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Pumpkin Crumb Cake Muffins

Pumpkin Crumb Cake Muffins
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Pumpkin Crumb Cake Muffins are moist, tender, and bursting with the cozy flavors of fall. These muffins feature a perfect balance of warm pumpkin puree and classic autumn spices with a sweet, buttery crumb topping that adds delightful crunch and richness. Ideal for breakfast, snacks, or dessert, they’re easy to customize and keep well when shared, frozen, or reheated.

Ingredients

Scale

Muffin Batter

  • 1 ¾ cups all-purpose flour (or gluten-free blend for GF version)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground ginger
  • 1 cup pumpkin puree
  • 2 large eggs (or 2 flax eggs for vegan)
  • ½ cup unsalted butter, melted (or plant-based butter for vegan)
  • ½ cup brown sugar, packed
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Crumb Topping

  • ½ cup all-purpose flour (or gluten-free blend)
  • ⅓ cup brown sugar, packed
  • ½ teaspoon ground cinnamon
  • 4 tablespoons cold unsalted butter, cut into small cubes (or plant-based butter)

Instructions

  1. Prepare the Crumb Topping: Combine cold butter with brown sugar, flour, and cinnamon in a bowl. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs. Set aside.
  2. Mix Dry Ingredients: In a separate large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
  3. Combine Wet Ingredients: In another bowl, beat eggs with pumpkin puree, melted butter, brown sugar, granulated sugar, and vanilla extract until smooth and well blended.
  4. Incorporate the Batter: Gently fold the dry ingredients into the wet ingredients until just combined. Be careful not to overmix to maintain a tender texture.
  5. Assemble and Bake: Line a muffin tin with paper cups and spoon the batter evenly into each cup. Generously sprinkle the crumb topping over each muffin. Bake in a preheated oven at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Notes

  • Use room temperature eggs and ingredients to ensure even mixing and better texture.
  • Do not overmix the batter; fold ingredients gently to keep muffins tender.
  • Keep the butter for the crumb topping cold to achieve the perfect crumbly texture.
  • Test muffin doneness with a toothpick – it should come out clean or with a few crumbs, but no wet batter.
  • Customize by adding chopped nuts or mini chocolate chips, but add them carefully to not overpower the crumb topping.

Nutrition

Keywords: pumpkin muffins, crumb topping, fall recipes, autumn baking, moist muffins, gluten-free option, vegan option

Find it online: https://eazyum.com/pumpkin-crumb-cake-muffins/