Irresistible Pumpkin Muffins Recipe with Perfect Crumble Topping
These irresistible pumpkin muffins with brown-sugar crumble topping are moist, flavorful, and perfect for cozy mornings, holiday brunches, or an afternoon snack with coffee.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (240g) canned pumpkin puree (not pumpkin pie filling)
- ⅔ cup (135g) granulated sugar
- ⅓ cup (75g) light brown sugar, packed
- ½ cup (120ml) vegetable oil
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup (65g) all-purpose flour (for crumble topping)
- ¼ cup (55g) light brown sugar (for crumble topping)
- ¼ cup (55g) granulated sugar (for crumble topping)
- ½ teaspoon ground cinnamon (for crumble topping)
- ¼ cup (60g) unsalted butter, melted and slightly cooled (for crumble topping)
Instructions
- Preheat your oven to 375°F (190°C). Line your muffin tin with parchment paper liners or spray with non-stick spray.
- In a medium bowl, combine the flour, brown sugar, granulated sugar, and cinnamon for the crumble topping. Pour in the melted butter and mix with a fork until crumbly. Set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- In another bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla until smooth.
- Gradually add the wet ingredients to the dry ingredients, folding gently with a spatula until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Sprinkle the crumble topping generously over each muffin, pressing lightly to help it stick.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Notes
[‘Don’t overmix the batter to avoid dense muffins.’, ‘Use room-temperature eggs for better blending.’, ‘Measure precisely for the crumble topping to avoid greasiness.’, ‘Let the muffins cool completely on a wire rack to prevent soggy bottoms.’, ‘If the crumble topping sinks during baking, ensure the butter is cool enough before mixing.’]
Nutrition
- Serving Size: 1 muffin
- Calories: 215
- Fat: 9
- Carbohydrates: 30
- Protein: 3
Keywords: pumpkin muffins, fall recipe, crumble topping, easy baking, holiday brunch, pumpkin spice