Ingredients
- Crumb Topping:
- 4 tablespoons butter, room temperature
- ¾ cup all-purpose flour
- ½ cup dark brown sugar
- Muffins:
- 1 ¾ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup dark brown sugar, packed
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking soda
- 2 large eggs, room temperature
- 15 oz pumpkin puree (not pumpkin pie filling)
- ½ cup vegetable oil
- 1 ½ teaspoons pure vanilla extract
Instructions
- Preheat oven to 375°F (190°C) and line a muffin pan with paper liners.
- In a bowl, combine crumb topping ingredients and mix with a fork or pastry cutter until large crumbs form. Chill in fridge for at least 30 minutes.
- In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, cinnamon, pumpkin pie spice, and baking soda.
- In another bowl, whisk together eggs, pumpkin puree, vegetable oil, and vanilla extract.
- Add wet ingredients to dry ingredients and gently mix until just combined (batter will be thick and lumpy).
- Spoon batter into muffin liners, filling about ¾ full. Top each with crumb topping.
- Bake for 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool before serving.
Notes
- Do not overmix batter—this helps keep muffins tender.
- For extra flavor, add a pinch of nutmeg or cloves to the batter.
- Store muffins in an airtight container at room temperature for up to 3 days.
- Crumb topping can be made ahead and kept chilled until ready to bake.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 muffin
- Calories: 287 kcal
- Sugar: 24 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 4 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 32 mg
