Pumpkin Crumb Muffins
Moist and flavorful pumpkin muffins topped with a buttery crumb, perfect for cozy autumn mornings or holiday gatherings.
Equipment
- Muffin Tin
- Mixing bowls
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
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with liners.
- In a large bowl, mix pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually fold dry mixture into wet mixture until just combined. Do not overmix.
- Prepare crumb topping by mixing oats, flour, brown sugar, and cold butter with fingers or a fork until crumbly.
- Fill muffin cups two-thirds full with batter and sprinkle generously with crumb topping.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool for 5 minutes in the tin, then transfer to a wire rack. Serve warm or store for later.
Notes
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.