These Pumpkin Crumble Muffins are a cozy treat, perfect for fall! They’re soft, moist, and filled with warm pumpkin spice flavors. The crumbly topping adds a delightful crunch!
Making these muffins is so easy, I sometimes make a double batch! They disappear quickly, and the smell while baking is like a hug from autumn. Who can resist that? 😄
Key Ingredients & Substitutions
Pumpkin Puree: This is the star of the muffins! You can use canned pumpkin puree for convenience, but if you have fresh pumpkin, roasting it and making your own puree is amazing. Just make sure it’s smooth!
Spices: Ground cinnamon, nutmeg, and cloves provide the warm flavors. Feel free to adjust the spices based on your preference—more cinnamon is always a hit!
Flour: All-purpose flour works great, but if you’re gluten-free, try a 1-to-1 gluten-free flour blend. It usually gives good results too!
Butter: Unsalted butter in the crumble adds richness. If you’re dairy-free, you can use coconut oil or a vegan butter substitute.
How to Get the Perfect Crumble Topping?
The crumble topping adds a delightful crunch, so getting this texture right is key. Here’s how to do it:
- Use cold butter! This helps create small lumps in the topping, so it stays crumbly when baked.
- Blend until it looks like coarse crumbs. Don’t overwork it—it’s okay to have some larger pieces!
- Chill the crumble in the fridge while you prepare the muffin batter. This helps it hold its shape better when baked.
These tips will ensure your crumble topping is perfectly crunchy and delicious!
How to Make Pumpkin Crumble Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
- 1 cup pumpkin puree (canned or fresh)
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
For the Crumble Topping:
- ½ cup all-purpose flour
- ½ cup brown sugar, packed
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, cold and cubed
Optional Glaze:
- ¼ cup powdered sugar
- 1-2 teaspoons milk or cream
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 20-25 minutes to bake. Once they’re out of the oven, allow them to cool for a bit before enjoying your delicious muffins. Total time: approximately 40 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease it to prevent sticking.
2. Prepare the Crumble Topping:
In a small bowl, combine the flour, brown sugar, and ground cinnamon. Then, add the cold, cubed butter. Use a pastry cutter or your fingers to mix it until you achieve a crumbly texture that resembles coarse crumbs. Put it aside in the fridge to keep it cool while you prepare the muffins.
3. Mix Dry Ingredients for Muffins:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, nutmeg, cloves, and salt. This will be your dry mix for the muffins.
4. Mix Wet Ingredients:
In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well combined.
5. Combine Wet and Dry Mixtures:
Gently fold the dry ingredients into the wet ingredients. Mix just until you see no dry flour—be careful not to overmix, as you want your muffins to be tender and soft!
6. Fill Muffin Tins:
Evenly divide the batter among the 12 muffin cups, filling each about ¾ full to allow room for rising during baking.
7. Add the Crumble Topping:
Take the crumble mixture out of the fridge and generously sprinkle it over each muffin. Don’t be shy with the crumble; it’s what makes these muffins special!
8. Bake:
Place your muffin tin in the preheated oven and bake for 20-25 minutes. You’ll know they’re done when a toothpick inserted into the center of a muffin comes out clean.
9. Cool:
Once baked, remove the muffins from the oven. Let them cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
10. Optional Glaze:
If you want to add a sweet touch, mix powdered sugar with milk in a small bowl until smooth. Drizzle it over the cooled muffins for that extra sweetness!
Enjoy your Pumpkin Crumble Muffins warm or at room temperature, perfect with a cozy cup of coffee or tea!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you’re using fresh pumpkin, cook and puree it until smooth before measuring. Just make sure to let it cool down a bit before adding it to the batter.
How Do I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them in a zip-top bag for up to 3 months. Just thaw and reheat when ready to enjoy!
Can I Substitute the Oil?
Yes! You can use melted coconut oil or unsweetened applesauce for a healthier option. If you’re using applesauce, it may slightly change the texture but will keep the muffins moist!
What If My Crumble Topping Is Too Wet?
If your crumble topping seems too wet, you can add a little more flour until it reaches the desired crumbly texture. It should resemble coarse crumbs. Make sure to keep the butter cold for the best texture!
