Rustic Pumpkin Crumb Cake Muffins (Print Version)

Warm, rustic Pumpkin Crumb Cake Muffins are a fall favorite. Soft pumpkin spice muffins topped with buttery streusel. Perfect for breakfast or a snack.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 12 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Muffin Base Ingredients

01 - 1 ½ cups (180g) all-purpose flour
02 - 1 cup (200g) granulated sugar
03 - ½ cup (100g) light brown sugar, packed
04 - 1 teaspoon baking soda
05 - ½ teaspoon baking powder
06 - ½ teaspoon salt
07 - 1 tablespoon pumpkin pie spice
08 - 1 cup (240g) canned pumpkin puree (not pie filling)
09 - ½ cup (120ml) vegetable oil
10 - 2 large eggs, room temperature
11 - ¼ cup (60ml) milk (whole milk preferred)

→ Crumb Topping Ingredients

12 - ½ cup (60g) all-purpose flour
13 - ¼ cup (50g) light brown sugar, packed
14 - ½ teaspoon ground cinnamon
15 - ¼ cup (56g) cold unsalted butter, cut into small cubes

# Instructions:

01 - In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, eggs, vegetable oil, and milk. You want it smooth and creamy, no sugar lumps! I usually go for about a minute, really getting it light and airy. It should smell sweet and earthy already, a little preview of the deliciousness to come.
02 - In a separate medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder, and salt. Make sure it's all evenly distributed. This is where I always double-check I didn't forget the baking powder – oops, done that before! You want everything incorporated so your muffins rise beautifully.
03 - Gently add the dry ingredients to the wet ingredients. Mix just until *just* combined. Seriously, stop mixing the moment you don't see any more streaks of flour. Overmixing is the enemy of tender muffins; you'll end up with tough, chewy muffins, and we want light, fluffy ones! A few small lumps are totally fine, even desirable.
04 - In a small bowl, combine the flour, brown sugar, and cinnamon for the topping. Then, using your fingertips or a pastry blender, cut in the cold butter until you have a coarse, crumbly mixture. Some pieces will be pea-sized, others a bit smaller. This is the fun part, getting your hands in there! This crumbly goodness is what makes these Pumpkin Crumb Cake Muffins truly special.
05 - Line a 12-cup muffin tin with paper liners. Fill each liner about two-thirds full with the muffin batter. Don't overfill, or you'll have muffin tops that spill over and merge into one giant muffin monster – I've been there! Then, generously sprinkle the crumb topping over each muffin. Don't be shy!
06 - Pop the muffin tin into a preheated oven at 400°F (200°C) for 5 minutes, then reduce the temperature to 375°F (190°C) and bake for another 15-20 minutes, or until a toothpick inserted into the center comes out clean. The tops should be golden and the kitchen will smell absolutely divine. Let them cool slightly in the pan before transferring to a wire rack. These warm muffins are heavenly!

# Notes:

01 - Don't overmix the muffin batter – a few lumps are fine, trust me!
02 - Always use cold butter for the crumb topping to ensure it's perfectly crumbly.
03 - Store cooled muffins in an airtight container at room temperature for up to 3 days.
04 - These are fantastic with a dollop of cream cheese frosting or a simple cup of coffee.

# Equipment Needed:

01 - 12-cup muffin tin
02 - paper liners
03 - large mixing bowls
04 - whisk
05 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 280 kcal
Total Fat: 14g
Total Carbohydrate: 36g
Protein: 4g

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