Name: Spiced Pumpkin Muffins with Cinnamon Crumble 🎃
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients: 1 3/4 cups all-purpose flour; 1 cup pumpkin purée; 1/2 cup granulated sugar; 1/4 cup brown sugar; 2 large eggs; 1/2 cup vegetable oil; 1/4 cup milk; 1 tsp vanilla extract; 1 1/2 tsp ground cinnamon; 1/2 tsp ground nutmeg; 1/4 tsp ground ginger; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; For the crumble:; 1/4 cup all-purpose flour; 2 tbsp granulated sugar; 2 tbsp butter, cold and cubed; 1/2 tsp ground cinnamon

These pumpkin muffins are perfectly spiced, moist, and topped with a buttery cinnamon crumble that adds a delightful crunch to every bite.

Quick Steps ✨

Prepare Crumble: Mix flour, sugar, butter, and cinnamon until crumbly.

Mix Wet Ingredients: Combine pumpkin, oil, eggs, milk, and vanilla.

Mix Dry Ingredients: Whisk together flour, sugar, spices, baking powder, and salt.

Combine & Bake: Stir wet into dry, fill muffin cups, top with crumble, and bake.

Serve: Enjoy warm with a hot drink!

Step by Step Instructions 📝

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2. Prepare Crumble Topping: In a small bowl, combine flour, sugar, butter, and cinnamon. Use your fingers or a fork to mix until crumbly. Set aside.

3. Mix Wet Ingredients: In a large bowl, whisk together the pumpkin purée, vegetable oil, eggs, milk, and vanilla extract until smooth and well combined.

4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, granulated sugar, brown sugar, cinnamon, nutmeg, ginger, baking powder, baking soda, and salt.

5. Combine & Fill Muffin Cups: Gradually stir the dry ingredients into the wet mixture until just combined. Be careful not to overmix. Divide the batter evenly among the muffin cups, filling each about 3/4 full.

6. Top with Crumble & Bake: Sprinkle the crumble topping generously over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool & Serve: Allow the muffins to cool for a few minutes in the tin before transferring to a wire rack. Serve warm with your favorite fall beverage!

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Substitutions 🔄

Use whole wheat flour for added fiber.

Swap vegetable oil with melted coconut oil for a subtle coconut flavor.

Replace milk with almond milk for a dairy-free option.

Useful Notes 📝

Pumpkin Purée: Be sure to use pure pumpkin purée, not pumpkin pie filling, for the best flavor.

Room Temperature Eggs: Bring your eggs to room temperature before baking for a fluffier texture.

Extra Spices: Feel free to add a pinch of cloves or allspice for even more warmth!

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Nutritional Insights 🍎

Each serving contains the stated nutritional values:

🔥 Energy: 220 kcal

🥑 Fat: 12 g (of which saturates: 3 g)

🍞 Carbohydrates: 28 g (of which sugars: 15 g)

🌾 Fiber: 2 g

💪 Protein: 3 g

🧂 Salt: 0.5 g

A seasonal favorite with cozy spices and just the right amount of sweetness.

My Essential Kitchen Favorite 🥣

Leftover Advice ♻️

Store leftover muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze them for up to 3 months—just thaw and reheat for a quick snack!