Easy Pumpkin Muffins with Crumb Topping Delight

by
- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/3 cup all-purpose flour - 1/4 cup brown sugar - 1/4 teaspoon ground cinnamon - 3 tablespoons cold unsalted butter, cubed To make these easy pumpkin muffins, gather your ingredients. Start with the wet ones. The canned pumpkin puree is a star here. It gives the muffins moisture and flavor. The oil adds richness. Brown sugar and granulated sugar sweeten the mix perfectly. The eggs help bind everything together. Don’t forget the vanilla extract; it adds a lovely aroma. Next, we move to the dry ingredients. All-purpose flour forms the base. Baking soda and baking powder help the muffins rise. The spices, like cinnamon, nutmeg, and ginger, add warmth and depth. Salt enhances all the flavors. If you like a bit of crunch, toss in some chopped walnuts or pecans. Finally, we create the crumb topping. This is what makes these muffins extra special. Combine flour, brown sugar, and cinnamon in a bowl. Then, mix in the cold butter. Use your fingers to work it into the dry mix until it looks like coarse crumbs. This will give your muffins a sweet, crunchy finish. For the complete recipe, check out the Full Recipe. - Preheat the oven to 350°F (175°C). - Grease or line the muffin tin with muffin liners. In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until everything is blended well. This step gives your muffins a rich flavor. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing these dry ingredients well helps them combine evenly in your batter. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. If you want, fold in the chopped nuts for extra crunch. Be careful not to overmix; this keeps your muffins fluffy. In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour mixture until it looks crumbly. This adds a sweet crunch on top of your muffins. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the crumb topping generously over each muffin. Bake them in the preheated oven for 18-22 minutes. Check with a toothpick; it should come out clean when done. For the full recipe, refer to the complete list of ingredients and steps provided above. Enjoy baking these delicious pumpkin muffins! To make the best pumpkin muffins, start with room temperature ingredients. This step helps them mix better. Cold ingredients can lead to uneven batter. Next, do not overmix the batter. Stir gently until just combined. Overmixing can make your muffins tough and dry. You want them light and fluffy. To boost flavor, consider adding extra spices. A pinch of allspice or cloves can add warmth. You can also mix in chocolate chips for a sweet twist. This adds richness to each bite. These muffins pair well with warm drinks. Try them with coffee, tea, or hot chocolate. You can also top them with a smear of cream cheese. This gives a nice creamy contrast to the spicy muffins. For a cozy touch, serve them on a rustic platter. Dust with powdered sugar and add a cinnamon stick for charm. For the full recipe, check the details above. {{image_2}} You can easily change up your pumpkin muffins by adding mix-ins. Chocolate chips bring a sweet, rich flavor. I love using dark chocolate chips because they balance the pumpkin well. Dried fruits like cranberries or raisins add a chewy texture. They also give a nice contrast to the soft muffin. You can pick your favorite mix-ins or even a combo! For those who need gluten-free options, you can use gluten-free flour blends. They work well in this recipe, keeping the muffins soft and moist. If you want to go vegan, replace the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. For dairy-free, use almond milk in place of regular milk and coconut oil instead of butter. These swaps keep the flavors intact while catering to your needs. To make your muffins even more festive, try adding cranberries or orange zest. Dried cranberries add a tartness that pairs well with pumpkin. Just fold in about half a cup into the batter. Orange zest brightens the flavor and gives a hint of citrus. It’s perfect for those cozy holiday moments. These seasonal twists make your muffins unique and fun! For the full recipe, check out the Cozy Autumn Pumpkin Muffins. To store your pumpkin muffins at room temperature, place them in an airtight container. This keeps them fresh and moist. You can also use a zip-top bag. Make sure to remove as much air as possible. These muffins stay tasty for up to three days on the counter. If you notice any signs of mold, it's best to toss them out. If you want to save muffins for later, freezing is a great option. Allow the muffins to cool completely before freezing. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. Your muffins can last up to three months in the freezer. For thawing, take the muffins out of the freezer and leave them at room temperature. This usually takes about an hour. If you're in a hurry, you can use the microwave. Heat them for 15 to 20 seconds, just until warm. To keep your muffins moist when reheating, wrap them in a damp paper towel. Then, place them in the microwave for 10 to 15 seconds. This method adds a little steam, which helps to prevent dryness. Another option is to reheat them in the oven at 350°F (175°C) for 5 to 10 minutes. This gives a nice warm touch and keeps the crumb topping crispy. For more delicious pumpkin muffin goodness, check out the Full Recipe! These muffins last about 3 to 5 days at room temperature. Store them in an airtight container. For best taste, keep them in a cool place. If you place them in the fridge, they may last up to a week but can dry out. Yes, you can use fresh pumpkin. To make pumpkin puree, cut a pumpkin in half. Remove the seeds and strings. Roast the halves at 350°F (175°C) for 45 minutes. Once soft, scoop out the flesh and mash it until smooth. This will give a fresh, rich flavor. You can use white sugar as a substitute. However, it may change the taste. Brown sugar adds moisture and a slight caramel flavor. If you have maple syrup, you can use it too. Just reduce the liquid in your mix. Yes, these muffins freeze well. Cool them completely before freezing. Place them in a freezer bag or airtight container. They can last up to three months in the freezer. To thaw, leave them at room temperature or warm them in the oven. Check for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are done. You can also press lightly on the top; it should spring back. If it leaves an indent, give them a few more minutes. We explored the key ingredients for making delicious muffins. You learned about wet and dry ingredients, plus a crumb topping. I shared step-by-step instructions for perfect baking. Tips helped you achieve the best texture and flavor. You can even try fun variations for seasonal flavors. Now, you know how to store and reheat muffins while keeping them fresh. With these insights, you can confidently bake tasty muffins that everyone will enjoy. Grab your ingredients and get started!

