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Crumb Pumpkin Muffins

Fluffy Crumb Pumpkin Muffins – Your Perfect Fall Indulgence

Enjoy these Crumb Pumpkin Muffins, a fluffy and comforting autumn treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffins
  • 2 cups all-purpose flour Whole wheat flour can be substituted.
  • 1 teaspoon baking soda Ensure it's fresh.
  • 1 teaspoon cinnamon Nutmeg can be added for extra flavor.
  • 1 teaspoon pumpkin pie spice Or use your own blend.
  • 1/2 teaspoon salt Balances sweetness.
  • 1/2 cup canola oil Melted coconut oil works as a substitute.
  • 1 cup sour cream Greek yogurt can be used.
  • 1/2 cup buttermilk Mix regular milk with vinegar as an alternative.
  • 1 cup dark brown sugar Light brown sugar can be used instead.
  • 2 large eggs Flaxseed meal mixed with water can be used for a vegan version.
  • 1 cup canned pumpkin Opt for pure pumpkin for best results.
For the Crumb Topping
  • 1 cup all-purpose flour
  • 1/2 cup sugar Add a pinch of salt for balance.
  • 1/2 cup brown sugar Dark brown sugar is ideal.
  • 1 teaspoon cinnamon
  • 1/2 cup butter Coconut oil can be used for a vegan option.
Optional Dusting
  • powdered sugar Optional For dusting on top.

Equipment

  • jumbo muffin pan
  • Mixing bowls
  • Whisk
  • spoon or muffin scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a jumbo muffin pan with nonstick spray.
  2. In a large bowl, whisk together the flour, baking soda, cinnamon, pumpkin pie spice, and salt.
  3. In another bowl, add canola oil, sour cream, buttermilk, dark brown sugar, and eggs; mix until combined.
  4. Fold the dry ingredients into the wet mixture, then add canned pumpkin until just combined.
  5. Fill each muffin liner two-thirds full with batter.
  6. Prepare the crumb topping and sprinkle it over each muffin.
  7. Bake for 23-28 minutes, or until golden brown and a toothpick comes out clean.
  8. Cool in the pan for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired.

Nutrition

Serving: 1muffinCalories: 210kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 12gVitamin A: 100IUVitamin C: 2mgCalcium: 2mgIron: 6mg

Notes

These muffins embody warmth and comfort, perfect for any fall gathering.

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