Go Back
–+ servings
Pumpkin Crumb Muffins

Pumpkin Crumb Muffins That Will Brighten Your Fall Mornings

Delight in these Pumpkin Crumb Muffins, a seasonal treat perfect for cozy fall mornings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crumb Topping
  • 1 cup All-Purpose Flour Can be replaced with gluten-free flour for a gluten-free option.
  • 1 tsp Cardamom or Cinnamon Use 2 teaspoons for a stronger cardamom taste.
  • 1/2 cup Brown Sugar Regular sugar can be substituted if desired.
  • 1/4 cup Melted Butter Coconut oil makes a great dairy-free substitute.
Muffins
  • 1 1/2 cups All-Purpose Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1 tsp Cinnamon Freshly ground for the best aroma.
  • 1/2 tsp Nutmeg Freshly ground for the best aroma.
  • 1/4 tsp Cloves Freshly ground for the best aroma.
  • 1/2 tsp Ginger Freshly ground for the best aroma.
  • 1 tsp Cardamom Enhances the unique flavor profile.
  • 1 cup Pumpkin Puree Both fresh and canned pumpkin work well.
  • 1/2 cup Vegetable Oil Melted coconut oil is a good substitute.
  • 1 cup Granulated Sugar Feel free to reduce for a less sweet muffin.
  • 1/2 tsp Salt
  • 2 large Eggs Flax eggs can be used for a vegan option.

Equipment

  • Muffin tin
  • Mixing bowls
  • Whisk
  • Measuring cups
  • Measuring spoons

Method
 

Muffin Preparation
  1. In a medium bowl, combine all-purpose flour, cardamom (or cinnamon), and brown sugar. Stir until well blended, then drizzle in the melted butter. Mix until large crumbs form for the crumb topping.
  2. Preheat your oven to 325°F (163°C). Prepare a muffin tin by lining it with paper liners or greasing it lightly.
  3. In a large bowl, sift together the all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, cloves, ginger, and cardamom. Whisk thoroughly.
  4. In another bowl, mix the pumpkin puree, vegetable oil, granulated sugar, salt, and eggs until smooth.
  5. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Avoid overmixing.
  6. Spoon the muffin batter into the prepared muffin tin, filling each liner about two-thirds full.
  7. Sprinkle approximately 1 tablespoon of crumb topping evenly over each muffin.
  8. Bake for about 25 minutes, or until a toothpick inserted comes out clean. The muffins should be golden brown on top.

Nutrition

Serving: 1muffinCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 40mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 400IUVitamin C: 1mgCalcium: 20mgIron: 1mg

Notes

Allow melted butter to cool before mixing to avoid melting the crumb. Store muffins in an airtight container at room temperature for up to 3 days.

Tried this recipe?

Let us know how it was!