Pumpkin Spice Muffins with a Crumb Topping
These pumpkin spice muffins will warm your kitchen and home with the best holiday smells. It’s one of our most popular muffin recipes.
Our inspiration for developing blog recipes comes in many forms, but the ideas that we receive from all of you, our readers is the most encouraging. Since we published our pumpkin spice coffee cake recipe over two years ago, many readers asked about adapting it a pumpkin spice muffin with a crumb top. After fielding reader questions from our Facebook page, blog post and twitter, we’ve worked on making this recipe in muffin form. It was such an easy transition to make going from a coffee cake to muffins. The ratios are pretty similar and the wonderful, warm, earthy and holiday flavors remain intact.
Watch the Video of making these beautiful Pumpkin Spice Muffins:
Voila! Here it is and we’ve made the recipe work for muffins without losing the texture and taste. In fact, we’ve made it several times and love it because it’s always fun to serve muffins for breakfast, especially when it’s topped with a great crumb topping. They’re the best batch to share with friends and family. Or better yet, bring a batch of these home baked pumpkin spice muffins to the office or your work. You’ll make so many people happy and lift their spirits. So doesn’t love a batch of warm, homemade muffins? These little gifts of kindness from the heart really bring people together.
Make sure to serve them with coffee or tea. They’re the perfect pairing for these seasonal muffins.
diane and todd
Pumpkin Spice Muffins with Crumb Topping
For the topping:
- 1/4 cup Flour (30g)
- 1/4 cup Brown Sugar (55g)
- 1 teaspoon ground Cinnamon
- 1/2 teaspoon ground Ginger powder
- Pinch Kosher Salt
- 1/4 cup cold unsalted Butter (57g), cut into small chunks
- 1/2 cup finely chopped Pecans (@100g) (or whichever nuts you prefer)
For the batter:
- 1 cup Dried Fruit (raisins, dried cherries, cranberries, etc...)
- Coffee Liqueur or dark Rum (optional), enough to cover the dried fruit (or use warm water)
- 1 1/2 cups All-Purpose Flour (200g)
- 1 teaspoon Baking Powder
- 1/4 teaspoon Baking Soda
- 1 1/2 teaspoons ground Cinnamon
- 1/2 teaspoon ground Clove
- 2 teaspoons fresh grated Ginger , or 1 teaspoon ground dried ginger
- 1/4 teaspoon freshly grated Nutmeg
- 1/2 teaspoon Kosher Salt
- 1/2 cup unsalted Butter (113g or one stick), softened
- 1 1/2 cups Brown Sugar (330g)
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 3/4 cup Pumpkin Puree (180ml)
- 1/2 cup Sour Cream or Greek Yogurt (120ml)
- Preheat oven to 400°F. Grease the muffin tin cups or line with paper muffin liners. If macerating the dried fruit, soak them in coffee liqueur for about 20 minutes, pressing down the dried fruit occasionally to make sure the top ones get soaked, too.
- Make the topping: In a bowl combine the flour, brown sugar, cinnamon, ginger, and salt. Pinch in the butter, or use a pastry cutter, until it looks like coarse crumbs. Mix in the chopped nuts, and then refrigerate topping until ready to top the muffins.
- Make the batter: In a bowl, whisk or sift together the flour, baking powder, baking soda, cinnamon, clove, ginger, nutmeg, and salt. Set aside.
- Beat the butter and brown sugar on medium-high until light and fluffy. Beat in the eggs. Stir in the vanilla extract, pumpkin puree, and sour cream or greek yogurt. Drain the dried fruit from the liqueur and stir them into the batter.
- Stir in the flour mixture until just combined. Divide the batter between the prepared muffin tins (a large cookie scoop makes this task quick and easy). Sprinkle the topping over the batter.
- Bake for 20-25 minutes or until a toothpick comes out clean when inserted into the middle of the muffins. Allow to cool, then remove from pan. Serve warm or at room temperature.