Soft and fluffy homemade muffins filled with pumpkin puree and cinnamon. These easy muffins are topped off with a delicious crumb topping of brown sugar, flour, cinnamon and butter. Everyone will love these delicious muffins for a fun fall themed breakfast or brunch.
The muffin batter is quick and easy to make, all of the ingredients are mixed together in a large bowl until smooth. Divide the pumpkin muffin batter between a paper lined muffin pan. For the crumb topping, mix all of the ingredients together until crumbly. Sprinkle over the muffin batter. Bake until the center comes out clean with a toothpick.
Pumpkin Crumb Muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 2 large eggs
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup butter, melted
Instructions
- Preheat the oven to 350 F. Line a 12 cup muffin pan with paper liners. In a large bowl, whisk together flour, granulated sugar, brown sugar, salt, baking powder, baking soda and cinnamon. Add in the eggs, pumpkin, vegetable oil, and vanilla extract until smooth.
- Evenly divide the batter between the paper liners. In a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon and melted butter together until crumbly. Sprinkle over the batter. Bake for 20-25 minutes.
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