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Pumpkin Crumb Muffins: A Delicious Fall Treat

These moist and flavorful pumpkin muffins are topped with a crunchy pecan crumble. Perfect for breakfast, brunch, or a sweet snack.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Muffin Batter
  • 1.5 cups All-purpose flour
  • 1 teaspoon Baking soda
  • 0.5 teaspoon Baking powder
  • 0.5 teaspoon Ground cinnamon
  • 0.5 teaspoon Ground nutmeg
  • 0.25 teaspoon Ground cloves
  • 0.25 teaspoon Salt
  • 1 cup Pumpkin puree
  • 0.75 cup Granulated sugar
  • 0.5 cup Vegetable oil
  • 2 Large eggs
  • 1 teaspoon Vanilla extract
Crumble Topping
  • 0.5 cup All-purpose flour
  • 0.5 cup Rolled oats
  • 0.5 cup Packed brown sugar
  • 0.25 cup Chopped pecans Optional
  • 0.5 teaspoon Ground cinnamon
  • 0.25 cup Cold unsalted butter (½ stick), cut into small pieces

Equipment

  • Mixing Bowls
  • Muffin Tin
  • Pastry blender or fork
  • Wooden Skewer

Method
 

Instructions
  1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt for the muffin batter.
  3. In a separate bowl, whisk together the pumpkin puree, sugar, oil, eggs, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
  5. For the crumble topping: In a medium bowl, combine flour, oats, brown sugar, pecans (if using), and cinnamon. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  6. Fill each muffin cup about ¾ full with the pumpkin batter. Sprinkle the crumble topping evenly over the batter.
  7. Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

For a richer flavor, use brown sugar instead of granulated sugar in the muffin batter. You can also add chocolate chips or raisins to the batter for added sweetness and texture. Store leftover muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.