Pumpkin Crumb Muffins

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pumpkin crumb muffins
People get pretty passionate about pumpkin. Everyone has their kryptonite. For me, it’s pumpkin bread. And the best take on that, IMO, are these Pumpkin Crumb Muffin Tops! These are so moist and tender, and the crumb topping will remind you of those little Drake’s Coffee Cakes we all used to love. Make these either as traditional muffins, or as muffin tops if you have a muffin top pan. Either way, you’ll love them.
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pumpkin crumb muffins

Pumpkin Crumb Muffins

  • Author: Yael
  • Total Time: 40 minutes
  • Yield: 12
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Description

I mean… tops are the best part of the muffin so I vote for more top and less muffin. Either way, enjoy. Happy fall, y’all! 🎃🍁

Ingredients

Units Scale
Muffin batter:
  • 1 cup flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 1 egg
  • 1/4 cup oil
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 cup canned pumpkin
  • 1/3 cup milk
Crumb topping:
  • 3 tablespoons softened butter
  • 1/4 cup + 1 tablespoon brown sugar
  • 5 tablespoons flour
  • 1/8 teaspoon of both cinnamon and nutmeg

Instructions

  1. Sift together flour, baking powder, salt, sugar, cinnamon, nutmeg and ground cloves in a large bowl.
  2. In a medium bowl, combine egg, oil, milk and pumpkin. Beat well.
  3. Make a well in the center of the dry ingredients. Then stir in the liquid mixture and mix until all ingredients are moist.
  4. Make the crumble by combining the softened butter, brown sugar, flour, cinnamon and nutmeg with fork.
  5. Fill lined or greased muffin pans, or greased muffin top pans 2/3 full. Sprinkle tops with crumb mixture. Bake at 350° 20 to 25 minutes for muffins, 15 minutes for muffin tops.

Notes

Recommended tools and equipment:  Muffin top pans, flour sifter or mesh strainer for sifting.

  • Prep Time: 20
  • Cook Time: 20
  • Category: breakfast
  • Cuisine: American

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