Is everyone ready for pumpkin recipes? Because I am!
I wait all year long to indulge in my favorite flavor so I take advantage of every opportunity!
Muffins are a classic in the morning! They’re sweet, delicious, and easy to eat on the go. These Pumpkin Crumble Muffins are a close cousin to my Blueberry Crumble Muffins, with just a few tweaks and changes!
For me, fall is all about that warm, cozy vibe, so I made sure to add a ton of cinnamon and pumpkin pie spice to this recipe! If you’re not sure if you’re ready for a nose-dive into fall, then just add a little bit less!
Recipe Notes: I added some pepitas to the crumble to add a little bit of crunch to the top of the muffins! If you can’t find pepitas, you can substitute them with sunflower seeds or just leave them out! I also had a hard time finding unsalted pepitas, so if you’re in the same boat, just omit the pinch of salt to the crumble and you’ll be just fine!
1/2 cup softened butter
3/4 cup of sugar
1/2 cup of brown sugar
1 cup of pumpkin puree
1 teaspoon of vanilla
2 cups of flour
1/4 teaspoon of salt
2 teaspoons of baking powder
1 teaspoon of cinnamon
1 1/2 teaspoons of pumpkin pie spice
1/2 cup of milk
1/2 cup of flour
1/2 stick of butter, melted
1 teaspoon of cinnamon
1/4 cup of sugar
1/3 cup of brown sugar
1 teaspoon of pumpkin pie spice
1/4 of crushed up pepitas
A pinch of salt
Preheat oven to 350 degrees.
Start by combining your dry ingredients (flour, salt, baking powder, cinnamon, and pumpkin pie spice) in a bowl and set aside.
Then, cream together the softened butter and both sugars in the bowl of a stand mixer. Add in the eggs, one at a time, waiting for each egg to get fully combined before adding the other.
Add in vanilla and pumpkin puree.
Begin to add in the dry ingredients, alternating with the half cup of milk, into the butter mixture. Mix until almost combined.
Scoop into pre-lined cupcake molds.
For the crumble, melt the butter in the microwave in thirty-second intervals. Once fully melted, add in the flour, sugars, pepitas, pumpkin pie spice, and cinnamon. Stir to combine.
Top each muffin with a healthy topping of the crumble.
Put the muffins into the oven. Bake for about 23-28 minutes, or until a toothpick comes out clean! The crumble should be golden brown and the muffins should be puffed and beautiful!
Once cooled slightly, slather with butter and enjoy!!
Don’t mind me just snacking on these every single day of fall! My favorite season is finally on us and I could not be more thrilled!