Homestyle Pumpkin Crumb Cake Muffins: Delicious Fall Treat (Print Version)

Warm Pumpkin Crumb Cake Muffins, with a spiced streusel topping, are a comforting fall treat. Enjoy these moist, flavorful muffins with coffee.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Muffin Base

01 - 2 cups (240g) all-purpose flour
02 - 1/2 cup (100g) granulated sugar
03 - 1/2 cup (110g) light brown sugar, packed
04 - 1 tsp baking powder
05 - 1 tsp baking soda
06 - 1/2 tsp salt
07 - 1 cup (240g) pumpkin puree (100% pure, not pie filling)
08 - 2 large eggs
09 - 1/2 cup (120ml) whole milk
10 - 1/2 cup (120ml) vegetable oil
11 - 1 tsp vanilla extract

→ Pumpkin Spice Blend

12 - 2 tsp ground cinnamon
13 - 1/2 tsp ground nutmeg
14 - 1/2 tsp ground ginger
15 - 1/4 tsp ground cloves

→ Crumb Topping

16 - 1/2 cup (60g) all-purpose flour
17 - 1/4 cup (55g) light brown sugar, packed
18 - 2 tbsp (25g) granulated sugar
19 - 1/2 tsp ground cinnamon
20 - 1/4 cup (56g) unsalted butter, cold and cubed

# Instructions:

01 - First things first, let's get that glorious crumb topping ready. In a medium bowl, whisk together the flour, both sugars, and cinnamon. Now, here's where the magic happens: cut in that cold, cubed butter. I like to use my fingertips, really rubbing the butter into the dry ingredients until you get lovely, coarse crumbs. You want some pea-sized pieces, not a fine powder. It should smell wonderfully spicy already! Set this aside; it’s going to be the crowning glory of our spiced muffins.
02 - Next, grab a large bowl for our dry ingredients. Whisk together the all-purpose flour, granulated sugar, light brown sugar, baking powder, baking soda, salt, and all those beautiful pumpkin pie spices – cinnamon, nutmeg, ginger, and cloves. Give it a good whisk to make sure everything is evenly distributed. I always make sure to really incorporate the spices here, because nobody wants a bite that's suddenly a spice bomb! This step is simple, but it sets the stage for perfectly flavored muffins.
03 - In another, separate medium bowl, whisk together your wet ingredients: the pumpkin puree, large eggs, whole milk, vegetable oil, and vanilla extract. Whisk until everything is smoothly combined and looks like a beautiful, creamy orange mixture. I love how vibrant the pumpkin makes this! Make sure there are no streaks of egg yolk hiding. This combination will give these treats their incredible moisture and rich flavor. Honestly, the smell of pumpkin and vanilla together is just divine.
04 - Now for the delicate part! Pour the wet ingredients into the bowl with the dry ingredients. With a rubber spatula, gently fold everything together until just combined. And I mean *just* combined! A few lumps are totally fine, even desirable. Overmixing is the enemy of tender muffins; it develops the gluten too much, making them tough. I've definitely overmixed before and ended up with rubbery muffins, and that's a sad day. Resist the urge to keep stirring for smooth batter for your tender muffins.
05 - Line a 12-cup muffin tin with paper liners (or grease it well if you're feeling brave without liners, but I always use them; less mess!). Divide the batter evenly among the cups, filling each about two-thirds full. Then, generously sprinkle that crumb topping we made earlier over each muffin. Don't be shy here! The more crumb, the better, in my opinion. This is where the "crumb cake" part of our fall muffins really shines, adding that delightful texture and buttery sweetness.
06 - Pop your muffin tin into a preheated oven (usually around 375°F or 190°C, but check your oven's quirks!) and bake for about 20-25 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be golden brown and the crumbs beautifully crisp. Once baked, let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely. The wait is the hardest part, I swear! Your kitchen will smell incredible, and soon you'll be enjoying your warm, delicious Pumpkin Crumb Cake Muffins.

# Notes:

01 - Don't overmix the batter; lumpy is good!
02 - Store in an airtight container for peak freshness.
03 - Greek yogurt can sub for some oil for a lighter touch.
04 - A dollop of cream cheese frosting makes these extra special.

# Tools You'll Need:

01 - Muffin tin
02 - paper liners
03 - mixing bowls
04 - whisk
05 - rubber spatula
06 - wire rack

# Nutrition Facts (Per Serving):

Calories: 300 kcal
Total Fat: 15g
Total Carbohydrate: 38g
Protein: 4g

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