Pumpkin Crumble Muffins

It’s pumpkin-everything season! So it only seemed fitting to continue my tradition of baking crumble muffins. And really, how can you go wrong with pumpkin crumble muffins?

Soft muffins bursting with pumpkin spiced flavor, topped with a buttery, crunchy crumble – these are a fantastic breakfast treat or after-work snack. I’m getting to spoil Matt this week by throwing a muffin in with his lunch.

This recipe comes together quickly, so you’ll be enjoying a fresh-out-of-the-oven muffin in no time. And if you’re so inclined, enjoy with a pumpkin spice latte on the side!

Recipe adapted from Sally’s Baking Addiction’s Pumpkin Crumb Cake Muffins.  

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Pumpkin Crumble Muffins

Yields 16-17 muffins

Ingredients

Muffins

• 1 ¾ cups (220g) all-purpose flour

• 1 teaspoon baking soda

• 2 teaspoons ground cinnamon

• 1 ½ teaspoon pumpkin pie spice

• ½ teaspoon salt

• ½ cup (120ml) canola or vegetable oil

• ½ cup (100g) granulated sugar

• ½ cup (100g) dark brown sugar

• 1 ½ cups (340g) canned pumpkin puree

• 2 large eggs, room temperature

• ¼ cup (60ml) milk, at room temperature

Crumb Topping

• ¾ cup (94g) all-purpose flour

• ¼ cup (50g) granulated sugar

• ¼ cup (50g) dark brown sugar

• 1 ½ teaspoon pumpkin pie spice

• 7 Tablespoons (100g) unsalted butter, melted

Instructions

1. Preheat oven to 425°F. Line two muffin trays with 8-9 cupcake liners each. Set aside.

2. In a medium bowl, whisk the oil, granulated sugar, brown sugar, pumpkin puree, eggs and milk together until combined. Set aside.

3. In a large bowl, whisk the flour, baking soda, cinnamon, pumpkin pie spice, and salt together until combined.

4. Pour the wet ingredients into the dry ingredients, then fold everything together gently just until combined and no flour pockets remain.

5. In a small bowl, make the crumb topping by whisking together the flour, granulated sugar, brown sugar, and pumpkin pie spice until combined. Using a fork, lightly mix in the melted butter until crumbs form. Don’t over-mix.

6. Spoon the batter into liners, filling them just below the top of the liner, leaving room for the crumb topping. Spoon crumbs evenly on top of the batter and gently press them down into the batter.

7. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F. Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean.

8. Allow the muffins to cool for 10 minutes in the muffin pan before allowing to cool completely on a rack.