It’s pumpkin season and we love eating anything pumpkin. We look forward to it every year. These delicious pumpkin crumb muffins are addicting. So addicting in fact that you might find yourself eating a few in one day! They are perfect to eat fro breakfast, mid day snack or after dinner dessert with a little ice cream.
These pumpkin crumb muffins are made with Libby’s 100% Pure Pumpkin and vegetable oil making it super moist and so so yummy! The crumb topping has melted butter and pumpkin pie spice in it for the the most delicious favor. You will also notice they have no salt. We don’t cook with salt and with these muffins you really want to leave it out so it doesn’t taste salty. No one like salty muffins.
Jewels loves making muffins in general but these were I think one of her favorites to make. She takes after her her mom with liking everything pumpkin. Baking is something that makes her happy. She doesn’t have a care in the world and puts her heart and soul into each recipe she does.
These delicious pumpkin crumb muffins are not only the perfect recipe for fall, they are a great treat to make with kids because it is simple, no mixer involved, and they are ready in less than one hour. Kids can easily pour ingredients into the bowls and mix them. They also love filling the muffin cups and then the best part is when they eat what they made and are so excited about it.
Homemade Sugar Crumb Topping
The crumb topping on top really adds the perfect flavor and finishing touch to this fall treat. Add as much or as little as you want to the top and slightly press the mixture to make a little indent on each muffin. When you see them baking it really comes to life and creates a beautiful texture to the muffins too!
Fill Your Kitchen With Fall
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Delicious Pumpkin Crumb Muffins
Equipment
- Muffin Pan
- Spoon
- 2 Medium and 1 Small Bowl
- Non Stick Cooking Spray
- Measuring Cups and Spoon
- Knife or Toothpick
- Oven (For Baking)
Ingredients
Pumpkin Muffins
- 1 and 3/4 cups flour
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup vegetable oil
- 1/2 cup white granulated sugar packed
- 1/2 cup light brown sugar packed
- 1 1/2 cups pumpkin puree
- 2 large eggs
- 1/2 cup milk
Crumb Topping
- 3/4 cup flour
- 1 tsp pumpkin pie spice
- 1/4 cup white granulated ugar
- 1/4 cup light brown sugar
- 6 tbsp melted butter
Instructions
- Preheat oven to 425°
- Spray muffin tins with non-stick cooking spray.
- In the large bowl stir together the dry muffin ingredients (Flour, Baking Soda, Cinnamon, and Pumpkin Pie Spice).
- In the medium bowl stir together the wet muffin ingredients (Vegetable Oil, White Sugar, Brown Sugar, Pumpkin Puree, Eggs, and Milk)
- Add wet ingredients to dry ingredients bowl and stir well.
- Fill muffin tins 3/4 to almost full.
- In the small bowl, mix together the crumb topping ingredients (Flour, Pumpkin Pie Spice, White Sugar, Brown Sugar and Melted Butter).
- Sprinkle topping on each muffin pressing lightly on top of muffin.
- Bake for 5 minutes at 425° then change temperature to 350° and bake for an additional 15 minutes. Do not remove muffins when changing temperature.
- Check if done by using a toothpick in the middle of the muffin. If it's clean, it's done.
- Let cool and have a muffin!
