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!
Servings: 12
Calories: 270kcal
Ingredients
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
Instructions
- 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.
Nutrition
Calories: 270kcal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 332mg | Potassium: 82mg | Sugar: 28g | Vitamin A: 3585IU | Vitamin C: 0.8mg | Calcium: 29mg | Iron: 1mg