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Pumpkin Crumb Cake Muffins

Deliciously soft and spiced Pumpkin Crumb Cake Muffins topped with a crunchy crumb, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 180
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 Make sure your butter is melted.
For the Muffin Base
  • 1 and 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 Use high-quality pumpkin puree, not pumpkin pie filling.
  • 2 large eggs, at room temperature Ensure eggs are at room temperature for better batter.
  • 1/2 cup vegetable oil or melted coconut oil Use oil of choice.
  • 1/4 cup milk (any variety) Almond milk can be used for dairy-free option.

Method
 

Preparation
  1. In a small bowl, whisk together the granulated sugar, brown sugar, and cinnamon. Add the flour and stir until combined. Pour in the melted butter, mixing 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. Set aside.
  4. In another medium bowl, whisk 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 together using a rubber spatula. Be careful not to overmix; stir 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, ensuring an even coating.
Baking
  1. Bake for 5 minutes at 425°F (218°C). Without opening the oven, 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.
Cooling
  1. Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

Notes

These muffins hold up beautifully for several days at room temperature or can be frozen for longer storage. Allow muffins to cool completely before storing them in an airtight container.