WANT TO SAVE THIS RECIPE?

Are you craving a tasty treat that’s easy to make? Try these Easy Pumpkin Muffins with Crumb Topping! Their warm spices and sweet crumb topping will delight your taste buds. Whether it’s for breakfast or a snack, these muffins are a hit. Plus, you’ll find simple steps, storage tips, and fun variations in the full article. Get ready to bake something special that brings the joy of fall to your kitchen!

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Ingredients

Wet Ingredients

– 1 cup canned pumpkin puree

– 1/2 cup vegetable oil

– 1/2 cup brown sugar

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

Dry Ingredients

– 1 1/2 cups all-purpose flour

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1 teaspoon ground cinnamon

– 1/2 teaspoon ground nutmeg

– 1/4 teaspoon ground ginger

– 1/4 teaspoon salt

– 1/2 cup chopped walnuts or pecans (optional)

Crumb Topping Ingredients

– 1/3 cup all-purpose flour

– 1/4 cup brown sugar

– 1/4 teaspoon ground cinnamon

– 3 tablespoons cold unsalted butter, cubed

To make these easy pumpkin muffins, gather your ingredients. Start with the wet ones. The canned pumpkin puree is a star here. It gives the muffins moisture and flavor. The oil adds richness. Brown sugar and granulated sugar sweeten the mix perfectly. The eggs help bind everything together. Don’t forget the vanilla extract; it adds a lovely aroma.

Next, we move to the dry ingredients. All-purpose flour forms the base. Baking soda and baking powder help the muffins rise. The spices, like cinnamon, nutmeg, and ginger, add warmth and depth. Salt enhances all the flavors. If you like a bit of crunch, toss in some chopped walnuts or pecans.

Finally, we create the crumb topping. This is what makes these muffins extra special. Combine flour, brown sugar, and cinnamon in a bowl. Then, mix in the cold butter. Use your fingers to work it into the dry mix until it looks like coarse crumbs. This will give your muffins a sweet, crunchy finish.

For the complete recipe, check out the Full Recipe.

Step-by-Step Instructions

Prepping the Oven and Muffin Tin

– Preheat the oven to 350°F (175°C).

– Grease or line the muffin tin with muffin liners.

Mixing Wet Ingredients

In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until everything is blended well. This step gives your muffins a rich flavor.

Preparing the Dry Ingredients

In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing these dry ingredients well helps them combine evenly in your batter.

Combining Mixtures

Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. If you want, fold in the chopped nuts for extra crunch. Be careful not to overmix; this keeps your muffins fluffy.

Making the Crumb Topping

In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour mixture until it looks crumbly. This adds a sweet crunch on top of your muffins.

