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Pumpkin Crumb Muffins

Pumpkin Crumb Muffins

Moist and flavorful pumpkin muffins topped with a buttery crumb, perfect for cozy autumn mornings or holiday gatherings.
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Préparation 15 minutes
Cuisson 25 minutes
Temps total 40 minutes
Portions: 12 muffins
Plat: Breakfast, Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Préparation Notes

Ingrédients
  

Muffins
  • 1 cup pumpkin puree
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp salt
  • 1/2 cup rolled oats
Crumb Topping
  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup cold butter

Équipement

  • Muffin Tin
  • Mixing bowls

Préparation
 

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
  2. In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  4. Gradually fold dry mixture into wet mixture until just combined. Do not overmix.
  5. Prepare crumb topping by mixing oats, flour, brown sugar, and cold butter with fingers or a fork until crumbly.
  6. Fill muffin cups two-thirds full with batter and sprinkle generously with crumb topping.
  7. Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or store for later.

Notes et conservation

Customize with nuts, chocolate chips, or a cream cheese filling. Store in an airtight container for 3–4 days, refrigerate for a week, or freeze for up to 3 months.