Pumpkin Crumb Muffins

Bakery-style pumpkin muffins with a delicious crumb topping have a soft and moist crumb. Made in one-bowl, uses everyday ingredients, no mixer required. Baked in either a jumbo or regular muffin pan.

Hands down, our favorite muffin recipe for the fall. The recipe is easy, uses an entire can of pumpkin puree and only 10-minutes to prep.

Costco copycat pumpkin muffin recipe. Do you remember those huge muffins from Costco?! Big, oversized jumbo muffins are moist, flavorful and easy to make at home.

Why this recipe works

• Ease – Well-tested recipe, made with everyday ingredients.
• No mixer required – Made in one-bowl using a whisk. No mixer needed.
• Versatile – Perfect for breakfast, brunch and snacks. Fold in chocolate chips or nuts.

What you’ll need

• Pumpkin – Use canned pumpkin or mashed pumpkin. Not pumpkin pie mixture, as that is already pre-seasoned.
• Granulated sugar – Adds some sweetness to the mashed pumpkin.
• Brown sugar – Adds depth of flavor and moisture.
• Flour – Use a high-quality brand of unbleached all-purpose flour.
• Baking soda & powder – Leavening agents that help muffins rise.
• Eggs – We always use large eggs in our baking recipes and at room temperature. Which allows them to easily incorporate into the batter.
• Vanilla extract – Use pure vanilla extract, not artificial and a high-quality brand.
• Vegetable or canola oil – Adds moisture.
• Buttermilk – Use full-fat buttermilk. For homemade buttermilk, substitute 1 cup of whole milk to 1 teaspoon white vinegar or lemon juice.
• Cinnamon, nutmeg, cloves & ginger – Warm blend of spices adds plenty of fall pumpkin spice flavor.

How to make pumpkin muffins

• Preheat the oven – Allowing the oven to preheat for at least 30-minutes will help baked goods rise and bake more evenly.
• Make crumb topping – In a medium bowl, combine the crumb topping ingredients.
• Combine dry ingredients – In a large mixing bowl, combine dry ingredients with a whisk. Be sure and sift flour.
• Add wet ingredients – Add oil, eggs, pumpkin puree, buttermilk, vanilla extract and incorporate with a whisk. Whisk out any lumps. (My go-to whisk!)
• Scoop into muffin pans – Scoop batter evenly into 12 jumbo muffin tins lined with cupcake liners. Spoon crumb topping evenly over muffin batter.
• Bake – Bake in a preheated 350 degree F oven for 35-38 minutes.
• Let cool – Let cool in baking pans for 10 minutes. Remove from the pan and let cool completely on a wire cooling rack.

Be sure and scrape the bottom and sides of the bowl occasionally with a rubber spatula, this makes sure the batter is thoroughly combined.

While I used a jumbo cupcake pan, alternatively you can use a regular cupcake pan along with tulip paper cups.

Tips for baking muffins

• Remember each oven is different. It’s a good idea to use an oven thermometer to monitor the temperature.
• Place the cupcake pans on half sheet pans lined with parchment paper. Should any batter fall on the sheet pan, clean up is easy.
• Carefully turn muffin pans half way through the baking process. Be very careful not to move the pans too much or you chance the cakes falling.
• Let cakes cool 5-10 minutes before removing from cupcake pans. (This lets them set up a bit.)

More fall baking recipes

• Classic Apple Pie Recipe
• Apple Hand Pies
• Old Fashioned Banana Bread
• Carrot Cake Muffins
• Pumpkin Bread Recipe
• Moist Yellow Cake Recipe

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