Pumpkin Crumb Muffins
Pumpkin crumb muffins are soft, moist, and filled with pumpkin spice flavor. Finished with a buttery brown sugar crumble topping, they’re the perfect fall breakfast treat.
Ingredients
- 1 ¾ cups (230 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 1 ½ teaspoons pumpkin pie spice (use 2 teaspoons if you like extra spice)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ¾ teaspoon fine sea salt
- 1 cup pumpkin puree
- ¼ cup vegetable oil , or canola oil
- ¼ cup apple sauce (I use a 3-ounce pouch)
- 2 large eggs , whisked
- 1 ½ teaspoons vanilla extract
Crumb topping
- ½ cup all-purpose flour
- ½ cup light brown sugar (I like to a do half-and-half)
- 1 teaspoon pumpkin pie spice , or ground cinnamon
- 4 Tablespoons salted butter , melted
Instructions
- Prep. Preheat the oven to 375°F. Line a muffin pan with liners or spray with nonstick spray.
- In a large bowl, whisk 1 3/4 cups flour, 1 cup granulated sugar, 1 1/2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 1 teaspoon baking soda, 1 teaspoon baking powder, and 3/4 teaspoon salt.
- Add wet ingredients.Stir in 1 cup pumpkin puree, 1/4 cup vegetable oil, 1/4 cup apple sauce, 2 eggs, and 1 1/2 teaspoons vanilla until just combined, bring careful not overmix.
- Fill muffin pan. Using a large cookie or ice cream scoop, fill each liner in the muffin pan 2/3 the way full.
Crumb topping
- Combine crumb topping. In a medium bowl, mix 1/2 cup flour, 1/2 cup brown sugar, 1 teaspoon pumpkin pie spice, and 4 Tablespoons butter until it has formed crumbs. Spread evenly across the tops of the muffins.
- Bake muffins. Bake 20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a cooling rack.
Notes
Variations: Add walnuts, raisins or chocolate chips for another layer of flavor and added crunch or texture.
Icing. Drizzle some powdered sugar icing on top of the crumb topping for some added sweetness.
Storage: Store in an airtight container up to 3 days or freeze up to 3 months.
Nutrition
Serving: 1muffin, Calories: 264kcal, Carbohydrates: 49g, Protein: 5g, Fat: 6g, Saturated Fat: 4g, Cholesterol: 27mg, Sodium: 249mg, Potassium: 127mg, Fiber: 2g, Sugar: 21g, Vitamin A: 3217IU, Vitamin C: 1mg, Calcium: 32mg, Iron: 2mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
