“These Pumpkin Crumb Muffins have got to go!”
Our entire house was filled with the most amazing aroma, as these muffins transformed from crumb topped batter to golden, sweet-spiced fall yumminess. When I pulled them out of the oven, I couldn’t believe it; they looked even better than they smelled. I could hardly wait to get pictures, so we could sit down and indulge in a couple of these beauties with big glasses of cold milk.
The photography session took an unusually long time, because I had a bright idea; “Hey Scott, what if we tried to capture a sprinkle of powdered sugar – in motion?” He’s always a good sport about my crazy ideas, and was game to give it a try, though we weren’t sure at first what we were doing.
It took a bit of experimenting with f-stop, ISO, shutter speed and focus. At first, the powdered sugar snow shower was just a big white blur but, after trying a number of different techniques, it finally came together. I think the results are quite magical (as is my wonderful photographer/husband).
The lengthy photo shoot was fun – and torture at the same time. Fun because we were learning something new and exciting; torture because the house was filled with that wonderful aroma; and there we were – staring at these wonderful muffins, taking tons of photos; and not a crumb had been consumed. Okay, okay, to be perfectly honest, there were a few crumbs that “somehow” leapt from the table right into our mouths.
“Yippee!”, I thought, when we were finally able to sit down and enjoy one of these delicious Pumpkin Crumb Muffins.
It was after the first couple bites that I had another thought, this one very resolute; “These Pumpkin Crumb Muffins have got to go!” I knew they’d be quite impossible to resist, and it would be way too dangerous to have the rest of the batch sitting under the cake dome (or even in the freezer). I called my daughter-in-law, Lindsay, who was going to be spending time with family over the weekend and asked, “How would you like to take some yummy pumpkin muffins with you?” She was happy to oblige, and we were happy, (but sad) to see them go.
We did have a bit more photography fun that day after enjoying our muffins. Check it out!
Of course, as you can probably guess from the pictures, “poor Scott” had to eat two muffins (Sorry Lindsay).
I have a feeling that you’ll flip over these easy (no mixer required), super moist, pumpkin muffins with their thick, buttery crumb topping. And when your family/friends request a second helping, it’s okay – Scott says so!
P.S. If you look at the recipe, it calls for pumpkin pie spice. Don’t have any? Don’t go out and buy it, as it’s usually ridiculously expensive. Here’s a super easy recipe to make your own! You probably have everything you need right in the spice cabinet, and it won’t take more than a few minutes.Print
Pumpkin Crumb Muffins
These pumpkin muffins are super moist and full of delicious warm-spiced flavor. The buttery, crumb topping takes these little gems over the top!
- Category: Breakfast, Brunch, Bread
- For the muffin batter:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 cup pumpkin purée
- ¼ cup milk
- ⅓ cup melted butter
- 2 large eggs, beaten
- 1 teaspoon vanilla
- For the crumb topping:
- 1 cup all-purpose flour
- ½ cup brown sugar, packed
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- ⅛ teaspoon salt
- 7 tablespoons butter, melted
- Preheat oven to 400˚F. Spray a 12-cup muffin pan with baking spray or line with paper cupcake liners.
- Combine flour, sugar, baking soda, salt and pumpkin pie spice in a medium size bowl. Set aside.
- Combine the pumpkin puree, milk, melted butter, eggs and vanilla in a separate bowl and mix well.
- Make a well in the center of the flour mixture. Add the pumpkin mixture and stir, just until flour disappears.
- Scoop mixture into prepared pan.
- For the crumb topping, combine flour, sugars, pumpkin pie spice and salt. Stir to combine. Add melted butter and stir with a fork until large crumbs form.
- Divide crumb mixture between muffins pressing lightly on top of each as you go.
- Place in oven and immediately reduce temperature to 350˚F. Bake for 20 minutes, then cover lightly with foil and bake another 5-7 minutes or until a toothpick inserted into the center of one of the muffins comes out clean. Cool in pan for 10 minutes then remove to a wire rack to finish cooling.
- Shower with powdered sugar when completely cool, if desired.
These freeze beautifully. Just place on a pan uncovered and freeze for 1 hour, then transfer to a zippered plastic bag or freezer container. Defrost for a few hours before eating or place in the microwave on low power (level 2) until defrosted (probably won’t take more than 1-2 minutes).