What makes pumpkin muffins moist ?

The moisture in Pumpkin Crumb Muffins comes from a combination of pumpkin purée, oil, buttermilk, and brown sugar. These ingredients lock in softness and prevent dryness without making the crumb soggy. Avoid overbaking, and always measure your flour properly—too much can dry out the batter.

Can I use fresh pumpkin instead of canned ?

Yes, fresh pumpkin works well in Pumpkin Crumb Muffins . Roast and purée a sugar pumpkin, then strain excess liquid through a cheesecloth or fine mesh. The flavor is slightly more earthy than canned, and it pairs beautifully with warm fall spices like cinnamon and nutmeg.

How do you keep crumb topping from sinking ?

The key to keeping your crumb topping on top is texture. It should be chunky, not powdery. Press the crumb lightly into the muffin batter before baking so it adheres. A thick muffin batter, like the one used in this recipe, also helps support the topping as it bakes and rises.

Are pumpkin crumb muffins freezer-friendly ?

Absolutely! Pumpkin Crumb Muffins freeze well for up to three months. Wrap each cooled muffin individually in plastic or foil and place in a freezer bag. When you're ready to enjoy, reheat in the microwave or oven. The crumb topping stays crisp with just a touch of warmth.

Pumpkin Crumb Muffins – 7 Secrets to Delicious Fall Joy

Description

Soft, moist, and full of fall flavor, these Pumpkin Crumb Muffins feature a spiced pumpkin base and a buttery crumb topping that bakes to golden perfection.

Ingredients

• For the crumb topping: • 1/2 cup (113g) unsalted butter, melted • 1 1/2 cups (195g) all-purpose flour • 1 pinch fine sea salt • 1/3 cup (66g) dark brown sugar • 2 tablespoons (26g) granulated sugar • 1 teaspoon cinnamon • 1 teaspoon pumpkin pie spice • • For the muffins: • 2 1/2 cups (325g) all-purpose flour • 1 teaspoon baking soda • 1/2 teaspoon baking powder • 1/2 teaspoon fine sea salt • 1 tablespoon ground cinnamon • 1 teaspoon pumpkin pie spice • 1 1/4 cups (300g) pumpkin purée • 1 cup (200g) granulated sugar • 1/4 cup (50g) dark brown sugar • 2 teaspoons vanilla extract • 1/2 cup (120g) vegetable oil • 1/2 cup (115g) buttermilk, room temperature • 2 large eggs, room temperature • 1 egg yolk, room temperature • • Icing (optional): • 1 1/4 cups (140g) powdered sugar • 1 teaspoon vanilla extract • 3 tablespoons milk (or more as needed)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 400°F (200°C) and line muffin tin with paper liners. 2. Prepare crumb topping by combining melted butter, flour, sugars, spices, and salt. Set aside. 3. In a large bowl, whisk flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. 4. In another bowl, mix pumpkin purée, sugars, vanilla, oil, buttermilk, eggs, and yolk until smooth. 5. Fold dry ingredients into wet mixture just until combined. Do not overmix. 6. Spoon batter into muffin cups, filling each 3/4 full. Top generously with crumb topping. 7. Bake for 5 minutes at 400°F, then reduce to 350°F and bake for 15–18 minutes or until toothpick comes out clean. 8. Let cool in pan for 5 minutes, then transfer to wire rack. Drizzle icing once completely cooled.

Notes

These muffins freeze well for up to 3 months. Reheat in microwave for 30 seconds or toast for crisp topping.

Prep Time: 15
Cook Time: 20
Category: Muffins, Fall Baking
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 290
Sugar: 18g
Sodium: 170mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg