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Pumpkin Crumb Cake Muffins

Delightful muffins combining moist pumpkin with a crunchy crumb topping, perfect for fall gatherings and cozy breakfasts.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American, Seasonal
Calories: 225
Ingredients Method Notes

Ingredients
  

For the Crumb Topping
  • 1/3 cup granulated sugar
  • 1/3 cup packed light or dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 cup all-purpose flour
  • 1/4 cup unsalted butter, melted
For the Muffins
  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 2/3 cup packed light or dark brown sugar
  • 1 cup pumpkin puree look for 100% pure pumpkin, not pumpkin pie filling
  • 2 large eggs, at room temperature
  • 1/2 cup vegetable oil or melted coconut oil
  • 1/4 cup milk any variety will work

Method
 

Preparation
  1. In a small bowl, whisk together the granulated sugar, brown sugar, and cinnamon for the crumb topping. Add flour and stir until combined. Pour in the melted butter and mix until large crumbs form. Set aside.
  2. Preheat your oven to 425°F (218°C) and line a 12-cup muffin pan with paper liners.
  3. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
  4. In another medium bowl, whisk together the granulated sugar, brown sugar, pumpkin puree, eggs, oil, and milk until fully combined.
  5. Pour the wet ingredients into the dry ingredients and gently fold them together using a rubber spatula until just combined.
  6. Spoon the batter into the prepared muffin pan, filling each cup nearly to the top.
  7. Generously sprinkle the crumb topping over each muffin.
Baking
  1. Bake at 425°F (218°C) for 5 minutes. Without opening the oven door, reduce the temperature to 350°F (177°C) and continue baking for 15 to 17 minutes, or until a toothpick inserted into the center comes out clean.
  2. Allow the muffins to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins store beautifully for up to 3 days at room temperature or 1 week in the fridge. Can freeze for up to 3 months.