Pumpkin Crumb Cake Muffins: Spiced Fall Treat (Print Version)

Bake delicious Pumpkin Crumb Cake Muffins this fall! Enjoy soft, spiced pumpkin muffins with a buttery streusel. Perfect for breakfast or a sweet snack.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Muffin Base

01 - 1 ½ cups all-purpose flour
02 - ½ cup granulated sugar
03 - ¼ cup packed light brown sugar
04 - 1 teaspoon baking powder
05 - 1 teaspoon baking soda
06 - ½ teaspoon salt
07 - 1 teaspoon ground cinnamon
08 - ½ teaspoon ground nutmeg
09 - ¼ teaspoon ground ginger
10 - 1 cup pumpkin puree (100% pure, not pie filling)
11 - ½ cup vegetable oil
12 - ½ cup milk (whole milk preferred)
13 - 2 large eggs, at room temperature

→ Crumb Topping

14 - ½ cup all-purpose flour
15 - ¼ cup packed light brown sugar
16 - ½ teaspoon ground cinnamon
17 - ¼ cup unsalted butter, cold and cut into small pieces

→ Optional Extras

18 - ½ cup chocolate chips or white chocolate chips
19 - Pinch of allspice or ground cloves for extra warmth

# Instructions:

01 - First things first, get your oven preheating to 400°F (200°C). Then, line your 12-cup muffin tin with paper liners. I always give the liners a quick spray with non-stick spray too, just to be extra sure nothing sticks – because nothing is more frustrating than a muffin that clings to its paper! This step feels like setting the stage for something wonderful, honestly. You can already smell the potential for deliciousness.
02 - In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Give it a really good whisk to make sure all those spices are evenly distributed. I remember one time, I rushed this, and ended up with a bite that was just a burst of cinnamon – not terrible, but not what I was aiming for! This is where the magic of the spices really begins to awaken.
03 - In a separate medium bowl, whisk together the pumpkin puree, vegetable oil, milk, and eggs until everything is beautifully smooth and combined. This is where the color starts to get that lovely orange hue, and it just feels so autumnal! Make sure there are no streaks of egg yolk, just a uniform, creamy mixture. Honestly, this step always makes me think of pumpkin patches and crisp fall air.
04 - Pour the wet ingredients into the dry ingredients. Now, this is crucial: mix until *just* combined. A few lumps are totally fine, even desirable! Overmixing is the enemy of tender muffins; it develops the gluten too much, leading to tough muffins. I always tell myself, "Stop when you see no more dry flour!" It's a delicate balance, but so worth it for fluffy Pumpkin Crumb Cake Muffins.
05 - In a small bowl, combine the flour, brown sugar, and ground cinnamon for the crumb. Then, cut in the cold unsalted butter using your fingers or a pastry blender until you have coarse crumbs. You want it to resemble wet sand, with some pea-sized pieces of butter still visible. This takes a bit of patience, but honestly, it’s the best part of these Pumpkin Crumb Cake Muffins, so don't rush it!
06 - Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Then, generously sprinkle that glorious crumb topping over each muffin. Pop them into the preheated oven and bake for 20-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean. The tops will be golden brown, the crumbs will be crispy, and your kitchen will smell like pure heaven! Let them cool in the pan for a few minutes before transferring to a wire rack.

# Notes:

01 - Personal cooking tip I've learned through experience: Don't overmix the batter; a few lumps are totally fine.
02 - Storage advice that actually works from my kitchen trials: Always cool muffins completely before storing to avoid soggy crumb.
03 - Substitution I've tried that worked surprisingly well: Almond milk and plant-based butter for a dairy-free version, the flavor is still great.
04 - Serving suggestion that makes this dish extra special: Pair with a hot cup of coffee or a dollop of whipped cream for pure comfort.

# Equipment Needed:

01 - Muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - spatula
06 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 280
Total Fat: 15g
Total Carbohydrate: 32g
Protein: 4g

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