Fall Flavors: Pumpkin Crumb Muffins

The fall flavors of pumpkin spice are built in these bakery style Pumpkin Crumb Muffins and are certainly hard to resist.

Pumpkin Crumb Muffins 

Every year I get excited when autumn comes around because I get to bake with some of my favorite flavors such as pumpkin, apple, Maple, pecans and walnuts.  Today I bring to you a small batch of six, bakery style muffins that are light and fluffy and filled with pumpkin spice and topped with a delicious crumb.

These are easy to make on a weekend and will fill your kitchen with the aromas of pumpkin, ginger, and nutmeg; giving you all the scents of fall.  Make a batch today to enjoy with your morning coffee.

Enjoy! 

What Ingredients do I need?

• 1 can 100% pure pumpkin (not pumpkin pie filling)
• canola oil
• 1 egg
• pure vanilla extract (get the best you can afford)
• sour cream
• all-purpose flour
• sugar
• brown sugar
• baking powder
• pumpkin pie spice
• butter
• ground cinnamon

Substitutions and Variations

• Try some add-ins:  dried or fresh cranberries, walnuts or pecans, chocolate chips, or dried cherries

• Leave off the crumb topping

• Add oats to the crumb topping

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is "do not overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big domed muffins.

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More Muffin Recipes

·        Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

·        Pumpkin and Eggnog Swirl Muffins

·        Apple Cider Doughnut Muffins

·        Vanilla Chai Muffins

·        Cranberry Orange Muffins - Small Batch

·        Mexican Hot Chocolate Muffins

·        Simple Blueberry Muffins

Pumpkin Crumb Muffins 

makes 6

1 cup 100% pure pumpkin 
1/4 cup canola oil
1 large egg
1/2 tsp pure vanilla extract

2 Tablespoons sour cream
1 1/2 cup all-purpose flour
1/4 cup sugar

1/4 cup brown sugar
2 tsp baking powder
1/4 tsp salt
1/2 tsp pumpkin pie spice

Crumb Topping

1/4 cup flour
2 Tablespoons sugar
2  1/2 Tablespoons brown sugar
1/2 teaspoon cinnamon
3 Tablespoons butter, melted

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. 

In a large bowl add the egg, pumpkin, oil, vanilla, and sour cream. Mix together using a whisk.

Add the flour, sugars, baking powder, salt, and pumpkin pie spice.    Stir just until combined.  Do not over mix.  

In a small bowl or on a pan mix together the crumb ingredient.  Mixing together until moist and crumbly. 

Using a cookie scoop, add batter to the prepared muffin tin. Add the crumb mixture to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the pan. Remove from the pan and serve.