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pumpkin muffins with crumble topping

Bakery Style Pumpkin Muffins

  • Author: Melissa Riker
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 18 1x
  • Category: Dessert
  • Method: baking
  • Cuisine: American

Description

This is hands-down the best pumpkin muffin recipe I’ve ever tried. Sweet, dense muffins packed with pumpkin flavor are topped with a sweet brown sugar crumble, making this a recipe you’ll turn to again and again!


Ingredients

Scale

For the muffins:

  • 3 cups flour
  • 2 tbsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 15 oz can Libby Pumpkin Puree
  • 4 eggs
  • 2.5 cups sugar
  • 1/2 cup vegetable oil
  • 1/2 cup water

For the topping:

  • 1 cup flour
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 tsp pumpkin pie spice
  • 1/2 cup butter or margarine, softened

Instructions

  1. Preheat over to 350 degrees.
  2. Grease muffin pan or line with paper liners.
  3. In a medium bowl combine flour, pumpkin pie spice, baking soda and salt.
  4. Set aside.
  5. In a mixer combine pumpkin, eggs, sugar, water, and vegetable oil and mix on low until just blended.
  6. Add flour mixture to mixer and mix until combined.
  7. Spoon batter into prepared muffin tin until almost fun (about 1/2″ below top of muffin pan)
  8. Prepare topping by mixing flour, brown sugar, sugar and pumpkin pie spice.
  9. Cut in butter with two knives or pastry blender (affiliate link) until blended.
  10. Spoon topping over batter, pressing lightly to join to batter.
  11. Bake 22-28 minutes or until toothpick in the center comes out clean.
  12. Cool in pan or in wire rack, store in airtight containers.

Notes

Store in an airtight container at room temperature for up to 5 days. To freeze, cool completely and wrap individually in plastic wrap then store in a freezer-safe container (affiliate link) or freezer bag.

Keywords: pumpkin muffins

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