Baking

Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the crumb topping generously over each muffin. Bake them in the preheated oven for 18-22 minutes. Check with a toothpick; it should come out clean when done.

For the full recipe, refer to the complete list of ingredients and steps provided above. Enjoy baking these delicious pumpkin muffins!

Tips & Tricks

Achieving the Perfect Muffin Texture

To make the best pumpkin muffins, start with room temperature ingredients. This step helps them mix better. Cold ingredients can lead to uneven batter.

Next, do not overmix the batter. Stir gently until just combined. Overmixing can make your muffins tough and dry. You want them light and fluffy.

Enhancing Flavor

To boost flavor, consider adding extra spices. A pinch of allspice or cloves can add warmth. You can also mix in chocolate chips for a sweet twist. This adds richness to each bite.

Serving Suggestions

These muffins pair well with warm drinks. Try them with coffee, tea, or hot chocolate. You can also top them with a smear of cream cheese. This gives a nice creamy contrast to the spicy muffins. For a cozy touch, serve them on a rustic platter. Dust with powdered sugar and add a cinnamon stick for charm.

For the full recipe, check the details above.

Variations

Alternative Mix-ins

You can easily change up your pumpkin muffins by adding mix-ins. Chocolate chips bring a sweet, rich flavor. I love using dark chocolate chips because they balance the pumpkin well. Dried fruits like cranberries or raisins add a chewy texture. They also give a nice contrast to the soft muffin. You can pick your favorite mix-ins or even a combo!

Dietary Adjustments

For those who need gluten-free options, you can use gluten-free flour blends. They work well in this recipe, keeping the muffins soft and moist. If you want to go vegan, replace the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. For dairy-free, use almond milk in place of regular milk and coconut oil instead of butter. These swaps keep the flavors intact while catering to your needs.

Seasonal Twists

To make your muffins even more festive, try adding cranberries or orange zest. Dried cranberries add a tartness that pairs well with pumpkin. Just fold in about half a cup into the batter. Orange zest brightens the flavor and gives a hint of citrus. It’s perfect for those cozy holiday moments. These seasonal twists make your muffins unique and fun!

For the full recipe, check out the Cozy Autumn Pumpkin Muffins.

Storage Info

Short-term Storage

To store your pumpkin muffins at room temperature, place them in an airtight container. This keeps them fresh and moist. You can also use a zip-top bag. Make sure to remove as much air as possible. These muffins stay tasty for up to three days on the counter. If you notice any signs of mold, it’s best to toss them out.

Long-term Storage

If you want to save muffins for later, freezing is a great option. Allow the muffins to cool completely before freezing. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. Your muffins can last up to three months in the freezer.

For thawing, take the muffins out of the freezer and leave them at room temperature. This usually takes about an hour. If you’re in a hurry, you can use the microwave. Heat them for 15 to 20 seconds, just until warm.

Reheating Tips

To keep your muffins moist when reheating, wrap them in a damp paper towel. Then, place them in the microwave for 10 to 15 seconds. This method adds a little steam, which helps to prevent dryness. Another option is to reheat them in the oven at 350°F (175°C) for 5 to 10 minutes. This gives a nice warm touch and keeps the crumb topping crispy.

For more delicious pumpkin muffin goodness, check out the Full Recipe!

FAQs

How long do these muffins last?

These muffins last about 3 to 5 days at room temperature. Store them in an airtight container. For best taste, keep them in a cool place. If you place them in the fridge, they may last up to a week but can dry out.

Can I use fresh pumpkin instead of canned?

Yes, you can use fresh pumpkin. To make pumpkin puree, cut a pumpkin in half. Remove the seeds and strings. Roast the halves at 350°F (175°C) for 45 minutes. Once soft, scoop out the flesh and mash it until smooth. This will give a fresh, rich flavor.

What can I substitute for brown sugar?

You can use white sugar as a substitute. However, it may change the taste. Brown sugar adds moisture and a slight caramel flavor. If you have maple syrup, you can use it too. Just reduce the liquid in your mix.

Are these muffins suitable for freezing?

Yes, these muffins freeze well. Cool them completely before freezing. Place them in a freezer bag or airtight container. They can last up to three months in the freezer. To thaw, leave them at room temperature or warm them in the oven.

How to tell when muffins are done?

