Soft and Moist Pumpkin Crumb Muffins
These pumpkin muffins are perfectly moist and soft with a delicious crumb topping to add a sugary crunch to each bite. If you are team pumpkin spice, these are the muffins for you!
They freeze and reheat very well for you to make ahead for parties or everyday eating!
How to Make:
Ingredients
- Muffin Batter:
- All purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Cinnamon
- Nutmeg
- Salt
- Eggs
- Oil (I like to use half vegetable oil and half extra virign olive oil)
- Pumpkin puree
- Crumb Topping:
- Granulated sugar
- All purpose flour
- Cinnamon
- Butter (softened)
Directions
- Muffin batter:
- Combine the dry ingredients in a large bowl
- In a smaller bowl, whisk together the wet ingredients
- Pour wet ingredients in the bowl with the dry ingredients and stir to combine
- Crumb Topping:
- Combine dry ingredients in a small bowl
- Add softened butter
- Use a fork to mix the butter with the dry ingredients, will take a few minutes to form small crumbs
- Preheat the oven to 350 degrees
- Pour batter evenly into a 12 cup muffin tin (greased or lined with muffin cups), will fill about 3/4 of each cup
- Top each muffin with the crumb topping, this should fill almost to the top (seems like a lot, but it spreads out when the muffins cook)
- Place in oven for 24-26 minutes or until a toothpick comes out clean
- ENJOY!
Try these other delicious muffin recipes:
Pumpkin Crumb Muffins
These pumpkin muffins are perfectly moist and soft with a delicious crumb topping to add a sugary crunch to each bite. If you are team pumpkin spice, these are the muffins for you!
Equipment
- 1 Standard 12 cup muffin tin
- Muffin cup liners (if not greasing pan)
Ingredients
Crumb Topping
- 1/3 cup granulated sugar
- 1/2 cup flour
- 3/4 tsp ground cinnamon
- 1/4 cup butter (softened)
Muffin Batter
- 1 cup all purpose flour
- 3/4 cup granulated sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup oil (I prefer to use vegetable oil and half extra virgin olive oil)
- 1 cup pumpkin puree
Instructions
For the crumb topping
- Combine dry ingredients in a small bowl
- Add softened butter
- Use a fork to mix the butter with the dry ingredients, will take a few minutes to form small crumbs
For muffin batter
- Combine the dry ingredients in a large bowl
- In a smaller bowl, whisk together the wet ingredients
- Pour wet ingredients in the bowl with the dry ingredients and stir to combine
- Preheat the oven to 350 degrees
- Pour batter evenly into a 12 cup muffin tin (greased or lined with muffin cups), will fill about 3/4 of each cup
- Top each muffin with the crumb topping, this should fill almost to the top (seems like a lot, but it spreads out when the muffins cook)
- Place in oven for 24-26 minutes or until a toothpick comes out clean
- Allow to cool in muffin tin for 10 minutes before transferring to cooling rack
- ENJOY!
