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Pumpkin Muffins with a Crumble Top
Delicious easy to make from scratch pumpkin pie muffins with a spiced crumble topping. Includes recipe for homemade pumpkin pie spice perfect for autumn.
Course
Cake
Cuisine
American
Keyword
Crumble Recipe, Fall Recipe, Muffins, Pumpkin Pie Spice
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
30
minutes
minutes
Servings
12
Muffins
Author
Cerys Parker
Ingredients
220
g
Plain Flour
1
tsp
Bicarbonate of Soda
2
tsp
Ground Cinnamon
1 ½
tsp
Homemade Pumpkin Pie Spice
½
tsp
Salt
120
ml
Vegetable Oil
115
g
Caster Sugar
100
g
Light Brown Sugar
370
g
Pumpkin Puree
Cannded
2
Large Eggs
60
ml
Whole Fat Milk
Crumble topping
70
g
Plain Flour
55
g
Caster Sugar
50
g
Light Brown Sugar
1
tsp
Homemade Pumpkin Pie Spice
85
g
Unsalted Butter
melted
Instructions
Preheat oven to 210C and line a 12 hole muffin tin with cupcake liners.
In a large bowl, stir together the flour, baking soda, cinnamon, pumpkin pie spice, and salt until mixed.
Using a stand mixer, blend together the oil, sugar, brown sugar, pumpkin puree, eggs and milk until thoroughly combined.
Gradually add the dry ingredients to the stand mixer and combine on medium speed.
Add the batter to the cupcake liners until about 3/4 of the way full.
In a small bowl, mix the flour, sugar, brown sugar, and pumpkin pie spice until combined.
Mix in the melted butter with a fork until the mixture resembles bread crumbs.
Spoon some crumb topping onto the muffin batter.
Place into the oven and bake for 5 minutes
Once the timer goes off, decrease the oven temperature to 160C and continue to bake for 15 minutes
Allow to cool completely before enjoying!