Description
Pumpkin Muffins Recipe
Ingredients
Scale
Crumble Topping:
- ½ cup all-purpose flour
- ¼ cup packed brown sugar
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
- ¼ cup unsalted butter, melted
Muffins:
- 1 ½ cups all-purpose flour
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅓ cup vegetable oil
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ¼ cup sour cream
- 1 cup canned pumpkin puree
Instructions
Prepare the Crumble:
- In a small bowl, mix the flour, brown sugar, granulated sugar, and cinnamon until fully combined.
- Stir in the melted butter until the mixture forms crumbly clusters. Set aside for later.
Make the Muffins:
- Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, sift together the flour, cinnamon, pumpkin pie spice, baking powder, baking soda, and salt.
- In a separate large bowl, whisk together the vegetable oil, brown sugar, granulated sugar, eggs, vanilla extract, sour cream, and pumpkin puree until the mixture is smooth and well blended.
- Gradually add the dry ingredients to the wet mixture, stirring gently until everything is just combined—don’t overmix.
- Divide the batter evenly among the muffin cups, filling each about ¾ full.
- Generously sprinkle the crumble topping over each muffin, pressing lightly so it sticks.
Bake and Cool:
- Place the muffin tray in the preheated oven and bake for 22–25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
These Pumpkin Crumble Muffins are soft, fluffy, and topped with a delightful crunchy cinnamon crumble! Perfect for cozy fall mornings or as a sweet snack.