Pumpkin Crumb Muffins

$- 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ground ginger - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 teaspoon vanilla extract - 1/2 cup chopped walnuts - 1/2 cup all-purpose flour - 1/2 cup old-fashioned oats - 1/4 cup brown sugar, packed - 1/4 teaspoon cinnamon - 4 tablespoons cold butter, cubed The ingredients for these pumpkin crumb muffins come together to create a warm, cozy treat. The dry ingredients form the base. Flour, baking powder, and baking soda help the muffins rise. Salt and spices like cinnamon, nutmeg, and ginger add depth and warmth. The wet ingredients bring moisture and sweetness. The sugars blend with eggs and pumpkin puree. This mix gives the muffins their rich flavor. Vegetable oil keeps them soft, while vanilla extract adds a comforting aroma. If you want to enhance the crunch, consider adding walnuts. They give a nice texture and nutty flavor. The crumb topping adds a sweet, crunchy layer. It combines flour, oats, brown sugar, and cinnamon with cold butter. This topping makes the muffins irresistible and fun to eat. Gather these ingredients before you start. Having everything ready makes baking easy and enjoyable. You will love how these muffins taste and how simple they are to make! - Preheat the oven to 350°F (175°C). - Prepare the muffin tin with liners or spray it with non-stick spray. - In a large bowl, combine: - 1 cup all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ground ginger Mix these well. This mix will give your muffins a great taste. - In another bowl, mix together: - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 2 large eggs - 1 cup canned pumpkin puree - 1/2 cup vegetable oil - 1 teaspoon vanilla extract Stir until smooth. This blend adds moisture and flavor to the muffins. - Gradually add the dry mixture to the wet mixture. - Stir until just combined. - If you like, fold in 1/2 cup chopped walnuts at this stage. This adds a nice crunch. - In a bowl, mix: - 1/2 cup all-purpose flour - 1/2 cup old-fashioned oats - 1/4 cup brown sugar, packed - 1/4 teaspoon cinnamon - Add 4 tablespoons cold butter, cubed. Use your fork or fingers to mix until crumbly. This topping gives your muffins a sweet crunch. - Fill each muffin cup about two-thirds full with the batter. - Sprinkle the crumb topping generously over each muffin. - Bake in the preheated oven for 18-22 minutes. - Check with a toothpick; it should come out clean. Let the muffins cool for 5 minutes in the tin before moving them to a wire rack. Enjoy the warm, cozy aroma of your freshly baked pumpkin crumb muffins! To get the best muffin, avoid overmixing the batter. Overmixing can make the muffins tough. Mix just until you see no dry flour. This keeps them light and fluffy. Make sure your oven is at the right temperature. I like to use an oven thermometer to check. An even temperature helps muffins bake nicely. If the oven is too hot, they can burn on the outside. If it's too cold, they might not rise well. You can make these muffins more exciting by adding spices. Try nutmeg, allspice, or a pinch of cloves. You can also mix in chocolate chips or dried fruit for fun surprises. For the crumb topping, sprinkle extra cinnamon or add chopped nuts. Walnuts work great, adding both crunch and flavor. Serve the muffins warm with butter on top. The butter melts into the muffins, making them even tastier. You can also sprinkle some extra cinnamon on top for a nice touch. Pair your muffins with coffee or tea. This makes for a cozy snack or breakfast. Enjoy the warmth and comfort in every bite! {{image_2}} You can make these muffins healthier with a few easy swaps. - Substitute whole-wheat or almond flour: This adds fiber and nutrients. Whole-wheat flour gives a nutty taste. Almond flour makes them moist and gluten-free. - Use less sugar or natural sweeteners like honey: Reducing sugar helps cut calories. Honey adds sweetness and a unique flavor. These changes do not sacrifice taste. Instead, they enhance the muffins with added nutrition. Adding new flavors can make your muffins exciting. - Add chocolate chips or dried fruit: Chocolate chips bring sweetness and richness. Dried fruit like raisins or cranberries adds chewiness and natural sugar. - Experiment with different nuts or seeds: Chopped pecans or sunflower seeds add crunch. Each nut or seed brings its own flavor. These options let you create your favorite versions of pumpkin muffins. Seasonal ingredients can add a festive touch. - Incorporate cranberries for a festive touch: Fresh or dried cranberries give a pop of color. They also add tartness that balances the sweetness. - Add zests like orange or lemon for brightness: Citrus zests brighten the flavors. A little goes a long way in lifting the taste. These seasonal twists can make your muffins perfect for holidays or special events. To keep your pumpkin crumb muffins fresh, store them in an airtight container at room temperature. This way, they stay soft and tasty for a few days. I like to use a container that seals well. It keeps air out and moisture in, which helps maintain their flavor. If you want to save some for later, you can freeze the muffins. First, let them cool completely. Wrap each muffin in plastic wrap or foil. Then place them in a freezer bag. This keeps them safe from freezer burn. When you want to eat one, take it out and let it thaw at room temperature. You can also warm it in the microwave for a quick treat. To reheat your muffins and keep them moist, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the muffin on a baking sheet for about 5-10 minutes. This warms it through and keeps the crumb topping nice. If you are in a hurry, the microwave works too. Heat each muffin for about 15-20 seconds. Just be careful not to overheat them, or they can get dry. Enjoy your warm muffin with a little butter for extra flavor! Yes, you can use fresh pumpkin. Start by selecting a small sugar pumpkin. Cut it in half and remove the seeds. Roast the halves face down on a baking sheet at 350°F (175°C) for about 40 minutes. Once soft, scoop out the flesh and mash it until smooth. You will need about 1 cup of fresh pumpkin puree. Keep in mind that fresh pumpkin may have more moisture. You may need to reduce the oil slightly in the recipe. Pumpkin muffins stay fresh for about 2-3 days at room temperature. Keep them in an airtight container to maintain moisture. If you store them in the fridge, they can last up to a week. Just remember to let them come to room temperature before serving for the best taste. Yes, you can make these muffins gluten-free. Substitute the all-purpose flour with a 1:1 gluten-free flour blend. These blends often contain xanthan gum, which helps mimic the texture of gluten. You may also use almond flour for a nutty flavor, but adjust the liquid in the recipe since almond flour is denser. You can replace eggs with several ingredients. One option is to use 1/4 cup of unsweetened applesauce for each egg. Another choice is to use a flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, then let it sit until it thickens. This works well for binding and moisture in the muffins. This blog post covers a delicious pumpkin muffin recipe with clear steps and tips. From gathering your ingredients to understanding variations and storage, you now have everything you need to make these tasty treats. Remember, you can mix and match the spices or add-ins to create your perfect muffin. Enjoy baking, and share these muffins with friends or family for a warm gathering. Happy baking!$

