Pumpkin Crumb Muffins

These Pumpkin Crumb muffins are moist and fluffy on the inside, sweet and crunchy brown sugar crumb on top, and just the right amount of pumpkin flavour. They truly are the perfect pumpkin muffins!

Fall is finally almost here and I am so excited to start fall baking! I know I fall into that "basic girl" category but I love everything about Fall; the weather, the clothes, the colours, all the Fall baked goods, and the pumpkin spice latte.To start of the Fall season my toddlers and I made a batch of pumpkin crumb muffins.

I love having muffins around the house with toddlers; they make great snacks and quick breakfasts. I'm really lucky that my two little ones enjoy baking as much as I do. It has become their favourite activity. I'm happy to report that for these pumpkin muffins my toddlers were on their best baking behaviour. We had very little messes and they were super eager to help pour and stir the ingredients.

How to Make These Pumpkin Muffins

Preheat oven to oven to 425F and line muffin pan with paper liners.

Muffin Batter

In a medium sized bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.

In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk. Be sure the ingredients are mixed well.

Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any flour stop mixing. Add the batter to the muffin tins. Fill each tin about 3/4 full.

Crumb Topping

In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed. Evenly divide the crumb mixture on top of each muffin.

Baking

Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for 10 minutes before removing from the pan.

How to Get These Muffins Perfect

• Make sure you are using pumpkin puree NOT pumpkin pie filling. Pumpkin puree is unsweetened and not spiced.
• Use room temperature ingredients. They blend together easier giving muffins a light texture.
• Do not over mix the batter once you add the dry and wet ingredients together. Over mixing causes dense dry muffins.
• Do not over bake, once you hit the 20 minute mark keep a vigilant eye on the muffins checking frequently with a toothpick.

Storing The Muffins

These muffins are best eaten on the day they are baked. You can store that in an airtight container at room temperature for three days. The crumb topping will start to get soft and no longer have its crunch, but they're still delicious!

Bake it by yourself or bake them with your kids, either way you will fall in love with this pumpkin crumb muffins!

If you make these muffins you can tag me on Instagram @jessiebakestreats and please leave me a review below. I’d love to hear from you!

For more ideas you can follow me on Pinterest.

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Pumpkin Crumb Muffins

Jessie M

These Pumpkin Crumb muffins are moist and fluffy on the inside, sweet and crunchy brown sugar crumb on top, and just the right amount of pumpkin flavour.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 20 mins

Cook Time 20 mins

Servings 12 muffins

Ingredients

  

Muffins

• 1 & 3/4 C all purpose flour
• 1 & 1/2 tsp pumpkin pie spice
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 eggs at room temperature
• 2/3 C brown sugar
• 1/3 C white sugar
• 1/2 C vegetable oil
• 1 & 1/4 C pumpkin puree
• 1 tsp vanilla extract
• 1/4 C milk

Crumb Topping

• 3/4 C all purpose flour
• 1/3 C brown sugar
• 1 tsp cinnamon
• 3 tbsp white sugar
• 5 tbsp unsalted butter metled

Instructions

 

• Preheat oven to oven to 425F and line muffin pan with paper liners.

Muffins

• In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
• In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
• Add the dry ingredients into the wet and fold together using a rubber spatula. You want to be careful not to over mix. Once you can no longer see any dry ingredients stop mixing.
• Add the batter to the muffin tins. Fill each tin about 3/4 full.

Crumb Topping

• In a medium sized bowl whisk together white sugar, brown sugar, flour, and cinnamon. Once blended add in the melted butter and mix until a crumble texture is formed.
• Evenly divide the crumb mixture on top of each muffin.
• Bake for 5 minutes at 425 F. Then reduce oven temperature to 350 F and bake for 15 minutes or until a toothpick inserted into the centre of a muffin comes out clean. Allow muffins to cool for 10 minutes before removing from the pan.
• Enjoy!

Notes

Store in an airtight container at room temperature up to 3 days.

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