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These Pumpkin Crumb Muffins are super moist and full of delicious warm-spiced flavor. The buttery, crumbly topping takes these little gems over the top!
With Labor Day now behind us, it's time to start thinking Fall. Despite the fact that it's officially still summer for a few more weeks, there's something about the word "September" that takes me plunging into this wonderful new season. I couldn't think of a better way to take you with me, than to re-share one of our favorite recipes, ever! This wonderful Pumpkin Crumb Muffins recipe was published three years ago and has gotten buried in the deep dark recesses of our 900+ recipe blog. We've refreshed the post a bit and streamlined the recipe. These delicious muffins will be perfect for fall breakfasts, brunches and get-togethers with family and friends!
It was a cool, crisp, Fall morning and my little Carolina kitchen was filled with the most amazing aroma. These Pumpkin Crumb Muffins were in the oven, transforming 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. The muffins weren't difficult to capture, but it was lengthy 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 was our first attempt at this so there were definitely a few obstacles to jump over!
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 torturous at the same time. Fun because we were learning something new and exciting; torturous because the house was filled with that wonderful aroma; and there we were - staring at these delicious muffins, taking tons of photos; and not a crumb had been consumed. Okay, to be perfectly honest, there were a few crumbs more than a few crumbs that disappeared during the photo shoot.
If you haven't baked much with pumpkin, you're missing out on something wonderful. Pumpkin adds lots of flavor, moisture and nutrition to baked goods. It's also a fabulous star for savory dishes like this Southwestern Pumpkin Soup. I've put together a list of tips/facts to help you with all those pumpkin recipes you want to try.
Things to know when cooking and baking with pumpkin
- If using fresh pumpkin, be sure to use the right kind! Those big pumpkins you see at the pumpkin patch are perfect for jack-o’-lanterns, but they’re not good for cooking. Their flesh is stringy, bland, and watery. Instead, look for the smaller pumpkins with a smooth-textured flesh. They are sweet, flavorful and “meaty”. Look for pumpkins labeled “sugar pumpkins” or “pie pumpkins”. Some specific names are Baby Pam, Autumn Gold, Ghost Rider, New England Pie Pumpkin, Lumina (which are white), Cinderella, and Fairy Tale.
- Pumpkin puree is readily available at most grocery stores and makes cooking and baking with pumpkin incredibly easy. Although many things "made from scratch" are superior in flavor and quality, I honestly think you won't be able to tell much of a difference when using canned pumpkin verses fresh, especially in baked goods.
- When you're purchasing canned pumpkin, be careful not to reach for a can of pumpkin pie filling. Pumpkin pie filling is pumpkin puree with other ingredients added, such as sugar, spices, water and salt. Its purpose is to make pie-making easy, but it won't work well for other pumpkin recipes.
- Pumpkin combines deliciously with brown sugar and warm spices. It's also wonderful in savory dishes combined with sage, pecorino, parmesan and browned butter.
Café Tips for making these Pumpkin Crumb Muffins
- Don't have any muffin papers? No problem, just be sure to spray your muffin pan well with baking spray. Baking spray is different than cooking spray, as it contains both flour and shortening which keeps baked goods from sticking.
- The initial baking temperature is 400˚F. The temp is reduced to 350˚F, once the muffins are placed in the oven. Why? That boost of hot air gets the rising process going and produces taller muffin tops. Reducing the temperature after the muffins are in the oven, helps prevent too much browning.
- This recipe does not use a whole can of pumpkin puree. Wondering what to do with the rest of the can? I'm glad you asked, I actually wrote a whole post on that a while back called What to do with Leftover Pumpkin Puree.
- 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 your spice cupboard, and it won't take more than a few minutes to put it all together.
I have a feeling that you'll flip over these easy (no mixer required), super moist Pumpkin Crumb Muffins with their thick, buttery crumb topping. Go ahead, celebrate Fall!
These pumpkin muffins are super moist and full of delicious warm-spiced flavor. The buttery, crumb topping takes these little gems over the top!
- 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
- 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
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Preheat oven to 400˚F. Spray a 12-cup muffin pan with baking spray or line with paper cupcake liners.
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Combine flour, sugar, baking soda, salt and pumpkin pie spice in a medium size bowl. Set aside.
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Combine the pumpkin puree, milk, melted butter, eggs and vanilla in a separate bowl and mix well.
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Make a well in the center of the flour mixture. Add the pumpkin mixture and stir, just until flour disappears.
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Scoop mixture into prepared pan.
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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.
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Divide crumb mixture between muffins pressing lightly on top of each as you go.
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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.
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Shower with powdered sugar when completely cool, if desired.
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TheKitchenLioness says
Dear Chris, absolutely outstanding looking Pumpkin Crumb Muffins - I will have to try this recipe and bake up a batch for my darling family. Your recipe is also a rather timely reminder that I have to make a fresh batch of the pumpkin spice mix again.! And what delightful pictures as well! Always such fun to visit your lovely blog and marvel at your recipes as well as your pictures!!
Andrea
Diane {Created by Diane} says
These look so delicious, I just LOVE that crumb topping. And that photo STUNNING 🙂
sue/the view from great island says
No words for how beautiful these muffins and photos are! Pinning, sharing, and pinning some more!
Tricia @ Saving room for dessert says
Love these photos! Yeah Scott and your muffins are gorgeous. I saw this on Facebook and laughed. Love the series of photos - so creative and unique. Great recipe too!
easyfoodsmith says
I am totaly sold out to these muffins and that gorgeous first click makes me crave for them.
spoon-stories says
I love the photos so much!! So vibrant and alive^^
Denise Browning@From Brazil To You says
Love, love the first picture... The powdered sugar gave that fantastic snow effect.
If these muffins have got to go...well, don't worry! I can take care of them for you. 😉
Marsha says
Amazing photos! Also, I am enjoying your recipes. Thanks so much.
Norma | Allspice and Nutmeg says
Chris, I love the sugar sprinkles. Scott's photography is amazing. And that struesel makes me swoon.
Angie@Angie's Recipes says
mmmm...streusel! These pumpkin muffins look incredible!
Laura (Tutti Dolci) says
These muffins look incredible, I could never say no to that crumb topping!
Sophia @ NY Foodgasm says
These photos are just stunning Chris and damnnnnn these look good!
Maria says
Can't wait to try these! I can see the danger signs ahead, though ; )
Madonna/aka/Ms. Lemon says
Your two are a perfect pair. I don't know which I like the best the muffins or the photos.
cheri says
Hi Chris, first of all the pictures are so wonderful, your husband does such a great job. So great he goes along with your crazy but fantastic ideas. I don't blame you for wanting to get those out of the house. Wish you had smell-o-vision!
Maureen | Orgasmic Chef says
I love the sugar photo - how clever you two are. Those muffins would be the same here. I'd have to get them out of the house or eat them all. Yummo.
Happier Than A Pig In Mud says
No doubt they are amazing! Love the pics:@)
Sam @ My Carolina Kitchen says
Your powdered snow shower is so cool. Great photography Scott. The pumpkin flavor invokes cool fall temperatures.
Sam
Charlotte Moore says
These look wonderful. Our oldest grandson loves pumpkin stuff. I might have make him these.
dorothy says
Love, love, love pumpkin!, Cookies , pies, muffins... Cannot wait to make these...
Linda Jean says
Love, love, love the pictures! Can't wait to go back the muffins!
Ginny Hartzler says
Well of course the picture was the first thing, and I had quite a lot of time just staring at it and wondering! At the beauty of the picture and the skill of your husband. I also love the really clever one of the empty circle where one is gone. what a delightful post! Photography is Scott's his job, it is a hobby?.
Laura says
Looks delicious - but what to do with the balance of the can of pumkin?
Chris Scheuer says
Hi Laura, pumpkin puree will keep for up to a week in the fridge so you can use it for other recipes. I'll be posting a delicious pumpkin-maple vinaigrette next week that we love.
Laura says
Made these last weekend - they are fabulous - very moist. I had enough streusel topping for another dozen so I made a second batch! That also used up the rest of the pumpkin!
Anita says
This fall, I've been able to find Libby's pumpkin in 8 oz cans sitting on the shelf in the grocery (pretty sure it was at Walmart) sitting next to the other sizes and pumpkin varieties.
Chris Scheuer says
Thanks for the info Anita!
Catheirne says
Beautiful pictures Chris! and I am sure delicious muffins. Catherine
Monique says
Love the magical pics and certain the muffins are great!