These are the most amazing pumpkin muffins with crumb topping. They are soft, fluffy, moist, and packed with pumpkin flavor. These homemade muffins can be whipped up and ready in 30 minutes, and are perfect for breakfast or snack.
If your anything like me, as soon as the temperature starts to drop, I am all about pumpkin recipes. The amount of pumpkin we have consumed in the past few weeks is a little crazy, but these homemade pumpkin muffins are one of our favorite breakfast recipes. They are easy to make, and have all of the Fall flavors everyone loves.
Along with making these pumpkin muffins, we have been enjoying our favorite pumpkin recipes:
Pumpkin Chocolate Chip Cookies
Best Pumpkin Cheesecake Cupcakes
Easy Pumpkin Bars With Cream Cheese Frosting
Soft And Chewy Pumpkin Snickerdoodle Cookies
Ingredients for the most amazing pumpkin muffins
- Flour
- Baking Powder
- Baking Soda
- Salt
- Pumpkin Pie Spice
- Sugar
- Vegetable Oil
- Applesauce
- Pumpkin Puree
- Eggs
- Apple Juice or Water
- Unsalted Butter
- Cinnamon
How to make the best homemade pumpkin muffins with crumb topping
- Preheat oven to 350F and place cupcake liners in a 12 cup muffin pan.
- In a large mixing bowl whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a medium size mixing bowl whisk together sugar, oil, applesauce, pumpkin puree, eggs, and apple juice or water until well combined.
- Pour pumpkin mixture into flour mixture and mix until just combined. Be sure not to over mix or your muffins will become dense.
- Divide muffin batter evenly among muffin cups filling each of them nearly full.
- Prepare crumb topping by whisking flour, granulated sugar, brown sugar, and cinnamon.
- Pour in melted butter and lightly mix with a fork until crumbles start to form. Don’t over mix or you will end up with a paste like mixture.
- Spoon crumble evenly over filled muffin cups, and lightly press them into the batter.
- Bake in a preheated oven for 22-25 minutes or until a toothpick comes out clean when inserted.
- Remove from the oven and let cool for several minutes before transferring them to a wire rack.
- Store in an airtight container.
Tips for making the best pumpkin muffins with crumb topping
- Don’t over mix the muffin batter or your muffins will end up dense. Mix batter until it is just combined.
- Fill the muffin cups nearly full, there should be enough batter to fill 12 muffin cups without any leftover.
- If you prefer larger bakery muffins, divide batter evenly between 6 large muffin cups and bake muffins an extra 5-8 minutes or until a toothpick comes out clean when inserted.
- Don’t over mix the crumb topping. After pouring melted butter into flour mixture, gently mix with a fork until crumbles form
Can I freeze pumpkin muffins?
Pumpkin muffins are a great option to freeze. Simply allow muffins to cool completly and place them in an airtight container or zip lock bag. Freeze for 2-3 months. Remove from the freezer and allow the muffins to thaw before serving.
Other favorite recipes
- Oatmeal Breakfast Bars
- Crescent Breakfast Ring
- Hawaiian Roll Breakfast Sliders
- Strawberry Cream Cheese Crepes
- Lemon Poppy Seed Muffins
- Easy German Pancakes
- Bacon And Cheese Quiche
- Cinnamon Roll Oatmeal
The Most Amazing Pumpkin Muffins With Crumb Topping
Ingredients
Muffin Batter
- 1 1/2 cups all purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 3/4 tsp. salt
- 2 1/4 tsp. pumpkin pie spice
- 1 1/4 cups granulated sugar
- 1/4 cup vegetable oil
- 1/4 cup applesauce
- 1 cup pumpkin puree
- 2 eggs
- 1/4 cup apple juice or water
Crumb Topping
- 3/4 cup all purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 tsp. cinnamon
- 6 Tbsp. unsalted butter, melted
Instructions
- Preheat oven to 350F and place cupcake liners in a 12 cup muffin pan.
- In a large mixing bowl whisk together flour, baking soda, baking powder, salt, and pumpkin pie spice. Set aside.
- In a medium size mixing bowl whisk together sugar, oil, applesauce, pumpkin puree, eggs, and apple juice or water until well combined.
- Pour pumpkin mixture into flour mixture and mix until just combined. Be sure not to over mix or your muffins will become dense.
- Divide muffin batter evenly among muffin cups filling each of them nearly full.
- Prepare crumb topping by whisking flour, granulated sugar, brown sugar, and cinnamon.
- Pour in melted butter and lightly mix with a fork until crumbles start to form. Don’t over mix or you will end up with a paste like mixture.
- Spoon crumble evenly over filled muffin cups, and lightly press them into the batter.
- Bake in a preheated oven for 22-25 minutes or until a toothpick comes out clean when inserted.
- Remove from the oven and let cool for several minutes before transferring them to a wire rack.
- Store in an airtight container.
Notes
Nutrition
Have you tried this recipe?
RATE and COMMENT below! I would love to hear your experience. Getting feedback from you helps me and other readers too! Also, if you share on INSTAGRAM, use the hashtag #modernmealmakeover and tag me (@modernmealmakeover) so we can stop by and give your post some love. Thank you!