Pumpkin Crumb Muffins

Indulge in the delicious taste of fall with these Pumpkin Crumb Muffins! These moist, flavorful muffins are packed with warm spices, pumpkin puree, and topped with a crunchy crumb for that perfect texture. With simple ingredients and easy steps, you can whip up a batch in no time. Click through to discover the full recipe and bring the cozy flavors of autumn into your kitchen today! Perfect for breakfast or a tasty snack.

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Ingredients

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon ground ginger

1/2 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

1 cup canned pumpkin puree

1/2 cup vegetable oil

1 teaspoon vanilla extract

1/2 cup chopped walnuts (optional)

Crumb Topping:

1/2 cup all-purpose flour

1/2 cup old-fashioned oats

1/4 cup brown sugar, packed

1/4 teaspoon cinnamon

4 tablespoons cold butter, cubed

Instructions

Preheat your oven to 350°F (175°C) and line a muffin tin with liners or spray with non-stick cooking spray.

In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger until well combined.

In another bowl, mix together both sugars, eggs, pumpkin puree, vegetable oil, and vanilla extract until smooth.

Gradually add the dry ingredients to the wet ingredients, stir until just combined. Be careful not to overmix. If using, fold in the chopped walnuts.

To make the crumb topping, combine flour, oats, brown sugar, and cinnamon in a bowl. Add the cold butter and use a fork or your fingers to mix until crumbly.

Divide the muffin batter evenly into the prepared muffin tin, filling each cup about two-thirds full.

Sprinkle the crumb topping generously over each muffin.

Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 12 muffins

- Presentation Tips: Serve the muffins warm with a pat of butter on top and sprinkle some extra cinnamon for added flavor. Enjoy with a cup of coffee or tea!