kealiciousbakery Hello, fellow bakers! Today, I’m excited to share a delightful fall recipe that combines the warmth of pumpkin with a delicious crumb topping: Pumpkin Crumb Cake Muffins. These muffins are perfect for cozy mornings with a cup of coffee or as a sweet treat any time of the day. Let’s dive into the recipe!
Start with your ingredients of the muffin batter
- All-purpose flour – it provides structure to the muffins
- Baking soda – it is the LEAVENING agent
- Cinnamon powder – extra flavour, add warmth to the recipe
- Ground ginger – it adds a hint of heat to the recipe
- Salt – it is the flavour enhancer
- Granulated/ Brown sugar – adds sweetness and helps with texture
- Vegetable oil – keeps muffins moist
- Pumpkin puree – the Star ingredient, adds moist, flavour and beautiful orange color
- Eggs – provides stability in recipe
- Milk – adds moisture and helps with consistency
- Vanilla extract – overall flavour
Here you have the ingredients for the crumb topping
- All-purpose flour – base of topping crumb
- Granulated/ Brown sugar – add sweetness always and colour
- Cinnamon powder – you know this is the extra flavour we need here
- Butter – combines the ingredient together
How to assemble your pumpkin crumb cake muffin
Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
In a large bowl, whisk together the dry ingredients
In another bowl, whisk together the wet ingredients until well combined.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
In a small bowl, mix together the flour, sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
Fill each muffin liner about 2/3 full with the batter. Sprinkle the crumb topping generously over each muffin.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
FAQ
Q: Can I use fresh pumpkin instead of canned? A: Yes, you can use fresh pumpkin puree. Just make sure it’s well-cooked and pureed until smooth.
Q: Can I make these muffins gluten-free? A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Ensure it’s a 1:1 substitution for best results.
Q: How do I store these muffins? A: Store in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds before serving.
Q: Can I use a different type of oil? A: Yes, you can substitute the vegetable oil with melted coconut oil, canola oil, or even melted butter.
I hope you enjoy making and eating these Pumpkin Crumb Cake Muffins as much as I do. Happy baking!
Ingredients
- 210 g all-purpose flour
- 3 g baking soda
- 3 g cinnamon powder
- 3 g ground ginger
- 2 g salt
- 90 g granulated sugar
- 90 g brown sugar
- 100 ml vegetable oil
- 320 g pumpkin puree
- 2 large eggs at room temperature
- 50 ml milk at room temperature
- 4 g vanilla extract
Crumb Topping
- 90 g all-purpose flour
- 40 g granulated sugar
- 40 g brown sugar
- 1 tsp cinnamon
- 80 g butter melted
Instructions
Muffin Batter
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease with cooking spray.
- In a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, and ginger.
- In another bowl, whisk together the vegetable oil, milk, eggs, pumpkin puree, and vanilla extract until well combined.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can make the muffins dense.
Crumb Topping
- In a small bowl, mix together the flour, sugar, and cinnamon. Pour in the melted butter and stir until the mixture resembles coarse crumbs.
Assembling
- Fill each muffin liner about 2/3 full with the batter. Sprinkle the crumb topping generously over each muffin.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Notes
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature for a smoother batter.
- Don’t Overmix: Overmixing can lead to dense muffins. Mix until just combined.
- Storing: Store leftover muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Troubleshooting:
- Muffins Are Too Dense: Ensure you don’t overmix the batter and check that your leavening agents are fresh.
- Crumb Topping Sinks: Make sure the topping mixture is coarse and not too fine. It should sit on top of the batter.
- Muffins Stick to the Liners: Lightly spray the liners with cooking spray before adding the batter to prevent sticking.
