Pumpkin Crumb Muffins
The first reason I love these pumpkin muffins is because I finally got the texture just right. They are perfectly soft and moist, thanks to an entire can of pumpkin. Which also happens to be the second reason I love these muffins so much. It uses the entire can. No leftover pumpkin to try and figure out what to do with. And the third reason is, of course, because they have the best cinnamon crumb topping. The kind you can’t help but pick off and eat as soon as they come out of the oven.
I don’t know if you’re like me, but I really only want to bake with pumpkin for about two months out of the year. I get so excited for fall because along with the cooler weather, it means that I get to make pumpkin cinnamon rolls, pumpkin bars, pumpkin crumb muffins, pumpkin pancakes, and whatever other pumpkin flavored things I can dream up. I’ll use pumpkin at least half a dozen different ways and then it gets close to Christmastime and I don’t crave pumpkin anything until next fall.
All that to say, if baking with pumpkin is a limited-time thing for you too, make sure to put these muffins at the top of your baking list! They are the perfect fall baking project that are just begging to be shared with friends and family.
You’ll get a dozen muffins in a standard muffin pan but they are big muffins. The initial high temperature helps them rise nicely so they come out looking like something you’d buy in a bakery.
The process is really simple for these pumpkin crumb muffins. No fancy equipment required. I hope you’ll try them before fall baking slips away! 🙂
If you do, I’d love to hear how they turn out for you! Comment here or use the hashtag #thehomecookbook on Instagram.
Pumpkin Crumb Muffins
The softest, cinnamon-spiced muffin packed with pumpkin flavor and lots of crumb topping!
- 2 cups Flour
- 1 ½ cups Sugar
- 1 tsp. Cinnamon
- ¼ tsp. Nutmeg
- ¼ tsp. Ginger
- ⅛ tsp. Cloves
- 1 tsp. Baking powder
- 1 tsp. Baking soda
- ½ tsp Salt
- 1 15 oz. can Pumpkin puree
- 2 Eggs
- 1 tsp. Vanilla extract
- 1 stick Salted butter melted
- ½ stick Butter melted
- ½ cup Brown sugar
- ⅔ cup Flour
- ½ tsp. Cinnamon
- Pinch Salt
Preheat oven to 425*F and grease a muffin pan.
Stir crumb topping ingredients together and set aside.
Whisk dry ingredients in a large mixing bowl.
Whisk wet ingredients in a medium bowl.
Add pumpkin mixture into the flour mixture and whisk just until it is combined with no streaks of flour.
Scoop into prepared muffin tins and top each with a spoonful of crumbs, pressing them into the batter gently.
As soon the muffins go into the oven, reduce the temperature to 350*F and set the timer for 20 minutes. Test for doneness with a toothpick or by lightly pressing the top of a muffin and if it springs back, it’s ready. If not, they may need an extra 2-3 minutes. Let cool in the pan for at least 10 minutes before removing to a cooling rack.