These Pumpkin Muffins with Crumble Topping is the best pumpkin dessert recipe. The crumb is like those found in a fancy pastry shop. Impress your family and friends with this moist pumpkin delight.
Course Dessert
Cuisine American
Keyword Apple Dessert, Apple Recipe, Baking, Muffins, pumpkin, Pumpkin Dessert
15ouncesCan Pumpkin Puree1 (15 ounce) can of pumpkin puree
4eggs
1cupvegetable oil
⅔cupwater
3cupgranulated sugar
3½cupflour
2tspbaking soda
1½tspsalt
1¼tspground cinnamon
1¼tspground nutmeg
¾tspground cloves
¾tsp ground ginger
Crumb Topping
⅔cupgranulated sugar
⅔cupbrown sugar
2tspground cinnamon
½tspsalt
1cupbuttermelted
3cupflour
Instructions
Preheat oven to 350°
Crumble Topping
Melt butter over stovetop or microwave.
Combine sugars, cinnamon, and salt in a medium bowl. Whisk in melted butter then add flour. Stir until moist.
Pour crumbs onto parchment paper.
Muffins
Make tulip parchment paper liners. Please watch the video on how to make the liners.
In a large bowl, mix pumpkin puree, eggs, oil, water, and sugar until well blended.
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.
Stir the dry ingredients into the pumpkin mixture until just blended.
Pour equal amounts of the dough in each muffin liner. I filled the liners to ¾ full and the batter almost reached the top of the tin.
Top each muffin with crumble. Note that you will have lots of crumble left. Don't panic since you will use this for a second topping while the muffins are baking.
Bake muffins for 25 minutes. Check muffins at this point. You'll notice that the dough has spread and there are bare spots. Place more crumble on each muffin so that each muffin is full of the topping.
Bake muffins another 25 minutes.
Remove from oven and allow muffins to cool on a baking rack. After 5 minutes remove the muffins with liners onto the rack.