Description
These Pumpkin Crumb Cake Muffins are moist and flavorful, featuring a rich pumpkin base spiced with cinnamon and nutmeg, topped with a crunchy, buttery oat crumb topping. Perfect for a cozy fall treat or anytime you’re craving a comforting baked good with a seasonal twist.
Ingredients
Scale
Muffin Batter
- 1 cup canned pumpkin puree
- 1/2 cup vegetable oil
- 3/4 cup packed brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
Crumb Topping
- 1/2 cup all-purpose flour
- 1/4 cup packed brown sugar
- 1/4 cup old-fashioned oats
- 1/4 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- Mix Wet Ingredients: In a large mixing bowl, combine the canned pumpkin puree, vegetable oil, brown sugar, and granulated sugar. Mix well until smooth and fully combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the pumpkin mixture. Beat well until the ingredients are fully incorporated and the batter is uniform.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly blended.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing; a few lumps are okay to keep the muffins tender.
- Prepare Crumb Topping: In another bowl, combine the flour, brown sugar, old-fashioned oats, and ground cinnamon. Pour in the melted butter and mix until the mixture forms coarse crumbs resembling a crumbly texture.
- Fill Muffin Cups: Evenly distribute the muffin batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising.
- Add Crumb Topping: Sprinkle the crumb topping generously over each muffin, ensuring an even layer on top for a delicious crunch.
- Bake Muffins: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
- Cool Muffins: Allow the muffins to cool in the pan for about 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overmix the batter to keep the muffins tender and moist.
- For a dairy-free version, substitute butter in the crumb topping with a vegan butter alternative.
- Use fresh pumpkin puree or canned, but ensure it’s plain pumpkin puree, not pumpkin pie filling.
- Muffins can be stored in an airtight container at room temperature for up to 3 days or refrigerated for a week.
- Reheat muffins briefly in the microwave for a warm treat.
