Pumpkin Crumb Muffins + Video
We're nearing the end of November, tomorrow is Thanksgiving, and this is the first pumpkin recipe I'm posting this season. Shame on me.
You may have noticed that I don't overload the blog with pumpkin recipes the moment September arrives, which is something most dessert bloggers tend to do. And this isn't because I think that other people are overdoing it. I don't. I get it. The people love their pumpkin. But me? I really don't.
And being that I'm not the biggest fan of pumpkin, I find it hard to determine what would actually be considered a great pumpkin dessert. So I can't really start testing out batches and batches of pumpkin cookies, cakes, bars, muffins, and pies if I'm not even going to be able to tell which ones you guys will love.
So, I tend to stick to posting one pumpkin recipe (or sometimes two if I'm feeling particularly generous) per season that even I love. This way, I KNOW the recipe is goooooood.
And today brings you the first pumpkin recipe of the season. Will there be a second? Who knows.
So, presenting: pumpkin crumb muffins. With a video tutorial. First, the video tutorial:
Or, watch it on Youtube.
If you've been on the hunt for the ideal pumpkin crumb muffins, take a break. Put your feet up. Stop the search. I think this recipe might be the one.
These muffins are soft, moist, and are the perfect balance between light and dense. They're flavorful and packed with warm fall spices like cinnamon and ginger and nutmeg and allspice. And they're generously topped with a tasty brown sugar, cinnamon crumble.
Like I said, they're ideal.
Oh, and these pumpkin streusel muffins come together in one bowl in minutes. Plus one more bowl for the crumble. So two bowls. But still - minutes.
Whisk together the wet ingredients, pour in the dry, and mix the two together.
Mix together the crumble ingredients.
Divide the batter into your muffin cups. Sprinkle the crumble generously on top of each muffin. Slide the muffin pan into your pre-heated oven. And the waiting game begins.
Twenty minutes later, your pumpkin muffins will emerge from the oven, high and hefty and deeply golden-orange-brown and ready for consumption.
Make these muffins as your Thanksgiving dessert, but also eat them as a snack throughout the day. And then serve the muffins again for breakfast the next day, cuz everybody loves Thanksgiving leftovers.
I know people usually associate turkey sandwiches and other savory foods with the whole Thanksgiving leftovers situation, but I'm just trying to emphasize that desserts should definitely not be excluded from your Thanksgiving leftover party, k?
But also, feel free to check out these other 32 Thanksgiving dessert ideas if these pumpkin crumb muffins don't strike your fancy.
I love that muffins are an acceptable breakfast choice.
Somebody, somewhere decided that chocolate cake and snickerdoodle cookies probably aren't the best breakfast options, but chocolate chip muffins and blueberry muffins and pumpkin muffins are GREAT breakfast options.
And that's just fine with me. Not that I wouldn't eat chocolate cake and snickerdoodle cookies for breakfast as well, psssshhh. But for some reason the judgement isn't there when it's a muffin instead of a slice of cake.
What I'm saying is, you'll be able to eat these pumpkin crumb muffins for breakfast (and snack and dessert too obviously) without receiving any disapproving glances.
Soft. Moist. Flavorful. Spiced. Pumpkinny. Easy. Quick. Breakfast-approved. Ideal.
Pumpkin crumb muffins, you make me like pumpkin, you.
Pumpkin Crumb Muffins
Yield: 12-14 muffins
1/2 cup oil
2/3 cup granulated sugar
1/3 cup brown sugar, packed
1 1/2 cups pure pumpkin puree
1/4 cup milk (or non-dairy milk substitute)
2 teaspoons vanilla extract
1 3/4 cups packed flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground ginger
1/4 teaspoon allspice
3/4 cup flour
1/3 cup brown sugar, packed
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
4-6 tablespoons oil
Preheat oven to 375 F. Grease or line 12-14 cups of a muffin pan.
In a large bowl, whisk together the first seven ingredients, through vanilla extract, until smooth.
Pour dry ingredients over wet and mix everything together until just combined. Set aside.
In a medium bowl, make the crumble: mix together the flour, sugars, spices, and vanilla extract. Add in 4 tablespoons oil to start with and mix until a wet, sandy, clumpy crumble forms. If mixture is too dry, add 1-2 tablespoons more oil.
Using a large ice cream scoop, drop batter evenly into prepared muffin tin. Sprinkle crumble generously over each muffin.
Bake muffins for 20-25 minutes, or until a toothpick inserted into the center of one comes out just clean. If muffins are unlined, allow to cool for a few minutes before gently easing out of molds with a knife.
Recipe Adapted from Sally's Baking Addiction