Description
Delightful pumpkin-infused muffins topped with a crunchy crumb, perfect for fall breakfasts or snacks.
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 1 cup pumpkin puree
- ½ cup granulated sugar
- ½ cup brown sugar
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup rolled oats
- ⅓ cup brown sugar (for crumb topping)
- ¼ cup all-purpose flour (for crumb topping)
- ¼ cup butter, softened (for crumb topping)
- 1 teaspoon cinnamon (for crumb topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until smooth.
- Gradually add the dry ingredients to the pumpkin mixture. Stir gently until just combined; don’t overmix!
- For the crumb topping, mix the rolled oats, brown sugar, flour, cinnamon, and softened butter in a small bowl until crumbly.
- Fill each muffin cup about two-thirds full with the pumpkin batter and sprinkle the crumb topping on top.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool for a few minutes before serving.
Notes
For a twist, add chocolate chips or nuts, or use fresh pumpkin puree for a better flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American