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Pumpkin Crumble Muffins

October 22, 2020 · Lindsey Goldschmidt · 3 Comments

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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
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Pumpkin Crumble Muffins

5 from 6 votes
Recipe by Lindsey Goldschmidt Difficulty: Easy
Servings

10

muffins

    Ingredients

    • 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!

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    Comments

    1. Mary Ellen says

      September 22, 2021 at 3:19 pm

      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!!

      Reply
    2. carmen smith says

      October 24, 2021 at 6:36 pm

      Turned out so good! I would add some pumpkin pie spice into the batter to give it a little more pumpkin taste. Otherwise so tasty 😋

      Reply
      • Lindsey Goldschmidt says

        October 27, 2021 at 2:54 am

        So glad you enjoyed them! Thanks for giving these muffins a try, carmen 🙂

        Reply

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    Lindsey Goldschmidt

    I live and die by breakfast food, coffee, peanut butter, and dessert. It's pretty much my blood type at this point.

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