These pumpkin muffins with crumble topping are marvelous. Fall is already here and also are pumpkins. Which is why we bring you here our pumpkin muffins recipe with a nuts crumble topping on top.
Pumpkin is a vegetable used a lot to make desserts because of its somewhat sweet flavor and its soft texture, so you literally could add pumpkin to any dessert and it will give it a special touch.Jump to Recipe
Along with pumpkins we have all of those beautiful spices like cinnamon, ginger, nutmeg, etc. Most recipes call for these when making a pumpkin recipe. There is even a spices mixture called “pumpkin spice” that has all these spices combined already, and it goes great with pumpkin.
To make these muffins we use separate spices, because here in Spain it is not as easy to get our hands on some pumpkin spice, but you can use what you prefer, either a mix of your own spices or pumpkin spice and the result will be the same.
Muffins have an essential characteristic, to me at least, and it is that they must be moist and dense, because of using oil instead of butter. I have tried making them using oil and also using butter, and I prefer the way they turn out when using oil, even when the butter gives some more flavor. I think this is a personal thing, but for me it is best to use oil for muffins and butter for cupcakes.
Being pumpkin muffins, it is important that they taste like pumpkin and also you should not skip the spices since those things are what makes this recipe amazing. Make sure not to skip the crumble either, because it give the muffins an extra crunch that goes great with the softness of the muffin.
If you like this recipe, you have to go see our banana muffins recipe, you will love it.
- 1 2/3 C (7.60 oz) (216 gr) all purpouse flour
- 1 tsp (0.25 oz) (7 gr) baking soda
- 1/2 tsp (0.12 oz) (3.5 gr) salt
- 2 tsp (0.49 oz) (14 gr) cinnamon , ground
- 1/2 tsp (0.12 oz) (3.5 gr) ginger , ground
- 1/4 tsp (0.059 oz) (1.7 gr) ground clove
- 1/4 tsp (0.059 oz) (1.7 gr) nutmeg , ground
- 1/2 C (4 fl oz) (120 ml) Vegetable oil , soft flavored
- 3/4 C (5.3 oz ) (150 gr) granulated white sugar
- 1/2 C (3.52 oz) (100 gr) brown sugar
- 2 eggs , big
- 1 tsp (0.16 fl oz) (5 ml) vanilla extract
- 1 1/2 C (11.99 oz ) (340 gr) pumpkin puree , canned or natural, sugarfree
- 1/4 C (2.02 fl oz) (60 ml) whole milk
- 1/3 C (1.41 oz) (40 gr) all purpouse flour
- 1/3 C + 1/2 tbsp (2.64 oz) (75 gr) brown sugar
- 34 C chopped nuts , of your choice
- 1/4 tsp (0.059 oz) (1.7 gr) cinnamon , ground
- 1/3 C (2.64 oz) (75 gr) unsalted butter , melted
In a bowl, mix the flour, sugar nuts and cinnamon together.
Add in the melted butter and mix using a fork until you get a moist mixture. Set aside until needed.
Preheat the oven to 428º F (220º C). Grease a muffin tray with some butter and coat with flour.
In a bowl, sift together the baking soda, salt, cinnamon, ginger, clove and nutmeg.
In a different bigger bowl, mix the oil with the two types of sugar, eggs, vanilla, pumpkin puree and milk using a whisk until it is all well combined.
Pour this mixture into the flour bowl and beat until you get a soft and smooth batter.
Distribute the batter among the cups of the muffins or cupcake tray filling them up about 3/4 of the way and then place some crumble on top of each one.
Bake at 428º F (220º C) for 5 minutes. Then (leaving the muffins in the oven) lower the temperature to 375º F (180º C) and bake for another 16 minutes until totally cooked and slightly golden brown.
Take the muffins out of the oven and let them cool down in the same tray for 10 minutes. Then turn them out and they are ready to eat!