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Pumpkin Crumb Muffins

Pumpkin Crumb Muffins are the perfect breakfast treat or after dinner dessert. They're just the right amount of sweetness and have the best pumpkin flavor!
Print Recipe
Prep time 15 minutes
Cook time 25 minutes
Total time 40 minutes

Ingredients
  

For the batter

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup granulated sugar
  • 1 cup pumpkin purée
  • 1/4 cup milk
  • 1/3 cup melted unsalted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract

For the crumb topping

  • 1/2 cup all-purpose flour
  • 1/4 cup light brown sugar
  • 1 teaspoon cinnamon
  • 1 tablespoon granulated sugar
  • pinch of salt
  • 4 tablespoons unsalted butter softened
  • powdered sugar for dusting

Instructions
 

  • Preheat oven to 350 degrees F. Line a 12 cup muffin pan with liners and set aside.
  • To make the baker, in a large bowl whisk together the flour, baking powder, baking soda, salt and pumpkin pie spice. Set aside.
  • In a separate bowl, whisk together the sugar, pumpkin, milk, eggs, butter, and vanilla extract until completely smooth.
  • Make a well in the center of the dry ingredients and pour in the wet mixture. Fold with a wooden spoon until just combined and no longer dry. Do not over mix. Portion out the batter into the prepared muffin pan, about 3/4 of the way full.
  • To make the crumb topping, combine all of the ingredients in a large bowl and mix with your fingers until it resembles coarse crumbs, the size of peas. Top each muffins with some of the crumb topping, patting it slightly.
  • Bake for about 25 to 30 minutes until golden brown or until a toothpick inserted in the middle, comes out clean. Remove from oven and allow to cool completely. Dust with powdered sugar and enjoy!