Pumpkin Crumb Muffins

Pumpkin muffins are soft, moist with pumpkin spice flavor, with a delicious cinnamon crumb topping.

Course Breakfast or Brunch, Desserts

Cuisine American, Holiday Baking

Prep Time 12

Cook Time 35

Total Time 47

Servings people

Calories 537kcal

In a medium bowl, combine the crumb topping ingredients with your hands and set aside.

Preheat the oven to 350 degrees F and line a jumbo muffin pan with paper cupcake papers.
In a large mixing bowl, whisk the sugar, brown sugar, flour, baking soda, powder, salt, cinnamon, nutmeg, cloves and ginger. Whisk together until combined.
Add oil, eggs, pumpkin puree, buttermilk, vanilla extract and incorporate with a whisk or rubber spatula. Be sure to whisk out any lumps.
Scoop batter evenly into 12 jumbo muffin tins lined with paper cupcake liners. Spoon crumb topping evenly over batter.
Bake for 35-38 minutes, or until a toothpick when inserted comes out mostly clean, with a few moist crumbs. You can also test by very gently pressing your finger on the center of the muffin to see if it’s completely set.
Let cool in baking pans for 10 minutes before removing from the pan. Remove from the pan and let cool completely on a wire cooling rack.
Enjoy immediately or once completely cooled, store in an airtight container at room. They will stay fresh for several days.

Muffin pan

While we used a jumbo muffin pan, you can use a regular size muffin pan with tulip paper cups.