffy.
- Ground cinnamon & pumpkin pie spice: These spices give the muffins their warm, seasonal flavor.
- Salt: Enhances all the other flavors and balances the sweetness.
For the Cinnamon Crumble:
- All-purpose flour: The base for the crumble, providing structure and a slightly crunchy texture.
- Light brown sugar: Adds sweetness and a caramel-like flavor that complements the pumpkin perfectly.
- Ground cinnamon: Brings warmth and depth, enhancing the fall flavors of the muffins.
- Unsalted butter: Helps bind the crumble together while giving it a rich, buttery flavor.
Here are the essential tools you’ll need for making the Pumpkin Crumble Muffins:
- Mixing Bowls: You’ll need a few mixing bowls in different sizes to combine the dry ingredients and wet ingredients.
- Whisk: A whisk is essential for blending the dry ingredients and whisking the wet ingredients until smooth.
- Electric Mixer: An electric hand mixer or Stand Mixer will help you cream all of the ingredients, ensuring a smooth texture.
- Spatula: A silicone spatula is perfect for folding the wet and dry ingredients together without over-mixing.
- Muffin Pan: A muffin pan is needed to bake the muffins. Make sure it’s well-greased or lined with paper muffin liners.
- Measuring Scale: To accurately measure all your ingredients in grams.
- Cookie Scoop: A cookie scoop helps evenly distribute the batter into the muffin cups, ensuring uniform muffin sizes.
- Toothpicks: Toothpicks are handy for checking if the muffins are baked through.
- Cooling Rack: A cooling rack allows the muffins to cool evenly after baking, preventing them from becoming soggy.
Here is the full Recipe:
Ingredients:
For the Muffins:
- 4 large eggs, room temperature
- 250 g (1 1/4 cups) granulated sugar
- 225 g (1 cup) unsalted butter, melted
- 425 g (1 3/4 cups) canned pumpkin purée
- 1 tsp vanilla extract
- 250 g (2 cups) all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp salt
For the cinnamon crumble:
- 130 g (1 cup) all-purpose flour
- 135 g (2/3 cup) light brown sugar
- 1 tsp ground cinnamon
- 115 g (1/2 cup) unsalted butter, softened
Directions:
- Preheat Oven: Preheat your oven to 200°C (390°F) and line a muffin tin with cupcake liners.
- Prepare Cinnamon Crumble: In a small bowl, mix together the flour, brown sugar, cinnamon, and softened butter using your fingers until the mixture resembles coarse, wet sand. Set the crumble mixture in the fridge to chill while you prepare the muffin batter.
- Mix Dry Ingredients: In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, beat together the eggs, granulated sugar, melted butter, vanilla extract, and pumpkin purée until everything is well combined.
- Mix Together: Gently fold the dry ingredients into the wet mixture using a spatula. Mix until just combined—avoid overmixing to ensure your muffins stay light and fluffy.
- Fill the Muffin Tin: Divide the batter evenly into the muffin tin, filling each liner about 3/4 full. Then, sprinkle the cinnamon crumble mixture generously on top of each muffin.
- Bake: Bake the muffins at 200°C (390°F) for 7 minutes, then reduce the oven temperature to 175°C (350°F) and continue baking for another 18-20 minutes. The muffins are ready when a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for at least 10 minutes before transferring them to a wire rack to cool completely.
Tips & Tricks:
Muffin Batter Tips:
- Use Pure Pumpkin Purée: Opt for canned pure pumpkin purée, not pumpkin pie filling, which contains added sugar and spices. This ensures you control the flavor and sweetness of your muffins.
- Don’t Overmix the Batter: When combining the wet and dry ingredients, gently fold them together until just combined. Overmixing can result in dense muffins instead of soft and fluffy ones.
- Room Temperature Ingredients: Bring your eggs and butter to room temperature before mixing. This helps the batter combine smoothly and creates a more uniform texture in the muffins.
- Chill the Crumble: If you want a perfectly crisp and crumbly topping, prepare your cinnamon crumble in advance and keep it in the fridge. Cold crumble will hold its shape better during baking.
- Add Texture with Nuts or Seeds: To add a bit of texture and extra fall flavor, mix in some chopped pecans or walnuts into the crumble or the batter itself. You could also sprinkle pumpkin seeds on top before baking.
- Don’t Skimp on the Spices: Pumpkin can be a bit bland on its own, so don’t hold back on the cinnamon and spices. You can also add ground ginger, nutmeg, or even cloves for a spicier kick.
- Create a Pumpkin Spice Version: Feel free to swap the cinnamon in the muffin batter with pumpkin pie spice for an all-in-one blend of warm fall flavors.
General Tips:
- Use Muffin Liners: Make sure to line your muffin tin with paper liners or grease them well to avoid sticking. Liners make cleanup easier and give your muffins a clean, bakery-style look.
- Let the Muffins Cool Completely: For the crumble to set and maintain its crispy texture, allow the muffins to cool fully on a wire rack before serving.
- Freeze for Later: These muffins freeze really well! Make a double batch and freeze extras in an airtight container. Reheat in the microwave or oven to enjoy a warm muffin later.
- Add a Glaze: For an extra touch of sweetness, drizzle the cooled muffins with a simple vanilla or cream cheese glaze to take them over the top.
- Check for Doneness Early: Oven temperatures can vary, so start checking your muffins 5 minutes before the recommended time. Insert a toothpick in the center — if it comes out clean or with a few moist crumbs, they’re done.
This will help ensure your Pumpkin Crumble Muffins turn out perfectly every time!
More Fall Baking Ideas:
- Pumpkin Spice Pastry – Flaky puff pastry filled with a creamy pumpkin spice filling, perfect for a quick and cozy fall dessert!
- Mini Apple Pies – Enjoy all the classic flavors of apple pie in these perfectly portioned, bite-sized treats!
- Apple Pie Muffins -Bursting with cinnamon-spiced apples and topped with a crunchy streusel, these muffins are the ultimate fall breakfast.
- Banana Bread with Chocolate Chips – A moist, flavorful banana bread studded with melty chocolate chips, perfect for any time of year!
Watch the recipe video here. Let’s get to baking! Here is the full recipe:
Summary
Recipe Name
Author Name
Pumpkin Crumble Muffins
Isabel
Published On
