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!
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
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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.