Description
These pumpkin crumb muffins are soft, moist, and filled with warm fall spices, topped with a buttery cinnamon streusel for the perfect cozy bite. Quick enough for weekdays, special enough for holidays.
Ingredients
Scale
- 1 ½ cups all-purpose flour (sifted)
- 1 cup granulated sugar
- 1 cup pumpkin puree (not pumpkin pie mix)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, melted
- 2 large eggs, room temperature
- Crumb Topping:
- ½ cup all-purpose flour
- ¼ cup brown sugar
- ¼ cup granulated sugar
- ½ teaspoon cinnamon
- ¼ cup cold unsalted butter, cubed
Instructions
- Preheat oven to 350°F (175°C). Grease a muffin tin or line with paper liners.
- In a small bowl, stir together flour, brown sugar, granulated sugar, and cinnamon for the crumb topping. Cut in cold butter until mixture is crumbly. Chill until ready to use.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and cinnamon.
- In another bowl, whisk pumpkin puree, melted butter, and eggs until smooth.
- Gently fold wet mixture into dry ingredients until just combined. Don’t overmix.
- Spoon batter into muffin cups, filling about ¾ full.
- Top generously with crumb topping.
- Bake for 22–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in tin for 5 minutes, then transfer to wire rack.
Notes
Use cold butter for the topping to keep it crumbly. For mini muffins, bake 15–18 mins. For jumbo, bake 28–30 mins. Store in airtight container or freeze for later.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 270
- Sugar: 18g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg