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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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John/Kitchen Riffs says
Yup, when September rolls around, it fall as far as I'm concerned. Which means pumpkin season! These look terrific -- so nice and satisfying. Great pictures, too. Thanks!
Jennifer @ Seasons and Suppers says
I am so ready to fully embrace all things pumpkin and I will start with this one 🙂 There is nothing nicer on a cool Fall day than a delicious pumpkin muffin!
Rose says
Hi Chris, I'm relatively new to your blog, but I've tried about 3 or 4 of your recipes and they have all been terrific, so thank you. I fully intend on making these muffins - they look delish. I have a suggestion for leftover canned pumpkin, this is what I do: I take heaping scoops of the purée (large ice cream scoop) and plop the scoops on a baking sheet. Then, into the freezer. Once frozen, I pull the "punkin pucks", each of which equates pretty closely to a 1/2 cup measure, and throw them in a zip lock bag and put them back in the freezer. That way, whenever I need pumpkin in 1/2 cup measures, I just pull one or two out of the bag, thaw, and use. Alternatively, if you don't have a scoop, use a muffin tin and measure 1/2 cup into each. Freeze, and run warm water over the back of the tin, out come the pucks, put them in a bag and back into the freezer for future use. Hope this helps all those with leftover pumpkin!
Liz says
I'll take a dozen! Do you deliver????
Ginny Hartzler says
These look fabulous! And Scott did such a good job with the "snow" powdered sugar! i will let Anne Marie make these. I could not find your spice mixture recipe. Clicked on the link, which took me to another recipe, but I did not see it. I especially appreciate your tip on how not to buy the pie mixture!
Tricia @ Saving room for dessert says
You know I LOVE these muffins - crumb toppings are the best and pumpkin anything in a baked good is brilliant!
Chris Scheuer says
Thanks Tricia! Yes crumb toppings are wonderful 🙂
Charlotte Moore says
These look dish but I can't do pumpkin until after I do apples. HA!! Apples comes first to me.
Charlotte Moore says
OOPS!! They look delish!!
sue | theviewfromgreatisland says
This is one of my favorite food photos of all time ~ sharing!
Rileysmom says
Just pulled these muffins from the oven. They turned out JUST like your photos!
It will be hard to wait til they cool to try one.....maybe two?
Chris Scheuer says
So glad you liked them! They're one of our favorites!
Therese says
Made them this afternoon for the first time. Turned out great. Actually, I was concerned they would be too sweet as I normally don't like crumble. These are not! They are dense and delicious. The mistake I made was not pressing more crumble into the muffin. When it rose, it left patches uncovered. So next time, I will put more on and press it in better. Do you usually use unsalted butter in your recipes when you mention "butter"?
therese says
Did you use canned puree? I usually cook my own pumpkin and puree it myself. But Canned Vs. Fresh is different so just thought I'd ask.
Chris Scheuer says
Hi Therese, I did use canned puree but fresh would be wonderful!
Therese says
One thing I thought I'd mention is when I cook and puree my own pumpkin, I blend it in my vita-mix, then dump it into a fine strainer and let it sit for quite some time over a bowl. This way, the pumpkin has less water, and is more like canned.
katerina says
yummy! Made them yesterday and added walnuts and some extra cinnamon. Just a personal preference as I do like 'em a bit more spicy. . The photos are tantalizing and are what sold me on the recipe. Eating one as we speak. Thank you!
Adri says
What beautiful photos. Photography is an art, and it takes lots of time and lot of practice to master it and one's own particular camera. You guys are one heck of a team. What beautiful work.! And the muffins look wonderful. Merry Christmas to all!
Chris Scheuer says
Thanks Adri! We love what we do and really enjoy connecting all over the world with people like you! Food is so universal; and it doesn't take too much extra effort to make it look as good as it tastes.
Joey Flowers says
Thank you for the delicious recipe. FYI: I didn't have a muffin tin handy so I made this into a cake and it's still wonderful.
Chris Scheuer says
Joey, that's great that it worked as a cake too!
Mindy says
I made these and there is way to much topping for just 12 muffins you either need to double the muffin recipe or half the topping recipe.other than that I have yet to find anything else wrong with them. They even work well the the GF AP flour.
Chris Scheuer says
Hi Mindy,
We like our muffins with lots of crumbs but you could definitely make them with less.
Helen Spittle says
I pinned this recipe last fall, but didn't get around to making them until last week. They are absolutely delicious, so good that had to make another batch the next day! Will definitely be a repeat recipe in my collection!
Thanks!
Chris Scheuer says
So glad you enjoyed them Helen!
Cynthia says
These muffins were a big hit! Thanks for the recipe and the creative photos.
Chris Scheuer says
Thanks Cynthia, so happy you enjoyed them!
Marisa says
I just tried out this recipe (they just came out of the oven and are cooling now!) but my crumble topping melted onto the top of the muffins and is now just a flat layer.. Has this ever happened to anybody? Cannot wait to eat them regardless! :0)
Chris Scheuer says
Hi Marisa, I'm not sure what happened, unless there was not enough flour in your topping mix.
Denise says
I made these yesterday, and I wanted to let you know that they were FANTASTIC! I' have enough of the crumb topping left over to make another batch. Next time I'll double the recipe, and then I'll have enough topping to cover all with none left over. Totally delicious and easy to make! Thanks for an awesome recipe. :).
Chris Scheuer says
We love them too. So happy they turned out so well for you. Thanks for taking the time to leave a comment!
Denise says
I was captivated by the picture of the powdered sugar slowly falling upon the muffin like a blanket of fresh, powdery snow. I didn't know at the time that they were Pumpkin Crumb Muffins. I clicked onto the photo to see what they were, and wow! I'd been searching for a delicious pumpkin muffin recipe. If it hadn't of been for the amazing photo ,I never would've known that the recipe was right under my nose. 😉 I'm fixing to make a large batch of these beauties. Thanks again and keep up the good work.
Chris Scheuer says
Thanks for taking the time to leave a comment and for your kind words about the photography. I can't take any credit for that as my husband is the genius behind the camera! Enjoy!
Janet says
I do love your recipes and your writing. Just took these out of the oven. The house smells delicious! Glad to note that you have a follow-up recipe for the leftover pumpkin...that pumpkin-maple vinaigrette sounds great too!
Chris Scheuer says
Thanks Janet!
Michelle Vuletich says
I just made these! I found this recipe on Pinterest and the pictures pulled me in. Not only does the house smell wonderful, but the taste of these are amazing! It is the perfect balance. The flavors are clean and fresh. Nothing is overpowering. My husband enjoyed them so much he couldn't stop eating them. I will be making these all the time. Great Recipe!
Chris Scheuer says
Hi Michelle, that makes me happy that you enjoyed them so much. Thanks for letting me know.
Sandra says
That is one of the coolest pictures ever!!! I really want to make these and know I will be in a big tug of war with myself about giving them away.
Vicki Bensinger says
These sound wonderful and what a great photo. Love the sprinkles coming down. I need to take lessons from Scott. Is he for hire?
Maggie Unzueta @ Mama Maggie's Kitchen says
I saw that first pic last night on Google+, then again this morning. I can't think of anything I want more with my coffee than one of these muffins. It's finally cool in San Diego. I think my oven needs some dusting off.... with powdered sugar! 🙂
Chris Scheuer says
Thanks Maggie 🙂