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!

WHY YOU'LL LOVE THEM

Easy to make. This muffins are very easy to make and done by hand.

Crumb topping. The cinnamon struesel topping and pumpkin flavours go so well together!

Fall flavours. There is nothing better than pumpkin flavoured baked goods in the fall!

INGREDIENTS

• Flour- All purpose flour works best
• Pumpkin Pie Spice- This is found in the baking isle with all the other
• Ground cinnamon
• Baking powder
• Baking soda
• Salt
• Eggs- This recipe use two large whole eggs at room temperature
• Brown sugar
• White sugar
• Vegetable oil
• Pumpkin puree- not pumpkin pie filling
• Milk
• Vanilla extract

STEP BY STEP INSTRUCTIONS

To make these muffin start preheating your oven to 425 F and lining your muffin tins.

Muffin Batter

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

In a large bowl mix brown sugar, white sugar, eggs, vegetable oil, milk, and pumpkin puree together.

Once the wet ingredients are mixed add them into the dry ingredients and fold together with a rubber spatula. Mix just until the flour is blended, you don't want to over mix.

Dived the batter evenly among the muffin tins. Filling them up almost all the way.

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.

FREQUENTLY ASKED QUESTIONS

STORING THE Muffins

Store the muffins in an airtight container at room temperature. The muffins stay good for up to four days if stored properly.

CAN I USE PUMPKIN PIE INSTEAD OF PUMPKIN PUREE?

No, you will want to make sure its pumpkin puree. Pumpkin pie filling comes sweetened and spiced so using it will throw off the taste of the muffins.

DO I NEED TO BRING MY EGG TO ROOM TEMPERATURE?

Yes you do. Room temperature eggs break down easier in the batter. This means less mixing, which gives you a fluffy moist muffin. If you forget to take your egg out of the fridge (I always do) just run your egg under warm water for a few minutes.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. 

Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

If you make these chocolate pumpkin muffins please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

MORE PUMPKIN RECIPES TO LOVE

• Pumpkin Spice Latte Loaf Cake
• Pumpkin Coffee Cake Cookies
• Pumpkin Bread with Streusel Topping
• Mini Pumpkin Spice Donuts
• Chewy Pumpkin Cookies
• Pumpkin Swirl Cheesecake Bars
• Chocolate Pumpkin Muffins

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 minutes mins

Cook Time 20 minutes mins

Course Breakfast, dessert, Snack

Cuisine American, Canadian

Servings 12 muffins

Equipment

• large mixing bowls
• muffin tin
• muffin liners

Ingredients

  

Muffins

• 1 & 3/4 C all purpose flour spooned and levelled*
• 2 tsp pumpkin pie spice
• 1/2 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 at room temperature

Crumb Topping

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

Instructions

 

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

Muffin Batter

• In a medium bowl whisk together flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Set aside.
  1 & 3/4 C all purpose flour, 2 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt
• In a large sized bowl combine the eggs, brown sugar, white sugar, oil, pumpkin puree, vanilla extract, and milk.
  2 eggs, 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
• 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.
• Dived the batter evenly among the muffin tins. Filling them up almost all the way.

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.
  3/4 C all purpose flour, 1/3 C brown sugar, 1 tsp cinnamon, 3 tbsp white sugar, 5 tbsp salted butter
• 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.

Notes

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then scrape with a knife to level off the access. 

Scooping the measuring cup directly into your flour cause the flour to compress and getting more than the recipe calls for.

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