Check for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are done. You can also press lightly on the top; it should spring back. If it leaves an indent, give them a few more minutes.

We explored the key ingredients for making delicious muffins. You learned about wet and dry ingredients, plus a crumb topping. I shared step-by-step instructions for perfect baking. Tips helped you achieve the best texture and flavor. You can even try fun variations for seasonal flavors. Now, you know how to store and reheat muffins while keeping them fresh. With these insights, you can confidently bake tasty muffins that everyone will enjoy. Grab your ingredients and get started!

- 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1/2 cup brown sugar - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1/2 cup chopped walnuts or pecans (optional) - 1/3 cup all-purpose flour - 1/4 cup brown sugar - 1/4 teaspoon ground cinnamon - 3 tablespoons cold unsalted butter, cubed To make these easy pumpkin muffins, gather your ingredients. Start with the wet ones. The canned pumpkin puree is a star here. It gives the muffins moisture and flavor. The oil adds richness. Brown sugar and granulated sugar sweeten the mix perfectly. The eggs help bind everything together. Don’t forget the vanilla extract; it adds a lovely aroma. Next, we move to the dry ingredients. All-purpose flour forms the base. Baking soda and baking powder help the muffins rise. The spices, like cinnamon, nutmeg, and ginger, add warmth and depth. Salt enhances all the flavors. If you like a bit of crunch, toss in some chopped walnuts or pecans. Finally, we create the crumb topping. This is what makes these muffins extra special. Combine flour, brown sugar, and cinnamon in a bowl. Then, mix in the cold butter. Use your fingers to work it into the dry mix until it looks like coarse crumbs. This will give your muffins a sweet, crunchy finish. For the complete recipe, check out the Full Recipe. - Preheat the oven to 350°F (175°C). - Grease or line the muffin tin with muffin liners. In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract. Mix until everything is blended well. This step gives your muffins a rich flavor. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Mixing these dry ingredients well helps them combine evenly in your batter. Gradually add the dry ingredients to the wet mixture. Stir gently until just combined. If you want, fold in the chopped nuts for extra crunch. Be careful not to overmix; this keeps your muffins fluffy. In a small bowl, mix the flour, brown sugar, and cinnamon. Add the cold butter cubes. Use your fingers or a pastry cutter to work the butter into the flour mixture until it looks crumbly. This adds a sweet crunch on top of your muffins. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the crumb topping generously over each muffin. Bake them in the preheated oven for 18-22 minutes. Check with a toothpick; it should come out clean when done. For the full recipe, refer to the complete list of ingredients and steps provided above. Enjoy baking these delicious pumpkin muffins! To make the best pumpkin muffins, start with room temperature ingredients. This step helps them mix better. Cold ingredients can lead to uneven batter. Next, do not overmix the batter. Stir gently until just combined. Overmixing can make your muffins tough and dry. You want them light and fluffy. To boost flavor, consider adding extra spices. A pinch of allspice or cloves can add warmth. You can also mix in chocolate chips for a sweet twist. This adds richness to each bite. These muffins pair well with warm drinks. Try them with coffee, tea, or hot chocolate. You can also top them with a smear of cream cheese. This gives a nice creamy contrast to the spicy muffins. For a cozy touch, serve them on a rustic platter. Dust with powdered sugar and add a cinnamon stick for charm. For the full recipe, check the details above. {{image_2}} You can easily change up your pumpkin muffins by adding mix-ins. Chocolate chips bring a sweet, rich flavor. I love using dark chocolate chips because they balance the pumpkin well. Dried fruits like cranberries or raisins add a chewy texture. They also give a nice contrast to the soft muffin. You can pick your favorite mix-ins or even a combo! For those who need gluten-free options, you can use gluten-free flour blends. They work well in this recipe, keeping the muffins soft and moist. If you want to go vegan, replace the eggs with flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit until it thickens. For dairy-free, use almond milk in place of regular milk and coconut oil instead of butter. These swaps keep the flavors intact while catering to your needs. To make your muffins even more festive, try adding cranberries or orange zest. Dried cranberries add a tartness that pairs well with pumpkin. Just fold in about half a cup into the batter. Orange zest brightens the flavor and gives a hint of citrus. It’s perfect for those cozy holiday moments. These seasonal twists make your muffins unique and fun! For the full recipe, check out the Cozy Autumn Pumpkin Muffins. To store your pumpkin muffins at room temperature, place them in an airtight container. This keeps them fresh and moist. You can also use a zip-top bag. Make sure to remove as much air as possible. These muffins stay tasty for up to three days on the counter. If you notice any signs of mold, it's best to toss them out. If you want to save muffins for later, freezing is a great option. Allow the muffins to cool completely before freezing. Wrap each muffin tightly in plastic wrap. Then, place them in a freezer-safe bag. Label the bag with the date. Your muffins can last up to three months in the freezer. For thawing, take the muffins out of the freezer and leave them at room temperature. This usually takes about an hour. If you're in a hurry, you can use the microwave. Heat them for 15 to 20 seconds, just until warm. To keep your muffins moist when reheating, wrap them in a damp paper towel. Then, place them in the microwave for 10 to 15 seconds. This method adds a little steam, which helps to prevent dryness. Another option is to reheat them in the oven at 350°F (175°C) for 5 to 10 minutes. This gives a nice warm touch and keeps the crumb topping crispy. For more delicious pumpkin muffin goodness, check out the Full Recipe! These muffins last about 3 to 5 days at room temperature. Store them in an airtight container. For best taste, keep them in a cool place. If you place them in the fridge, they may last up to a week but can dry out. Yes, you can use fresh pumpkin. To make pumpkin puree, cut a pumpkin in half. Remove the seeds and strings. Roast the halves at 350°F (175°C) for 45 minutes. Once soft, scoop out the flesh and mash it until smooth. This will give a fresh, rich flavor. You can use white sugar as a substitute. However, it may change the taste. Brown sugar adds moisture and a slight caramel flavor. If you have maple syrup, you can use it too. Just reduce the liquid in your mix. Yes, these muffins freeze well. Cool them completely before freezing. Place them in a freezer bag or airtight container. They can last up to three months in the freezer. To thaw, leave them at room temperature or warm them in the oven. Check for doneness by inserting a toothpick into the center. If it comes out clean, the muffins are done. You can also press lightly on the top; it should spring back. If it leaves an indent, give them a few more minutes. We explored the key ingredients for making delicious muffins. You learned about wet and dry ingredients, plus a crumb topping. I shared step-by-step instructions for perfect baking. Tips helped you achieve the best texture and flavor. You can even try fun variations for seasonal flavors. Now, you know how to store and reheat muffins while keeping them fresh. With these insights, you can confidently bake tasty muffins that everyone will enjoy. Grab your ingredients and get started!

