These pumpkin crumble muffins are soft, warm, and bursting with fall flavors! With delicious spices and a sweet crumb topping, they are perfect for breakfast or a snack.
Every bite feels like a cozy hug. I love enjoying them with a cup of tea, especially on chilly mornings. You’ll find yourself reaching for seconds—promise! ☕️🧁
Key Ingredients & Substitutions
All-Purpose Flour: A staple for muffins. If you need a gluten-free option, almond or oat flour work well, but they might change the texture a bit.
Brown Sugar: This adds moisture and a lovely richness. If you’re out, white sugar with a bit of molasses can substitute, or coconut sugar for a lighter option.
Canned Pumpkin Puree: This is the star! If you prefer fresh, you can use homemade pumpkin puree. Just make sure it’s smooth and not watery for the best results.
Vegetable Oil: It adds moisture. For a healthier fat, you could use applesauce or melted coconut oil instead. Both also contribute to softness.
Spices: The blend of spices creates warmth. Feel free to use pre-mixed pumpkin spice if you want to simplify things, or adjust based on your taste preferences!
What’s the Best Way to Achieve a Perfect Crumble Topping?
The crumble topping adds a delightful crunch! It’s important to keep the butter cold; this prevents the topping from becoming too smooth. Here’s how to get it right:
- In a bowl, mix together the dry ingredients (flour, sugars, and spices).
- Cut in cold butter using a pastry cutter or your fingers. Aim for a crumb-like texture.
- Chill it briefly in the fridge before using. This keeps it from melting into your muffins while baking!
Just sprinkle it generously over the muffin batter before baking for that deliciously crunchy top!
How to Make Pumpkin Crumble Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1/2 cup brown sugar, packed
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup canned pumpkin puree
- 1/3 cup buttermilk
- 1 tsp vanilla extract
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1/2 tsp cinnamon
- 4 tbsp unsalted butter, cold and cut into small pieces
For the Glaze (optional):
- 1/2 cup powdered sugar
- 1-2 tsp milk
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This delightful recipe will take about 15 minutes to prep, and then you’ll bake for another 18-22 minutes. After baking, allow the muffins to cool for about 5 minutes before transferring them to a rack. So, in total, expect around 40-45 minutes from start to finish before you can enjoy your delicious muffins!
Step-by-Step Instructions:
1. Preheat the Oven:
First, preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or simply grease the cups if you prefer.
2. Make the Crumble Topping:
In a small bowl, mix together the flour, granulated sugar, brown sugar, and cinnamon. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Set this aside in the fridge while you prepare the muffins.
3. Mix Dry Ingredients:
In a large bowl, whisk together the all-purpose flour, brown sugar, baking soda, baking powder, salt, and all your spices including cinnamon, ginger, nutmeg, and cloves.
4. Mix Wet Ingredients:
In another bowl, whisk together the vegetable oil, eggs, pumpkin puree, buttermilk, and vanilla extract until everything is smooth and combined.
5. Combine Wet and Dry Ingredients:
Now, pour the wet mixture into the dry ingredients and fold gently with a spatula. Be careful not to overmix—it’s okay if there are some lumps!
6. Fill the Muffin Cups:
Divide your batter evenly among the muffin cups, filling each one about 3/4 full.
7. Add the Crumble Topping:
Generously sprinkle the crumble topping over each muffin before baking.
8. Bake:
Pop the muffin tin in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean!
9. Cool:
Once baked, let them cool in the pan for about 5 minutes. Then, carefully transfer the muffins to a wire rack to cool completely.
10. Optional Glaze:
If you fancy a glaze, mix together the powdered sugar, milk, and vanilla in a small bowl until smooth. Drizzle over the cooled muffins for a sweet finish!
11. Serve and Enjoy:
Your Pumpkin Crumble Muffins are now ready! They’re perfect for breakfast or a cozy snack. Enjoy them with a warm cup of coffee or tea!
This recipe yields moist, flavorful pumpkin muffins topped with a crunchy, sweet crumble and a light vanilla glaze for extra indulgence. Perfect for autumn or any time you crave cozy flavors!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! You can roast and puree fresh pumpkin for this recipe. Just make sure to drain any excess moisture so it doesn’t affect the batter’s consistency.
How Should I Store Leftover Muffins?
Store any leftover muffins in an airtight container at room temperature for up to 3 days. If you plan to keep them longer, transfer them to the fridge for about a week or freeze them for up to 2 months.
Can I Make These Muffins Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check that it’s specifically formulated for baking to achieve the best texture!
How Can I Adjust the Sweetness?
If you prefer less sweetness, you can reduce the sugars by about 1/4 cup. Just keep in mind that it may affect the moisture slightly, so consider adding a touch more pumpkin puree or buttermilk to maintain consistency!
