These Pumpkin Spice Crumble Muffins are the perfect fall breakfast treats! Cinnamon sugar crumbles top the most dense and delicious muffins! This recipe makes large, bakery-style muffins that are simply irresistible!
There is a chill in the air this morning and these Pumpkin Spice Crumble Muffins were just calling my name! They are filled with all things cozy fall, think lots of warming spices and the perfect cinnamon sugar crumbles. I love these muffins because they bake up big and dense just like bakery muffins and don’t dry out too quickly thanks to all that pumpkin!
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Pumpkin Spice Crumble Muffins
If you’re ready to dip your toe into the fall pond these are the perfect way! They have that hit of pumpkin spice flavor and will fill your house with the most incredible smells coming from the kitchen.
We’ve been loving these muffins in the morning and as an afternoon treat. They are super easy to make and the recipe isn’t fussy so they always seem to turn out well! Just what I want with a recipe like this.
The Best Fall Muffins
Since we are staying closer to home this season and not getting out as much, I love boxing up some of the treats I bake and taking them to neighbors or leaving them on the doorstep for friends. They are always a welcome surprise!
I really enjoy baking with pumpkin, greek yogurt or vegetables because these things provide a lot of moisture and keep the bakes from drying out. They also seem to stabilize the bake as well i.e. making them almost fool proof!
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Pumpkin Spice Crumble Muffins
- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 4 large eggs
- 1 cup pure pumpkin puree
- 1 cup granulated sugar
- 8 tbsp unsalted butter softened
- 2 tsp vanilla extract
- 1/8 cup light brown sugar
- 1/2 tsp ground cinnamon
- 2 tbsp unsalted butter melted
- 1/3 cup all purpose flour
- Preheat the oven to 350° F and line a muffin tin with paper cups.
- Make the crumble topping by whisking together the brown sugar, cinnamon and flour together. Then pour the melted butter into and mix together with a fork until crumbles remain. They should hold together when you press them between your fingers slightly. Set aside.
- Whisk flour, baking powder, salt, cinnamon, nutmeg and cloves together and set aside.
- In a stand mixer with the paddle attachment, cream the butter and sugar together for 2-3 minutes, on medium high speed, until fluffy. Alternatively, you can cream the butter and sugar with a hand mixer.
- Turn down the speed to slow and add eggs one at time until incorporated. Stopping to scrape down the sides of the bowl with a spatula as needed.
- Add pumpkin and vanilla and mix until incorporated.
- Slowly add the dry ingredients and mix for about 30-60 seconds. Remove from mixer and give one final stir to ensure no flour pockets remain.
- Divide mixture into lined muffin tin. The cups will be 2/3 or more full. Top with crumble mixture. Pro Tip: to avoid and unnecessary sticking, I spray the top of the muffin tin with non-stick cooking spray to ensure the crumble and tops of muffins don't stick while baking.
- Bake for 40-45 minutes until the centers are set.
- Let muffins cool 10-15 minutes. Enjoy while warm or store in air tight container for up to 5 days.