Imagine biting into a warm, perfectly spiced pumpkin muffin with a delightfully crunchy crumb topping that melts in your mouth. These Easy Pumpkin Muffins are not just a recipe; they're a cozy autumn experience that will transform your kitchen into a heavenly bakery. Whether you're a baking newbie or a seasoned pro, this foolproof recipe promises restaurant-quality muffins that will have everyone begging for seconds!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 can (15 oz) pumpkin puree
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup all-purpose flour (for crumb topping)
- 1/4 cup butter, melted (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly with cooking spray to prevent the muffins from sticking.
- In a large mixing bowl, combine the pumpkin puree, sugar, vegetable oil, and eggs. Whisk together until the mixture is smooth and well combined.
- In another bowl, whisk together 1 1/2 cups of all-purpose flour, baking soda, baking powder, cinnamon, and a pinch of salt. This will be your dry mixture.
- Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; it’s okay if there are a few lumps.
- In a separate small bowl, prepare the crumb topping by combining 1/4 cup of all-purpose flour, brown sugar, and melted butter. Mix with a fork or your fingers until the mixture resembles coarse crumbs.
- Using a spoon or an ice cream scoop, evenly distribute the muffin batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle the crumb topping generously over each muffin before placing them in the oven.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious Easy Pumpkin Muffins with Crumb Topping warm or at room temperature! They can be stored in an airtight container for a few days.
Tips
- Room Temperature Ingredients: Ensure eggs and other wet ingredients are at room temperature for better mixing and a more uniform texture.
- Don't Overmix: Stir the batter just until ingredients are combined. Overmixing can lead to tough, dense muffins.
- Crumb Topping Trick: For extra crispy topping, refrigerate the crumb mixture for 10 minutes before sprinkling on muffins.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your muffins are perfect!
- Storage Hack: These muffins freeze beautifully. Store in an airtight container for up to 3 months and reheat for a quick breakfast or snack.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 42g
Protein: 3g
Fat: 17g
Saturated Fat: 5g
Cholesterol: 40mg