Easy Pumpkin Muffins with Crumb Topping

Indulge in the flavors of fall with these delicious Cozy Autumn Pumpkin Muffins. Made with real pumpkin puree and warm spices, these muffins are perfect for sharing or enjoying on your own. Discover how to create a scrumptious crumb topping that takes these muffins to the next level. Click through for the full recipe and bring the taste of autumn into your kitchen today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup vegetable oil

1/2 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 cup chopped walnuts or pecans (optional)

For the Crumb Topping:

1/3 cup all-purpose flour

1/4 cup brown sugar

1/4 teaspoon ground cinnamon

3 tablespoons cold unsalted butter, cubed

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with muffin liners.

    Mix the Wet Ingredients: In a large bowl, combine the pumpkin puree, vegetable oil, brown sugar, granulated sugar, eggs, and vanilla extract, mixing until well combined.

      Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.

        Blend Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. If using, fold in the chopped nuts gently.

          Prepare the Crumb Topping: In a small bowl, mix together the flour, brown sugar, and cinnamon. Add the cubed cold butter and use your fingers or a pastry cutter to work it into the flour mixture until it resembles coarse crumbs.

            Fill the Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the crumb topping generously over each muffin.

              Bake the Muffins: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                Cool and Serve: Let the muffins cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature!

                  Prep Time, Total Time, Servings: 15 minutes | 30 minutes | Makes 12 muffins

                    - Presentation Tips: Serve the muffins on a rustic wooden platter, dusted with a light sprinkle of powdered sugar, and garnish with a few fresh pumpkin seeds or a cinnamon stick for a cozy touch. Enjoy with a warm cup of tea or coffee!

                      WANT TO SAVE THIS RECIPE?