Pumpkin Crumble Muffins
Moist pumpkin muffins made with applesauce and topped with a buttery cinnamon crumble, ready in 35 minutes.
Ingredients
Pumpkin Muffins
- 1 1/2 cups all purpose flour 188g
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 3/4 tsp. salt
- 2 1/4 tsp. pumpkin pie spice
- 1 1/4 cups granulated sugar 250g
- 1/4 cup vegetable oil 60ml
- 1/4 cup applesauce 60g
- 1 cup pumpkin puree 245g
- 2 eggs
- 1/4 cup apple juice or water 60ml
Crumb Topping
- 3/4 cup all purpose flour 94g
- 1/4 cup granulated sugar 50g
- 1/4 cup brown sugar 50g
- 1 tsp. cinnamon
- 6 Tbsp. unsalted butter, melted 85g
Instructions
Pumpkin Muffins
Preheat Oven and Prep Pan:
Set oven to 350°F (175°C) and insert paper liners into a 12-cup muffin pan.Whisk Dry Ingredients Together:
In a large bowl, combine 1 1/2 cups flour, baking soda, baking powder, salt, and pumpkin pie spice with a whisk; reserve.Mix Wet Ingredients Smooth:
In a medium bowl, whisk together 1 1/4 cups sugar, oil, applesauce, pumpkin puree, eggs, and apple juice until smooth.Fold Wet into Dry:
Add the wet mixture to the dry ingredients and fold until barely combined; avoid overworking the batter to prevent dense muffins.Fill Muffin Cups:
Evenly portion the batter into the muffin cups, filling each almost to the top.
Crumb Topping
Combine Crumb Topping Dry Mix:
For the crumb topping: In a small bowl, whisk together 3/4 cup flour, 1/4 cup granulated sugar, brown sugar, and cinnamon.Add Butter to Topping:
Drizzle in the melted butter and stir with a fork until crumbly; stop mixing before it turns into a paste.Top Muffins with Crumble:
Distribute the crumble over the batter in the muffin cups and gently press it down.Bake Until Toothpick Clean:
Bake for 22-25 minutes, checking doneness with a toothpick inserted in the center—it should come out clean.Cool Muffins on Rack:
Take the pan out of the oven, allow muffins to rest in the pan for a few minutes, then move them to a wire rack to finish cooling.Store in Sealed Container:
Keep in a sealed container.