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IMAGE ©Kimberly Dennison - Eggs Flour Milk

Pumpkin Muffins

with Pumpkin Pie Spice Crumb
a breakfast / brunch recipe
ingredients
FOR THE CRUMB TOPPING
½ cup (60g) all-purpose flour
¼ cup (50g) granulated sugar
1 tsp pumpkin pie spice blend
4 tbsp (56g) unsalted butter
FOR THE MUFFINS
1½ cup (180g) all-purpose flour
1 tsp baking powder
1 tsp pumpkin pie spice blend
½ tsp salt
¼ tsp baking soda
1⅓ cup (300g) pumpkin purée
¾ cup (150g) brown sugar
⅓ cup (66g) avocado or vegetable oil
1 egg, lightly beaten
Pumpkin Muffins
with Pumpkin Pie Spice Crumb
a breakfast / brunch recipe
Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
a little bit about the recipe
A cozy autumn staple baked into a light and airy muffin. With a lovely sweet crumb topping and pumpkin pie spice's warming aroma, there's a taste of fall in each bite.
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 30 M
TOTAL | 50 M
12 SERVINGS | 1 muffin
PRINT RECIPE
SPECIAL EQUIPMENT:
WHISK
PASTRY CUTTER
MUFFIN PAN
directions

    For the crumb topping:
  • In a medium bowl, add the flour, sugar, and pumpkin pie spice and whisk to combine.

  • Using a pasty blender, fork, or your fingers, cut the butter into the mixture until crumbly. Set aside.


  • For the muffins:
  • Preheat oven to 375ºF. Prepare muffin pan with muffin liners. Set aside.

  • In a large bowl, combine the flour, baking powder, pumpkin pie spice, salt and baking soda. Set aside.

  • In a medium bowl, combine the pumpkin puree, brown sugar, oil, and lightly beaten egg. Using a whisk, mix until fully combined.

  • Add pumpkin mixture to the dry ingredients and gently mix just until moistened. Do not overmix.

  • Spoon batter into prepared muffin pan. Sprinkle crumb topping over the batter.

  • Bake for 18 to 20 minutes or until a toothpick tester comes out clean. Cool in the pan for 10 minutes before moving muffins to a wire rack to cool completely.



Store in an airtight container at room temperature for 3 days, or freeze well-wrapped for 2 months.
tips
Using cold butter in the topping creates a crumblier texture and helps the crumb to stick to the muffins after baking.

1/3 cup (66g) melted butter can be substituted for the oil in this recipe.
ingredients in recipe
5.0
seasonal blend
Special beyond the seasonal fervor, pumpkin pie spice delivers all the aromas and flavors of a kitchen filled with fresh baked goods. It's autumn in jar.
custom label info included!
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