The second I hear the word crumble used in any recipe you can pretty much guarantee with 100% confidence that I’m already sold on the recipe and invested in making it. Like you’re telling me I’m supposed to see a crumble on a baked good and NOT eat the entire crumble part first?…
But pair a dreamy crumble with pumpkin and the absolute PERFECT texture?! All bets are off. Brb, hibernating inside of a big batch of these pumpkin crumble muffins all season long.
In all honesty though, these muffins are my idea of perfection. The fluffy light inside is a must, and a simple & sweet crumble topping is also a vital part of the perfect muffin. They’re simple enough to be breakfast, but just sweet enough to also enjoy as an after dinner treat. A two for one?! YOU BET.
Pumpkin Crumble Muffins
Difficulty: Easy10
muffinsIngredients
- Dry Ingredients
1.5 cup All Purpose Flour
1 tsp Cinnamon
1/2 tsp Salt
1/2 tsp Baking Powder
1/2 tsp Baking Soda
2 eggs
2/3 cup Pumpkin Purée
2/3 cup Brown Sugar
1/2 cup Maple Syrup
1/2 cup Unsalted Butter, melted & cooled
- Crumble
1/2 cup All Purpose Flour
5 Tbsp Brown Sugar
4 Tbsp Unsalted Butter, melted
1 tsp Cinnamon
Directions
- Preheat oven to 350 degrees Fahrenheit and line or grease a muffin tin – set aside.
- Begin by making your crumble topping & set aside. To do so, mix all ingredients for the crumble in a bowl and combine with a fork until the ingredients come together and you can easily break the mixture into smaller “crumbles”.
- Next, in a large bowl, combine all purpose flour, cinnamon, salt, baking powder and baking soda. I recommend whisking these ingredients together to make sure they are well-combined.
- In a separate bowl, whisk together all wet ingredients; eggs, pumpkin, brown sugar, maple syrup, and butter.
- Add your dry ingredients to the wet mixture and fold together with a rubber spatula until all ingredients are combined. Try not to over mix here, and instead gently fold to ensure a lighter, fluffier texture for the muffins!
- Next, scoop the muffin batter into each cup in the muffin tin, filling each cup about 3/4 of the way full.
- Generously sprinkle the crumble topping over the tops of each of the filled muffin cups.
- Bake for 27-28 minutes – you can check for doneness by inserting a toothpick into one of the muffins and ensuring there is no remaining batter. Then, let the muffins cool for 15 – 20 minutes and enjoy!
I made these muffins this morning and took them to my hair appt and they said they were probably the best thing I had ever made for them. 😋. Very yummy and easy to make!!