Pumpkin Crumb Muffins

Ingredients

• 125 g (1 cup)plain flour
• 10 g (2 teaspoons)baking powder
• 3 g (1/2 teaspoon)salt
• 100 g (1/2 cup)sugar
• 1egg
• 60 ml (1/4 cup)oil
• 1.3 g (1/2 teaspoon)ground cinnamon
• 1 g (1/2 teaspoon)ground nutmeg
• 0.5 g (1/4 teaspoon)ground cloves
• 120 g (1/2 cup)canned pumpkin
• 80 ml (1/3 cup)milk
• 42 g (3 tablespoons)softened butter
• 67 g (1/4 cup + 1 tablespoon)brown sugar
• 40 g (5 tablespoons)plain flour
• 0.3 g each (1/8 teaspoon each)ground cinnamon and ground nutmeg

Instructions

1. 1

   Mix dry ingredients

   Sift the flour, baking powder, salt, sugar, cinnamon, nutmeg and ground cloves into a large bowl.

2. 2

   Beat wet ingredients

   In a medium bowl, beat the egg, oil, milk and pumpkin together until well combined.

3. 3

   Combine the mixtures

   Make a well in the middle of the dry ingredients. Pour in the pumpkin mixture and stir just until everything is moistened.

4. 4

   Make the crumb

   Use a fork to combine the softened butter, brown sugar, flour, cinnamon and nutmeg into a crumb mixture.

5. 5

   Fill and bake

   Spoon the batter into lined or greased muffin pans, or greased muffin-top pans, filling each about two-thirds full. Sprinkle the crumb mixture over the tops. Bake at 175°C (350°F) for 20 to 25 minutes for regular muffins or 15 minutes for muffin tops.

What are pumpkin crumb muffins?

Pumpkin muffins are an American-style quick bake, leavened with baking powder rather than yeast and flavoured with pumpkin and warming spices. This version adds a buttery brown-sugar crumb, giving the tops a crisp, sweet contrast to the soft interior.

The method keeps the batter simple: dry and wet ingredients are prepared separately, then stirred together. Muffin-top pans are an option if you want a higher proportion of topping to cake.

Nutrition and macros by portion

The nutrition label shows one serving as written: 180 calories, 3g protein, 28g carbs, 7g fat.

The flour, sugar and pumpkin provide most of the carbohydrates, while the oil and buttery topping contribute much of the fat. The egg and milk add some protein, though these muffins are not especially protein-rich. Pair one with plain yoghurt or an egg and some fruit to make the plate more balanced.

The pumpkin and spices

Canned pumpkin: use plain pumpkin purée, not pumpkin pie filling, which is already sweetened and spiced. Stir it into the wet ingredients so it distributes evenly through the batter.

Spice blend: cinnamon and nutmeg bring warmth, while a smaller amount of cloves adds a more pronounced aromatic note. The topping gets its own little measure of cinnamon and nutmeg.

Mixing without tough muffins

Dry ingredients: sifting the flour with the baking powder, salt, sugar and spices spreads them through the mixture and helps avoid pockets of leavener.

Wet ingredients: beat the egg, oil, milk and pumpkin together before adding them to the flour. Once combined, stir only until the dry ingredients are moistened; a few small lumps are preferable to overmixing.

Getting the crumb topping right

Softened butter: it should give under gentle pressure but not be melted. Work it with the brown sugar, flour and spices using a fork until you have small, uneven crumbs.

Topping: scatter the crumbs across the batter rather than pressing them in. That helps the crumb stay on top as the muffins bake.

Choosing a pan and checking doneness

Regular muffins: line or grease the pan and fill each space about two-thirds full. Bake at 175°C (350°F) for 20 to 25 minutes.

Muffin tops: grease a muffin-top pan and use the same two-thirds-full guide. They bake more quickly, in about 15 minutes, so check them at that point; the centres should be set and a tester should come out without wet batter.

Serving and timing

The stated total time is 40 minutes, including preparation and baking. The regular muffins have a longer baking window than the muffin tops, so use the pan-specific timing rather than relying on one time for both.

Serve them warm or at room temperature with coffee, tea or a glass of milk. Their sweet, spiced crumb also works alongside plain yoghurt or fresh fruit for a more rounded breakfast.

Recipe notes & tips

• Measure the canned pumpkin after stirring it so the purée is evenly textured.
• Bring the egg, milk and pumpkin to room temperature for a batter that combines more readily.
• Use a fork for the topping so it forms small crumbs rather than a smooth paste.
• Fill the pans evenly to help the muffins bake at the same rate.
• Start checking regular muffins at 20 minutes, as oven performance can vary.

Variations

• Extra spice: Add a little more cinnamon to the batter for a stronger cinnamon flavour.
• Pecan topping: Fold chopped pecans into the crumb mixture for added crunch.
• Chocolate chips: Stir chocolate chips into the batter just before filling the pans.
• Dairy-free: Use an unsweetened plant-based milk and a suitable dairy-free butter alternative.
• Muffin tops: Bake the batter in a greased muffin-top pan for more topping in each serving.

Common mistakes to avoid

• Using pie filling: It is already sweetened and spiced; choose plain canned pumpkin instead.
• Overmixing the batter: This can make the muffins firm; stir only until the flour is moistened.
• Melting the butter: Melted butter can make the topping greasy; use softened, not liquid, butter.
• Overfilling the pan: The recipe calls for spaces to be about two-thirds full, leaving room for the batter to rise.
• Using the wrong bake time: Muffin tops need about 15 minutes, while regular muffins take 20 to 25 minutes.

How to store

Once cool, store the muffins in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. Rewarm briefly in a low oven or microwave; the topping is best on the day they are baked.

Frequently asked questions