Pumpkin Crumb Muffins

$- 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - 1 cup pumpkin puree - ¾ cup granulated sugar - ½ cup packed brown sugar - ⅓ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - ½ cup all-purpose flour - ⅓ cup packed brown sugar - ½ teaspoon ground cinnamon - ¼ cup unsalted butter - A pinch of salt I truly love this list of ingredients. Each one plays a key role in making the muffins taste great. The dry ingredients mix to give a nice base. Flour, baking soda, and spices bring out that warm fall flavor. The wet ingredients add moisture and sweetness. Pumpkin puree gives a rich taste and a nice texture to the muffins. The sugars help them rise and brown well. The crumb topping is my favorite part! It adds a crunchy, sweet layer on top. The mix of flour, brown sugar, and cinnamon gives a nice finish. Butter makes it all stick together, creating those perfect crumbs. This blend of ingredients makes these muffins a treat! They are soft inside and crunchy on top. You can't go wrong with these flavors in your fall baking. - Preheat the oven to 350°F (175°C). - Prepare the muffin tin with paper liners or cooking spray to prevent sticking. - In a medium bowl, whisk together: - 1 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - ½ teaspoon ground nutmeg - ½ teaspoon ground ginger - Make sure the mixture is even and set the bowl aside. - In a large bowl, mix together: - 1 cup pumpkin puree - ¾ cup granulated sugar - ½ cup packed brown sugar - ⅓ cup vegetable oil - 2 large eggs - 1 teaspoon vanilla extract - Stir vigorously until the mixture is smooth and well combined. - Slowly add the dry mixture into the wet mixture. - Stir gently until just combined. - Avoid overmixing to keep muffins light. - If you want, fold in ½ cup chopped walnuts or pecans. - In a small bowl, mix together: - ½ cup all-purpose flour - ⅓ cup packed brown sugar - ½ teaspoon ground cinnamon - ¼ cup melted unsalted butter - A pinch of salt - Use a fork to mix until the texture is crumbly. - Spoon the pumpkin batter into each muffin cup, filling them about ⅔ full. - Generously sprinkle the crumb topping over each muffin. - Bake in the preheated oven for 18-20 minutes. - Check with a toothpick; it should come out clean when done. - Avoid overmixing for light muffins. Overmixing makes them dense and tough. - Ensure ingredients are at room temperature. This helps the batter mix evenly. - Try adding additional spices or extracts. A hint of allspice or vanilla adds warmth. - Use freshly grated ginger for a stronger flavor. It brightens the muffins and adds zing. - Rotate muffin tin halfway through baking. This ensures even cooking and browning. - Check doneness with a toothpick. Insert it into the center of a muffin. If it comes out clean, your muffins are ready. {{image_4}} If you want a nut-free muffin, it's easy to swap out nuts. You can use seeds like sunflower or pumpkin seeds instead. Another tasty option is to add chocolate chips. Both choices keep the muffins moist and add a fun twist to the flavor. For a gluten-free version of these muffins, simply use gluten-free flour. Make sure to choose a blend that works well for baking. This change keeps the muffins light and fluffy, just like the original recipe. You can also add seasonal fruits for extra flavor. Diced cranberries or chopped apples work great in these muffins. They add a fresh taste and a bit of tartness that pairs well with the pumpkin. Store your muffins in an airtight container at room temperature for up to 3 days. This keeps them fresh and soft. If you want to enjoy them later, consider freezing some. You can freeze these muffins for up to 3 months. Make sure they are completely cool before packing them in a freezer-safe bag. When you're ready to enjoy, just thaw them at room temperature. To warm up your muffins, you have two simple options. Use the microwave for quick heat, or place them in the oven at 350°F until warm. This way, you’ll get that fresh-baked taste again. Yes, you can use homemade pumpkin puree. Fresh pumpkin adds great flavor. To make it, bake or steam the pumpkin until soft. Then, blend it until smooth. This fresh puree can enhance the muffins. Reduce the amount of granulated and brown sugars. Cut ¼ cup from each. You can also use less sugar in the crumb topping. This way, the pumpkin flavor shines through more. Try cream cheese frosting, maple syrup, or simply butter. A sprinkle of cinnamon sugar works well too. Each topping adds a different twist. Experiment to find your favorite. Insert a toothpick; it should come out clean. If it has wet batter, bake a few more minutes. Keep an eye on them. Overbaking can make muffins dry. You now know how to make delicious pumpkin muffins. We discussed the ingredients you'll need, from dry components to wet ones and crumb toppings. I provided clear steps, tips for great texture, and fun variations for everyone. Remember, avoid overmixing and adjust flavors as you like. Enjoy them warm, and store them well to keep them fresh. Baking these muffins will bring joy to your kitchen. Happy baking!$

Indulge in the warm flavors of fall with these delicious pumpkin crumb muffins! Made with simple ingredients like pumpkin puree, spices, and a crunchy crumb topping, these muffins are perfect for breakfast or a cozy snack. Bake them in just 35 minutes and impress your family and friends. Ready to enjoy the comforting taste of autumn? Click through to discover the full recipe and bring this delightful treat to your kitchen!

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Ingredients

1 ¾ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

½ teaspoon ground ginger

1 cup pumpkin puree (canned or homemade)

¾ cup granulated sugar

½ cup brown sugar, packed firmly

⅓ cup vegetable oil

2 large eggs, at room temperature

1 teaspoon vanilla extract

½ cup chopped walnuts or pecans (optional)

For the Crumb Topping:

½ cup all-purpose flour

⅓ cup brown sugar, packed firmly

½ teaspoon ground cinnamon

¼ cup unsalted butter, melted and slightly cooled

A pinch of salt

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.

Mix Dry Ingredients: In a medium mixing bowl, whisk together 1 ¾ cups of all-purpose flour, baking soda, baking powder, salt, ground cinnamon, nutmeg, and ginger until well combined. Set the bowl aside.

Combine Wet Ingredients: In a large mixing bowl, incorporate the pumpkin puree, granulated sugar, packed brown sugar, vegetable oil, eggs, and vanilla extract. Stir vigorously until the mixture is smooth and homogenous.

Combine Mixtures: Slowly add the dry ingredients into the wet mixture, stirring gently until just combined. Avoid overmixing, as this can lead to dense muffins. If you're adding nuts, fold them in at this stage.

Prepare Crumb Topping: In a small bowl, combine ½ cup of all-purpose flour, packed brown sugar, ground cinnamon, melted butter, and a pinch of salt. Using a fork, mix the ingredients together until they form a crumbly texture.

Fill Muffin Tins: Spoon the pumpkin batter into each muffin cup, filling them about ⅔ full. Generously sprinkle the crumb topping over each muffin, ensuring an even distribution.

Bake: Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve: Allow the muffins to cool in the tin for around 5 minutes, then carefully transfer them to a wire rack to cool completely.

Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 12 muffins

- Serving Suggestions: Serve the muffins warm with a pat of butter or a spread of cream cheese for an indulgent treat that's perfect for any occasion!