Imagine biting into a warm, perfectly spiced muffin that captures the essence of fall in every single bite. These Pumpkin Gingerbread Crumb Muffins are not just a recipe; they're a cozy morning hug wrapped in a delectable, crumbly package that will transform your breakfast routine from ordinary to extraordinary. With a perfect blend of pumpkin's rich sweetness and gingerbread's warm spices, these muffins promise to be the star of your breakfast table, making even the most reluctant morning person leap out of bed with anticipation.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- In a large mixing bowl, whisk together pumpkin puree, brown sugar, granulated sugar, vegetable oil, and eggs until smooth and well combined.
- In a separate medium bowl, sift together all-purpose flour, baking soda, ground ginger, ground cinnamon, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the muffins tough.
- For the crumb topping, mix together 1/4 cup flour, 2 tablespoons brown sugar, 1 teaspoon ground cinnamon, and 2 tablespoons cold butter cut into small pieces. Use your fingers to create a crumbly texture.
- Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Sprinkle the prepared crumb topping generously over each muffin.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. These muffins can be stored in an airtight container at room temperature for up to 3 days.
Tips
- Use fresh spices: Ensure your ground ginger, cinnamon, and nutmeg are recently purchased for maximum flavor intensity.
- Don't overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to tough, dense muffins.
- Room temperature ingredients: Let eggs and other refrigerated ingredients sit at room temperature for about 30 minutes before baking for better integration.
- Crumb topping technique: Use cold butter and work quickly with your fingers to create a sandy, crumbly texture for the perfect topping.
- Check for doneness: Every oven is different, so start checking your muffins at around 16 minutes to prevent overbaking.
- Storage hack: To keep muffins fresh, store in an airtight container and consider warming slightly before serving to revive that fresh-from-the-oven taste.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 30g
Protein: 3g
Fat: 14g
Saturated Fat: 2g
Cholesterol: 35mg
