Description
Moist, warmly spiced pumpkin muffins topped with a buttery brown sugar crumb — perfect for cozy mornings or fall gatherings.
Ingredients
- Crumb Topping:
- 4 tbsp butter, room temperature
- ¾ cup all-purpose flour
- ½ cup dark brown sugar
- Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup dark brown sugar, packed
- ½ tsp salt
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1 tsp baking soda
- 2 eggs, room temperature
- 15 oz pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 ½ tsp pure vanilla extract
Instructions
- Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
- Prepare Crumb Topping: In a bowl, mix butter, flour, and brown sugar using a fork or pastry cutter until large, crumbly chunks form. Chill for at least 30 minutes.
- Make Muffin Batter: In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, cinnamon, pumpkin pie spice, and baking soda.
- In another bowl, whisk together eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.
- Pour wet ingredients into the dry ingredients and stir just until combined. Do not overmix — the batter should be thick and lumpy.
- Fill Muffin Liners: Spoon batter into each liner until about ¾ full. Top each muffin generously with crumb topping.
- Bake for 20–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool muffins in the pan for a few minutes, then transfer to a wire rack to cool completely.
Notes
- Use canned pumpkin puree, not pumpkin pie filling.
- Chilling the crumb topping helps maintain large, buttery crumbs during baking.
- Add a drizzle of maple glaze for an extra treat.
- Store leftovers in an airtight container for up to 3 days or freeze for up to 1 month.
Nutrition
- Serving Size: 1 muffin
- Calories: 287
- Sugar: 22g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
