These Pumpkin Crumble Muffins are cozy bites filled with delicious pumpkin and warm spices. Topped with a crunchy crumble, they’re perfect for breakfast or a sweet snack!
Making these muffins is super easy! I love whipping them up in the fall, and they make my kitchen smell amazing. Plus, they’re great with a cup of coffee! ☕
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin is super convenient, but fresh pumpkin works too! Just cook and blend it. You can use sweet potato puree for a twist, too!
Flour: All-purpose flour is standard, but whole wheat flour adds extra fiber. You could also experiment with gluten-free flour blends for a gluten-free option.
Brown Sugar: While packed brown sugar keeps the muffins moist, coconut sugar or maple sugar are great alternatives for a different flavor profile.
Spices: A mix of spices adds warmth. If you’re missing one, don’t worry! Adjust based on what you have, or try pumpkin pie spice for an easy swap.
How to Get the Perfect Crumble Topping?
The crumble topping makes these muffins special, so getting it right is key. You want it to be crumbly and crispy, not just mixed into a paste. Here’s how:
- Use cold butter: This helps create a flaky texture. Cut it in quickly to keep it cold.
- Mix gently: Combine the flour, sugar, and spices before adding the butter. Aim for coarse crumbs, about pea-sized.
- Check while baking: If you notice the crumble topping isn’t browning, you can rotate the muffin tin for even baking.
How to Make Pumpkin Crumble Muffins
Ingredients You’ll Need:
For the Muffins:
- 1 3/4 cups all-purpose flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup buttermilk (or milk with 1 tsp vinegar)
For the Crumble Topping:
- 1/2 cup all-purpose flour
- 1/2 cup light brown sugar, packed
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup cold unsalted butter, cut into small pieces
For the Optional Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk or cream
- 1/4 tsp vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 20–25 minutes to bake, plus some cooling time if you decide to add the glaze. In total, you’re looking at around 40–50 minutes from start to finish—quick and oh-so-delicious!
Step-by-Step Instructions:
1. Preheat and Prepare the Muffin Tin:
Start by preheating your oven to 350°F (175°C). While the oven warms up, line a 12-cup muffin tin with paper liners. This makes for easy cleanup and helps the muffins pop right out!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. This will ensure all the dry ingredients are well combined before adding them to the wet mix.
3. Combine the Wet Ingredients:
In a large bowl, mix together the pumpkin puree, brown sugar, granulated sugar, vegetable oil, eggs, vanilla extract, and buttermilk. Stir this until you have a smooth and creamy mixture. The pumpkin should blend in nicely!
4. Combine Wet and Dry Mixtures:
Now gently fold the dry ingredients into the wet mixture. Use a spatula and be careful not to overmix; this will help keep your muffins light and fluffy.
5. Make the Crumble Topping:
In a small bowl, mix together the flour, brown sugar, cinnamon, and salt for your crumble topping. Cut in the cold butter using a pastry cutter or your fingers until you achieve a texture that resembles coarse crumbs—think chunky sand!
6. Fill the Muffin Cups:
Using a spoon or an ice cream scoop, fill the muffin cups about 2/3 full with the muffin batter. Don’t be shy with that crumble topping—add a generous amount on top of each muffin!
7. Bake to Perfection:
Pop your muffin tin into the oven and bake for 20–25 minutes. You’ll know they’re ready when a toothpick inserted into the center comes out clean or with just a few crumbs. Your kitchen will smell incredible!
8. Cool and Glaze (Optional):
Once baked, let the muffins cool for a few minutes in the tin before transferring them to a wire rack. To make the optional glaze, whisk together powdered sugar, milk, and vanilla until it’s smooth. Drizzle over the cooled muffins if you’re feeling fancy!
9. Enjoy Your Muffins:
These pumpkin crumble muffins are best enjoyed warm or at room temperature. Perfect with your morning coffee or as a yummy afternoon snack. Enjoy every bite!
Can I Substitute Fresh Pumpkin for Canned?
Absolutely! You can use fresh pumpkin puree instead of canned. Just make sure to cook the pumpkin until tender and blend it until smooth before measuring out 1 cup for the recipe.
What Can I Use Instead of Buttermilk?
If you don’t have buttermilk, you can easily make a substitute! Mix 1/4 cup of regular milk with 1 teaspoon of vinegar or lemon juice and let it sit for about 5 minutes. This will give you a similar tang and texture.
How Do I Store Leftover Muffins?
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them! Wrap each muffin in plastic wrap and place in a freezer-safe bag for up to 3 months. Just thaw at room temperature when you’re ready to enjoy one!
Can I Make These Muffins Vegan?
Yes! To make these muffins vegan, substitute the eggs with 1/2 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water). Use a plant-based milk instead of buttermilk, and you’re all set!