Pumpkin Crumb Muffins

Pumpkin Crumb Muffins

Servings: 12



  • 3 Tablespoons Pumpkin Puree
  • 1/4 Cup Butter melted
  • 1/4 Cup Sugar
  • 1/4 Cup Light Brown Sugar
  • 1/3 Cup Honey
  • 2 Eggs large
  • 1 Cup Milk Low Fat
  • 1/2 Teaspoon Vanilla
  • 2 2/3 Cup All-Purpose Flour
  • 1 1/2 Teaspoon Baking Powder
  • 1/2 Teaspoon Baking Soda
  • 1/2 Teaspoon Pumpkin Pie Spice
  • 1/2 Teaspoon Salt

*Adapted from Cook's Illustrated

  • 1 3/4 Cup Cake Flour I use [King Arthur]
  • 1/3 Cup Sugar
  • 1/3 Cup Brown Sugar
  • 3/4 Teaspoon Cinnamon
  • Pinch of Salt
  • 1/2 Cup Butter unsalted


For the Muffins

  • Heat the oven to 325.
  • In a mixing bowl of a kitchenaid, mix together the butter and pumpkin.
  • Add the sugar and cream together for 1 minute.
  • Pour in the honey, vanilla, and milk, and turn the mixer onto low.
  • As it begins to incorporate add one egg at a time, continuing to mix until smooth.
  • In a separate bowl combine the flour, baking powder, baking soda, salt and seasoning.
  • Whisk together and slowly add to the wet ingredients with the mixer on low.
  • Turn the mixer up to medium speed for about 20 seconds.

For The Crumb Topping

  • Cut the butter into small cubes.
  • Add all of the ingredients into a bowl and using a pastry cutter or fork, mix everything together until it is thoroughly incorporated and resembles a crumb mixture.
  • Spray a muffin tin or line it with baking cups.
  • Ladle each cup about 3/4 full of the muffin mix.
  • Sprinkle each muffin with an even coating of the mixture.
  • Bake at 325, for 18-22 minutes.
  • Remove from the oven and cool for 5minutes before removing from the pan.
Nutrition Facts
Pumpkin Crumb Muffins
Amount Per Serving (1 g)
Calories 401 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 8g50%
Cholesterol 60mg20%
Sodium 268mg12%
Potassium 162mg5%
Carbohydrates 64g21%
Fiber 1g4%
Sugar 29g32%
Protein 7g14%
Vitamin A 1011IU20%
Vitamin C 1mg1%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.