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Pumpkin Spice Crumb Muffins

Pumpkin Spice Crumb Muffins

  • Author: Laura Kasavan
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 muffins
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Description

The BEST bakery-style pumpkin spice crumb muffins with a golden crumble topping!


Ingredients

Crumb Topping

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/3 cup rolled oats
  • 1/3 cup flour
  • 1/4 tsp cinnamon
  • pinch of salt
  • 3 Tbsp unsalted butter, melted

Muffins

  • 1/2 cup rolled oats
  • 1 1/2 cups flour
  • 1 cup sugar
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 1 1/4 tsp cinnamon
  • 1/4 tsp cloves
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1 1/4 cups pure pumpkin
  • 1/2 cup milk, at room temperature
  • 2 large eggs, lightly beaten
  • 1/4 cup coconut oil, melted and slightly cooled (or vegetable oil)
  • 1 tsp vanilla extract

Instructions

  1. Preheat oven to 425°F and line a 12-cup standard muffin pan with baking cups; spray baking cups lightly with cooking spray.
  2. For the crumb topping, combine sugars, rolled oats, flour, cinnamon, and salt in a small bowl; add melted butter and toss mixture with a fork until crumbly. Chill topping in the freezer until needed.
  3. Whisk together rolled oats, flour, sugar, baking powder, baking soda, salt, and spices in a large bowl. Make a well in the center of the mixture. Combine pumpkin, milk, eggs, coconut oil, and vanilla in a medium bowl; add to flour mixture and fold in just until incorporated.
  4. Fill each baking cup 3/4 full of batter and sprinkle evenly with crumb topping.
  5. Place muffin pan in the oven and bake for 5 minutes at 425°F. Reduce temperature to 350°F and continue baking 13 to 15 minutes (for a total baking time of 18 to 20 minutes), until muffins are golden and a toothpick inserted in the center comes out clean or with a few crumbs attached. Let muffins cool in pan on a wire rack for 5 minutes before removing from pan to cool.
  6. Store leftover muffins in an airtight container at room temperature, or wrap well in plastic wrap and place in a freezer-safe container to freeze.


Notes

Freeze Muffins: Let muffins cool completely. Once cool, wrap muffins individually in plastic wrap and place in a freezer-safe container to freeze up to 2 months. Thaw muffins overnight in the refrigerator (still wrapped to prevent condensation from forming). Warm muffins up individually in the oven at 350°F for 10 minutes, or in the microwave for about 15 seconds.

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Keywords: Pumpkin, Pumpkin Spice, Crumb Topping, Muffin, Breakfast