Description
Moist and fluffy pumpkin muffins topped with a buttery cinnamon crumb—these bakery-style treats are fall perfection in every bite.
Ingredients
Dry Ingredients:
All-purpose flour (1 ½ cups, sifted)
Granulated sugar (1 cup)
Baking powder (1 teaspoon)
Baking soda (½ teaspoon)
Ground cinnamon (1 teaspoon)
Wet Ingredients:
Pumpkin puree (1 cup)
Unsalted butter (½ cup, melted)
Large eggs (2, at room temperature)
Crumb Topping (optional but recommended):
All-purpose flour (1/2 cup)
Brown sugar (1/3 cup)
Ground cinnamon (1/2 teaspoon)
Unsalted butter (1/4 cup, melted)
Instructions
1. Preheat your oven to 350°F (175°C). Grease a 12-cup muffin tin or line with paper liners.
2. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and cinnamon.
3. In a separate bowl, mix the pumpkin puree, melted butter, and eggs until smooth and well combined.
4. Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. To make the crumb topping, mix flour, brown sugar, and cinnamon in a small bowl. Add melted butter and stir until crumbly.
7. Sprinkle a generous amount of crumb topping over each muffin.
8. Bake for 25 minutes or until a toothpick inserted into the center comes out clean.
9. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Be sure to use 100% pumpkin puree, not pumpkin pie filling.
Room temperature eggs mix better and help create a more even crumb.
Avoid overmixing the batter—stop as soon as no dry streaks remain.
These muffins freeze well; just thaw and reheat for a quick fall breakfast.